White Chocolate Raspberry Truffle Cheesecake
Cheesecake is believed to have originated in ancient Greece and was served to athletes during the first Olympic games held in 776 BC.
This is vegetarian recipe. Dish can be prepared in 210 minutes. Recipe for experienced cooks (high difficulty). Number of ingredients: 11.
White Chocolate Raspberry Truffle Cheesecake
Ingredients
Instructions
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Preheat the oven to 325°F (163°C).
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In a bowl, combine graham cracker crumbs and melted butter. Press the mixture into the bottom of a 9-inch (23 cm) springform pan.
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In a microwave-safe bowl, melt the white chocolate chips with 1/2 cup of heavy cream, stirring until smooth. Set aside to cool slightly.
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In a large mixing bowl, beat the cream cheese, sugar, and vanilla extract until smooth. Add the melted white chocolate mixture and beat until well combined.
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Add the eggs, one at a time, beating well after each addition. Pour the batter over the crust in the springform pan.
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Bake for 55-60 minutes, or until the edges are set and the center is slightly jiggly. Turn off the oven and leave the cheesecake in the oven for 1 hour to cool gradually.
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Remove the cheesecake from the oven and let it cool completely. Refrigerate for at least 2 hours, or overnight.
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In a small saucepan, heat the raspberry preserves over low heat until melted. Remove from heat and let it cool.
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Spread the melted raspberry preserves over the chilled cheesecake. Top with fresh raspberries and white chocolate curls.
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Serve chilled and enjoy!
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 550kcal
- % Daily Value *
- Total Fat 40g62%
- Total Carbohydrate 45g15%
- Sugars 35g
- Protein 8g16%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
