Lance News - A Must-Have Recipe for National Cheesecake Day

A Must-Have Recipe for National Cheesecake Day

A Must-Have Recipe for National Cheesecake Day 

July 30th is National Cheesecake Day, and there's no better way to celebrate than by cooking a delicious cheesecake in the comfort of your RV. This mouthwatering white chocolate raspberry cheesecake is so rich, tasty and refreshing, your guests will have a hard time believing you prepared it yourself.

White Chocolate Raspberry Cheesecake

What you'll need:

  • 1 package frozen raspberries (10 ounces)
  • 2 tablespoons white sugar
  • 2 teaspoons cornstarch
  • 2 cups white chocolate chips
  • 1/2 cup water
  • 1/2 cup half-and-half cream
  • 1/2 cup white sugar
  • 3 eggs
  • 3 packages cream cheese (softened, total of 24 ounces)
  • 1 teaspoon vanilla extract
  • 1 cup chocolate cookie crumbs
  • 3 additional tablespoons white sugar
  • 1/4 cup butter (melted)

Preparation instructions:

  1. Mix the cookie crumbs, melted butter and 3 tablespoons of sugar together in a medium bowl. Press your mixture firmly into the bottom a 9-inch baking pan.
  2. On the stove, combine the raspberries, 2 tablespoons of sugar, cornstarch and water in a medium saucepan. Bring the mixture to a boil and let it continue boiling for about 5 minutes, or until a thick sauce has been created. Strain to remove the seeds.
  3. Preheat your oven to 325 degrees.
  4. Melt the white chocolate chips with the half-and-half in a metal bowl on top of a pan of simmering water. Stir the mixture occasionally until it's smooth.
  5. Mix the cream cheese together with a 1/2 cup of sugar in a large bowl. Beat the eggs into the mixture one at a time, then blend the vanilla and white chocolate into the bowl.
  6. Pour half of the newly created batter over your cookie crumb crust, then spoon 3 tablespoons of the raspberry sauce on top.
  7. Pour the remaining batter into the pan and top again with 3 tablespoons of raspberry sauce. Swirl the sauce into the batter.
  8. Bake for 60 minutes, then cover with plastic wrap and refrigerate for 8 hours. Top with remaining raspberry sauce.

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