Raspberry White Chocolate Cheesecake
A rich, filling dessert to be served to special guests.
Raspberry White Chocolate Cheesecake
A rich, filling dessert to be served to special guests.
  • CourseGluten free dessert
Servings Prep Time
16slices 60minutes
Cook Time Passive Time
70minutes 4hours
Servings Prep Time
16slices 60minutes
Cook Time Passive Time
70minutes 4hours
Ingredients
Crust
  • 20 gluten free chocolate sandwich cookies with filling
  • 1/4cup buttermelted
Raspberry Swirl
  • 2pints raspberriespureed and seeded
  • 1/4cup confectioners’ sugar
Cheesecake Filling
  • 2bars Ghirardeli white chocolate baking bars4 ozs. each, broken into 1/2 inch pieces
  • 1/3cup boiling water
  • 32ounces cream cheeseat room remperature
  • 1cup granulated sugar
  • 1tablespoon vanilla
  • 4extra large eggsat room temperature
Garnish
  • 2ounces white chocolateshaved
  • 2cups heavy whipping creamprepared as directed on package
  • Raspberry Swirl
Instructions
Prepare the Pan
  1. Cut a parchment circle 1 to 1 1/2 inches larger than the bottom of your cheesecake pan. Prepare the bottom and sides of your pan with a small amount of butter. This should be kept to a minimum. Place the parchment circle on top of the lightly buttered bottom and press the excess paper to the sides of the pan.
Make the Crust
  1. In 1-qt microwave safe bowl, melt 1/4 cup butter. In small batches, pulse the cookies with the filling into fine crumbs using a food processor or blender. Mix the cookie crumbs with the melted butter and pour into the prepared pan. Using buttered fingers or a buttered spatula, press the cookie crumbs to make an even coating over the parchment on the bottom of the pan.
  2. Cover the bottom and sides of the pan with aluminum foil or a silicone baking pan to create a water barrier. Place the pan in the freezer while you prepare the raspberries and filling. It should freeze for at least 30 minutes.
Raspberry Swirl
  1. In food processor or blender, puree the raspberries. Place a wire mesh strainer over a bowl and press the pureed raspberries into the strainer to remove the seeds. You will need to scrape the bottom of the strainer often in order to get all of the puree. Stir in confectioners’ sugar and set aside.
Melt the Chocolate
  1. Break the chocolate into a medium bowl. Pour 1/3 cup boiling water over the chocolate. Make sure the chocolate is submerged in the water. Do not stir. Cover with a saucer or plastic wrap and let stand for 2 minutes without stirring. Remove the cover and whisk the chocolate and water until thoroughly blended and smooth. Set aside.
Cheesecake Filling
  1. Preheat the oven to 325°. Place a large pan or oven safe skillet in the oven. Add about 2 inches of hot water and let it heat again as the oven preheats. This will be your water bath.
  2. Using medium low speed, beat the cream cheese until smooth. Do not over beat. Add the sugar and vanilla and mix for 2 minutes or until the ingredients are smooth and creamy. Scrape the sides of the bowl at least twice during the mixing time. Add the melted chocolate and continue to mix at medium low speed until combined.
  3. Using a fork, lightly mix the eggs in a separate bowl. Decrease the mixer speed to low and add the eggs in 4 additions. Blend the mixture just enough to incorporate the eggs.
  4. Pour 2/3 of the cream cheese mixture into the frozen crust. Spoon 1/2 cup pureed raspberries over the filling. Using a knife, lightly swirl the raspberries without mixing them in completely. Add the remaining filling. Add raspberry puree in spoonfuls to the top of the filling and swirl across the top to make a pretty design.
  5. Place the cheesecake in the water bath and bake for 65 to 75 minutes or until the sides are dry and the middle jiggles like gelatin. Do not open the oven except to check for doneness at the end of the cooking time. Turn the oven off and leave the door partially open. Allow the cheesecake to cool in the oven for 60 minutes.
  6. Remove the cheesecake from the water bath and the oven. Refrigerate for at least 4 hours before removing cheesecake from the pan. Do not cover.
  7. After 4 to 24 hours, remove the sides of the pan. It may be helpful to run a knife between the sides of the pan and the cheesecake so it will release easily. Slide a knife blade between the parchment paper and bottom of the pan to loosen the cake and slide it off the base of the pan.
  8. With one hand supporting the bottom of the cheesecake, grab an edge of the parchment paper and begin to peel it away from the crust. The crust and cake should be firm enough to hold it while you peel away the paper and slide the cheesecake to a serving plate.
  9. Garnish with remaining raspberry swirl, heavy whipping cream, and chocolate curls.
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