White Chocolate Raspberry Truffle Cheesecake
Ingredients
Crust
-
10
ounces
chocolate crackers
-
4
tablespoons
butter
-
1
egg yolk
optional
Cheesecake Filling
-
6
ounces
white chocolate
-
¼
cup
heavy cream
-
3
packages
cream cheese
-
1
cup
sour cream
-
1
cup
granulated sugar
-
2
tablespoons
cornstarch
-
1
teaspoon
vanilla extract
-
½
cup
seedless raspberry jam
Garnish
-
to taste
shaved or finely chopped white chocolate
-
to taste
fresh raspberries
-
to taste
additional raspberry jam or puree
Instructions
- Preheat the oven to 350°F.
- Mix the chocolate cookie crumbs, butter, and egg yolk in a bowl and press into the bottom and sides of a springform pan.
- Bake the crust for 8-10 minutes and set aside.
- Melt the white chocolate with heavy cream in the microwave until smooth and let cool.
- Beat the softened cream cheese until smooth, then add sour cream, sugar, cornstarch, and vanilla, mixing well.
- Fold the cooled white chocolate mixture into the cheesecake batter.
- Spread half of the cheesecake filling over the crust, then dollop and swirl in raspberry jam.
- Spread the remaining cheesecake batter over the top.
- Bake on a foil-lined baking sheet for 40-45 minutes until set around the edges.
- Cool completely, then refrigerate for at least 4 hours before serving.
- Garnish with white chocolate and raspberries before serving.
Nutrition Facts (estimated)
Servings
12
Calories
371
Total fat
16g
Total carbohydrates
55g
Total protein
4g
Sodium
231mg
Cholesterol
44mg
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