The BEST White Chocolate Raspberry Cheesecake - with raspberry sauce & whipped cream!

hi everyone and welcome back to my kitchen today i have a brand new cheesecake recipe for you guys and i'll be making my white chocolate raspberry cheesecake this cheesecake is so incredibly delicious it's rich and smooth and dotted with fresh raspberries we're gonna start with a simple graham cracker crust make that white chocolate raspberry cheesecake batter and once this cheesecake is baked and chilled we're going to garnish it with even more raspberries i love this cheesecake for the holiday season but really it's great any time of the year let's get started i'm going to show you how to make this incredible dessert and for today's recipe i'll be using a 9-inch springform pan and i'll be using a water bath method to bake the cheesecake so i've already wrapped the bottom of my springform pan with some foil i like to use extra wide foil and then i use two sheets of it just to make sure that no water seeps into the crust so now let's get started with that graham cracker crust i'm going to place 10 graham crackers into my food processor i'm going to pulse the cookies for a few minutes until fine crumbs form next i'll pour in a quarter cup of melted unsalted butter and then pulse this for a few seconds until the crumbs are well coated and then transfer the crumbs into the springform pan and i like to use a potato masher to press the crumbs evenly into the bottom of the pan you want to have a really firm and even crust and now that we have the crust done we can get started on that white chocolate cheesecake batter so today i'm going to be using four eight ounce bricks so that's 32 ounces total of softened cream cheese i'm going to drop it into my mixing bowl and the secret to making a really great cheesecake is to mix this cream cheese all on its own for a good eight to ten minutes on medium to high speed until it's really creamy and smooth and the last break of cream cheese going in i'm going to start mixing the cream cheese with my flat paddle attachment and then once i start adding the rest of my ingredients i like to switch over to the whisk because it just makes the cream cheese batter really creamy and then i recommend stopping the mixer every minute or so and then grab your spatula and scrape down the sides of the mixing bowl to ensure that every little bit of cream cheese is creamy and smooth and now i'm ready to add my next ingredients i'm going to add in four large eggs one teaspoon of vanilla extract one cup of sour cream and i like to use full fat sour cream for the best taste i'm going to turn on my mixer to medium speed and mix this for about three to four minutes stopping every minute to scrape down the sides of the mixing bowl next i'll add in one cup of white granulated sugar and one cup of melted white chocolate chips i did this in the microwave i just set the power level to 50 percent and then i stir it every 30 seconds until that chocolate is melted and smooth and you want to add the chocolate while it's still warm don't allow it to cool otherwise it can form little clumps in your cheesecake batter give this a whisk for about 30 seconds i'm going to give my mixer one last scrape down make sure everything is incorporated then i'll mix it for another 30 seconds and the batter will be all ready to go and this cheesecake batter is so creamy and smooth i absolutely love the texture of this batter we have just one last thing to add and that's our raspberries i'm going to add in two cups of fresh raspberries you can also use frozen ones just make sure to thaw them in advance and then gently fold in the raspberries and then pour that cheesecake batter over the prepared graham cracker crust this looks so good already and i'm going to use an offset spatula to level off the top of this cheesecake and then for the water bath i've transferred the cheesecake onto a large baking pan and i'm going to fill it up with some water and this will help prevent the cheesecake from cracking on the top and i'll give it a really nice and level top and my cheesecake is ready for the oven i have mine preheated to 300 degrees fahrenheit and it's going to bake at that temperature for two hours once it's done baking the center will be just slightly wobbly and then the sides will be more firmly set what i like to do once it's done baking is to turn off the oven and then just prop the oven door open with a wooden spoon by just a few inches and let the cheesecake slowly cool for a couple hours come down to room temperature once it's cooled i'm going to place it into the refrigerator and let it chill overnight and we'll come back tomorrow to garnish it with some more fresh raspberries on the top and while my cheesecake is cooling overnight it's the perfect time to prepare a simple raspberry sauce i have three cups of frozen berries in my pot you can use fresh or frozen for this recipe i'm going to add in half a cup of white granulated sugar going to combine these raspberries and sugar together and then heat them over medium heat until a nice sauce forms and once the berries come up to simmer i usually let them cook for about five to six minutes until the berries fall apart completely and then you should have a really nice jam form i'm going to pour the raspberry jam into a fine mesh strainer that's arranged over a mixing bowl and i'm going to use my spatula to press the sauce through the strainer leaving the seeds behind and this is the beautiful raspberry sauce that forms after you press all the sauce out of the seeds [Music] i also love to serve this cheesecake with some whipped cream on the side so i've measured out one and a half cups of heavy cream and i'm going to add in half a cup of confectioners sugar half a teaspoon of vanilla extract and i'm going to use my hand mixer to whisk this for about three to five minutes until stiff peaks form and my cheesecake has chilled overnight and now it's time to garnish the top i have my raspberry sauce done my whipped cream i have some more fresh raspberries i'm going to add onto the top the first thing you want to do is release the spring form you want to do that gently that cheesecake turned out so perfect to move the cheesecake over i'm first going to slide a flat spatula all the way around to make sure that the cheesecake isn't stuck to the pan anywhere and you can see it's already moving quite freely i'm going to grab a little flat spatula to help support the cake and you want to do this quickly you want to just lift the cheesecake off the pan and onto the cake stand and i'm going to pour some of my prepared raspberry sauce over the top and then just use a spoon to spread it evenly to the edges and you can reserve some of it for serving i love to add a little extra on the side and now i'm going to start adding my fresh raspberries in the center i'm going to add a really light dusting of confectioners sugar on top and garnish with a few fresh mint leaves and now let's cut into the stunning cheesecake to see what it looks like on the inside and i can't wait i love the addition of the whole raspberries and check this out isn't that one stunning slice of a white chocolate raspberry cheesecake looks so pretty with the whole raspberries on the inside there we have the raspberry sauce on top this is going to taste so phenomenal i'm going to add a little bit of extra raspberry sauce on the top and i'm going to pipe a nice generous amount of some whipped cream on the side [Music] and that's it for my white chocolate a raspberry cheesecake i absolutely love how it turned out it looks so pretty especially with the raspberries and the raspberry sauce on top for the full recipe don't forget to head on down the video description box i have a link there that'll take you over to my website so you can print this recipe off and share it with your family and friends and now time to dig in and enjoy this looks so incredibly delicious wow this is so so good this cheesecake is ridiculously delicious you guys are going to love it from the very first bite it is so rich and velvety smooth and creamy and i absolutely love the addition of the tart raspberries in the cheesecake batter and then the fresh raspberries and the raspberry sauce on top this combination the white chocolate cheesecake with the tart raspberries is a heavenly so incredibly delicious it's going to be perfect for the holiday season really any time of year when you want a really really delicious cheesecake and i love the whipped cream on the side it's really light and fluffy and it's the perfect complement to the rich and creamy cheesecake if you guys are looking for an incredible dessert recipe to enjoy this is it don't forget to head on down the video description box for the full recipe thank you guys so much for watching and i hope you enjoy this cheesecake at home as much as i do you

Channel: TatyanasEverydayFood

Views: 32,670

Rating: 4.9635534 out of 5

Keywords: Tatyana Nesteruk, Tatyana's Everyday Food, video recipe, food video, Tatyana's kitchen, cakes, dessert, delicious, satisfying, recipes, raspberry cheesecake, white chocolate cheesecake, white chocolate raspberry, white chocolate raspberry cheesecake, baking, dessert recipe, best cheesecake, raspberry sauce, water bath method, cheesecake recipe, raspberries, white chocolate, how to make a cheesecake, crhistmas cheesecake, holiday cheesecake, holiday baking

Id: 7UhTbabwvI4

Length: 10min 24sec (624 seconds)

Published: Fri Dec 04 2020