Hello everyone! May 17. is just around the corner, and for all Norwegians that means the National Day.
Norway is such a beautiful country, the Norwegians are such hospitable people and I’m glad to be able to say that I am half Norwegian.
May 17. is celebrated with parades in the streets, fun activities for the children and lots of cake… This cheesecake with fresh raspberries and white chocolate would be perfect for the National Day, or any other day 🙂
- 8 1/2 oz. (240 g) finely crushed biscuits, such as Digestives or Graham crackers
- 2 tablespoons sugar
- 6 tablespoons (85 g) butter, melted
Cream cheese filling:
- 32 oz. (900 g) Philadelphia cream cheese
- 1 1/4 cup (285 g) regular sugar
- 2 tablespoons vanilla paste
- 4 eggs
- just under 1/2 cup (100 g) sour cream
- 5 1/3 oz. (150 g) fresh or frozen raspberries
- 5 1/3 oz. (150 g) white chocolate, melted and cooled
- 7 oz. (200 g) fresh raspberries
- varmed raspberry jam, for brushing (optional)
Mix the finely crushed biscuits/crackers with the melted butter. Brush the inside of a 10-inch (26 cm) baking pan with some more melted butter.
Tip the crushed biscuit mixture into the pan and press down and up the sides, using a mug or a measuring cup to help you.
Place in the freezer for 10 minutes, then bake in a 350 ˚F (180 ˚C) oven for 10 minutes. Leave to cool.
Turn the oven temperature down to 212 ˚F (100 ˚C).
The filling: put the sugar and cream cheese into a mixing bowl. The cream cheese must be at room temperature, but if you live in a country with a warm climate you’ll only need to take it out of the refrigerator 5 minutes before you start baking.
Beat until well blended, but do not overmix.
Add the eggs one at a time, beating just enough between each addition for the egg to be blended into the mixture.
Add the vanilla paste, sour cream and the melted and cooled white chocolate. Carefully stir until well blended.
Add the raspberries and carefully fold them into the mixture.
Pour the mixture onto the base.
Bake in a 212 ˚F (100 ˚C) oven for 3 hours.
Leave to cool completely and then chill for 6-8 hours.
Decorate with fresh raspberries. Brush them with some warmed raspberry jam if you like.
Now nothing remains but to enjoy this lovely cake and to share it with the people around you.
I’m sending you all a virtual hug, enjoy life and take care of each other.
wow to bake for 3 hours???? Isn’t it too much???
Hello Marina, it sounds like a lot, but it needs 3 hours because the temperature is very low here.
Do it requires water when it is in the oven?
Hi Felicia, this cheesecake doesn’t need a waterbath when in the oven. 🙂
Dear Manuela and Passion4Baking Team, I am going to try to prepare this Cheescake tomorrow. I just read that someone asked you why it takes 3hours of baking time. I didn’t understood what you mean with ‘the temperature is very low here’. What do you mean with it? (I’m from switzerland). I hope you find quick time to answer also my comment otherwise I will just try 🙂 🙂 many greets from me. Giulia
Hi Giulia, the oven temperature here is only 100 C (212 F), and by baking this cheesecake at such a low temperature for a long time – 3 hours – the texture will be dense and creamy.
Good luck, I hope you’ll love this cake as much as we do! 🙂
Can I substitute milk chocolate for the white chocolate?
Hi Jay, the recipe will work if you use milk chocolate instead of white, but it will have a different look and taste, and a slightly different texture.
Can u tell me please, if i dont have philadelphia cheese, can i use Mascarpone\ricotta?
Hi Alexander, we haven’t tried using mascarpone or ricotta instead of Philadelphia cream cheese, but it may be worth a try. 🙂
Can I use the half of cream cheese filling?
Hi Anna, yes no problem. The cake won’t be as tall, and you will only need to bake it for 2 hours (instead of 3).
I made this cheesecake yesterday and was perfect! Thank you for the great recipe
So happy to hear that, thank you for the feedback
Do you have a video of this recipe, please? Thanks
Hi, I would like to know because my oven the lowest temperature is 356 F, how long should I leave in?