Indulge in the decadent flavors of this Luxurious White Chocolate and Raspberry Curd Cheesecake, elegantly crafted with a velvety smooth cheese filling and a crisp cocoa biscuit base. The rich layers of mascarpione and Philadelphia-style cream cheese blend seamlessly with melted white chocolate, providing a luscious texture that melts in your mouth. Topped with a vibrant raspberry curd that adds a tart contrast to the sweet filling, this cheesecake is an exquisite dessert perfect for any gourmet celebration.
Why You’ll Love This
The combination of creamy white chocolate and zesty raspberry curd offers a delightful balance of flavors that’s both refreshing and satisfying. The cocoa biscuit crust adds a slight bitterness that complements the sweet and tart layers above, making every bite a complex flavor experience. This cheesecake is not only delicious but also visually stunning, making it a showstopper at any gathering.
Perfect Occasion
This cheesecake is ideal for special occasions such as anniversaries, birthdays, and holiday celebrations. It’s also perfect for impressing guests at dinner parties or as a luxurious treat to enjoy on a weekend with family.
Decoration Tips
- Use a piping bag with a Wilton 2D tip to adorn the cheesecake with raspberry cream swirls for a professional touch.
- Garnish with fresh raspberries and mint leaves for a burst of color.
- Dust with powdered sugar or drizzle with melted white chocolate for extra sweetness and flair.
Ingredients:
For the Cocoa Biscuit Base:
- 150g Cocoa Biscuits, finely crushed
- 70g Butter, melted
For the Cheese Filling:
- 250g Mascarpone Cheese
- 400g Creamy Philadelphia-style Cheese
- 200ml Heavy Cream
- 200g White Chocolate, chopped
- 90g Sugar
- 3 Eggs
For the Raspberry Curd:
- 200g Raspberries
- 2 Tbsp Sugar
- 2 Tbsp Lemon Juice
- 1 Egg + 1 Egg Yolk
- 1 tsp Cornstarch
- 60g Butter
Instructions:
- Prepare the Base:
- Mix the crushed cocoa biscuits with melted butter. Press the mixture into the bottom of a 21 cm springform pan. Chill in the refrigerator while preparing the filling.
- Make the Cheese Filling:
- Gently heat the heavy cream and then remove from heat. Add the chopped white chocolate, stir until melted and smooth. Set aside to cool.
- In a bowl, whisk together mascarpone, Philadelphia-style cheese, sugar, and eggs until smooth. Incorporate the cooled chocolate mixture. Pour this over the prepared biscuit base.
- Bake the Cheesecake:
- Place a pan of boiling water on the bottom of the oven to create steam. Bake the cheesecake at 180°C for 10 minutes, then reduce to 160°C and continue baking for 60 minutes. Leave in the oven for 15 minutes with the door closed, then cool in the oven with the door slightly open.
- Prepare the Raspberry Curd:
- Cook the raspies with sugar until the juice is released and sugar dissolves. Strain to remove seeds. Whisk the egg, yolk, lemon juice, and cornstarch together and add to the raspberry juice. Cook over low heat until thickened. Remove from heat, add butter and mix until smooth. Chill overnight.
- Assemble and Decorate:
- Spread the raspberry curd over the cooled cheesecake. Mix a tablespoon of the curd with a tablespoon of mascarpone and pipe decorative swirls on top.
Enjoy this sublime White Chocolate and Raspberry Curd Cheesecake as the perfect finale to a luxurious meal or a special occasion that calls for something truly extraordinary.
