This Classic Cheesecake recipe is a divine journey into the world of creamy, dreamy desserts, featuring a velvety smooth cheese filling dotted with fresh raspberries, all atop a buttery biscuit base. The white chocolate glaze adds a luxurious finish, making this cheesecake not just a treat for the taste buds but also a feast for the eyes. It’s a perfect blend of tangy and sweet, with textures that complement each other beautifully, ensuring every bite is a memorable one.
Why You’ll Love This: There’s something truly special about a classic cheesecake that’s been elevated with the freshness of raspberries and the richness of white chocolate. This recipe strikes the perfect balance between indulgent and refreshing, with the fresh raspberries cutting through the richness of the cream cheese. The use of a water bath during baking ensures the cheesecake is perfectly cooked, offering a silky-smooth texture that’s just irresistible.
Perfect Occasion: This cheesecake is ideal for celebrating milestones, anniversaries, or simply making any day feel special. It’s also a showstopper for holiday dinners, potlucks, and summer picnics. Whenever you bring this cheesecake out, it’s bound to gather compliments and leave everyone asking for the recipe.
Decoration Tips: For a stunning presentation, arrange extra fresh raspberries on top of the glaze before it sets. You could also add some edible gold leaf or a sprinkle of powdered sugar for an elegant touch. If you’re feeling adventurous, a few sprigs of fresh mint or a drizzle of raspberry coulis can add color and enhance the flavor profile.
- Biscuit Base:
- 8.8 oz of digestive biscuits, finely crushed
- 3.5 oz of melted butter
- Combine and press into the bottom of a 9.8-inch springform pan lined with parchment paper. Chill in the refrigerator.
- Cheese Filling:
- 2.2 lbs of dense cream cheese (recommendations: Wielun or Piątnica)
- 8.1 oz of sugar
- 1 packet of vanilla sugar
- 5 eggs
- 8.5 fl oz of heavy cream (30% fat)
- 2.8 oz of all-purpose flour
- Approx. 6 oz of fresh raspberries
- White Chocolate Glaze:
- 7 oz of white chocolate
- 3.4 fl oz of heavy cream (30% fat)
- Preheat the oven to 356°F. Boil about 1.3 quarts of water for a water bath.
- Beat the cream cheese with sugars until smooth. Add eggs one at a time, then blend in the heavy cream and flour just until smooth. Pour over the chilled base, dot with raspberries.
- Bake with a water bath in the oven for 10 minutes at 356°F, then reduce to 248°F and bake for 90 minutes. Leave in the oven to cool with the door ajar for about an hour, then chill in the refrigerator for at least 8 hours.
- For the glaze, heat the cream, add the chocolate, and stir until smooth. Pour over the chilled cheesecake.
Enjoy this Classic Cheesecake with Fresh Raspberry and White Chocolate Glaze, a luxurious dessert that combines simple ingredients into an extraordinary treat. Perfect for making any occasion a little more special. Enjoy!
