Sweet and delicious: Try out this recipe for White Chocolate Raspberry Cheesecake

BY JESICA SLABBERT - JANUARY 31, 2018

As we enter the month of February, we all know that one day that stands out is Valentine’s Day. Whether you have a significant other to celebrate the day with or not, why not indulge in some Valentine’s Day treats by trying out some sweet recipes? This time why not try out our recipe for White Chocolate Raspberry Cheesecake:

Ingredients

  • 1 cup of chocolate cookie crumbs
  • 2 cups of white chocolate chips
  • 3 tablespoons of white sugar
  • ½ a cup of cream
  • ¼ cup of melted butter
  • 3 packages of soft cream cheese
  • 1 bag of frozen raspberries
  • ½ a cup of white sugar
  • 2 tablespoons of white sugar
  • 3 eggs
  • 2 teaspoons of corn-starch
  • 1 teaspoon of vanilla extract
  • ½ a cup of water


Directions

  1. Mix the cookie crumbs, 3 tablespoons of sugar and butter together in a medium bowl. Once mixed together, press the mixture into a 23cm spring-form pan. This will form the crust.

  2. Combine raspberries, 2 tablespoons sugar, corn-starch, and water in a saucepan. Bring the mixture to a boil and continue boiling for 5 minutes until the sauce is thick. Once done, strain the sauce with a mesh strainer to remove the seeds.

  3. Preheat the oven to 170 degrees Celsius. Melt the white chocolate chips with the cream in a metal bowl over a pan of simmering water. Stir occasionally until the mixture is smooth.

  4. In a large bowl, place the cream cheese and ½ cup of sugar and mix until smooth. Beat in the 3 eggs one at a time. Then blend in the vanilla essence and melted white chocolate. Now pour half the batter over the crust. Place three scoops of the raspberry sauce over the batter. Now pour the rest of the batter over the sauce, once done place the remaining raspberry sauce over the top of the batter. If you want to create a marbled effect, take a knife and swirl the batter.

  5. Bake for about 55-60 minutes, or until the filling has set. To cool, cover with plastic wrap and place in the fridge for 8 hours before removing the cake from the pan.


For an additional tip, you can use aluminium foil to keep food moist and make clean-up a lot easier. 

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