Combine all Crust ingredients and press into the bottom of a 9-inch springform pan.
Bake crust for 8-10 minutes. Let cool.
Combine all Filling ingredients except raspberries in a large bowl and beat until smooth.
Gently fold in raspberries.
Pour filling over cooled crust.
Bake for 55-70 minutes, or until set. Let cool completely before refrigerating for at least 4 hours.
Combine all Raspberry Sauce ingredients in a small saucepan and cook over medium heat until raspberries break down and sauce thickens, about 5-7 minutes. Strain to remove seeds.
Drizzle Raspberry Sauce over cheesecake before serving.
Ingredients
10
1 1/2 cups150 gGraham cracker crumbs
5 tbsp70 gUnsalted butter-melted
1/4 cup50 gGranulated sugar
32 oz900 gCream cheese-softened
1 1/2 cups300 gGranulated sugar
1/4 cup60 mLHeavy cream
22Large eggs
1 tsp5 mLVanilla extract
8 oz225 gWhite chocolate-melted
1 cup150 gRaspberries-fresh or frozen
1 cup150 gRaspberries-fresh or frozen
2 tbsp30 mLGranulated sugar
1 tbsp15 mLLemon juice
Equipment
9-inch springform pan
Mixing bowls
Electric mixer
Saucepan
Strainer
Instructions
Preheat oven to 350°F (175°C).
Combine all Crust ingredients and press into the bottom of a 9-inch springform pan.
Bake crust for 8-10 minutes. Let cool.
Combine all Filling ingredients except raspberries in a large bowl and beat until smooth.
Gently fold in raspberries.
Pour filling over cooled crust.
Bake for 55-70 minutes, or until set. Let cool completely before refrigerating for at least 4 hours.
Combine all Raspberry Sauce ingredients in a small saucepan and cook over medium heat until raspberries break down and sauce thickens, about 5-7 minutes. Strain to remove seeds.
Drizzle Raspberry Sauce over cheesecake before serving.
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