Description
A delightful dessert combining rich cheesecake with sweet and tart raspberries, topped with white chocolate ganache and fresh berries.
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
- Raspberry Jam: In a medium saucepan, cook frozen raspberries over medium heat for about 10 minutes, mashing them as they soften. Strain to remove seeds, leaving about 1 1/4 cups (300 ml) of liquid. Off the heat, whisk in sugar and cornstarch. Return to medium heat and cook for another 20 minutes until thickened. Chill the jam in the fridge.
- Crust: Preheat the oven to 350°F (175°C). In a food processor, pulse graham crackers into fine crumbs. Add melted butter and sugar, and pulse until combined. Press mixture into a prepared 9-inch springform pan. Bake for 10 minutes and let it cool. Wrap the bottom of the pan in foil for a water bath.
- White Chocolate Cheesecake: In a stand mixer, beat cream cheese, sugar, and cornstarch until smooth, about 2 minutes. Scrape down the sides. Add vanilla, sour cream, and melted white chocolate. Add eggs and yolks one at a time, mixing just until incorporated. Pour half the batter over the crust, swirl in half the raspberry jam, then repeat with remaining batter and jam.
- Baking: Place the cheesecake pan in a large roasting pan and carefully pour hot water until it reaches halfway up the sides. Bake for 65-75 minutes, until the center is slightly jiggly. Turn off the oven, crack the door, and let it sit for 1 hour. Cool on counter and refrigerate for at least 8 hours or overnight.
- Ganache: Crush freeze-dried raspberries into a fine powder. Melt white chocolate and heavy cream in a double boiler. Stir in raspberry powder and let it cool.
- Whipped Cream: Beat heavy cream and powdered sugar until stiff peaks form. Transfer to piping bag.
- Assembling: Pour raspberry ganache over the cheesecake, smooth with a spatula, and refrigerate until set. Pipe whipped cream around edges and garnish with fresh raspberries.
Notes
Ensure all ingredients are at room temperature for an even batter. Use a clean knife for neat servings.
- Prep Time: 30 minutes
- Cook Time: 95 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 29g
- Sodium: 450mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 120mg
Keywords: cheesecake, white chocolate, raspberry, dessert, baking