Want to know what I bake when I’m not in the mood to share with the roommates (aka my children)? Cheesecake, that’s what. For reasons I can’t comprehend, the tart and tangy flavours turn their fussy childhood taste buds off. It’s totally ok though. Unlike the endless battle we have over eating their vegetables, I’ve decided to take their dislike for cheesecake and fucking run with it. On days when I’m in the middle of a PMS-induced mental breakdown and must hide in the laundry room to binge-eat my emotions, cheesecake is there to my rescue. No need for alarm though; this wasn’t one of those days. I had a wack of frozen raspberries and needed something to do with them. I did however freeze the cheesecake for such emergencies. (Properly wrapped they can last up to 3 months in the freezer! Yay!) Scroll below to try this decadent Raspberry White Chocolate Cheesecake recipe. One last tidbit of advice; tell everyone it taste like dirt and save it all for yourself (#selfcare).
Here’s what you’ll need:
- 12oz of frozen raspberries
- ½ cup of water
- 2tbsp of sugar
- 1tbsp of cornstarch
- 1 ¼ cups of graham cracker crumbs
- ¼ cup of butter, melted
- 2 cups of white chocolate chips
- ½ cup of whipping cream
- 3 8oz packages of cream cheese, softened
- ½ cup of sugar
- 1tbsp of flour
- 3 eggs
- 1tsp of pure vanilla extract
Here’s what you’ll do:
- Wrap a greased 9 inch springform pan with heavy duty aluminum foil on the bottom and up the sides. Make sure it’s well sealed – this will be important later.
- In a medium bowl, mix the graham cracker crumbs and melted butter. Press mixture into the bottom of the pan.
- In a medium saucepan, combine the raspberries, 2 tbsp of sugar, cornstarch and water. Bring to a boil, and continue boiling until the sauce is nice and thick. Strain sauce through a mesh strainer to remove the seeds.
- Preheat oven to 325°F.
- In a metal bowl over a pan of simmering water, melt white chocolate with whipping cream, stirring occasionally until smooth. White chocolate can easily burn, so don’t get distracted with something like an online Nordstrom sale (not speaking from experience or anything).
- In a large bowl, beat cream cheese and ½ cup of sugar with an electric mixer until smooth. Blend in flour. With the mixer on low speed, add one egg at a time. Add vanilla and melted chocolate and mix until smooth.
- Pour half of the batter over the crust. Spoon 3tbsp of the raspberry sauce over the batter. This part doesn’t have to be pretty. Just try and get some sauce here and there. Pour the remaining cheesecake batter into the pan, and again spoon 3tbsp of sauce over the top. Swirl batter with the tip of a knife to create the marble effect.
- Place the cheesecake pan in a large roasting pan. Fill the roasting pan with about 1 inch of hot water. Carefully (and I cannot stress this enough) transfer the roasting pan with cheesecake inside it to the oven. Don’t spill water into your cake, guys!
- Bake for 60 minutes, or until filling is set. Cool, cover with plastic wrap, and refrigerate for 8 hours before serving to your friends and family (or like me, just to myself).
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