The white chocolate and raspberry cheesecake is uniquely creamy and has a rich and fresh taste thanks to the raspberries. Preparing it is very easy, and by following the tips you’ll find in my recipe, you can’t go wrong!
The cheesecake is baked in two stages, first baking just the base in the convection oven, then adding the cream and baking the whole cake in static mode for about 75 minutes. Let’s say that to prepare a cheesecake, you must not be in a hurry. Not so much in terms of preparation, but certainly when it comes to eating it, as it will need to cool completely before being cut, ideally overnight in the switched-off oven and then also in the fridge. But the wait is definitely worth it.
- Difficulty: Easy
- Rest time: 2 Hours
- Preparation time: 30 Minutes
- Portions: 12 slices
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 1/3 cups flour
- 1/2 cup butter
- 1/4 cup unsweetened cocoa powder
- 1/3 cup sugar
- 1 teaspoon vanilla sugar
- 2 pinches salt
- 4.4 oz white chocolate
- 7 tbsps butter (soft)
- 1/2 cup sugar
- 1 tbsp vanilla sugar
- 30 oz ricotta
- 3.5 oz cream cheese
- 4 eggs
- 1/2 cup fresh heavy cream
- 1/4 cup cornstarch
- 7 oz raspberries
Steps
To prepare the white chocolate and raspberry cheesecake, preheat the oven to 350°F (convection) and line a baking pan (8.5 inches in diameter) with parchment paper.
To prepare the base, put the flour, cubed butter, unsweetened cocoa powder, sugar, and vanilla sugar in the mixer. Pulse until you obtain a crumbly mixture. Transfer it to the work surface, knead briefly to form a dough, and then line the bottom of your baking pan with it. Prick it with a fork and bake at 350°F for 12 minutes. In the meantime, prepare the filling.
Wash the raspberries and let them drain.
Coarsely chop the white chocolate and melt it in a double boiler or microwave (without overheating!).
In a bowl, beat the butter with the sugar until creamy. Set aside the electric beaters and continue working the mixture with a hand whisk, this way you’ll incorporate less air, reducing the risk of the cheesecake surface cracking during baking. Even though, to be honest, I don’t mind cracked cheesecakes, in fact.
Then add the vanilla sugar, salt, ricotta, cream cheese, and mix. Then add the eggs, one at a time, until you obtain a homogeneous mixture. At this point, incorporate the melted white chocolate and cornstarch. Finally, pour in the fresh heavy cream and mix until homogeneous.
Pour the obtained cream onto the pre-baked base and distribute the raspberries over the entire surface.
Lower the oven temperature to 320°F (static) and bake your cheesecake, also placing a small bowl of water at the bottom of the oven. Let it bake for about 75 minutes, until it’s lightly golden along the edge, while the center might still be wobbly. Let the baked cheesecake rest in the hot and closed oven for an hour. Then place the handle of a wooden spoon in the oven door, so it remains slightly open, and let the cheesecake cool completely inside it. Then transfer it to the fridge for at least 2 hours before serving.
