White chocolate cheesecake is an exquisite dessert that will delight lovers of delicate and creamy flavors. The combination of smooth cheesecake with a hint of vanilla and the intense sweetness of white chocolate creates an exceptionally harmonious composition. The base made of crumbly cookies adds a pleasant crunch, while the subtle tartness of raspberry sauce completes the whole. This dessert is perfect for elegant gatherings and special occasions.
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Preheat the oven to 160°C. Crumble the butter cookies and mix with melted butter, then press into the bottom of the springform pan.
Melt the white chocolate in a water bath. In a large bowl, beat the cream cheese with sugar, add the eggs, flour, heavy cream, and vanilla extract. Finally, add the melted chocolate.
Pour the cheese mixture over the prepared cookie crust. Bake in the preheated oven for about 60 minutes, until the cheesecake is firm in the center.
Cool the cheesecake in the oven with the door ajar, then chill in the refrigerator for at least 4 hours.
Serve the white chocolate cheesecake with fresh raspberries.
White chocolate cheesecake is often considered more elegant and refined compared to traditional cheesecakes, thanks to its smooth texture and delicate flavor.
It is best to serve the cheesecake chilled, on elegant dessert plates. You can decorate it with fresh raspberries and mint leaves, and use a wide cake spatula for serving.
Leftover cheesecake is best stored in an airtight container in the refrigerator for up to 5 days. You can also freeze the cheesecake by wrapping it in plastic wrap; it will stay fresh in the freezer for up to 3 months. To reheat, simply leave it at room temperature for about an hour.
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