Decadent white chocolate combined with hazelnut and fresh berries - what could be better?
White Chocolate Cheesecake with Blueberry and Raspberries
- Ready in: about an hour and 1/2
- Cheesecake: 2 lbs. cream cheese, softened 1 tsp. vanilla 1 c. sugar 4 eggs, separated 8 oz. white chocolate, melted
- 2 lbs. cream cheese, softened
- 1 tsp. vanilla
- 1 c. sugar
- 4 eggs, separated
- 8 oz. white chocolate, melted
- Raspberry and blueberry (or blackberry) hazelnut topping: 1 c. turbinado sugar (reduce by half if using Frangelica) 1 pt. fresh raspberries and blueberries 1/4 cup chopped hazelnuts 1/4 cup Frangelica Liqueur (optional) Chocolate sauce to drizzle
- 1 c. turbinado sugar (reduce by half if using Frangelica)
- 1 pt. fresh raspberries and blueberries or blackberries
- 1/4 cup chopped hazelnuts
- 1/4 cup Frangelica Liqueur (optional)
- Chocolate sauce to drizzle
- Beat egg whites until stiff peaks form. Set aside.
- To softened cream cheese, add sugar, vanilla and egg yolks.
- Mix thoroughly, until all sugar is incorporated.
- Add melted white chocolate and combine.
- Gently fold in beaten egg whites, until blended.
- Pour into a greased springform pan. Bake at 250 degrees using a water bath (set cheesecake into a larger pan, pour hot water half way up the side of cheesecake).
- Bake 1 hour.
- Test with toothpick, if it comes out clean, take it out, center may still move.
- Cool completely and refrigerate.
Raspberry and blueberry (or blackberry) hazelnut topping:
- If using Frangelica toss raspberries, blueberries and chopped hazelnuts together with 1/4 cup turbinado sugar. Make sure sugar dissolves thoroughly.
- Top cheesecake with this mixture and sprinkle additional turbinado sugar on top and serve room temperature or chilled.