Pink Velvet Raspberry Cheesecake
Ingredients:
– 2 cups chocolate cookie crumbs
– 1/2 cup unsalted butter, melted
– 3 (8 oz) packages cream cheese, softened
– 1 cup granulated sugar
– 1 teaspoon vanilla extract
– 3 large eggs
– 1 cup sour cream
– 1/2 cup heavy cream
– 1 cup white chocolate chips, melted and slightly cooled
– 2 cups fresh raspberries
– 1/4 cup raspberry jam
Instructions:
1. Preheat oven to 325°F (163°C). Grease a 9-inch springform pan.
2. In a medium bowl, combine the chocolate cookie crumbs and melted butter. Press the mixture into the bottom of the prepared pan to form the crust.
3. In a large mixing bowl, beat the cream cheese and sugar until smooth and creamy.
4. Add the vanilla extract and mix well.
5. Add the eggs, one at a time, beating well after each addition.
6. Blend in the sour cream and heavy cream until the mixture is smooth.
7. Stir in the melted white chocolate until fully incorporated.
8. Pour the cheesecake batter over the crust in the springform pan.
9. Bake in the preheated oven for 55-60 minutes, or until the center is just set and the top appears slightly dry.
10. Allow the cheesecake to cool in the oven with the door slightly open for 1 hour. Then, refrigerate for at least 4 hours or overnight.
11. Before serving, arrange the fresh raspberries on top of the cheesecake. Warm the raspberry jam in the microwave for a few seconds until it is easy to spread, then brush it over the raspberries.
Prep Time: 25 minutes | Cooking Time: 60 minutes | Cooling Time: 5 hours | Total Time: 6 hours 20 minutes | Servings: 10
Enjoy.
