Un-Wine'd host Tassie Pippert shows viewers how to prepare a rich and delicious white chocolate cheesecake with dark chocolate raspberry sauce. White chocolate and raspberry are a classic pair. The sweetness of the chocolate and the tart flavor of the raspberry balance each other out perfectly.
Ingredients:
Crust:
- 1 ½ c shortbread crumbs
- 2 T. sugar
- 2 T. melted butter
Filling:
- 12 ounces white chocolate, melted
- 32 ounces full fat cream cheese, room temperature
- ⅓ c sugar
- 1 t. vanilla extract or vanilla paste
- Pinch of salt
- 4 large eggs, room temperature and well beaten
Chocolate Raspberry Sauce
- 1 lb bittersweet chocolate chips melted
- 1 jar raspberry jam
Preparation
Heat the oven to 250 degrees.
Mix together crust ingredients and pat evenly into the bottom of a 9” springform pan. Wrap the outside of the pan with aluminum foil to prevent leaking.
Place the melted white chocolate and cream cheese in a mixer fit with the flat paddle. Mix well and add the sugar, vanilla and salt. Slowly add the eggs ¼ c at a time. Mix well and thoroughly but do not over-beat as over-mixing will cause the cheesecake to be pitted. Place the cream cheese filling in the pan over the crust base. Sit the entire pan in a larger sheet cake pan and fill the exterior pan with water to 1 inch in depth.
Bake the cheesecake for 1 ½ hours then turn off the oven. Leave door closed for an additional 30 minutes then leave the door ajar with the cheesecake in the water bath overnight.
When ready to serve, mix together the chocolate and raspberry jam. Drizzle over sliced cheesecake. Serves 12.