Raspberry – White Chocolate Cheesecake – Vol. 2 – The Nutty

Ingredients for the crust:

2 Cups Biscuit crumbs (Haferkekse)
1 Stick of Butter (ca.100g)

Ingredients for the filling:

800g Philadelphia Cream cheese (full fat version)
2/3 Cup Sugar
1 Sachet Vanilla Sugar
3 eggs
1.5 Cups White Chocolate pieces
2 Cups fresh or frozen Raspberries
1 Cup of shredded Coconut
1/2 Cup Almond slices


Prepare the springform pan by rapping the outside with aluminum foil, so that no water leaks into it while baking.

Preheat the oven to 320F (160°C)

Prepare the crust by either putting the biscuits in a plastic bag and crush them to little crumbs or put them into a food processor. Then melt the butter on low heat and mix the biscuit crumbs with the butter. Press the crust equally on the bottom of the spring form.
Put the springform with the crust in the fridge for at least 20 minutes.

In the main time you can prepare the filling:

the cream cheese, sugar and vanilla sugar. Then mix the eggs one by one well into the mixture. Split the batter into two bowl.
Melt the White chocolate over hot water in an other bowl or poor the hot water of the chocolate, wait a few minutes and poor off the water. Poor the melted chocolate right away in one of the bowls and mix well. Mix the Coconut in the second bowl.

Fill 1/2 of the mixture into the spring form.
Now make a layer with the Raspberries.
Finish with the White Chocolate Cheesecake layer

Put the springform in a high tin and fill the tin with water. I do it so the top of the cake won’t be dry and crack. Put the tin with the springform in the middle of the oven.

Bake the cheesecake for 1 hour. Then take the form out of the tin and let it cool on room temperature.
When it cooled down, cover it with plastic wrap and put it in the fridge for at least 6 hours or over night.

Roast the almonds golden brown. Then sprinkle them on top when cooled off.



Blog Post – When the Cheesecake gets it’s own category:
Good Sunday afternoon everyone
I’m just stopping by to say Hi and also to tell you that I am not sorry, but this Cheesecake-Mania on my Page will probably continue, as it is still the most wanted Dessert at every Party. I might promise though to stop making them with Raspberries, as it seems a bit uncreative…. (uncreative maybe, but freakin’ delicious!) But before I want to promise this: Here my hopefully last Raspberry Cheesecake (for a while).
Are you ready for the one and only: Raspberry – White Chocolate Cheesecake – Vol.2 – The Nutty
A layer of Coconut Cheesecake with a layer of Raspberries, with a layer of thick and creamy white Chocolate Cheesecake, topped with roasted Almonds
A great sunday to you and until next time with two super yummie guest post recipes!
Stay tuned, Emily