White Chocolate Raspberry Cheesecake Recipe
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White chocolate and raspberry cheesecake is so creamy and delicious it will delight your taste buds! Enjoy making this easy recipe.
Ingredients:
Crust
- 2 cups graham crackers, crumbs
- 1/4 cup butter, melted
- 2 tablespoons sugar
- 1 tablespoon water
Filling
- 1 teaspoon of vanilla extract
- 14 ounces sweetened condensed milk
- 2 cups of white chocolate chips
- 1 cup of cream cheese (softened)
- 1 egg
- 1 cup of fresh raspberries
- 3 tablespoons of lemon juice
Glaze
- 1 ounce semi sweet chocolate, squares
- 1/4 cup whipping cream
Crust
Preheat oven 325 degrees. Combine the butter, water, sugar and crackers in a food processor and pulse until the cracker mixture resembles coarse bread crumbs. Press the cracker mixture on the bottom and sides of a 9 inch sing form pan and bake for 10 minutes.
Filling
Beat cream cheese with an electric hand mixer for a minute on medium speed. Add the condensed milk in 2 additions and continue beating the mixture. Combine white chocolate chips, eggs, lemon juice and vanilla and beat for another minute. Place the fresh raspberries in the crust and pour the cream cheese mixture over the raspberries. Bake raspberry filling in the oven for 35 minutes and set aside.
Topping
Melt the whipped cream in a double bottom saucepan over medium flame and stir in the semi sweet chocolate squares. Stir until the chocolate melts completely and the mixture thicken. Remove the chocolate mixture from the flame and pour on top of the prepared cheesecake. Refrigerate the raspberry chocolate cheesecake for 4 hours and serve chilled. |
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