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RECIPE
11 INGREDIENTS12 STEPS10HR 30MIN

White Chocolate Raspberry Cheescake

4.5
2 Ratings
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In the Kitchen with Jonny

I'm Jonny. I was born in New York City but I grew up in the Dominican Republic. Cooking and baking are my passion, and I share my favorite recipes for desserts and savory dishes.
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Creamy Cheesecake Swirled with White Chocolate and fresh Raspberry. It’s like Cheesecake Factory’s White Chocolate Raspberry Truffle, but better.
10HR 30MIN
Total Time
1HR 30MIN
Active Time

In the Kitchen with Jonny

I'm Jonny. I was born in New York City but I grew up in the Dominican Republic. Cooking and baking are my passion, and I share my favorite recipes for desserts and savory dishes.
GO TO BLOG

Ingredients

US / METRIC
Servings:
6
Serves 6
1 3/4 cups
Graham Crackers , crushed
1/2 cup
Butter , melted
3 cups
Cream Cheese
3/4 cup
1 cup
White Chocolate , melted

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Nutrition Per Serving

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CALORIES
1066
FAT
76.2 g
PROTEIN
15.8 g
CARBS
82.5 g

Cooking Instructions

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Step 1
Preheat oven to 325 degrees F (160 degrees C).
Step 2
In a food processor or blender, puree the Fresh Raspberries (1 cup) until completely smooth. Press the mixture through a fine strainer, discarding seeds. Stir in the Granulated Sugar (3 tablespoon). Refrigerate until ready to use.
Step 3
In a medium bowl, mix Graham Crackers (1 3/4 cup) crumbs, and Butter (1/2 cup). Press mixture firmly into an 8 or 9-inch spring-form pan. Set aside.
Step 4
Using a stand mixer fitted with a paddle attachment or a hand electric mixer, beat softened Cream Cheese (24 ounce), Vanilla Extract (1 teaspoon), and Granulated Sugar (3/4 cup) until smooth and combined.
Step 5
Scrape the bottom and sides of the bowl to make sure everything is well blended.
Step 6
Add Sour Cream (3/4 cup) and mix to incorporate it. Add Large Egg (3) one at a time. Don’t over mix after you added the eggs, and use your spatula to continue mixing them.
Step 7
With your spatula stir in the cooled White Chocolate (7 ounce). Whisk in All-Purpose Flour (2 tablespoon) until there are no lumps. Pour batter over the prepared crust.
Step 8
Spoon the raspberry mixture on top of the cheesecake, a few dollops at a time. Use a skewer or knife to swirl the mixture as much or as little as you'd like.
Step 9
Place the cheesecake pan inside of a large cake pan. Put both pans in a larger roasting pan. Fill the roasting pan with boiling water. Bake for 1 hour and 30 minutes.
Step 10
After cooking time, turn the oven off and let the cheesecake sit for 30 minutes inside the oven with the door slightly opened.
Step 11
Remove from the oven and allow cheesecake to get to room temperature then refrigerate overnight or at least 8 hours.
Step 12
When ready to eat, gently run a knife around the edge of the cheesecake. Remove from pan, slice it, and top with whipped cream if you want.

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Nutrition Per Serving
Calories
1066
% Daily Value*
Fat
76.2 g
98%
Saturated Fat
44.7 g
224%
Trans Fat
1.3 g
--
Cholesterol
290.0 mg
97%
Carbohydrates
82.5 g
30%
Fiber
2.3 g
8%
Sugars
63.7 g
--
Protein
15.8 g
32%
Sodium
646.6 mg
28%
Vitamin D
--
--
Calcium
257.5 mg
20%
Iron
1.9 mg
11%
Potassium
328.8 mg
7%
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