WHITE CHOCOLATE RASPBERRY TRUFFLE CHEESECAKE

exceptional cheesecake ever? So appropriate you’ll cry? a million instances better than any eating place? the ones are all of the feels (and more) in terms of this top notch white chocolate raspberry truffle cheesecake.

And as person who has eaten extra cheesecake in a lifetime than I need to willingly admit, this raspberry truffle wide variety has solidified a niche in my pinnacle favorites of all time.

Modeled after two of the maximum popular cheesecakes on my site*, this model is similarly as scrumptious as the ones standouts.

Components

CRUST:

• 10 oz chocolate crackers (see be aware for options), finely crushed (about 2 cups)
• four tablespoons butter, melted
• 1 egg yolk (elective, enables make the crust richer and sturdier)

CHEESECAKE FILLING:

• 6 oz white chocolate, chopped (now not white chocolate chips - see observe)
• 1/4 cup heavy cream
• three (8-oz. every) programs cream cheese, very gentle
• 1 cup (eight oz) sour cream
• 1 cup (7.5 oz) granulated sugar
• 2 tablespoons cornstarch
• 1 teaspoon vanilla extract
• half of cup seedless raspberry jam (see observe)

GARNISH:

• Shaved or finely chopped white chocolate
• fresh raspberries
• extra raspberry jam or puree

Commands

1. Preheat the oven to 350 degrees F.
2. In a medium bowl, stir together the chocolate cookie crumbs, butter and egg yolk until well-mixed. Press flippantly in the bottom and half-inch up the edges of a 9- or 10-inch springform pan. Bake for eight-10 mins. Set aside.
3. In a small bowl, combine the chopped white chocolate and heavy cream. Microwave for 30 second durations, stirring in between, until melted and easy (don't overheat). Set apart to chill to room temperature.
4. within the bowl of a stand mixer fitted with the paddle attachment or in a big bowl the use of a hand held electric powered mixer, beat the softened cream cheese until nicely-combined with out a lumps. add the bitter cream, sugar, cornstarch, and vanilla, and beat until evenly combined, scraping down the perimeters of the bowl as wished.
5. upload the melted white chocolate/cream combination to the cheesecake batter and mix with a rubber spatula or spoon until mixed (don't overmix).
6. spread half of of the cheesecake filling over the baked crust.
7. lightly warm the raspberry jam until it's miles pourable without being heat or warm. Spoon it in dollops across the cheesecake layer and use a butter knife to gently swirl back and forth into the cheesecake.
8. spread the ultimate half of the cheesecake batter calmly over the raspberry swirls.
9. place the cheesecake on a foil-lined baking sheet and bake for forty-45 minutes until the edges are set and the center is just slightly jiggly.
10. take away from the oven and let cool completely. cowl with foil or plastic wrap and refrigerate until chilled, at the least 4 hours or as much as 24 hours.
11. To serve, garnish the pinnacle of the cheesecake with the shaved white chocolate and raspberries, OR, slice into portions and garnish every piece individually with the white chocolate, raspberries, and raspberry jam.