Rich. Creamy. Tangy. My favourite White Chocolate Raspberry Cheesecake has a thick chocolate cookie crust, a silky white chocolate cheesecake filling, and is speckled with large dollops of raspberry sauce. Decorate this cheesecake with Chantilly cream (sweetened whipped cream) and shaved white chocolate for an elegant dessert fit for any special occasion!
INGREDIENTS
Cookie Crust
- 2 cups (280g) Chocolate cookie crumbs or crushed chocolate cookies
- 2 tbsp Granulated Sugar
- 1/3 cup (75g) Unsalted Butter melted
Cheesecake
- 3 pkg (750g) Cream Cheese softened
- 3/4 cup (150g) Granulated Sugar
- 3 Eggs
- 3/4 cup (180ml) Heavy Cream
- 1 1/4 cup (220g) White Chocolate roughly chopped or chocolate chips
- 1 tsp Vanilla Extract
- 1 tsp Salt
- 2 cups (300g) Frozen Raspberries
- 2 tbsp Granulated Sugar
Decoration (optional)
- 1 cup (240ml) Heavy Cream
- 2 tbsp Granulated Sugar
- 1 tsp Vanilla Extract
- 1 cup (125g) Raspberries (fresh or frozen)
- Shaved white chocolate curls
