White Chocolate Raspberry Cheesecake

First things first, make your chocolate cookie crust in a 9″ springform pan (sprayed with cooking spray). You’ll want it ready to go after the cheesecake batter is all mixed up.
Line the outside of the springform pan with aluminum foil; this will keep water from getting into your cheesecake during baking.
Pre-heat the oven to 325°F.
In a large bowl with an electric hand mixer or in the bowl of an electric stand mixer, whip together the softened cream cheese, pure cane sugar, vanilla extract, and almond extract.
Using an egg separator, separate the egg yolks from the whites, and add the yolks into the cream cheese mixture, mixing well.
When your batter is creamy and smooth, pour half the batter into your crust.
Spoon about 1/3 cup raspberry sauce on top of the batter, adding small dollops of sauce here and there.
Swirl the sauce into the batter with a table knife.
Pour the rest of the batter on, and add another 1/3 cup raspberry sauce, adding small dollops of sauce here and there all around the top of the batter.
Again, swirl the sauce into the batter with a table knife.
Place the cheesecake-filled springform pan in a roasting pan that has an inch or so of water in the bottom.
Place the whole pan into the oven, and bake at 325°F for about 1 hour and 20 minutes or until the cheesecake is cooked through. It should be firm around the edges and slightly jiggly in the center.
Once it's fully cooked, leave the cheesecake in the oven, and turn the oven off. Allow it to cool in the oven, with the oven door open, for about 30 to 45 minutes. You want a slow cooling process, in order to avoid cracks.
Now you can remove your cheesecake from the oven and allow it to cool completely.
Once your cheesecake has completely cooled at room temperature, cover with plastic wrap or aluminum foil, and place it in the refrigerator to chill overnight.
Once fully chilled, shave or curl the white chocolate with a vegetable peeler, and then sprinkle the chocolate over the entire top of the cheesecake.
Use the decorating bag with the large decorating tip to add small swirls of whipped cream all around the edge of the cheesecake.*
That's it! Your white chocolate raspberry cheesecake is ready to serve.

White Chocolate Raspberry Cheesecake

Equipment

Ingredients

Instructions

Notes

Nutrition