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White Chocolate Raspberry Cheesecake

Course Dessert
Prep Time 1 hour 30 minutes
Cook Time 2 hours 15 minutes
Chill Time 8 hours
Servings 16 slices

Ingredients

For the Raspberry Jam:

  • 16 oz frozen raspberries 453 g
  • ½ cup granulated white sugar 100 g
  • ½ tablespoon cornstarch 4 g

For the Crust:

  • 16 graham crackers 240 g, full sheets
  • 10 tablespoon unsalted butter melted (140 g)
  • 2 tablespoon granulated white sugar 25 g

For the White Chocolate Cheesecake:

  • 32 oz cream cheese softened (907 g)
  • ¾ cup granulated white sugar 150 g
  • 2 tablespoon cornstarch 16 g
  • 1 tablespoon vanilla bean paste or extract
  • ⅓ cup sour cream at room temperature (82 g)
  • 8 oz white chocolate bar melted and slightly cooled (226 g)
  • 3 eggs at room temperature
  • 3 egg yolks at room temperature

For the White Chocolate Raspberry Ganache:

  • 3 tablespoon heavy cream 45 ml
  • 4.5 oz white chocolate bar chopped (127 g)
  • 3 tablespoon freeze-dried raspberries 10 g

For the Whipped Cream:

  • ¾ cup heavy cream 180 ml
  • ¼ cup powdered sugar 34 g
  • Fresh raspberries for topping

Instructions

For the Raspberry Jam:

  • Cook frozen raspberries in a saucepan over medium heat until they break down and become liquidy.
  • Strain the raspberries to remove seeds and return the liquid to the saucepan.
  • Whisk in sugar and cornstarch, then cook until thickened. Chill in the fridge.

For the Crust:

  • Preheat oven to 350°F (175°C) and wrap the springform pan in foil.
  • Pulse graham crackers in a food processor, then mix with melted butter and sugar.
  • Press mixture into the bottom of the pan and bake for 10 minutes. Let cool.

For the White Chocolate Cheesecake:

  • Beat cream cheese, sugar, and cornstarch until smooth. Mix in vanilla, sour cream, and melted white chocolate.
  • Add eggs and yolks one at a time, then pour half the batter into the pan. Swirl in half the raspberry jam, then repeat.
  • Bake in a water bath for 65-75 minutes, then let cool and chill in the fridge.

For the White Chocolate Raspberry Ganache:

  • Crush freeze-dried raspberries and mix with melted white chocolate and cream.

For the Whipped Cream:

  • Whip cream and sugar until stiff peaks form.

Assembling the Cheesecake:

  • Pour ganache over the cheesecake and chill until set. Pipe whipped cream around the edges and top with fresh raspberries. Serve and enjoy!

Notes

Store leftovers in the fridge for up to three days in an airtight container.