White Chocolate Raspberry Baked Cheesecake

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This recipe is a bit labor intensive so make only for special occasions….and yes cheesecake cravings are special enough occasions! You need to make the raspberry sauce before you begin the cheesecake but you can do that while waiting for the cheeses to soften and the whipping cream to take the chill off. I forgot to take the whipping cream out and poured it in while cold and then the white chocolate chips and well….the white chocolate didn’t incorporate very well. Oh well, it was going in the oven anyway!! In retrospect if I had used the food processor instead of my Kitchen aid mixer it may have blended better.

I adapted this recipe from this website:Β http://www.korasoi.com/blog/2010/04/eggless-blueberry-and-white-chocolate-baked-cheesecake

However, I did reduce the sugar and wanted to do raspberry instead.

White Chocolate Raspberry Cheesecake

Raspberry Sauce:

  • 1 and 1/2 cup frozen raspberries
  • 2 tbsp sugar
  • 2 tsp cornstarch
  • 1/3 cup water

Mix together in a sauce pan and cook at a low simmer for about 5 minutes to thicken. This has to be strained through a sieve after cooking to remove all the seeds.

Cheesecake Crust:

  • 2 and 1/4 cups graham crumbs (up to 1/4 cup extra depending on consistency)
  • 1/4 cup melted butter

Mix together until slightly wet and press into the bottom of a 10 inch spring form pan. I line my pan with parchment paper.

Filling:

  • 475 g Ricotta Cheese
  • 2 pkgs (250g each) Cream Cheese softened
  • 1 and 1/2 cups white sugar

Mix together and then add:

  • 1/2 cup icing sugar
  • 1/3 cup lemon juice
  • 1 tbsp cornstarch
  • 1 and 1/3 cups whipping cream (35%)
  • 1 and 1/2 tsp vanilla
  • 1/2 cup white chocolate chips melted

Mix well but not excessively

Pour 1/2 of the batter over the graham crumbs. Spoon 3 tbsp of the raspberry sauce over the first layer and then pour the rest of the cheesecake mixture over top. Spoon 3 more tbsp of the raspberry sauce over top and swirl with a sharp thin knife.

Bake 350 degrees F for about 1 hour and 10 minutes. Then keep in the oven with the temp off for another 30 minutes.

Cool completely. Refrigerate for several hours. Serve with remainder of the raspberry sauce.

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10 thoughts on “White Chocolate Raspberry Baked Cheesecake

  1. This cheesecake is to die for! I made it for an old school friend who is allergic to eggs exactly as instructed. He loved it! I bought the cornstarch out of the health food shop. Gives it the smooth light texture. Next time I’ll make twice the raspberry sause. My husband & son-in-law said the sauce has a slight tartiness to it & made the desert. I served it with a tablespoon of whipped cream. Yummy!!!

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