White Chocolate Raspberry Cheesecake Dip
1 8oz package cream cheese, softened
1 cup powdered sugar
4oz baker’s white chocolate, melted
1/2 cup heavy whipping cream
1 tsp vanilla
6oz fresh raspberries, plus more fresh fruit for serving
- Put raspberries in a blender and puree until smooth. Then run the puree through a fine strainer to remove seeds.
- In a small bowl, beat whipping cream until soft peaks form, and set aside. Then, melt white chocolate, keeping a close eye on it to make certain it doesn’t seize.
- Using a medium speed, mix cream cheese with a mixer until smooth, then add vanilla, and slowly add in powdered sugar. Mix until combined. Then fold in melted white chocolate and whipped cream.
- Reserve about 1/2 tbsp of the raspberry puree, then mix the remaining puree into the dip. Cover, and refrigerate for at least an hour, or up to four days. When ready to serve, drizzle reserved puree on top, and serve with Croccantini and fresh fruit.