Directions
I love raspberries. There is nothing to do. They are among the fruits that I must always have at hand. You can use raspberries for anything: salads, cocktails, sangria, but above all to combine with chocolate to create a symphony of crazy taste, like this raspberry and white chocolate cheesecake, in a pure, classic American style.
But be warned, the recipe for this raspberry and chocolate cheesecake looks innocent and is super yummy and easy to make, but it has a high-calorie content. Indeed stratospheric, so eat just one slice!
If you want, for a lighter cheesecake, you can replace the cream cheese with ricotta and decrease the doses of butter.
Ingredients for raspberry and white chocolate cheesecake
For a mold of 18-22 cm in diameter
- 300 grams of crumbled biscuits in the mixer
- 100 grams of softened butter
- 250 grams of cream cheese at room temperature
- 3 eggs
- 60 grams of white chocolate
- 200 grams of sugar
- 170 grams of sour cream
- 4 drops of vanilla extract
- 500 grams of raspberries
How to make raspberry and white chocolate cheesecake
Let’s start from the bottom of the cheesecake. Crumble the biscuits with the mixer and then put them in a bowl with the butter, mix and when the mixture is well blended, distribute it on the bottom of a mold, which you have covered with baking paper, with a diameter of 20-22 centimeters. Put in the freezer for 10 minutes.
In a saucepan, melt the white chocolate in a double boiler, over low heat, with a small piece of butter.
Work the cream cheese until it is nice and soft, add the sugar (200 grams) and the eggs one by one, and then the sour cream, the vanilla, and the melted white chocolate.
Take the mold with the biscuit base, fill it with the cheese mixture, and level it with a spatula.
At this point, place the mold in a preheated oven at 180 ° C and cook the cheesecake for about an hour in a bain-marie, ensuring that the water is not too high in the bowl or it could enter the cheesecake mold!
Remove from the oven, let it cool down, cover with plastic wrap, and put it in the freezer overnight.
When serving, decorate the cheesecake with raspberries and melted white chocolate tears if you want.
If, on the other hand, you want a sweeter cheesecake with a caramelized taste, before baking the dessert, plant a few raspberries in the cheese filling, and with the cooking, it will become pure poetry.
Which wine to pair with raspberry and white chocolate cheesecake?
We need a sweet wine with character that can stand up to these fatty, sweet, and intense flavors. The Sagrantino passito of the Colle del Saraceno winery is a splendid, sweet, and velvety passito, but above all with a lively tannin capable of playing down the fullness of the raspberry and chocolate cheesecake. Don’t hesitate to uncork sweet vermouth, Port wine, Marsala, Madeira wine, Sherry, Brandy, Cognac, and Calvados if you want to combine something more substantial.
If you want to combine a cocktail, the Pina Colada is a dream of intoxicating scents that go wonderfully with this cheesecake.
If you want a combination different from the usual but spectacular, pair a glass of Tregenda vermouth: pure poetry.
