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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
- 1/3 cup (82 g) sour cream, at room temperature
- 8 oz (226 g) white chocolate bar, melted and slightly cooled
- 3 eggs, at room temperature
- 3 egg yolks, at room temperature
- 3 tbsp (45 ml) heavy cream
- 4.5 oz (127 g) white chocolate bar, chopped
- 3 tbsp (10 g) freeze-dried raspberries
- 3/4 cup (180 ml) heavy cream
- 1/4 cup (34 g) powdered sugar
- Fresh raspberries
Instructions
- Cook frozen raspberries in a saucepan until softened, then strain and thicken with cornstarch and sugar.
- Preheat oven to 350°F (175°C) and prepare graham cracker crust by mixing crumbs with butter and sugar, then bake.
- Mix cream cheese, sugar, cornstarch, vanilla, sour cream, and melted white chocolate until smooth.
- Incorporate eggs one at a time, then pour half the mixture into the crust, swirl in raspberry jam, then add remaining batter and jam.
- Bake in a water bath until slightly jiggly, then cool in the oven before chilling in the fridge.
- Prepare ganache with melted white chocolate and heavy cream, and mix in crushed freeze-dried raspberries.
- Make whipped cream and decorate cheesecake with ganache and fresh raspberries.
Notes
Ensure all ingredients are at room temperature for best results.
Allow cheesecake to cool slowly in the oven to avoid cracks.
Experiment with other berries for different flavors.
- Prep Time: 30 minutes
- Cook Time: 1 hour 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 420
- Sugar: 23
- Sodium: 200
- Fat: 30
- Saturated Fat: 18
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 36
- Fiber: 1
- Protein: 6
- Cholesterol: 95