White Chocolate Raspberry Cheesecake (GF)

Add a little homemade touch to our White Chocolate Raspberry Cheesecake by adding a homemade white chocolate ganache sauce or icing, and/or a fresh raspberry sauce. They're a great way to impress your friends and family at your next gathering!

White Chocolate Ganache (drizzle or icing)
Ingredients:
- 24 oz white chocolate chips
- 8 oz heavy whipping cream

Directions
1). Microwave chocolate in a microwave safe bowl for 1 minute to soften
2). Bring your heavy whipping cream to a light simmer over low-medium heat then pour over your softened white chocolate. Make sure the white chocolate is fully covered, Press chips down with a spatula if needed. Let sit for 5 minutes.
3). Whisk gently to combine cream and chocolate, do not incorporate air
4). Once mixed, you can use freshly made ganache for drips and drizzles over your White Chocolate Raspberry Cheesecake and garnish with fresh raspberries for a sophisticated finish!
Or
5). To make an icing, pour your mixture into a shallow pan or dish to let it thicken, then stir until creamy. If your mixture is too firm, microwave for 10 seconds to soften and then stir until your ganache reaches your desired consistency.
6). Use a piping bag to add a serving of ganache icing to your cheesecake and garnish with fresh raspberries for an elegant finish!

Raspberry Sauce
Ingredients:
- 1 tablespoon water
- 2 teaspoons cornstarch
- 3 cups fresh or frozen raspberries
- 1/4 cup granulated sugar
- 1 teaspoon fresh lemon juice
- 1/2 teaspoon vanilla extract

Directions
1). Whisk the cornstarch and water together until the cornstarch has completely dissolved. 2). Combine your cornstarch-water mixture, raspberries, granulated sugar, and lemon juice in a small saucepan over medium heat. Using a spatula, stir the mixture as it heats and lightly mash the raspberries as you do.
3). Bring to a boil and let it boil for 3 full minutes, stirring occasionally. Remove the saucepan from the burner and stir in vanilla extract.
4). If desired, you can press the warm sauce through a fine mesh strainer to remove the seeds.
5). Put in the refrigerator to cool where the sauce will continue to thicken.
6). Once it’s cool enough to reach your desired consistency, spoon over the top for the delectable topping to your White Chocolate Raspberry Cheesecake.

CREAM CHEESE: pasteurized milk and cream, cheese culture, salt, stabilizers (carob bean and/or xanthan and/or guar gums). CONTAINS: milk; Eggs (shell eggs); Sugar (sugar); Sour Cream (Grade A cultured cream, Contains: milk); Heavy Cream (heavy cream (milk), milk, contains less than 0.5% of carrageenan, mono and diglycerides, polysorbate 80). Contains: milk;
WHITE CHOCOLATE CHIPS: white creamy vanilla chips (sugar, nonfat milk, hydrogenated vegetable oil (palm kernel, soybean and palm)), palm kernel oil, cornstarch, salt, lecithin soy;
RASPBERRIES: raspberries;
CHOCOLATE SHAVINGS (white): sugar, cocoa butter, whole milk powder, lactose (milk), emulsifier: soy lecithin, natural vanilla;
BUTTER: pasteurized cream, natural flavorings. CONTAINS: milk;
BROWN SUGAR: brown sugar;
BAKING SODA: sodium bicarbonate; SALT: salt, sodium silicoaluminate, dextrose, potassium iodine;
COCOA: cocoa.