Creamy Raspberry Cheesecake with a Cookie Crust and White Chocolate Drizzle

This Raspberry Cheesecake is a luscious dessert that combines the creamy richness of cheesecake with the tartness of raspberries and the sweetness of a white chocolate drizzle. Made with a buttery cookie crust and baked to perfection, this cheesecake is both decadent and delightful. It’s ideal for special occasions or whenever you want to treat yourself to something truly indulgent. The small 16cm size makes it perfect for a cozy dessert for two or a small gathering.

Why You’ll Love This:

• Perfect Balance of Flavors: The creamy, velvety texture of the cheesecake pairs beautifully with the tartness of the raspberries, all topped with a sweet and smooth white chocolate drizzle.
• Rich and Creamy Texture: Made with high-quality cream cheese and a touch of vanilla pudding, this cheesecake has a perfectly smooth and luxurious texture that melts in your mouth.
• Ideal for Small Gatherings: Baked in a 16cm pan, this cheesecake is the perfect size for a small dinner party, or a romantic dessert for two, making it both versatile and delightful.
• Simple Yet Elegant: The combination of raspberries and white chocolate adds a touch of elegance to this cheesecake, making it an impressive dessert that’s also easy to prepare.

Perfect Occasion:

This Raspberry Cheesecake is perfect for:

• Romantic Dinners: The small size makes it ideal for a special dessert for two.
• Dinner Parties: Serve this cheesecake as a beautiful and delicious finale to a meal with friends.
• Holiday Desserts: Its festive look and rich flavors make it a great choice for holiday gatherings.
• Everyday Indulgence: Sometimes, you just need a slice of creamy cheesecake to make the day better.

Decoration Tips:

• White Chocolate Drizzle: Create a beautiful contrast by drizzling melted white chocolate over the cooled cheesecake.
• Fresh Raspberries: Garnish with a few fresh raspberries on top for added color and freshness.
• Dust with Powdered Sugar: For a simple, elegant touch, dust the top of the cheesecake lightly with powdered sugar just before serving.

Ingredients:

For the Crust:

• 100g digestive biscuits or graham crackers, finely crushed
• 50g unsalted butter, melted

For the Cheesecake Filling:

• 3 large eggs
• 500g cream cheese (preferably from a tub)
• 1 packet of vanilla pudding mix
• 80g granulated sugar
• 50ml heavy cream (30% fat)

For the Raspberry Topping:

• 170g frozen raspberries
• A sprinkle of potato starch

For the White Chocolate Drizzle:

• White chocolate, melted
• 2 tablespoons heavy cream (30% fat)

Instructions:

1. Prepare the Crust:
   • Preheat your oven to 170°C (338°F), using the top and bottom heat setting.
   • Crush 100g of digestive biscuits or graham crackers into fine crumbs using a blender or food processor.
   • In a bowl, combine the crumbs with 50g of melted butter, mixing until the crumbs are evenly coated.
   • Press the mixture firmly into the bottom of a 16cm springform pan lined with parchment paper. Use the back of a spoon to smooth and compact the crust.
   • Place the crust in the refrigerator while you prepare the filling.
2. Make the Cheesecake Filling:
   • In a large mixing bowl, beat 3 eggs with 80g of granulated sugar until the sugar is dissolved and the mixture is slightly frothy.
   • Add the 500g of cream cheese, vanilla pudding mix, and 50ml of heavy cream to the egg mixture. Continue to mix until all ingredients are well combined and the mixture is smooth.
3. Assemble the Cheesecake:
   • Pour the cheesecake filling over the chilled crust in the springform pan.
   • Toss the 170g of frozen raspberries in a light dusting of potato starch to prevent them from sinking. Gently place the raspberries on top of the cheesecake filling, distributing them evenly.
   • Bake the cheesecake in the preheated oven at 170°C (338°F) for approximately 50 minutes, or until the center is set and a wooden toothpick inserted into the center comes out clean.
4. Cool and Finish:
   • Once baked, turn off the oven and allow the cheesecake to cool inside with the door slightly open. This prevents the cheesecake from cracking.
   • After the cheesecake has cooled to room temperature, refrigerate it for at least 6 hours, or preferably overnight.
5. Prepare the White Chocolate Drizzle:
   • Melt the white chocolate in a microwave or double boiler. Once melted, stir in 2 tablespoons of heavy cream until smooth and glossy.
   • Drizzle the white chocolate mixture over the cooled cheesecake before serving.

Enjoy your rich and creamy Raspberry Cheesecake, a dessert that’s sure to impress and delight!