Recipe Ingredients
For the Base:
- 1 1/2 cups graham crackers, finely ground
- 1/3 cup extra dark cocoa powder
- 1/4 cup melted butter
For the Top:
- 4 whole cream cheese blocks, room temperature
- 2 whole bars plain white chocolate, melted
- 1 1/2 cups fresh raspberries
- 1 tsp vanilla extract
- 4 eggs, room temperature
- Président® Whipped Crème for serving
Recipe Directions
- Mix graham crumbs, cocoa, and butter in a medium bowl. Press the mixture firmly on the bottom of a springform pan.
- Blend or process raspberries with sugar until smooth. Pass purée through a sieve into a small bowl.
- Mix the cream cheese on medium speed for 3 minutes, until fluffy. Add sugar, vanilla, white chocolate and mix until combined.
- Add eggs, one at a time, mixing each until just combined. Don’t overmix.
- Pour cream cheese filling over the crust. Drop the raspberry sauce over the top with a teaspoon. With a skewer or toothpick, swirl the sauce into the filling.
- Set the cheesecake pan inside a large, shallow roasting pan or cast iron braiser. Transfer to the oven. Carefully add boiling water into the roasting pan to reach halfway up sides of the cake pan. Bake at 325°F for 60 minutes, until the cake is set but still slightly wobbly in center.
- Refrigerate, 6-8 hours or overnight. Before unmolding, run a knife around the edge of the cake.
- Top with Président® Whipped Crème when serving.
