White Chocolate Cheesecake with Blackberries and Raspberries Recipe
White Chocolate Cheesecake with Blackberries and Raspberries is the perfect dessert for a 4th of July or Memorial Day barbecue or any special occasion.
White Chocolate Cheesecake with Blackberries and Raspberries
- 2 lbs. cream cheese softened
- 1 tsp. vanilla
- 1 c. sugar
- 4 eggs separated
- 8 oz. white chocolate melted
Raspberry and blackberry hazelnut topping:
- 1 c. turbinado sugar reduce by half if using Frangelico
- 1 pt. fresh raspberries
- 1 pt fresh blackberries
- 1/4 cup chopped hazelnuts
- 1/4 cup Frangelico Liqueur optional
- Chocolate sauce to drizzle
Beat egg whites until stiff peaks form.
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 halfway up the side of cheesecake).
Bake 1 hour.
Test with a toothpick, if it comes out clean, take it out, the center may still move.
Cool completely and refrigerate.
Raspberry and blueberry hazelnut topping:
If using Frangelico toss raspberries, blackberries, 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.
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