Raspberry White Chocolate Brulee’ Cheesecake Recipe
White chocolate cheesecake swirled with red raspberry.
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Ingredients
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Brulee Topping
Method
Cheesecake Preparation
- 1
Prepare the Cheesecake Base
Preheat your oven to 325°F (160°C). In a large bowl, beat the cream cheese and sugar until smooth. Add in the melted white chocolate, sour cream, and vanilla extract, mixing until fully combined. Add the eggs one at a time, mixing well after each addition.
- 2
Make the Raspberry Swirl
In a small saucepan, combine the fresh raspberries, sugar, and lemon juice. Cook over medium heat until the raspberries break down and the mixture thickens slightly, about 5-7 minutes. Remove from heat and let cool.
- 3
Combine and Bake
Pour half of the cheesecake batter into a greased springform pan. Drizzle half of the raspberry mixture over the batter. Swirl with a knife to create a marbled effect. Pour the remaining batter over and repeat with the raspberry mixture. Bake for 50-60 minutes or until the center is set but slightly jiggly.
- 4
Cool and Chill
Turn off the oven, crack the door, and let the cheesecake cool for an hour. Then, refrigerate for at least 4 hours or overnight.
- 5
Prepare Brulee Topping
Before serving, sprinkle the granulated sugar evenly over the top of the cheesecake. Use a kitchen torch to caramelize the sugar until it forms a crispy crust.