Raspberry_cheesecake 3One of my most favorite things to do in my life, is cook an amazing meal for new mommies and daddies! Having 6 kids of my own, I know first hand how insanely crazy the first week/s are at home with a new baby. As much as I always wanted to plan ahead and freeze meals or plan out menus for that time, I never got to actually do it! The last thing I wanted to do once home with my sweet little bundle of joy was think about dinner. So this is why I LOVE LOVE LOVE cooking for new parents! πŸ™‚

One of my sweet friends just had a beautiful baby boy and I was lucky enough to be added to the “meals for new mommas”. haha In conversation she mentioned that cheesecake sounded amazing to her, so naturally I added it to my menu for her! πŸ˜‰

Unfortunately, this beautiful cheesecake, pictured above didnt stay beautiful. My husband + cheesecake + the front seat = huge smashed disaster! πŸ™ But after a serious melt down, cry and then a good laugh, I thought hey atleast I got a fabulous picture and I wrote down the recipe, so it can be recreated! πŸ˜‰ cheese2

I revamped my Lemon Bar Cheesecake recipe, so here is what I came up with :

White Chocolate Raspberry Cheesecake

Β for the crust:

  • 2cups of crushed Nilla Wafers
  • 3Tbsp. sugar
  • 7Tbsp. melted salted butter

the filling:

  • 3-8oz packages of cream cheese (room temp)
  • 1cup Ricotta cheese
  • 2tbsp. all purpose flour
  • 1 1/4 cup sugar
  • 3tsp. vanilla extract
  • 4large eggs (room temp)
  • 2Tbsp. instant vanilla pudding mix

Raspberry topping:

  • 3Tbsp. sugar
  • 1/2tsp. fresh lemon juice
  • 2 cups fresh Raspberries (pureed)

White Chocolate Ganache:

  • 1cup white chocolate (I used Ghirardelli white chips)
  • 1/2 cup of milk

Raspberry_cheesecake1

 

1.Preheat oven to 375degrees F

 

2.Spray non stock cooking spray on pan and sides

 

3.Make the crust:

 

I placed my Vanilla wafers in my Ninja blender and crushed them that way…but a good wacking w a rolling pin or meat tenderizer would work just fine too! :) You want them as fine as possible. Combine the wafer crumbs, sugar and melted butter inΒ  a small bowl. Mix them until well combined. Dump into a 9 inch spring form pan and press firmly till flat and even. I did about 1/3 of the way up the side as well. A great tip is to use a piece of saran wrap to help press the mixture down. Place pan in the oven and let crust set…for about 9minutes or until you smell the wafers and just slightly browning. Remove from oven and let cool.

 

4.lower oven heat to 300degrees F

 

5.Make filling:

 

In a large bowl, cream the cream cheese and ricotta until smooth. Add the flour, mix till smooth and fluffy (about 5min) Make sure to scrap the sides of the bowl frequently! There should be no lumps in the mixture. Add the sugar and mix till well blended. Next add the vanilla and pudding mix. Again mix till well blended. (about 30seconds) Next comes the eggs. Add them one at a time and mix only long enough to combine. DO NOT OVER BEAT once the eggs are added! Over beating will cause the cake to over puff and crack when cooling.

 

6.Make raspberry sauce:

Puree the raspberries in a food processor until smooth (about 2minutes)If you want the seeds out (which I did) pour the raspberry puree through a fine strainer. Press with a spoon until just the seeds are left. Discard the seeds and then slowly add sugar and lemon juice. Combine completely

Using a teaspoon, drop spoonfuls of the raspberry sauce into the top of the uncooked cheesecake in a circle pattern. Take a knife and drag it through the sauce to swirl it into the cheesecake.

raspberry_cheesecake27.Bake the cheesecake:

Pour cheese mixture into pan w crust.

Place in oven and bake for 55-65minutes. Cake is done when the center jiggles like Jell-O when nudged. The cake will be slightly puffed around the edges, and the center will still look moist. Set on a rack and cool completely!

8.White Chocolate Ganache:

Combine the white chocolate and the milk in a microwave safe bowl. Microwave for 30seconds and stir. Repeat until the mixture is smooth and all the chocolate is melted. (about 1minute total)

Drizzle the ganache slowly over top of the baked and cooled cheesecake. I covered the entire top, but you could certainly just drizzle it as well. Cool for 10minutes in the refrigerator.

9.Garnish:

To garish I added some more drizzles of the raspberry sauce across the top. Added a large drop of CoolWhip. A few fresh raspberries on top of the coolwhip and then some chopped white chocolate to finish it off πŸ™‚

I garnished the entire cake on the first one and then the second time I garnished individual pieces. πŸ™‚

10.Remove from ring and ENJOY!! :)

 

take a knife and run it around the edge of the cheesecake and then remove the ring. Slice, plate and ENJOY!!! :)

Let me know what you think! πŸ™‚