WHITE CHOCOLATE and RASPBERRY CHEESECAKE

- VERSIÓN EN ESPAÑOL AL FINAL DE LA PÁGINA -

Happy Valentine’s Day!

White chocolate raspberry cheesecake for this lovely day! I actually celebrate Valentine’s Day every day of my life for being blessed with the best soul mate I could have asked for!

Do you like to do anything special for Valentine’s Day?

Nope, this is not one of my healthy recipes but I made it for a special occasion! Although it still has less sugar than the regular recipes of any white chocolate cheesecake…

I really like the combination of white chocolate and raspberries, it’s delicious. So can you imagine how yummy a white chocolate raspberry cheesecake can be?

DIABETIC DIET TIP

This white chocolate cheesecake is probably one of the few recipes on this blog that are not as healthy as the rest. This is mainly because of the white chocolate, which we all know is not the good and healthy chocolate! But once every now and then it’s okay to consume it, remember balance and the 80/20 rule? This is that 20!

If you are going to make this recipe, make sure your blood sugar levels are stable or about to drop, around 80 mg/dL. Also, remember always to know exactly the amount of sugar every food you eat has so you can make the right choice with your insulin shots before start eating.

Let us know if you try this recipe, we love to hear from you and see your remakes!

INGREDIENTS

Crust:

4.5oz/130gr graham crackers
1/2 cup or 75gr grass-fed butter
* You can make a gluten free pistachio crust with this recipe HERE.

Filling:

16oz/450gr cream cheese
1/4 cup or 65ml heavy cream
7oz/180gr white chocolate
2 eggs
1 cup fresh raspberries

STEPS

Pre heat oven at 350F/175C.
Blend graham crackers, mix with butter and evenly press dough in the bottom of the mold. Refrigerate.
In a bowl, beat cream cheese with cream and eggs.
Add melted white chocolate and mix until fully incorporated.
Pour batter into the mold and add the raspberries, press some of them into the batter and some others on the top.
Bake for 50 minutes and let it cool on a rack at least 2 hours.

* Store in the fridge for 1 week or freeze the slices.
* Note: Make the cheesecake at least the day before you eat it, it will have better consistency and flavor!

! ! ! E N J O Y ! ! !

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with the hashtag #yourdailynutrients.

Thanks so much!

🇪🇸 Spanish:

Cheesecake de chocolate blanco y frambuesas para este Día de San Valentín!
Esta no es una de mis recetas más sanas y nutritivas pero lo he hecho para una ocasión especial, aunque sigue teniendo menos azúcar que cualquier cheesecake normal de chocolate blanco.

INGREDIENTES

Base:

130gr galletas tipo Maria o Digestive
1/2 taza o 75gr de mantequilla de vacas de pasto
* Podéis hacer la base sin gluten con esta receta haciendo click AQUÍ.

Relleno:

450gr queso crema
1/4 taza o 65ml nata
180gr chocolate blanco
2 huevos ecológicos
1 taza de frambuesas frescas

PASOS

Triturar las galletas, mezclar con la mantequilla y poner en la base del molde apretando con los dedos hasta que quede uniforme. Dejar en la nevera.
En un bol, batir el queso crema con la nata y añadir los huevos.
Añadir el chocolate blanco derretido y mezclar hasta que quede todo bien integrado.
Verter el relleno encima de la base y añadir las frambuesas, apretar con el dedo algunas para que queden dentro del relleno y otras en la capa de arriba.
Hornear 50 minutos a 175C y dejar enfriar almenos 2 horas.

* Conservar en la nevera durante 1 semana o congelar a trozos.
* Nota: Si podéis, hacer el cheesecake al menos el día antes de consumirlo, tendrá mejor consistencia y estará más sabroso!

! ! ! D I S F R U T A D L O ! ! !

¿Habéis hecho esta receta?

¡Me encantaría saber que tal os ha quedado! Dejar un comentario en la sección de abajo y compartir una foto en Instagram con el hashtag #yourdailynutrients.

¡Mil gracias!