White Chocolate Cheesecake Recipe
raspberry coulis, vanilla bean chantilly
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Ingredients
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Cheesecake Base
Graham Cracker Crust
Raspberry Coulis
Vanilla Bean Chantilly
Method
Cheesecake Preparation
- 1
- 2
Make the Cheesecake Filling
In a saucepan, melt the chopped white chocolate over low heat. In a mixing bowl, beat the cream cheese and sugar until smooth. Add the melted white chocolate and vanilla extract, mixing well. Add eggs, one at a time, mixing until just combined. Finally, mix in the sour cream.
- 3
Bake the Cheesecake
Pour the cheesecake filling into the cooled crust. Bake in the preheated oven for 50-60 minutes, or until the edges are set but the center is still slightly jiggly. Turn off the oven and let the cheesecake cool in the oven with the door ajar for 1 hour.
- 4
Chill the Cheesecake
Cover the cheesecake and refrigerate for at least 4 hours, preferably overnight.
Raspberry Coulis Preparation
- 5
Make the Coulis
In a saucepan over medium heat, combine the raspberries, sugar, and lemon juice. Cook until the raspberries break down and the mixture thickens, about 10 minutes. Strain through a fine mesh sieve to remove seeds, then let it cool.
Vanilla Bean Chantilly Preparation
- 6
Prepare the Chantilly
In a mixing bowl, whip the heavy cream with the powdered sugar and vanilla bean seeds until soft peaks form. Chill until ready to serve.
