How To: Make a white chocolate raspberry cheesecake

Make a white chocolate raspberry cheesecake

The recipe can be found on An eBook containing this and other cheesecake recipes is also offered.

Remove the cream center from the chocolate cookies. The cheaper cookies are better to use because the cream comes out easily. Place the cookies in a plastic bag and crush with a rolling pin until they are nice and fine. You can use a food processor for this if you prefer.

Place the crushed cookies in a bowl, add the melted butter and stir until combined. Press the cookie mixture into the bottom of a springform pan, spreading it around and packing it down tight. Place in the freezer while making the cream cheese filling.

Place the cream cheese and sugar in a bowl and mix on low speed until light and fluffy. Add milk, then add the eggs one at a time, mixing after each egg. Add the sour cream, vanilla and flour, and mix until just combined.

Remove the crust from the freezer and cover the top with white chocolate chips. Pour the cheesecake mixture over the chips and spoon the raspberry preserve mixture over the top. Take a knife and cut through the mixture to make a nice swirl design.

Place in the oven and bake for one hour. The cheesecake is perfectly done when it is firm around the edges and jiggly in the middle. Turn the oven off and leave the cheesecake in the oven until it is cool. Cover and refrigerate overnight to completely set.

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