White Chocolate Raspberry Cheesecake
Discover an exquisite cheesecake that unites the creamy sweetness of white chocolate with the vibrant acidity of raspberries. This dessert, with its crunchy biscuit base and melt-in-the-mouth center baked at low temperature, offers a balanced and refined sensory experience. Perfect for special occasions, its preparation requires a little patience for a spectacular and unforgettable result. This cheesecake promises a moment of pure bliss, to be enjoyed chilled after a night's rest in the fridge for a perfect texture.
Double Compartment 9L Air Fryer – 8-in-1
€69.99
Pros:
- Two independent baskets for simultaneous cooking
- Smart Finish technology for synchronized cooking end time
- Intuitive touchscreen with automatic programs
Con:
- Takes up more countertop space
- 1
Prepare the base: finely crush the cookies into powder. Mix in the melted butter until you get a homogeneous wet sand. Firmly press into the bottom of a 20 cm springform pan lined with parchment paper. Refrigerate.
- 2
Melt the white chocolate in a double boiler or microwave. Let cool until just warm to the touch.
- 3
Whisk the cream cheese and mascarpone with the sugar until smooth. Add vanilla. Incorporate the eggs one by one without overmixing. Drizzle in the warm chocolate while mixing to form a homogeneous cream.
- 4
Add the frozen or fresh raspberries. Gently fold with a spatula to distribute without crushing them.
- 5
Preheat the oven to 150°C (convection off if possible). Pour the filling over the cold base. Bake on the bottom rack for 55 to 65 min. The center should still jiggle slightly.
- 6
Turn off the oven, prop the door open with a wooden spoon, and let cool inside for 1h. Remove, let come to room temperature, then cover and refrigerate for at least 6h (ideally overnight).
- 7
Unmold: run a thin, hot knife around the edge. Open the springform. Transfer to a serving plate. Decorate with fresh raspberries, white chocolate shavings, and icing sugar.
- Temperature: All ingredients (cream cheese, mascarpone, eggs) should be at room temperature for a smooth mixture.
- Frozen raspberries: They hold their shape better and release less water during baking.
- Jiggle: Don't look for a fully set cheesecake in the oven; residual heat will finish the cooking.
- Water bath: For an even gentler bake, place the pan in a larger dish with 1 cm of hot water.
- Serve with a raspberry coulis (150g cooked raspberries with 1 tbsp sugar, blended and sieved). Accompany with a scoop of raspberry sorbet or whipped cream.
- Raspberry Swirl: Alternate layers of filling and raspberry coulis before baking, then swirl with a toothpick.
- Lime: Replace vanilla with the finely grated zest of 2 limes.
- Pistachio: Add 50g of pistachio paste to the filling and decorate with chopped pistachios.
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