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Raspberry Cheesecake

Delicious Raspberry Cheesecake with Dreamy White Chocolate Ganache

Enjoy a creamy Raspberry Cheesecake topped with a rich white chocolate ganache, perfect for any occasion.
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Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Chilling Time 12 hours
Total Time 14 hours
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 380
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Crust
  • 200 grams Digestive/Graham Cookies Substitute with any sweet biscuit or gluten-free cookies.
  • 100 grams Butter Use unsalted butter for better control over sweetness.
Filling
  • 500 grams Cream Cheese Full-fat recommended for best results.
  • 150 grams Granulated Sugar Honey can be used as a substitute.
  • 200 grams Sour Cream Greek yogurt can be used as a substitute.
  • 2 cups Frozen Raspberries Fresh raspberries can be used.
  • 1 tablespoon Cornstarch Thickens the raspberry puree.
  • 1 teaspoon Vanilla Extract Opt for pure vanilla for the best taste.
  • 3 large Eggs Room temperature for proper mixing.
Ganache Topping
  • 200 grams White Chocolate Substitute with almond bark for dairy-free.
  • 100 milliliters Heavy Cream Half-and-half can be used as a lighter alternative.
Decoration
  • 1 cup Fresh Raspberries Select firm, plump berries for best appearance.

Equipment

  • food processor
  • Springform Pan
  • saucepan
  • mixing bowl
  • spatula

Method
 

Preparation
  1. Defrost 2 cups of frozen raspberries in a saucepan over low heat for about 5 minutes. Blend until smooth and strain to remove seeds.
  2. Mix 1 tablespoon of cornstarch with the raspberry puree and heat until thickened.
  3. Preheat the oven to 160°C (320°F). Blend 200 grams of digestive cookies with 2 tablespoons of granulated sugar.
  4. Add 100 grams of melted unsalted butter and press the mixture into a lined springform pan. Bake for 10 minutes.
  5. In a bowl, beat 500 grams of softened cream cheese and 150 grams of granulated sugar until smooth.
  6. Fold in cooled raspberry puree, 200 grams of sour cream, and 1 teaspoon of vanilla extract. Incorporate 3 eggs one at a time.
  7. Pour mixture into the baked crust and bake in a water bath for about 1.5 hours. Cool in the oven for an hour.
  8. Melt 200 grams of white chocolate with 100 milliliters of heavy cream to create ganache, then mix in 50 grams of raspberry puree.
  9. Once cheesecake has chilled, pour ganache over the top and allow to set.
  10. Garnish with fresh raspberries before serving.

Nutrition

Serving: 1sliceCalories: 380kcalCarbohydrates: 45gProtein: 5gFat: 20gSaturated Fat: 12gCholesterol: 90mgSodium: 150mgPotassium: 150mgFiber: 1gSugar: 30gVitamin A: 500IUVitamin C: 5mgCalcium: 50mgIron: 1mg

Notes

Chill cheesecake overnight for the best texture and flavor.

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