Raspberry & White Chocolate Cheesecake Pairing: 2021 Rosé of Cabernet Franc

Raspberry & White Chocolate Cheesecake Pairing: 2021 Rosé of Cabernet Franc

Prep: 20 MINS
Chill Time: 4 HRS
Total Time: 4 HRS 20 MINS
Servings: 6-8

INGREDIENTS:
The Base
2 1/2 oz butter
8 oz Honey Graham Crackers

The Filling
7 oz fresh whipping cream
7 oz cream cheese, room temperature
3 1/2 oz Raspberries, fresh or frozen
3 1/2 oz White Chocolate, double this amount if you have a sweet tooth!
***Hold back a handful of the raspberries to decorate the top

INSTRUCTIONS:

  1. Place the Graham Crackers in a ziploc bag, and using a rolling pin to crush them until they become fine crumbs.
  2. If you are using a spring form tin, clip the parchment paper in & lock the tin. Then cut the excess paper off.
  3. In a mixing bowl (large enough to hold the graham crackers) melt the butter for 30 seconds in the microwave. It should be liquid. If not, heat for a further 10 seconds, or until it has completely melted. Add the crumbed graham crackers to the butter and mix very well until it is all incorporated.
  4. Lightly (vegetable) oil the base of your tin if using a large tin. Transfer the graham cracker mixture to the baking pan. Use the bottom of a glass or other object and compress the graham cracker mixture as much as possible. The harder it is the less likely it will come apart when you take it out of the pan. Use the back of your hand and go along the edges pushing the mix down and compressing.
  5. Put in the freezer to set while you make the filling.
  6. If you are using frozen raspberries, dry them off after defrosting with a paper towel. From the Raspberry quantity, take some out for decorating and set aside, then divide the rest into two equal portions. The first portion, puree them, and the second portion, leave whole.
  7. Place in a bowl the white chocolate, but hold one small piece back if you want to grate some on the top as decoration. Put in the microwave for 20 second intervals and melt until soft. **** Do not over heat so it becomes liquid as your chocolate will be grainy, hence melt in 20 second intervals until real soft but NOT liquid. Then set aside.
  8. Whip up the cream cheese until fluffy then add the fresh cream. Continue to whip until stiff. Add the melted chocolate and combine, then add all the pureed & whole raspberries, folding it into the whipped mixture.
  9. Brush the side of the tin all around with some vegetable oil or spray to prevent the pie from sticking. Transfer to the tin and smooth the top over.
  10. Decorate with a sprinkling of fresh raspberries and grated white chocolate and enjoy!

Recipe Credit:lovefoodies.com