Description
Sweet raspberry ribbons dance through creamy raspberry white chocolate cheesecake squares, blending rich indulgence with tangy berry brightness. Classic dessert perfection promises pure pleasure, inviting you to savor each luxurious, silky bite.
Ingredients
Scale
Main Ingredients:
- 2 packages cream cheese (16 ounces/450 grams), at room temperature
- 2 eggs, lightly beaten
- 1.5 cups raspberry pie filling
Crust Ingredients:
- 1.5 cups chocolate cookie crumbs
- 1/4 cup unsalted butter, melted
Additional Ingredients:
- 1/3 cup granulated sugar
- 1/2 cup white chocolate chips
- 1 teaspoon vanilla extract
- 1/2 teaspoon lemon zest
Instructions
- Prepare an 8×8-inch baking pan by lining with parchment paper, ensuring overhangs for easy removal. Preheat oven to 325°F (160°C).
- Create the crust by thoroughly mixing chocolate cookie crumbs with melted butter, then press the mixture firmly and evenly into the pan’s bottom.
- In a large mixing bowl, cream together cream cheese and sugar until smooth and uniform in texture.
- Incorporate eggs, vanilla extract, and lemon zest into the cream cheese mixture, blending until completely integrated.
- Using a double boiler, gently melt white chocolate chips, stirring occasionally until completely smooth. Allow to cool slightly.
- Fold the melted white chocolate into the cheesecake batter, ensuring thorough and even distribution.
- Pour half the cheesecake batter over the prepared crust, spreading to cover completely.
- Distribute raspberry pie filling across the initial batter layer, using a knife to create elegant marbled swirls throughout.
- Add remaining cheesecake batter, carefully covering the raspberry layer.
- Bake for approximately 25 minutes, watching for edges to set while center remains slightly soft.
- Remove from oven and allow to cool completely at room temperature.
- Spread additional raspberry filling across the top of the cooled cheesecake.
- Refrigerate for minimum one hour to allow complete setting and flavor melding.
- Using parchment paper overhangs, remove cheesecake from pan and transfer to cutting board.
- Slice into 12 precise squares, serving chilled for optimal texture and taste.
Notes
- Opt for room temperature ingredients to ensure a smooth, lump-free cheesecake batter that blends perfectly.
- Prevent cracks by avoiding overmixing the batter and baking at a low, consistent temperature.
- Customize the recipe by swirling in different fruit preserves like blueberry or strawberry for variety.
- For a gluten-free version, replace chocolate cookie crumbs with almond flour or gluten-free graham cracker crumbs.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 16
- Calories: 284
- Sugar: 14 g
- Sodium: 218 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 52 mg