White Chocolate Cheesecake
With Fresh Raspberries
by Andrea Alden
Top with fresh berries
- 1¾ cups crushed shortbread cookies
- (use GF cookies for gluten free)
- ½ tsp. cinnamon
- ½ tsp cloves
- ¼ cup butter, melted
- 2x 8 oz. packages of cream cheese, room temperature (2x 250 g packages or 2 cups)
- 1 cup sour cream or greek yogurt
- ½ cup sugar
- 1½ tbsp. cornstarch
- 1 tsp. vanilla
- ½ tsp. lemon juice
- 2 eggs, separated
- 300g white chocolate, melted
- 2 pints of fresh raspberries, washed
Preheat your grill to 350°F, preparing to use the indirect grilling technique.
Spray an 8-inch spring-form pan with non-stick cooking spray and set aside.
For the Crust: Combine the crushed shortbread with the cinnamon, cloves, and melted butter. Use your hands or a flat-bottomed measuring cup to press the cookie crumbs into the bottom and up the sides of the prepared spring-form pan.
For the Cheesecake: Cut the cream cheese into small cubes. Use a hand mixer or stand mixer to combine the cream cheese with the sugar, cornstarch, and vanilla until smooth. Add the egg yolks, lemon juice, and sour cream or greek yogurt, beating once more until smooth.
Break the white chocolate into chunks placing them into a heat safe bowl. Using your microwave, melt the chocolate in 30-second intervals, at power level 7, stirring between each interval. Once smooth and melted, pour 1/3 of the chocolate into the batter.
Whip the egg whites until soft peaks form, then gently fold them into the cheesecake batter.
Pour the filling into the crust, drizzling the top with most of the remaining white chocolate. Bake at 350°F, using indirect heat, for approximately 45 minutes. Begin checking on your cake beginning at the 40 minute mark. You can test the doneness of your cheesecake by carefully jiggling it. If the center‐inch still moves like jello it is ready to come off the grill.
Cool in the pan for about 15 minutes, then remove the sides of the pan and cool another 15 minutes. Chill for at least an hour before topping it with fresh raspberries and the last of the melted white chocolate. (You will have to gently re-melt it)
My White Chocolate Cheesecake With Fresh Raspberries was the right amount of sweet, the berries adding the perfect accent to this dessert. This cake feeds at least eight people, but we shared with a couple of friends and there is not much left. I have to ask, which is your favorite Cheesecake Recipe?