This gluten free white chocolate raspberry cheesecake has been in my family for years for a reason. It will wow any time you want to impress. It's creamy and dreamy and INSANELY good!!
3-4tablespoonbutter, melted(start with 3 tablespoon and add 1 tablespoon if mixture doesn't hold together when pressed between fingers)
FILLING:
18oz (508g)white chocolate
¼cup (60ml)heavy cream
1½pounds (3 8-ounce packages or 678 g)cream cheese, softened
½cup (100g)granulated sugar
½cup (115g) sour cream, at room temperature
4largeeggs, at room temperature
1tablespoonvanilla extract
WHITE CHOCOLATE GANACHE:
8ounceswhite chocolate, finely chopped
⅓cup (80g)heavy cream
RASPBERRY SAUCE:
212-oz pkgs (680 g)unsweetened frozen raspberries, thawed or unthawed, but not drained
1cup (200 g)granulated sugar
2tablespoonfreshly squeezed orange juice (from about one medium orange)(or freshly squeezed lemon juice)
fresh raspberries for granish(optional)
Instructions
MAKE THE CRUST:
In a food processor, add the cookies and pulse into crumbs. Then add the white chocolate and butter and pulse until the white chocolate is finely chopped. Process on high for about 30 seconds and check the consistency. If the crumb mixture doesn't hold together when pressed between your fingers, add another tablespoon of melted butter and process again. The consistency will vary depending on what type of graham crackers/cookies you use.
Wrap the outside of a 9-inch springform pan in aluminum foil. Press the crust into the bottom and about one-inch up the sides of the pan. Chill the crust.
MAKE THE FILLING AND BAKE THE CHEESECAKE:
Set a shallow pan filled with hot water in your oven and preheat it to 275 degrees F.
Melt white chocolate in the microwave at half power in 30-second intervals until nearly melted. Allow the unmelted chocolate to melt from the residual heat and stir until smooth. Set aside to cool slightly.
In a large bowl, mix the cream cheese until smooth. Add the heavy cream and whisk to combine. Add the vanilla extract and sour cream and mix gently until well incorporated. Pour in the sugar, followed by the eggs (one at a time), whisking until just combined after each (don't incorporate a lot of air while mixing). Stir in the melted white chocolate. Pour into the chilled crust and smooth the top.
Set the cheesecake on the center rack of the oven and bake for one hour. Reduce the heat to 250° F and bake for one hour and 10 minutes longer. Without opening the oven door, turn off the oven and leave the cheesecake in the oven for another one hour and 10 minutes. Cool the cheesecake on a rack for 30 minutes. Refrigerate for at least an hour before adding the ganache.
MAKE THE GANACHE:
Place the finely chopped white chocolate in a microwave safe bowl and microwave on half power in 30-second increments until nearly melted. Place the cream in a microwave safe measuring cup and heat until just under a boil (time will differ depending on wattage of microwave). Pour the hot cream over the chocolate gradually and stir until smooth.
Remove cheesecake from refrigerator and pour ganache over cheesecake. Smooth the top with an offset spatula. Return cheesecake to the refrigerator for at least 6 hours, preferably overnight. No need to cover.
FOR THE RASPBERRY SAUCE:
Place raspberries (along with juices from bags), sugar, and orange juice or lemon juice into a small saucepan over medium heat. Bring to a boil and reduce to simmer. Simmer for about 10-15 minutes, or until raspberries break down. Blend in blender or with an immersion blender and then strain through a sieve to remove seeds. Chill for at least 2 hours.
TO SERVE:
To unmold, run knife around outer edge of cheesecake to loosen. Then remove the sides of the springform pan. Remove bottom of pan, if desired, and place on a cake stand or serving platter. Slice pieces using a chef's knife and pour sauce over pieces individually. Cheesecake will keep in the refrigerator for 3-4 days, but freezes very well (see notes).
Notes
To freeze individual slices, wrap each slice in plastic wrap and place on a tray until solid. Double wrap slices and place in a ziptop bag or airtight container and freeze for up to three months. Whole, uncut cheesecake may also be wrapped well and frozen. Thaw overnight in refrigerator or for several hours on counter (at room temperature).Leftover raspberry sauce is great on pancakes, ice cream, pound cake, etc.
Keyword cheesecake, Gluten Free, raspberry, white chocolate