Description
Smooth white chocolate raspberry cheesecake brings creamy indulgence to dessert tables with luxurious layers of flavor. Rich cream cheese and tangy raspberries create a perfect balance you cannot resist.
Ingredients
Scale
- 32 oz (907 g) cream cheese, softened
- 8 oz (226 g) white chocolate bar, melted and slightly cooled
- 4.5 oz (127 g) white chocolate bar, chopped
- 3 eggs, at room temperature
- 3 egg yolks, at room temperature
- 1 tbsp vanilla extract
- 16 oz (453 g) frozen raspberries
- 3 tbsps (10 g) freeze dried raspberries
- Fresh raspberries, for topping
- 16 graham crackers, full sheets
- ¾ cup (150 g) granulated white sugar
- ½ cup (100 g) granulated white sugar
- ¼ cup (34 g) powdered sugar
- 2 tbsps (25 g) granulated white sugar
- ⅓ cup (82 g) sour cream, at room temperature
- ¾ cup (180 ml) heavy cream
- 3 tbsps (45 ml) heavy cream
- 10 tbsps (140 g) unsalted butter, melted
- ½ tbsp (4 g) cornstarch
- 2 tbsps (16 g) corn starch
Instructions
- Raspberry Jam Preparation: Simmer frozen raspberries in a saucepan, continuously mashing until liquefied. Strain through a fine-mesh sieve, discarding seeds, and return liquid to pan. Whisk in sugar and cornstarch, then simmer until thickened. Refrigerate while preparing remaining components.
- Crust Formation: Pulse graham crackers in a food processor, blend with melted butter and sugar. Press mixture firmly into a foil-wrapped 9-inch springform pan. Bake at 350°F for 10 minutes, then cool completely.
- Cheesecake Batter Creation: Blend cream cheese, sugar, and cornstarch in a stand mixer until smooth. Incorporate vanilla bean paste, sour cream, and melted white chocolate. Gently add eggs and egg yolks, mixing on low speed.
- Layering and Swirling: Pour half the batter into the crust, distribute half the raspberry jam, creating gentle swirls with a butter knife. Repeat with remaining batter and jam.
- Baking Process: Place cheesecake in a roasting pan, carefully add hot water. Bake for 65-75 minutes until center slightly wobbles. Turn off oven, crack door open, and let cool for one hour.
- Cooling and Setting: Loosen crust edges with a butter knife. Cool completely at room temperature, then refrigerate for 8 hours or overnight.
- Ganache and Topping Preparation: Melt white chocolate with heavy cream and crushed freeze-dried raspberries in a double boiler. Whip heavy cream and powdered sugar to stiff peaks.
- Final Assembly: Remove cheesecake from springform pan, pour ganache over top, and smooth with an offset spatula. Refrigerate until set. Pipe whipped cream around edges and garnish with fresh raspberries.
- Storage: Preserve leftover cheesecake in an airtight container in the refrigerator for up to three days.
Notes
- Prevent Crust Crumbling: Use melted butter and press graham cracker mixture firmly to create a compact, stable base that holds together perfectly.
- Master Water Bath Technique: Wrap springform pan tightly with aluminum foil and pour hot water carefully to prevent water seepage and ensure even baking.
- Achieve Silky Smooth Texture: Mix cream cheese at room temperature and blend on medium speed, scraping bowl sides to eliminate lumps and create a velvety consistency.
- Optimize Cooling Process: Allow cheesecake to cool gradually in the oven with door cracked open, then refrigerate for 8 hours to develop rich flavor and perfect set.
- Prep Time: 45 minutes
- Cook Time: 75 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 13
- Calories: 500
- Sugar: 34 g
- Sodium: 300 mg
- Fat: 36 g
- Saturated Fat: 22 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 41 g
- Fiber: 1 g
- Protein: 7 g
- Cholesterol: 150 mg