Raspberry Cheesecake With White Chocolate Sauce
Scott Siegler
A mousse-like, surprisingly light cheesecake.
ingredients
Cheesecake- 2 Tablespoons butter, melted
- 3/4 cup graham wafer crumbs
- 1 Tablespoon icing sugar
- 1 cup sugar
- 1lb cream cheese, at room temperature
- 4 eggs, separated
- 1 teaspoon vanilla
- 1 cup frozen, unsweetened raspberries with juice
- 1 Tablespoon flour
- 1 1/2 cups heavy whipping cream
- 12oz white chocolate, chopped
directions
- 1
Combine butter, graham crumbs and icing sugar. Press crust mixture into the bottom of a 9 inch springform pan. In large bowl, cream sugar with cream cheese. Add egg yolks and beat with mixer until creamy. Add vanilla, raspberries and flour. Mix. Set aside.
- 2
In clean mixing bowl, whip egg whites until they form soft peaks. Slowly add 2 Tablespoons sugar. Beat until peaks are stiff. Fold whites into the raspberry mixture, one third at a time. Pour mixture into the pan. Bake for 10 minutes at 450F. Then reduce heat to 250F and bake for 1 1/4 hours. Let cool and run knife around inside of pan before springing pan.
- 3
For chocolate sauce, heat cream to a boil. Place chocolate in large bowl, and pour hot cream overtop. Stir to melt chocolate.
notes
Cheesecake is delicious on its own, but is taken to a whole other level if served with the white chocolate sauce and fresh raspberries
Source: Scott & Karen
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