Raspberry & White Chocolate Cheesecake / Sea Salt / Topped With Fresh Raspberries & Raspberry Sauce Recipe
Indulge in our creamy raspberry and white chocolate cheesecake, beautifully finished with a sprinkle of sea salt, fresh raspberries, and a drizzle of raspberry sauce.
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Ingredients
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Cheesecake
Method
Cheesecake Preparation
- 1
- 2
Make the cheesecake filling
In a large mixing bowl, beat the cream cheese until smooth. Gradually add the sugar, vanilla extract, and melted white chocolate, mixing until well combined. Add the eggs one at a time, mixing on low speed until just blended. Finally, fold in the sour cream and sea salt.
- 3
Bake the cheesecake
Pour the cheesecake filling over the prepared crust in the springform pan. Bake for 50-60 minutes or until the center is set but still slightly jiggly. Turn off the oven and let the cheesecake cool inside for 1 hour.
- 4
Chill
Remove the cheesecake from the oven and refrigerate for at least 4 hours or overnight for best results.
- 5
Prepare raspberry sauce
In a small saucepan, combine fresh raspberries and sugar over medium heat. Cook until the raspberries break down and the mixture thickens slightly, about 10 minutes. Strain to remove seeds and cool.
- 6
Serve
Release the cheesecake from the springform pan. Top with fresh raspberries and drizzle with raspberry sauce before serving.
