New York Style/pecan Crust/ White Chocolate & Raspberry Sauce Recipe
Cheesecake
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Ingredients
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Cheesecake
Method
Preparation
- 1
Make the Pecan Crust
Preheat the oven to 350°F (175°C). Combine finely chopped pecans, melted butter, brown sugar, flour, and salt in a bowl until well mixed. Press the mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes, then remove and let cool.
- 2
Prepare the Cheesecake Filling
In a large mixing bowl, beat cream cheese and sugar until smooth. Add vanilla extract and mix well. Incorporate eggs one at a time, mixing well after each addition. Stir in sour cream and heavy cream until fully combined.
- 3
Bake the Cheesecake
Pour the cheesecake filling over the cooled pecan crust. Bake in the preheated oven for 50-60 minutes, or until the center is set and slightly jiggly. Turn off the oven and leave the cheesecake inside for 1 hour. Remove and let cool completely, then refrigerate for at least 4 hours, preferably overnight.
- 4
Prepare the White Chocolate & Raspberry Sauce
In a small saucepan, heat heavy cream until hot but not boiling. Remove from heat and stir in chopped white chocolate until smooth. In another saucepan, combine raspberries, sugar, and lemon juice. Cook on medium heat until the raspberries break down and the mixture thickens slightly. Strain if desired.
- 5
Serve
Slice the chilled cheesecake and serve with the white chocolate sauce drizzled over the top and raspberry sauce on the side.
