White Chocolate Raspberry Mousse Cheesecake

White Chocolate Raspberry Mousse Cheesecake

Ingredients:

• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 1/3 cup unsalted butter, melted
• 12 ounces cream cheese, softened
• 1/2 cup powdered sugar
• 1 teaspoon vanilla extract
• 1 cup heavy cream
• 8 ounces white baking chocolate, melted and cooled
• 1 cup fresh raspberries, plus extra for garnish
• 1 envelope unflavored gelatin
• 3 tablespoons water

Directions:

In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Press mixture into the bottom of a 9-inch springform pan. Chill in the refrigerator while preparing the filling.
In a large bowl, beat cream cheese until smooth. Add powdered sugar and vanilla extract, and beat until well combined.
In a separate bowl, beat heavy cream until soft peaks form.
In a small saucepan, sprinkle gelatin over water; let stand for 1 minute. Heat over low heat, stirring until gelatin is completely dissolved.
Gradually add melted white chocolate to the cream cheese mixture, mixing until smooth.
Fold whipped cream into the cream cheese mixture until fully incorporated.
Gently fold in fresh raspberries.
Pour filling over the prepared crust in the springform pan, spreading it out evenly. Chill in the refrigerator for at least 4 hours, or until set.
Before serving, garnish with additional fresh raspberries, if desired.

Prep Time: 20 minutes | Chilling Time: 4 hours | Total Time: 4 hours, 20 minutes | Yield: 1 cheesecake | Servings: 10 servings.