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White and Chocolate Cheesecake

Recipe by We used White Chocolate Cheesecake in the Tart Mold for the bottom layer with a thin layer of raspberry sauce, then topped with Dark Chocolate Cheesecake in the Daisy Mold, piped with whipped cream!


  • 1 lb fresh raspberries
  • 1 tablespoon lemon juice
  • 3/4 cup sugar
  • 11 oz cream cheese
  • 3.5 oz sugar
  • 1/4 oz cornstarch
  • 1/2 teaspoon salt
  • 3 eggs
  • 1/4 oz vanilla
  • 6.5 oz sour cream
  • 6.5 oz white chocolate or dark chocolate, melted


1. Preheat oven to 250 degrees F and place oven rack in center position. Place Flexipan Tart Mold on Perforated Baking Sheet and set aside.

2. In saucepan over medium heat, heat raspberries, sugar and lemon juice, mashing raspberries until smooth. Strain seeds and let cool.

3. In Mixing Bowl, add cream cheese and sugar and cream together, scraping bowl occasionally then add cornstarch and salt. Add eggs and vanilla slowly, scraping bowl after each addition. Add sour cream in stages, scraping bowl after each addition.

4. Mix a small amount of cream cheese mixture into melted chocolate, stir with Whisk then add back to mixture. Pour mixture into Tart Mold and bake for about 50 minutes. The middle will be springy when touched. Unmold and top with raspberry sauce and whipped cream.

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At Demarle at Home, we understand why you cook because we’re cooks too. We understand that eating healthy food together creates moments and memories that last a lifetime. Our products include professional flexible cookware that will transform the way you cook, clean-up and organize your kitchen. We make it easy for you to create nourishing and healthy dinners at home and in turn; you create memories and strengthen those bonds with all who sit at your table.
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