White Chocolate Raspberry Cheesecake (Print Version)
Swirls of raspberry and white chocolate atop velvety filling over a classic graham crust, crowned with whipped cream.
# Ingredients:
→ Raspberry Jam
01 -
16 oz (453 g) frozen raspberries
02 -
1/2 cup (100 g) granulated white sugar
03 -
1/2 tbsp (4 g) cornstarch
→ Crust
04 -
16 (240 g) graham crackers, full sheets
05 -
10 tbsp (140 g) unsalted butter, melted
06 -
2 tbsp (25 g) granulated white sugar
→ White Chocolate Cheesecake
07 -
32 oz (907 g) cream cheese, softened
08 -
3/4 cup (150 g) granulated white sugar
09 -
2 tbsp (16 g) cornstarch
10 -
1 tbsp vanilla
11 -
1/3 cup (82 g) sour cream, at room temperature
12 -
8 oz (226 g) white chocolate bar, melted and slightly cooled
13 -
3 eggs, at room temperature
14 -
3 egg yolks, at room temperature
→ White Chocolate Raspberry Ganache
15 -
3 tbsp (45 ml) heavy cream
16 -
4.5 oz (127 g) white chocolate bar, chopped
17 -
3 tbsp (10 g) freeze dried raspberries
→ Whipped Cream
18 -
3/4 cup (180 ml) heavy cream
19 -
1/4 cup (34 g) powdered sugar
20 -
Fresh raspberries, for topping
# Steps:
01 -
Add the frozen raspberries to a medium saucepan over medium heat. Cook for about 10 minutes, stirring and mashing occasionally, until the raspberries break down. Pass through a sieve to remove seeds, yielding under 1 1/4 cups (300 ml) of liquid. Return the liquid to the saucepan, whisk in cornstarch and sugar, and heat on medium for about 20 minutes until thickened to 3/4 cup (180 ml). Transfer to a small bowl, cover with plastic wrap, and chill in the fridge.
02 -
Preheat the oven to 350°F (175°C). Pulse graham crackers in a food processor until finely ground. Add melted butter and sugar, pulsing again until combined. Wrap a 9-inch springform pan in foil to prevent water leakage. Press graham cracker mixture onto the base and one inch up the sides of the pan. Bake for 10 minutes, then cool completely.
03 -
In a stand mixer, combine softened cream cheese, sugar, and cornstarch for 2 minutes on medium speed until smooth. Scrape the sides and bottom. Add vanilla, sour cream, and melted white chocolate. Mix for another minute. Incorporate eggs and yolks one at a time on low speed, stopping as soon as combined. Avoid overmixing.
04 -
Pour half the batter into the prepared crust. Spoon half the raspberry jam over the batter and gently swirl with a knife. Pour remaining batter and repeat with the rest of the raspberry jam. Place the cheesecake-filled pan in a large roasting pan. Pour hot water into the roasting pan until it reaches 1.5 inches up the sides. Bake at 350°F (175°C) for 65-75 minutes until the center slightly jiggles. Turn off the oven, crack the door, and let cheesecake cool in the oven for 1 hour. Run a knife along the pan's edges and refrigerate for at least 8 hours or overnight.
05 -
Crush the freeze-dried raspberries with a rolling pin until finely ground. Sift to remove seeds, reserving 1 tbsp of powder. Heat white chocolate and heavy cream over a double boiler until melted. Mix in the raspberry powder and set aside.
06 -
Whip heavy cream and powdered sugar on high speed until stiff peaks form (1-2 minutes). Transfer to a piping bag with a decorative tip.
07 -
Transfer the cheesecake to a serving plate. Pour the raspberry ganache on top, smoothing with an offset spatula. Chill for 10 minutes until set. Pipe whipped cream around the edges and garnish with fresh raspberries. Serve and store leftovers in an airtight container for up to 3 days.
# Notes and Tips:
01 -
Ensure cheesecake batter is not overmixed to maintain its creamy texture.
02 -
Use a water bath to prevent cracks during baking.