White Chocolate Cheesecake recipe

Our favorite summertime cheesecake is the White Chocolate Cheesecake because only the crust needs to be baked.  Here is the recipe

White Chocolate Cheesecake with Raspberry Sauce

6 T. chilled butter, cubed
1 c. plus 2 T. flour
2 T. sugar
1 large egg yolk
1 T. plus 1 tsp. cold water

Chocolate Ganache Layer
9 oz. bittersweet chocolate, chopped into small pieces
3/4 c. heavy whipping cream

White Chocolate Filling
19 oz. white chocolate, chopped into small pieces
11 T. butter, softened
3/4 c. sugar
3 pkg (8 oz. each) cream cheese, softened
2 T. dark rum

Raspberry Sauce
1/3 c. sugar
1 pkg. (10 oz.) unsweetened frozen raspberries, thawed and undrained
1 T. cold water
1 1/2 tsp. cornstarch

Preheat oven to 350°. Using a food processor or pastry blender, cut butter into flour and sugar. Add egg yolk and cold water; process until well combined. Press mixture into bottom of an ungreased 9 inch springform pan. Bake 20 minutes. Remove from oven and cool completely. While crust is cooling, melt bittersweet chocolate and whipping cream together in the top pan of a double boiler; stir until smooth. Spread over cooled crust and chill. In the top pan of a double boiler, melt white chocolate until it becomes a soft mass; set aside. In a large mixing bowl, beat butter until creamy with electric mixer on medium speed. Add sugar and continue beating 2-3 minutes. Scrape down sides of bowl and add cream cheese, one third at a time. Beat in rum. Slowly beat in softened white chocolate; increase speed and beat until creamy. Pour over chocolate ganache layer and gently spread to edge of pan. Cover with plastic wrap and refrigerate overnight. For sauce, bring sugar and raspberries to a boil in a heavy saucepan, stirring often. Mix together water and cornstarch; stir into raspberries. return mixture to a boil and cook for 1 minute, stirring constantly. Remove from heat and cool. Serve individual pieces of cheesecake topped with Raspberry Sauce.

Mission Oak Inn Central Illinois Bed and Breakfast

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