White Chocolate Raspberry Cheesecake Recipe
The White Chocolate Raspberry Cheesecake combines a shortcrust filled with a cheesecake mixture and raspberries. My oldest son requested to make one. I never did before, but I came up with the following recipe after I was not too fond of my first version.
Ingredients for shortcrust:
- 200 g (7.05 oz) of all-purpose flour
- 1 pinch of baking powder
- 50 g of sugar
- 1 pinch of salt
- 1 egg L
- 110 g (3.9 oz) of butter
Ingredients for raspberries:
- 400 g (14.1 oz) of fresh raspberries
- 75 g (2.64 oz) of sugar
- 2 tablespoons of potato starch OR Gustin OR cornstarch
- 2 tablespoons of cold water
Ingredients for Cheesecake mixture:
- 500 g (1.1 lbs) of cream cheese
- 150 g (5.29 oz) of plain whole milk yogurt
- 100 ml (3.38 oz) of whipping cream
- 100 g (3.52 oz) of sugar superfine OR caster sugar
- 1 teaspoon of vanilla bean paste OR 2 teaspoons of vanilla extract OR 1 pouch of vanilla sugar
- 3 eggs, XL
- 2 tablespoons of vanilla pudding powder
- 300 g (10.58 oz) of white chocolate
Preparation of the raspberries:
Start by preparing the raspberries. Wash them, add the sugar, and bring them in a saucepan slowly to a boil. Dissolve the potato starch in the water and add to the fruit while constantly stirring. Pass the raspberries through a sieve, set them aside, and let them cool down while stirring from time to time.
Preparation of shortcrust for White Chocolate Raspberry Cheesecake:
Mix the flour, sugar, baking powder, and salt in a bowl. Make a hole in the center to place the egg. Cover the egg with the dry ingredients and spread the butter on top. Knead until all ingredients are combined and form a smooth dough. Wrap the dough in a cellophane wrap and place it for about 30 minutes in the refrigerator. If the dough is sticky, add some more flour; if it is too dry, add some butter.
Preparation of cheesecake/chocolate mixture:
Mix the cream cheese, yogurt, and whipping cream on low with a handheld electric mixer. Next, slowly add the sugar, vanilla bean paste, and one egg after another. Top the mixture with the vanilla pudding powder and mix.
Save 3 tablespoons of the raspberry mixture and add the rest to the cheese mixture. Melt the chocolate in a bain-marie (double cooker pot), and fold the slightly cooled chocolate into the cheese mixture using a spatula.
Finishing of the White Chocolate Raspberry Cheesecake:
First, cover the springform on the bottom and sides with baking paper and fold or cut it every few inches on the sides (I used a spring pan 26 cm). Next, roll a bit more than half of the dough on the bottom of the springform. Divide the rest of the dough in half for the outer crust. Form two rolls and place them around the inside of the pan. Lastly, with your fingers, press the rolls against the sides of the springform (about 4 cm (1 ½ in high) and connect it with the bottom part. Use a fork to make holes in the dough/crust. Add the cheese batter to the shortcrust and spread it evenly.
Baking of the cake:
Preheat oven to 180°C – 350°F and bake the cake on the middle rack for 60-70 minutes. Then, turn the heat off, open the door, and leave the cake for about 1 hour in the oven before taking it out.
Open the pan ring and let the cake cool down before placing it on a plate. Then, decorate the top of the cake with the saved raspberries and white chocolate.
Place the cake in the refrigerator and let it sit overnight but at least 6 hours before serving. To make Oma’s Swabian Apple Cake click here, Fanta Lemonade Cake Recipe click here, and Traditional German Cheesecake Recipe click here.