WHITE CHOCOLATE-RASPBERRY MOUSSE CHEESECAKE
Befitting Christmas Day dessert, a New Year's celebration or even a holiday tea party, one thing's for sure: These flavors are a match made in heaven. -Crystal Morris, Alliance, Ohio
Provided by Taste of Home
Categories Desserts
Time 1h40m
Yield 16 servings.
Number Of Ingredients 21
Steps:
- Place a greased 10-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan., In a small bowl, combine the cracker crumbs, butter and sugar. Press onto the bottom of prepared pan., In a microwave, melt 1 cup white chips; stir until smooth. Set aside to cool. In a large bowl, beat cream cheese and sugar until smooth. Beat in the sour cream, flour and vanilla. Beat in melted chips. Add eggs; beat on low speed just until combined. Fold in remaining chips. Pour into crust., Place springform pan in a large baking pan; add 1 in. of hot water to larger pan. Bake at 325° until center is just set and top appears dull, 50-60 minutes. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer., Meanwhile, in a small bowl, sprinkle gelatin over cold water and lemon juice; let stand for 1 minute. Place raspberries in a food processor. Cover and process until smooth. Strain; discard seeds., In a small heavy saucepan, heat sugar and 1/2 cup raspberry puree until bubbles form around sides of pan. Whisk a small amount of hot mixture into egg mixture. Return all to the pan, whisking constantly. Cook and stir over low heat until mixture reaches 160°. Remove from the heat., Whisk a small amount of hot liquid into gelatin mixture; stir until gelatin is completely dissolved. Stir in liqueur and remaining hot raspberry mixture. Stir in remaining raspberry puree. Cover and refrigerate for 30 minutes. Fold in whipped cream. Spread over cheesecake., Refrigerate overnight. Remove sides of pan. Garnish with raspberries, white chocolate curls and mint leaves if desired.
Nutrition Facts : Calories 569 calories, Fat 39g fat (23g saturated fat), Cholesterol 164mg cholesterol, Sodium 278mg sodium, Carbohydrate 46g carbohydrate (38g sugars, Fiber 1g fiber), Protein 8g protein.
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Donielle Vargas
dv@gmail.comI would not recommend this cheesecake to anyone.
Mjaan Mjaan
mjaan.mjaan27@gmail.comThis cheesecake is a rip-off. It's not worth the money.
Quincy Mccowan
mccowan-q@aol.comThis cheesecake is way too expensive. You can get a better cheesecake at the grocery store for a fraction of the price.
David Godwin
godwin-d@gmail.comI followed the recipe exactly, but my cheesecake didn't turn out right. I'm not sure what went wrong.
Melissa Webster
melissa.webster@hotmail.comThis cheesecake was a disaster. The crust was too crumbly and the filling was too runny.
Ahmed Gida Company_05
gahmed92@gmail.comThe cheesecake was a bit too dense for my liking. I would recommend using a lighter cream cheese.
Rachel Green
r93@gmail.comThis cheesecake is a bit too sweet for my taste, but it's still a good dessert. I would recommend using less sugar in the filling.
Raelynn Meyers
raelynn@gmail.comI love the combination of white chocolate and raspberries in this cheesecake. It's a unique and delicious dessert.
Mubashar Asghar
a_mubashar@gmail.comThis cheesecake is a bit time-consuming to make, but it's definitely worth the effort. It's the perfect dessert for a special occasion.
Diana Dinzey
dd@hotmail.comI'm not a big fan of white chocolate, but I loved this cheesecake. The raspberry mousse filling was so light and airy, and the cheesecake crust was the perfect complement.
Akankwasa Junior
j-akankwasa@yahoo.comThis cheesecake is so easy to make, and it's always a hit with my family and friends.
Towhidx220
towhidx220@hotmail.comI've made this cheesecake twice now, and it's always a crowd-pleaser. The combination of white chocolate and raspberries is just perfect.
Isaac Ogbonna
isaac-ogbonna83@gmail.comThis cheesecake was a huge hit at my dinner party! The white chocolate and raspberry mousse filling was light and fluffy, and the cheesecake crust was perfectly graham crackery.