Filling
2- 8oz packages of cream cheese (room temp.)
3/4 cup sugar
1/4 cup raspberry curd plus 3 tbsp, separated
2 whole eggs, plus 2 eggs yolks
Crust
1 1/4 cup all purpose flour
pinch of salt
1/2 of unsalted butter, room temp
3/4 cup of packed light brown sugar
1 large egg, room temperature
1/2 cup of freeze dried raspberries
3/4 cup of white chocolate morsels
Ganache
1/2 cup of pure white chocolate, not morsels
2 tbsp of heavy cream
This makes an 8 inch diameter cheescake or 4 mini heart cheesecakes.
Instructions
Preheat oven to 350 degrees
In a medium bowl, mix together flour and salt. In a separate medium sized bowl, cream butter and light brown sugar. Once butter and sugar are creamed together and have doubled in size, add egg into mixture. Fold raspberries and white chocolate morsels until combined. Set aside
In another medium sized bowl, using either a hand or stand mixer, cream together cream cheese and sugar until velvety smooth. This should take approximately 5 minutes. Once smooth, add eggs and yolks one at a time until complete combined. Add 1/4 cup of raspberry curd. Mix until fully combined.
Prepare springform pan by lining with parchment paper and wrapping with heavy duty foil on the sides.
Place cookie dough and spread 1/4 inch thick layer into bottom of pan. Press out on bottom and sides of pan until even.
Pour cream cheese filling over cookie crust. Place 3 tbsp. of raspberry curd in microwave for approximately 45 seconds until slightly melted. Drizzle curd over cheesecake filling. Use knife to swirl curd into cheesecake filling. Place springform pan into water bath. Bake cheesecake for approximately for 45 minutes to one hour (depending on the size of cheesecake you’re making). (Cheesecake is done when cheesecake is dull on surface and stiff when shaken.)
While cheesecake is baking. Place white chocolate in a small bowl. Place over double boiler. Add cream. Melt on low-medium heat, continuing to stir until completely smooth. Remove from heat.
Once cheesecake has completely cooled remove from springform pan. Refrigerate for at least one hour. Once ready to serve, pour white chocolate over cheesecake.
Devour and Enjoy!!
