Description
Delightful white chocolate raspberry truffle cheesecake brings luxurious Italian dessert craftsmanship to your kitchen. Silky smooth layers of creamy indulgence and tangy fruit promise a spectacular finale that will enchant dessert enthusiasts.
Ingredients
Scale
Main Ingredients:
- 4 packages (8 ounces each) cream cheese, softened
- 2 cups white chocolate chips
- 4 large eggs
- 1 1/2 cups granulated sugar
- 1 cup sour cream
- 1/2 cup heavy cream
Crust Ingredients:
- 2 cups crushed chocolate sandwich cookies
- 1/4 cup melted butter
Raspberry Sauce Ingredients:
- 1 cup fresh or frozen raspberries
- 1/4 cup water
- 2 tablespoons cornstarch
- 2 tablespoons lemon juice
- 1 teaspoon vanilla extract
Instructions
- Prepare the springform pan by greasing and lining the bottom with parchment paper at 325F (163C) to ensure easy removal and prevent sticking.
- Create a buttery foundation by crushing cookies into fine crumbs and pressing firmly into the pan’s base, forming a compact and even crust layer.
- Craft a vibrant raspberry sauce by simmering fresh raspberries with water, cornstarch, and lemon juice until the mixture thickens and becomes glossy, then strain to remove seeds and allow to cool completely.
- Melt white chocolate carefully using a double boiler, ensuring smooth and even consistency without burning.
- Whip cream cheese until ultra-smooth and creamy, gradually incorporating sugar to prevent lumps and create a silky texture.
- Incorporate eggs individually into the cream cheese mixture, mixing thoroughly after each addition to maintain a uniform batter.
- Blend vanilla, sour cream, and heavy cream into the mixture, followed by the melted white chocolate, creating a luxurious and rich cheesecake base.
- Layer the cheesecake by pouring half the batter over the prepared crust, then drizzle with half the raspberry sauce in elegant swirls.
- Add remaining batter and artfully distribute the remaining raspberry sauce across the surface, creating a marbled effect.
- Bake for 60-70 minutes until the center is slightly wobbly but set, then turn off the oven and leave the door slightly ajar, allowing the cheesecake to cool gradually for one hour.
- Refrigerate the cheesecake for a minimum of 4 hours to set completely, ensuring a perfect, creamy texture before serving.
Notes
- Ensure cream cheese is at room temperature to prevent lumps and create a smooth, silky texture.
- Use a water bath technique to prevent cracks and ensure even, gentle baking of the cheesecake.
- Freeze fresh raspberries beforehand for an intense, concentrated fruit flavor in the sauce.
- Opt for high-quality white chocolate with at least 30% cocoa butter for a rich, creamy taste.
- Prep Time: 30 minutes
- Cook Time: 70 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 410
- Sugar: 30 g
- Sodium: 220 mg
- Fat: 28 g
- Saturated Fat: 17 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 37 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 90 mg