This was AMAZING! And I’m not just saying that because I made it. My mom and step-father raved about it for days afterwards. Okay, she’s my mom and probably biased, but she really did love it! I love the combination of raspberry and either dark or white chocolate. I make white chocolate raspberry muffins over christmas time that everyone swoons for. I’ve been in a cheesecake mood lately and decided to try that combination in a cheesecake instead of a muffin. My raspberry sauce came out too thin, but I think the changes below should thicken it up a bit.

Filling:

4 1/2 tsp Egg Replacer powder

6 Tbsp warm water

28 oz vegan cream cheese (3 1/2 containers), softened to room temperature

1 cup sugar

1 tsp vanilla

1 cup white chocolate chips

6 oz fresh raspberries

Crust:

1 1/2 cups graham cracker crumbs

5 Tbsp nondairy butter, melted

1/4 cup sugar

Sauce:

6 oz fresh raspberries

1/4 cup sugar

1/2 cup water

Preheat the oven to 350 degrees. In a small bowl, combine graham crackers and sugar until well blended. Mix in the melted butter until crumbly. Press this in the bottom of a springform pan, I usually use my hands because it’s easier. Pop it in the oven for 10-12 minutes. Remove from oven and let sit while the filling is prepared.

In a small cup, I usually use a coffee cup, mix the egg replacer powder and warm water until the powder is dissolved and the mixture  thickens. Add that to a bowl with the cream cheese, sugar and vanilla. Use a whisk to whip everything together until smooth and creamy.

Add the white chocolate chips to a small chopper or food processor and pulse until the chips are roughly chopped into small bits and pieces. Add the chocolate bits to the cream cheese mixture and stir until blended. Carefully fold in the whole raspberries so that you don’t break them up. A few may bleed a bit, but I like that effect. Just don’t mix too hard or all of them will break and bleed and that won’t look too pretty. Pour the filling in to the springform pan. Bake for 50-55 minutes. Remove from oven and let cool for at least an hour. Run a knife around the edges of the pan to loosen before unlatching and removing the sides. Let it cool completely before wrapping it in plastic wrap and putting it in the fridge. It should chill in the fridge for at least 4 hours before you slice it.

In a small saucepan, add the raspberries and mash using the back of a spoon. Add sugar and water and bring to a bowl. Lower the heat to simmer, stirring occasionally, and allow to reduce to about half. Remove from heat and pour through a fine mesh sieve into a small container.

I don’t pour the sauce over the whole cheesecake unless I’m going to serve the whole thing at once. I usually keep the sauce in a separate container and only pour it on individual slices to be served. It’s not as messy when storing it in the fridge that way.