Raspberry White Chocolate Cheesecake




Rating: 3.68 / 5.00 (181 Votes)


Total time: 1 hour

Ingredients:













Instructions:

For the Raspberry White Chocolate Cheesecake, place the butter cookies in a freezer bag, seal the bag and crumble the contents completely with a rolling pin or your hands. Melt butter, mix with 1 drop of bitter almond flavoring, ground almonds and cookie crumbs and press into a springform pan lined with baking paper.

Preheat oven to 175°C (convection oven). Melt the chocolate in the microwave on low power or in a saucepan over low heat, let cool slightly.Meanwhile, scrape out the vanilla bean. Beat PHILADELPHIA with vanilla pulp, sugar, eggs and 3 drops of bitter almond flavoring with electric hand mixer until creamy, beat in flour, add chocolate and beat in as well.

Pour half of the PHILADELPHIA cream into the springform pan and spread half of the raspberry jam on top. Pour the remaining PHILADELPHIA mixture over the top, pour the remaining raspberry jam on top and spread. Bake the Raspberry White Chocolate Cheesecake in the oven for about 45 minutes, until the top is very lightly browned. Cool for at least 3 hours.

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