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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!
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