White Chocolate Cheesecake with Raspberries

White Chocolate Cheesecake with Raspberries

Yield: 1, 9-inch cheesecake
  • Prep Time: 30 minutes
  • Cook Time: 50 minutes
  • Cooling Time: 8 hours
  • Total Time: 9 hours, 20 minutes

Ingredients:

For the Crust:

  • 2 cups chopped pecans or walnuts
  • 5 tablespoons unsalted butter, melted

For the Filling:

  • 1 (9-ounce) package Bake Believe® White Chocolate Chips
  • ½ cup heavy cream
  • 3 (8-ounce) packages cream cheese, softened
  • 2/3 cup Swerve granulated sugar replacement
  • 1 tablespoon vanilla extract
  • 4 eggs, at room temperature

For the Topping:

Instructions:

For the Crust:

  1. Preheat oven to 325ºF. Place nuts in a medium bowl. Add melted butter and continue stirring until fully combined.
  2. Press mixture in the bottom of a 9-inch springform pan. Transfer to freezer while preparing the filling.

For the Filling:

  1. Place white chocolate chips in a large bowl. Heat heavy cream in a saucepan over low heat, stirring often until it reaches a gentle boil. Remove from heat and pour hot cream over chocolate. Let the mixture stand for 1 minute, then stir continuously until chocolate is melted and the mixture is fully combined and smooth.
  2. Beat together the cream cheese, Swerve and vanilla with an electric mixture until combined and smooth, about 2 to 3 minutes. Add white chocolate mixture and continue mixing until fully incorporated. Add eggs and mix until fully combined.
  3. Pour filling on top of prepared crust. Smooth the top with a spatula then bake for 50-60 minutes or until cheesecake is set on the edges, but still slightly jiggly in the center.
  4. Remove from oven. Let cheesecake cool in the pan for 30 minutes then run a butter knife around the edge of the pan. Remove springform sides, then refrigerate for at least 8 hours or overnight.

For the Topping:

  1. Place white chocolate chips a large bowl. Heat heavy cream in a saucepan over low heat, stirring often until it reaches a gentle boil. Remove from heat and pour hot cream over chocolate. Let the mixture stand for 1 minute, then stir continuously until chocolate is melted and the mixture is fully combined and smooth.
  2. Spread white chocolate mixture on top of cheesecake and add fresh berries. Store leftover cheese in the refrigerator loosely covered.