There’s nothing more magical then the combination of raspberries and white chocolate. Or is there? We think we might have developed something so remarkable it tops even this traditional combo. This cheesecake incorporates both raspberries and white chocolate but also includes cookies. Chocolate cream stuffed cookies. Did we mention it’s also cheesecake?!? Truly maybe a unicorn’s magic touched this recipe. It’s that extraordinary.
We used gluten-free cream stuffed cookies and combined them with butter to make the most excellent cookie base. You could literally eat JUST this! LOL. Who doesn’t love cookies!!
Remember before packing the crushed buttery cookies into your spring-form pan, you have buttered well the bottom and sides of your pan. This will ensure your cheesecake comes out easily later.
Figuring we probably need a bit more than just the cookie base, we developed this recipe and went all out! Cream cheese, raspberry coulis sauce and white chocolate. This dessert can definitely be served if needed for a special occasion or simply enjoyed in your slippers at home.
The addition of a raspberry coulis sauce may seem daunting but it truly isn’t. Simply combine the raspberries, cornstarch, water and sugar in a saucepan.
Then once heated and thoroughly cooked to resemble a thick jam, remove from the heat. Next you’ll need to push the raspberries through a strainer to catch the seeds and create the coulis!
That’s it! Honestly, can you believe you just did it? Coulis is that easy!!..
As is ganache.. white chocolate this time. Do you remember a couple weeks back we taught you how to make chocolate ganache? (https://cutcooking.com/chocolate-ganache/ ) Same applies here. Add a 1:1 ratio of whipping cream to white chocolate and melt. Next you’ll add this to the cream cheese layer.
Finally the cream cheese layer. Start by whipping this well in your mixer and combine all the other ingredients. Be sure to whip well so that everything is well incorporated and your cake won’t be lumpy. Cheesecake should be luscious and smooth like velvet. Lets stick with that trend!
Once the chocolate is melted and your stove-top ganache complete, add this to the cream cheese layer in your mixer.
One more good mix of everything and you’re ready to pour the cream cheese layer into the spring-form pan, on top of your incredible cookie base. Be sure to only pour half the cream cheese mixture first.
After you’ve poured half the cheesecake layer, this is where the fun begins! Ha, you’ll need to go to your local pharmacy and ask them for a medicine dispenser or steal an old one that your kids haven’t used…(we might have done that 🙂 You’ll use this to place small amounts of the raspberry coulis sauce and spread them throughout your dessert.
Using just a butter knife, draw a few lines through the raspberry coulis and the most beautiful design will appear on your cake. Admire this for a minute because you’re about to cover it with the rest of the cheesecake layer!
Once you’ve managed to VERY gently spread the additional cheesecake layer and cover the coulis, you’re ready to pull out that medicine dropper one more time. It’s too much fun to not use again! It’s February, hearts are in. Start by making uniformed dots with the sauce. We made ours start in the middle and then spiral out. Don’t worry if it’s not perfect. Life isn’t perfect. But life is delicious.
Once all the “dots” are on the cheesecake, pull a toothpick through each “dot” from one side to the next in a continuous stroke. Don’t lift the toothpick out till you’re finished!
When you’re design is finished, you’re ready to bake your fancy heart designed cheese cake.
A trick when baking cheesecake is to have it alongside a water bath in the oven. Simply fill a large baking pan with water and set under your cake in the oven. This will help create extra moisture within your oven and your cheesecake hopefully won’t crack. Having said this, ours did. It’s Calgary, it’s cold and dry, and again, life isn’t perfect. But life is delicious.
Cracked or not, we thought it was still pretty and wanted to show you a picture. Don’t stress the small stuff. One bite of this cheesecake and you’ll have completely forgotten if it cracked on you.
Raspberry Tuxedo CheesecakeCourse: DessertDifficulty: moderate
This incredible combination of dark chocolate, white chocolate, cream cheese and raspberry is unforgettable. Serve for that special occasion or enjoy just because you put slippers on. Life is delicious.
3 1/2 cups gluten-free cream filled chocolate cookie crumbs
1/2 cup soft butter
- Raspberry Coulis Sauce
2 cups frozen raspberries
1/2 cup cold water
2 tbsp cornstarch
1 tbsp sugar
- Cream Cheese Layer
2 pkgs cream cheese (8 oz)
1 pkg (225 g) white chocolate chips
1/3 cup whipping cream
1/3 cup sugar
2 tsp lemon juice
1 tsp vanilla
1 egg (whole)
1 egg white
- Preheat oven to 325°F.
- Begin first by combining crust ingredients. Using a food processor or simply crushing cookies using a hammer or meat tenderizer within a ziploc, break up cookies well.
- Whip butter in a mixer and combine crushed cookies. Ensure well mixed with crushed cookies.
- Grease 9″ springform pan with butter really well.
- Press cookie mixture into pan to create base layer of cheesecake.
- Make Raspberry Coulis sauce. Begin by combining all ingredients into saucepan on low heat. Stir and continue to heat until mixture resembles thick jam.
- Remove from heat and pour through mesh strainer. Using a spatula, work raspberry sauce through strainer. The seeds will stay and the sauce will begin to spill out from the strainer below into container.
- Begin making the white chocolate ganache, the cream cheese layer. Heat whipping cream and white chocolate chips over low heat in saucepan. Stir often so doesn’t burn.
- Add cream cheese into mixer bowl. Beat until smooth.
- Combine rest of cream cheese layer ingredients, including the completed white chocolate ganache from stove top.
- Mix well.
- Pour half of cream cheese layer over cookie base.
- Have some fun now and using your medicine dropper, dap raspberry coulis dots randomly all over the cake.
- Using a butter knife, draw lines through the raspberry coulis and create a unique pattern on your cake.
- Add the rest of the cream cheese mixture and carefully spread, covering over the raspberry coulis design.
- Once a solid cream cheese layer is found again, dap more raspberry coulis sauce using medicine dropper in a circular design. We found it easier to start in the middle and work your way to the outside.
- Using a toothpick, draw a continuous line through all the circles to create a heart design on the top of your cheesecake.
- Prepare a water bath for your cheesecake by filling a large (9×13) pan with at least 1-2″ of water. Place in the bottom rack of oven.
- Bake cheesecake above water bath on upper oven rack. Bake for 45 minutes.
- Let cool for at least 5 hours before cutting to serve.
- Life has cracks, it’s ok. Life is also delicious. Enjoy every bite.
Stacey and Meg