White Chocolate & Raspberry Creamy Cheesecake
Discover the perfect union between white chocolate creaminess and vibrant raspberry tartness. This creamy cheesecake, set on a crunchy biscuit base, offers a sophisticated gourmet experience. Its incredibly smooth texture and creamy heart make it an exceptional dessert. Follow our detailed steps to master this masterpiece, from slow baking to the crucial chilling time. A dessert that will impress your guests with its balance and elegance.
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
Preheat the oven to 150°C (convection) or 160°C (static). Line a 20cm springform pan with parchment paper and butter the sides.
- 2
Crush the biscuits into fine crumbs. Mix with melted butter. Press into the bottom of the pan and refrigerate.
- 3
Melt the white chocolate in a double boiler and let it cool slightly. Whisk cream cheese, mascarpone, and sugar until smooth. Add vanilla.
- 4
Incorporate the eggs one by one. Stream in the warm chocolate while whisking.
- 5
Add raspberries to the batter and fold them in gently with a spatula.
- 6
Pour batter over the biscuit base. Tap to remove air bubbles. Bake in the middle of the oven for 55-65 min. The center should still jiggle slightly.
- 7
Turn off the oven, crack the door open, and let it cool inside for 1 hour. Then remove and let cool at room temperature for 2 hours.
- 8
Cover with plastic wrap and refrigerate for at least 6 hours (ideally overnight). Unmold and decorate with fresh raspberries, powdered sugar, or white chocolate shavings.
- Use room temperature ingredients to avoid lumps.
- Do not overbake: the center should jiggle, cooking continues during cooling.
- Frozen raspberries color the batter less and hold their shape better.
- For a smooth surface, smooth the top with a hot spatula before baking.
- Slow cooling in the turned-off oven is key to prevent cracks.
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