Raspberry cheesecake with white chocolate
White chocolate cheesecake is a luxurious treat that is guaranteed to satisfy even the most discerning palate. This time we have a recipe for its baked version. The filling is fresh and sweet at the same time thanks to the white chocolate, which goes perfectly with the tart raspberries.
- Body:
- 140 g Derby chocolate biscuits
- 60 g almonds
- 60 g melted butter
- 3 tablespoons milk
- 1 tablespoon maple syrup (or honey)
- butter for greasing the mold
- Filling:
- 200 g mascarpone
- 200 g ricotty
- 150 g cream cheese (e.g. Buko)
- 4 tablespoons sour cream
- 80 g caster sugar
- 3 eggs
- 200 g white chocolate
- Decoration:
- 250 ml of water
- 2 tablespoons sugar
- 1 red cake jelly
- frozen raspberries
- Blend the biscuits with almonds in a food processor. Add the butter, milk and mix until the mixture resembles crumbs. If it is too crumbly, add a little more milk. Finally, stir in the maple syrup.
- Line the bottom of the cake tin with baking paper, grease the edges with butter and press the biscuit mixture evenly over the entire surface of the tin (you can also spread it to the sides - approx. 1 cm high).
- Bake for 20 minutes in an oven preheated to approximately 180 °C. Let the body cool after baking.
- Filling: In a bowl, mix the sugar with the mascarpone, ricotta, cheese and sour cream, add the egg and mix everything thoroughly until smooth.
- Melt the white chocolate in a water bath or in the microwave and stir into the cream. If melting in the microwave, it is necessary to monitor the chocolate and melt it gradually so that it does not clump.
- Pour the mixture onto the cooled crust, smooth it out and bake in the oven, preheated to 160 °C, for about 45-50 minutes. Try not to open the oven during baking. The cheesecake should be firm at the edges when taken out of the oven, but still jelly-like in the middle (not liquid!!!), after gently shaking the mold, the middle should still rattle slightly. If the middle still seems liquid, return it to the oven and bake for a while longer. After baking, let it cool.
- Let the raspberries thaw (you can use a microwave, defrost mode). You can leave the raspberries a little longer to cool.
- Prepare the gelatin according to the instructions on the bag and pour it over the raspberries while it is still hot. Mix thoroughly and slowly pour it over the cheesecake. Since the raspberries are still cold, they will slightly cool the jelly, which will begin to set quickly. This will prevent it from soaking into the filling and spilling out around the sides of the cake pan.
- It is best to let the entire cake cool in the refrigerator overnight.
- Before serving, carefully separate the filling from the sides of the pan with a knife and remove the baking paper from the cake.
Cheesecake should be baked properly in a water bath, but unfortunately, even after covering the cake tin with foil, water can still leak into the tin and ruin the cake, so I bake it by placing the cake on a wire rack and placing a deep baking sheet with boiling water just below it. However, if we want to follow the water bath procedure, we cover the tin with foil, place it in a baking dish, and pour boiling water over it so that the water reaches 2/3 of the tin.
