Description
A delightful dessert combining creamy cheesecake with sweet and tart raspberries, topped with luscious white chocolate ganache.
Ingredients
Scale
- 16 oz (453 g) frozen raspberries
- 1/2 cup (100 g) granulated white sugar
- 1/2 tbsp (4 g) cornstarch
- 16 (240 g) graham crackers, full sheets
- 10 tbsp (140 g) unsalted butter, melted
- 2 tbsp (25 g) granulated white sugar
- 32 oz (907 g) cream cheese, softened
- 3/4 cup (150 g) granulated white sugar
- 2 tbsp (16 g) cornstarch
- 1 tbsp vanilla extract
- 1/3 cup (82 g) sour cream, room temperature
- 8 oz (226 g) white chocolate bar, melted and cooled
- 3 eggs, room temperature
- 3 egg yolks, room temperature
- 4.5 oz (127 g) white chocolate, chopped
- 3 tbsp (45 ml) heavy cream
- 3 tbsp (10 g) freeze-dried raspberries
- 3/4 cup (180 ml) heavy cream
- 1/4 cup (34 g) powdered sugar
- Fresh raspberries for garnish
Instructions
- In a medium saucepan, cook frozen raspberries over medium heat for about 10 minutes, mashing them as they soften. Strain and whisk in sugar and cornstarch; cook until thickened.
- Preheat the oven to 350°F (175°C). In a food processor, pulse graham crackers into fine crumbs, add melted butter and sugar, and press into a 9-inch springform pan. Bake for 10 minutes and cool.
- In a stand mixer, beat cream cheese, sugar, and cornstarch until smooth. Add vanilla, sour cream, and melted white chocolate. Mix well.
- While boiling water for the water bath, add eggs and yolks one at a time to the mixture.
- Pour half the batter over the crust, swirl in half the raspberry jam, then repeat.
- Place the pan in a roasting pan, pour hot water to halfway up the sides, and bake for 65-75 minutes until slightly jiggly. Let sit in the oven for 1 hour before cooling.
- Chill in the fridge for at least 8 hours or overnight.
- Prepare ganache by melting white chocolate and cream, then stir in raspberry powder.
- Whip heavy cream and powdered sugar until stiff peaks form.
- Assemble by pouring ganache over the cheesecake and piping whipped cream around the edges. Garnish with fresh raspberries.
Notes
Ensure ingredients are at room temperature for an even batter. You can freeze the cheesecake for up to a month.
- Prep Time: 20 minutes
- Cook Time: 95 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 25g
- Sodium: 200mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 80mg
Keywords: cheesecake, dessert, white chocolate, raspberry