Description
A delightful dessert combining creamy cheesecake with sweet and tart raspberries, topped with ganache and whipped cream.
Ingredients
Scale
- 16 oz frozen raspberries
- 1/2 cup granulated sugar (for raspberry jam)
- 1/2 tbsp cornstarch (for raspberry jam)
- 16 graham cracker sheets
- 10 tbsp unsalted butter, melted (for crust)
- 2 tbsp granulated sugar (for crust)
- 32 oz cream cheese, softened
- 3/4 cup granulated sugar (for cheesecake)
- 2 tbsp cornstarch (for cheesecake)
- 1 tbsp vanilla extract
- 1/3 cup sour cream
- 8 oz white chocolate, melted
- 3 eggs + 3 egg yolks, at room temperature
- 4.5 oz white chocolate, chopped (for ganache)
- 3 tbsp heavy cream (for ganache)
- 3 tbsp freeze-dried raspberries
- 3/4 cup heavy cream (for whipped cream)
- 1/4 cup powdered sugar (for whipped cream)
- Fresh raspberries for topping
Instructions
- Make the Raspberry Jam: Cook the frozen raspberries over medium heat for about 10 minutes until liquidy. Strain to remove seeds, then return the liquid to the saucepan. Add cornstarch and sugar, cooking until thickened. Chill the jam.
- Make the Crust: Preheat your oven to 350°F (175°C). In a food processor, pulse graham crackers, melted butter, and sugar until combined. Press this mixture into a 9-inch springform pan and bake for 10 minutes. Allow it to cool completely.
- Prepare the Cheesecake: In a stand mixer, beat cream cheese, sugar, and cornstarch until smooth. Add vanilla, sour cream, and melted white chocolate. Then add eggs and yolks one at a time on low speed. Pour half the batter into the crust, swirl in half of the raspberry jam, add the remaining batter, and swirl in the rest of the jam.
- Bake the Cheesecake: Place the cheesecake in a water bath and bake at 350°F for 65-75 minutes. After baking, cool it in the oven with the door cracked for 1 hour, then refrigerate for at least 8 hours or overnight.
- Make the Ganache: Crush freeze-dried raspberries into a powder. Melt the chopped white chocolate and heavy cream in a double boiler. Stir in the raspberry powder once melted.
- Make the Whipped Cream: Beat heavy cream and powdered sugar until stiff peaks form.
- Assemble: Spread the ganache over the chilled cheesecake and refrigerate until set. Finally, decorate with whipped cream and fresh raspberries.
Notes
Ensure your cream cheese is softened to room temperature for a smooth batter. Swirl the raspberry jam gently for a marbled effect. Let the cheesecake cool in the oven to prevent cracks.
- Prep Time: 30 minutes
- Cook Time: 75 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 30g
- Sodium: 300mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 90mg
Keywords: cheesecake, dessert, raspberry, white chocolate, baking