Does Anybody Have A Recipe For Raspberry White Chocolate Cheese Cake, Home Made?

Raspberry White Chocolate Cheese Cake


  

Crust:
20 chocolate Graham crackers
3 tablespoons unsalted butter, melted
3 tablespoons sugar
Pinch fine salt (optional)

Filling:
8 oz white chocolate, finely chopped
8 oz cream cheese, at room temperature
1 1/3 cups sugar, divided
1 1/2 cups sour cream, divided
2 large eggs, at room temperature
1/4 cup raspberry extract (or raspberry liquor)
Fresh Raspberries for garnish


For the crust: Preheat oven to 350 degrees F. Spray an 8-inch square metal baking pan with non-stick spray and line with foil.
Pulse the gram crackers in a food processor with the butter, sugar, and salt to make a fine crust. Evenly press the crust into the prepared pan taking care to cover the bottom completely. Bake until the crust sets, about 15 minutes.

Meanwhile, make the filling: Put the white chocolate in a medium microwave-safe bowl; heat at 75 percent power until softened, about 2 minutes. Stir, and continue to microwave until completely melted, up to 2 minutes more. (Alternatively put the white chocolate in a heatproof bowl. Bring a saucepan filled with an inch or so of water to a very slow simmer; set the bowl over, but not touching, the water, and stir occasionally until melted and smooth.)

Blend the cream cheese, 2/3 cup of the sugar, and 1/2 cup of the sour cream together in the food processor until smooth. Scrape down the sides, as needed. Add the eggs and melted white chocolate then pulse until just incorporated and smooth. Pour the filling evenly over the crust and bake until the filling puffs slightly around the edges and just set in the centre, about 20 minutes.

Mix the remaining cup of sour cream and 2/3 cup sugar with the raspberry extract or liquer. Carefully, spoon the mixture over the top of the white chocolate and gently spread into an even layer. Bake until topping becomes glossy but is still a bit loose, about 15 minutes more. (The topping will set when cooled.) Cool on a rack. Cover and refrigerate for at least 2 hours or overnight.

Remove cheesecake out of the pan and top with fresh raspberries.