Description
Silky white chocolate meets tangy raspberries in this luxurious cheesecake that dances between creamy indulgence and fruity brightness. Rich graham cracker crust and luscious filling promise a dessert that makes sweet moments memorable for all who savor its elegant charm.
Ingredients
Scale
Main Ingredients:
Cream Cheese:
- 32 ounces (907 grams) cream cheese, softened
White Chocolate:
- 8 ounces (226 grams) white chocolate bar, melted and slightly cooled
- 4.5 ounces (127 grams) white chocolate bar, chopped
Eggs:
- 3 eggs, at room temperature
- 3 egg yolks, at room temperature
Supporting Ingredients:
Sugar:
- ¾ cup (150 grams) granulated white sugar
- ½ cup (100 grams) granulated white sugar
- ¼ cup (34 grams) powdered sugar
- 2 tablespoons (25 grams) granulated white sugar
Dairy:
- ⅓ cup (82 grams) sour cream, at room temperature
- ¾ cup (180 milliliters) heavy cream
- 3 tablespoons (45 milliliters) heavy cream
- 10 tablespoons (140 grams) unsalted butter, melted
Additional Ingredients:
Fruits and Flavors:
- 16 ounces (453 grams) frozen raspberries
- 3 tablespoons (10 grams) freeze dried raspberries
- Fresh raspberries, for topping
Dry Ingredients:
- 16 graham crackers, full sheets
- ½ tablespoon (4 grams) cornstarch
- 2 tablespoons (16 grams) corn starch
- 1 tablespoon vanilla extract
Instructions
- Craft the raspberry jam by simmering frozen raspberries in a medium saucepan over medium heat for approximately 10 minutes, continuously stirring and mashing until the fruit breaks down and becomes liquefied.
- Strain the raspberries through a fine-mesh sieve to extract approximately 1 of liquid, discarding the seeds.
- Return the raspberry liquid to the saucepan and whisk in granulated white sugar and cornstarch off the heat.
- Simmer the mixture over medium heat for about 20 minutes until the jam thickens to roughly .
- Transfer the jam to a small bowl, cover with plastic wrap, and refrigerate while preparing the remaining components.
- Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius) and prepare a 9-inch springform pan by thoroughly wrapping its exterior with multiple layers of aluminum foil to prevent water infiltration during baking.
- Pulse graham crackers in a food processor until finely ground, then incorporate melted unsalted butter and sugar until well combined.
- Press the graham cracker mixture firmly into the bottom and slightly up the sides of the prepared pan.
- Bake the crust for 10 minutes, then allow it to cool completely.
- Using a stand mixer with a paddle attachment, blend softened cream cheese, sugar, and cornstarch for two minutes on medium speed until smooth and lump-free.
- Incorporate vanilla bean paste, sour cream, and melted white chocolate, mixing for an additional minute and scraping down the bowl’s sides.
- Bring a pot of water to a boil for the water bath.
- Gently add room temperature eggs and egg yolks one at a time, mixing on low speed and ensuring each is fully integrated before adding the next.
- Pour half the cheesecake batter into the prepared crust, then distribute half the raspberry jam on top, creating gentle swirls with a butter knife.
- Add the remaining batter and jam, repeating the swirling technique.
- Place the cheesecake in a large roasting pan and carefully pour hot water around it, avoiding splashing.
- Bake for 65-75 minutes until the center has a slight wobble, then turn off the oven and crack the door open, allowing the cheesecake to cool gradually for one hour.
- Run a butter knife around the pan’s edges to loosen the crust, then cool completely at room temperature before refrigerating for 8 hours or overnight.
- Prepare the white chocolate raspberry ganache by crushing freeze-dried raspberries and combining them with chopped white chocolate and heavy cream in a double boiler.
- Create whipped cream by beating heavy cream and powdered sugar until stiff peaks form.
- Remove the cheesecake from the springform pan and transfer to a serving plate.
- Pour ganache over the cheesecake, smooth with an offset spatula, and refrigerate until set.
- Pipe whipped cream around the edges and garnish with fresh raspberries before serving.
- Store leftover cheesecake in an airtight container in the refrigerator for up to three days.
Notes
- Precision matters when making raspberry jam, ensuring it thickens to the right consistency without burning.
- Wrapping the springform pan thoroughly prevents water from seeping into the delicate cheesecake during the water bath.
- Room temperature ingredients are crucial for creating a smooth, lump-free cheesecake batter that blends perfectly.
- Gentle swirling of raspberry jam creates beautiful marbled patterns without completely mixing the layers.
- Slow cooling in the oven prevents cracking and ensures a creamy, perfectly textured cheesecake.
- Freeze-dried raspberry powder adds an intense, concentrated flavor to the white chocolate ganache topping.
- Prep Time: 45 minutes
- Cook Time: 75 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 578 kcal
- Sugar: 38 g
- Sodium: 320 mg
- Fat: 42 g
- Saturated Fat: 24 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.5 g
- Carbohydrates: 44 g
- Fiber: 2 g
- Protein: 9 g
- Cholesterol: 165 mg