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Raspberry White Chocolate Cheesecake
Dessert

Raspberry White Chocolate Cheesecake

1 h 30 minServes 10Nutri-Score D€€
from @kooki_lovescooking13 imports0 cooked
Adapt this recipe

what you need

Ingredients

10 people
  • biscuits (crushed)Bakery150 g
  • butter (melted)Dairy80 g
  • cream cheese (at room temperature)Dairy400 g
  • eggs (at room temperature)Dairy3 pieces
  • sugarPantry70 g
  • heavy creamDairy120 ml
  • vanilla extractPantry5 ml
  • flour (sifted)Pantry15 g
  • raspberries (cut in half)Produce100 g
  • white chocolate (chopped)Pantry120 g
  • whipping cream (chilled)Dairy100 ml

per serving

Nutrition

246kcal

Carbs
18 g
Proteins
5 g
Fat
18 g
Adapt tools

what you’ll use

Tools

  • Springform pan
  • Mixing bowl ×2
  • Whisk
  • Sieve
  • Oven

step by step

Method

  1. Make the biscuit base

    • Mix the crushed biscuits with the melted butter.
    • Press the mixture firmly into the bottom of a springform pan.
    Step 1

  2. Beat the cream cheese mixture

    • Beat the cream cheese with the sugar and vanilla extract for a few seconds.
    • Add the heavy cream and mix.
    • Add the eggs one by one and mix until smooth.
    Step 2

  3. Finish the batter

    • Add the sifted flour and mix gently.
    • Pour the mixture over the biscuit base.
    • Scatter the halved raspberries over the top.
    Step 3

  4. Bake the cheesecake

    • Preheat the oven to 200 °C.
    • Bake for 10 minutes, then lower the temperature to 100 °C and bake for 50 minutes.
    Step 4

  5. Cool overnight

    • Let the cheesecake cool completely, then refrigerate overnight.
    Step 5

  6. Make the white chocolate ganache

    • Chill the whipping cream in the refrigerator for at least 30 minutes.
    • Melt the white chocolate and stir in the chilled cream until smooth.
    • Spread the ganache over the chilled cheesecake.
    Step 6
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