Description
A delightful dessert combining creamy cheesecake with sweet and tart raspberries, topped with raspberry jam and whipped cream.
Ingredients
Scale
- 16 oz (453 g) frozen raspberries
- 1/2 cup (100 g) granulated sugar (for raspberry jam)
- 1/2 tbsp (4 g) cornstarch (for raspberry jam)
- 16 graham cracker sheets (240 g)
- 10 tbsp (140 g) unsalted butter, melted
- 2 tbsp (25 g) granulated sugar (for crust)
- 32 oz (907 g) cream cheese, softened
- 3/4 cup (150 g) granulated sugar (for cheesecake)
- 2 tbsp (16 g) cornstarch (for cheesecake)
- 1 tbsp vanilla extract
- 1/3 cup (82 g) sour cream
- 8 oz (226 g) white chocolate, melted
- 3 eggs + 3 egg yolks, at room temperature
- 4.5 oz (127 g) white chocolate, chopped (for ganache)
- 3 tbsp (45 ml) heavy cream (for ganache)
- 3 tbsp (10 g) freeze-dried raspberries
- 3/4 cup (180 ml) heavy cream (for whipped cream)
- 1/4 cup (34 g) powdered sugar (for whipped cream)
- Fresh raspberries for topping
Instructions
- Make the Raspberry Jam: Cook the frozen raspberries over medium heat for 10 minutes, strain to remove seeds, and return to saucepan. Add cornstarch and sugar, cooking until thickened. Chill.
- Make the Crust: Preheat oven to 350°F (175°C). Process graham crackers, melted butter, and sugar. Press into a 9-inch springform pan and bake for 10 minutes. Cool.
- Prepare the Cheesecake: Beat cream cheese, sugar, and cornstarch until smooth. Mix in vanilla, sour cream, and melted white chocolate. Add eggs one at a time, pour half of the batter into the crust, swirl in half of the jam, top with remaining batter and swirl in rest of jam.
- Bake the Cheesecake: Place in a water bath and bake for 65-75 minutes. Cool in the oven with door cracked for 1 hour, refrigerate for at least 8 hours or overnight.
- Make the Ganache: Crush freeze-dried raspberries into powder. Melt white chocolate and cream in a double boiler, stir in raspberry powder.
- Make the Whipped Cream: Beat heavy cream and powdered sugar until stiff peaks form.
- Assemble the Cheesecake: Spread ganache over chilled cheesecake, decorate with whipped cream and fresh raspberries, and return to fridge to set.
Notes
Use softened cream cheese for a smoother batter and avoid overmixing the eggs to prevent cracks.
- Prep Time: 90 minutes
- Cook Time: 135 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 30g
- Sodium: 320mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 150mg
Keywords: cheesecake, dessert, white chocolate, raspberry, sweet, creamy