Featured Recipe
Twist White Chocolate Cheesecake
By Kate
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Rich baked cheesecake with white chocolate plus a dollop of mascarpone to cut richness. Graham crust tarted up with cinnamon; sour cream swapped with Greek yogurt for tang. Water bath keeps edges from cracking. White chocolate ganache whipped into frosting, spiked with a hint of lemon zest for brightness. Raspberry garnish adds tart pop. Visual cues key—bake until edges set and center jiggles slightly. Foil wrap mandatory for water bath; leaks ruin everything. Go low and slow on melting chips or seize risk is real. Frosting should pipe thick but not stiff—beat accordingly.
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Prep:
25 min
Cook:
Total:
Serves:
12 servings
cheesecake
dessert
baking
white chocolate
raspberries
Introduction
Sticky melted white chocolate smells up the kitchen right away. This isn’t just any cheesecake—mascarpone swapped in for sour cream balances fat, adds silk and a subtle tang. Cinnamon in the crust nods to spice—leave it out if you hate change, but this touch? Worth it. Water bath isn’t optional if you want no cracks; foil wrapping stops drips and soggy edges. Batter needs slow incorporating to avoid trapped air—too much air means cracks later. Patience required—don’t rush cooling, or center splits. Whipped white chocolate frosting finishes it off, a little lemon zest cutting through the sweet. Fresh raspberries cool the palate, plus looks stunning. Keep it chilled until slice time. Texture should be dense and creamy, cut cleanly, rippled edges from crust press. Crisp crust, silky filling, frosting creamy with zip. All speechless, all charm.
Ingredients
About the ingredients
Graham cracker crunch gets a lift with new cinnamon addition—use ground nutmeg if you like, but keep spice subtle. Butter amount lowered slightly because mascarpone adds richness; avoid greasy crust. Sour cream out, Greek yogurt in brings brightness but keeps moisture; full fat always. White chocolate chips can be swapped for good quality chopped white chocolate bars if chips run out—watch melt carefully. Heavy cream divided; save some for frosting. Corn syrup adds shine and smoothness to ganache; honey or agave work but change flavor profile. Lemon zest in frosting is optional but adds cut to otherwise heavy white chocolate. Fresh raspberries not just for decoration—acid contrast is necessary. Aluminum foil wrap around pan is non-negotiable water bath insurance. If not using springform, reduce baking time and keep foil for water bath leaks.
Method
Technique Tips
Press crust firmly but don’t overpack; too dense can mean soggy future. Bake crust until you smell it toasty; timing flexible, watch color and fragrance. Melt white chocolate in bursts low-power microwave, stir vigorously—stop once smooth or texture ruins. Combine cream cheese and yogurt until silky, no lumps. Scrape bowl multiple times or end with grit. Add eggs one by one medium-low speed—no foam or bubbles. White chocolate added last to avoid seizing. Water bath not just tradition; slow moist heat prevents cracks. Foil wrapping pan keeps water out; common mistake is leaks ruining cheesecake edges. Oven hold with door cracked lets center finish gently—don’t ditch oven early or center will be runny. Chill thoroughly or cheesecake won’t slice well. Frosting requires chill or else too loose to pipe. Beat frosting until stiff peaks form but soft enough for piping shape. Remove pan sides gently and use offset spatula to transfer cake to avoid breakage. Pipe fast and steady for nice border; messing around leads to weak shapes. Raspberries add visual, flavor punch, and brightness.
Chef's Notes
- 💡 Wrap springform in foil tightly. No leaks allowed. Crust soggy otherwise. Bake until smell fills the kitchen. Set temp drop later, keep crust firm. Timing matters—don’t rush cooling, or cracking results.
- 💡 Melt white chocolate in intervals. Microwave bursts. Stop when no lumps. Overheat leads to graininess, a disaster texture. Cool it down. Mix in cream carefully; keep it silky. No lumps, that’s key.
- 💡 Beat cream cheese until no grit. Scrape bowl often. Incorporate eggs one by one at low speed. Air pockets mean cracks later. Patience essential. Over mixing? No. Focus on uniform blend instead.
- 💡 Add lemon zest in frosting. Adds brightness; balances sweetness. Chill frosting to dense up. Use a piping bag for neat edges. Streamline the process—keep it simple and looking nice.
- 💡 For serving, wait until cheesecake very cold. Clean cuts better. Fresh raspberries are not just garnish; they shock the palate, provide acid balance. Use white chocolate shavings for visuals too.
