White Chocolate-Raspberry Cheesecake

Health score
1%
White Chocolate-Raspberry Cheesecake
345 min.
16
414kcal

Suggestions


Indulge in the luxurious flavors of our White Chocolate-Raspberry Cheesecake, a dessert that promises to be the star of any gathering. With its creamy texture and delightful balance of sweetness and tartness, this cheesecake is a perfect treat for those who appreciate the finer things in life. Imagine a rich, velvety filling made from smooth cream cheese and melted white chocolate, all resting on a buttery chocolate cookie crust that adds a delightful crunch.

The vibrant raspberries not only provide a stunning visual contrast but also infuse the cheesecake with a burst of fresh flavor. Topped with a glossy layer of raspberry jelly, this dessert is as beautiful as it is delicious. Whether you're celebrating a special occasion or simply treating yourself, this cheesecake is sure to impress your family and friends.

With a preparation time of just over five hours, including chilling, this recipe is well worth the wait. Each slice is a harmonious blend of creamy, fruity, and sweet elements that will leave your taste buds dancing. So gather your ingredients, roll up your sleeves, and get ready to create a dessert that will have everyone asking for seconds. Your culinary adventure awaits!

Ingredients

  • 1.5 cups cookie crumbs (from 15-oz box)
  • 0.3 cup butter melted
  • 12 oz peppermint candies white
  • 24 oz cream cheese softened
  • 0.5 cup sugar 
  • 0.5 cup whipping cream 
  •  eggs 
  • cups raspberries fresh
  • tablespoons raspberry jelly 

Equipment

  • bowl
  • frying pan
  • oven
  • knife
  • wire rack
  • hand mixer
  • microwave
  • springform pan

Directions

  1. Heat oven to 325°F. Lightly grease 9x3-inch springform pan with shortening or cooking spray. In medium bowl, mix cookie crumbs and butter. Press evenly in bottom and 1 inch up side of pan.
  2. In small microwavable bowl, microwave vanilla baking chips on High 1 minute or until melted; stir until smooth. In large bowl, beat cream cheese with electric mixer on medium speed about 1 minute or until smooth. Beat in sugar until well blended. Beat in melted baking chips until well blended. Beat in whipping cream and eggs until well blended and smooth. Spoon over crust in pan.
  3. Bake 1 hour to 1 hour 10 minutes or until edge is set but center of cheesecake still jiggles slightly when moved.
  4. Turn oven off; open oven door at least 4 inches. Leave cheesecake in oven 30 minutes longer.
  5. Remove from oven; cool on cooling rack 30 minutes.
  6. Without releasing side of pan, carefully run knife around edge of pan to loosen cheesecake. Refrigerate uncovered about 3 hours or until chilled.
  7. Arrange raspberries on top of chilled cheesecake. In small microwavable bowl, microwave jelly uncovered on High 20 to 30 seconds or until melted; stir until smooth.
  8. Brush or spoon over raspberries. Store cheesecake covered in refrigerator.

Nutrition Facts

Calories414kcal
Protein5.31%
Fat65.44%
Carbs29.25%

Properties

Glycemic Index
15.13
Glycemic Load
9.94
Inflammation Score
-5
Nutrition Score
5.1791303935258%

Flavonoids

Cyanidin
6.87mg
Petunidin
0.05mg
Delphinidin
0.2mg
Malvidin
0.02mg
Pelargonidin
0.15mg
Peonidin
0.02mg
Catechin
0.2mg
Epigallocatechin
0.07mg
Epicatechin
0.53mg
Epigallocatechin 3-gallate
0.08mg
Kaempferol
0.01mg
Quercetin
0.16mg

Nutrients percent of daily need

Calories:414.22kcal
20.71%
Fat:30.88g
47.51%
Saturated Fat:18.21g
113.83%
Carbohydrates:31.05g
10.35%
Net Carbohydrates:29.92g
10.88%
Sugar:24.12g
26.8%
Cholesterol:82.04mg
27.35%
Sodium:228.03mg
9.91%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:5.64g
11.28%
Vitamin A:864.87IU
17.3%
Vitamin B2:0.19mg
11.12%
Selenium:7.11µg
10.16%
Calcium:89.29mg
8.93%
Phosphorus:78mg
7.8%
Manganese:0.15mg
7.45%
Vitamin E:0.99mg
6.62%
Vitamin C:4.21mg
5.11%
Folate:19.07µg
4.77%
Vitamin B5:0.47mg
4.69%
Fiber:1.13g
4.5%
Vitamin B1:0.05mg
3.55%
Iron:0.6mg
3.32%
Vitamin K:3.36µg
3.2%
Potassium:109.12mg
3.12%
Vitamin B12:0.18µg
3.04%
Zinc:0.45mg
2.99%
Vitamin B6:0.06mg
2.81%
Magnesium:10.16mg
2.54%
Vitamin B3:0.45mg
2.24%
Copper:0.04mg
1.97%
Vitamin D:0.28µg
1.89%