Recipe of Today: White Chocolate Raspberry Cheesecake

Ingredients:

For The Crust:

• 1 ½ cups graham cracker crumbs
• ¼ cup granulated sugar
• ½ cup unsalted butter, melted

For The Filling:

• 24 ounces cream cheese, softened
• 1 cup granulated sugar
• 3 large eggs
• 1 tsp vanilla extract
• 8 ounces white chocolate, melted and cooled
• 1 cup fresh raspberries

For The Raspberry Sauce:

• 1 cup fresh raspberries
• ¼ cup granulated sugar
• 2 tbsps water
• 1 tsp lemon juice

Instructions:

For The Crust

• Preheat your oven to 325°F. Grease a 9-inch springform pan and line the bottom with parchment paper.

• In the mixing bowl of your Kitchenin KM50 Stand Mixer, combine the graham cracker crumbs, sugar, and melted butter. Mix until the mixture resembles wet sand.

• Press the crumb mixture firmly into the bottom of the prepared pan to create an even crust.

• Bake the crust in the preheated oven for about 10 minutes. Remove it and let it cool while you prepare the filling.

For The Filling

• In the bowl of your Kitchenin KM50 Stand Mixer, beat the softened cream cheese until it's smooth and creamy.

• Gradually add the sugar and continue to beat until well combined. Then add the eggs one at a time, mixing well after each addition.

• Stir in the vanilla extract and melted white chocolate until the mixture is smooth. Gently fold in the fresh raspberries.

Assembling and Baking

• Pour the cream cheese mixture over the prepared crust in the springform pan. Tap the pan on the counter to remove any air bubbles.

• Place the pan in a larger baking dish and fill the larger dish with hot water about halfway up the sides of the springform pan. This helps prevent cracks in the cheesecake.

• Bake in the preheated oven for 45-50 minutes or until the edges are set, and the center is slightly jiggly.

• Turn off the oven and crack the oven door open. Let the cheesecake cool in the oven for 1 hour.

• Remove the cheesecake from the oven and refrigerate it for at least 4 hours or overnight to set.

For The Raspberry Sauce

• In a saucepan, combine the raspberries, sugar, water, and lemon juice.

• Cook over medium heat, stirring frequently, until the raspberries break down and the sauce thickens, about 10 minutes.

• Strain the sauce through a fine-mesh sieve to remove seeds.

To Serve

• Once the cheesecake is chilled and set, remove it from the springform pan. Drizzle the raspberry sauce over the top of the cheesecake.

• Garnish with fresh raspberries if desired. Slice, serve, and enjoy!