New York Style Cheesecake/ Raspberry/ White Chocolate Recipe
Indulge in our creamy New York Style Cheesecake topped with a luscious raspberry sauce and drizzled with white chocolate for a delightful dessert experience.
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Ingredients
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Cheesecake Ingredients
Method
Cheesecake Directions
- 1
Prepare the Crust
Preheat your oven to 325°F (163°C). In a medium bowl, mix the graham cracker crumbs and melted butter until combined. Press the mixture firmly into the bottom of a 9-inch springform pan to form the crust.
- 2
Mix the Filling
In a large mixing bowl, beat the cream cheese and sugar together until smooth. Add the sour cream and vanilla extract and mix until combined. Incorporate the eggs, one at a time, mixing just until combined. Be careful not to overmix.
- 3
Add White Chocolate
Melt the chopped white chocolate in a microwave or double boiler. Allow it to cool slightly before folding it into the cheesecake batter.
- 4
Combine with Raspberry Puree
Gently fold in the raspberry puree into the cheesecake mixture, being careful not to fully combine for a marbled effect.
- 5
Bake the Cheesecake
Pour the filling over the crust in the springform pan. Bake for about 1 hour or until the edges are set and the center is slightly jiggly. Turn off the oven and let the cheesecake cool in the oven with the door ajar for about 1 hour.
- 6
Chill
Remove the cheesecake from the oven and refrigerate for at least 4 hours or overnight.
- 7
Serve
Remove the cheesecake from the springform pan. Garnish with fresh raspberries and serve chilled.
