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White Chocolate-Raspberry Mousse Cheesecake

 White Chocolate-Raspberry Mousse Cheesecake
Befitting Christmas Day dessert, a New Year's celebration or even a holiday tea party, one thing's for sure: These flavors are a match made in heaven.—Crystal Morris, Alliance, Ohio
16 ServingsPrep: 50 min. Bake: 50 min. + chilling

Ingredients

  • 2 cups graham cracker crumbs
  • 1/2 cup butter, melted
  • 1/3 cup sugar
  • FILLING:
  • 2 cups white baking chips, divided
  • 3 packages (8 ounces each) cream cheese, softened
  • 3/4 cup sugar
  • 1/3 cup sour cream
  • 1 tablespoon King Arthur Unbleached All-Purpose Flour
  • 1 teaspoon vanilla extract
  • 3 eggs, lightly beaten
  • MOUSSE:
  • 1 envelope unflavored gelatin
  • 3 tablespoons cold water
  • 1 tablespoon lemon juice
  • 1 package (12 ounces) frozen unsweetened raspberries, thawed
  • 1/2 cup sugar
  • 1 egg plus 1 egg yolk, beaten
  • 1/4 cup raspberry liqueur
  • 1-1/2 cups heavy whipping cream, whipped
  • Fresh raspberries, white chocolate curls and mint leaves, optional

2 of 2

White Chocolate-Raspberry Mousse Cheesecake (continued)

Directions

  • Place a greased 10-in. springform pan on a double thickness of
  • heavy-duty foil (about 18 in. square). Securely wrap foil around
  • pan.
  • In a small bowl, combine the cracker crumbs, butter and sugar. Press
  • onto the bottom of prepared pan.
  • In a microwave, melt 1 cup white chips; stir until smooth. Set aside
  • to cool. In a large bowl, beat cream cheese and sugar until smooth.
  • Beat in the sour cream, flour and vanilla. Beat in melted chips. Add
  • eggs; beat on low speed just until combined. Fold in remaining
  • chips. Pour into crust.
  • Place springform pan in a large baking pan; add 1 in. of hot water to
  • larger pan. Bake at 325° for 50-60 minutes or until center is
  • just set and top appears dull. Remove springform pan from water
  • bath. Cool on a wire rack for 10 minutes. Carefully run a knife
  • around edge of pan to loosen; cool 1 hour longer.
  • Meanwhile, in a small bowl, sprinkle gelatin over cold water and
  • lemon juice; let stand for 1 minute. Place raspberries in a food
  • processor. Cover and process until smooth. Strain; discard seeds.
  • In a small heavy saucepan, heat sugar and 1/2 cup raspberry puree
  • until bubbles form around sides of pan. Whisk a small amount of hot
  • mixture into egg mixture. Return all to the pan, whisking
  • constantly. Cook and stir over low heat until mixture reaches
  • 160°. Remove from the heat.
  • Whisk a small amount of hot liquid into gelatin mixture; stir until
  • gelatin is completely dissolved. Stir in liqueur and remaining hot
  • raspberry mixture. Stir in remaining raspberry puree. Cover and
  • refrigerate for 30 minutes. Fold in whipped cream. Spread over
  • cheesecake.
  • Refrigerate overnight. Remove sides of pan. Garnish with raspberries,
  • white chocolate curls and mint leaves if desired. Yield: 16
  • servings.
Nutritional Facts: 1 slice equals 569 calories, 39 g fat (23 g saturated fat), 164 mg cholesterol, 278 mg sodium, 46 g carbohydrate, 1 g fiber, 8 g protein.