Decadent Raspberry Cheesecake with Creamy Ganache Delight

This Raspberry Cheesecake combines tangy raspberries with a creamy ganache for an unforgettable dessert experience.

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Prep Time 30

Cook Time 1 30

Chilling Time 6

Total Time 8

Servings: 8 slices

Course: Dessert

Cuisine: American

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Crust

200 g Digestive or Graham Cookies Swap with gluten-free cookies for an option.
2 tbsp Granulated Sugar Adjust according to taste preferences.
100 g Butter Use vegan butter for a dairy-free choice.

For the Cheesecake Filling

500 g Cream Cheese Opt for full-fat for best results.
150 g Granulated Sugar Tweak to match desired sweetness.
200 g Sour Cream Greek yogurt is a great substitute.
1 tsp Vanilla Extract Use pure vanilla for a pronounced taste.
3 pieces Eggs Ensure they're at room temperature.

For the Raspberry Element

1 cup Raspberry Purée Frozen raspberries are ideal for flavor.
1 tbsp Cornstarch Vital for achieving the right consistency.

For the Ganache Topping

200 g White Chocolate Use high-quality chocolate chips.
100 ml Heavy Cream Coconut cream can be a suitable non-dairy alternative.
1 cup Fresh Raspberries Select ripe, whole berries for decoration.

Equipment

blender
Food Processor
springform cake pan
Baking dish
microwave-safe bowl

Method

Preparation Steps

Defrost 1 cup of frozen raspberries in a blender until smooth, then pour through a fine sieve to create a purée.
In a saucepan, combine the purée with 1 tablespoon of cornstarch over medium heat until thickened, about 3-5 minutes. Cool while preparing the crust.
Preheat oven to 160ºC (320ºF). Crush 200g of cookies in a food processor, mix with 2 tablespoons sugar and 100g melted butter. Press into a springform pan and bake for 10 minutes.
Beat 500g cream cheese and 150g sugar until creamy. Mix in raspberry purée, 200g sour cream, and 1 teaspoon vanilla. Add 3 eggs, one at a time, mixing gently.
Pour cheesecake batter over cooled crust. Bake in a water bath at 160ºC for 1 hour and 30 minutes until the center jiggles slightly.
Cool in the oven for 1 hour, then refrigerate for at least 6 hours or overnight.
Melt 200g white chocolate with 100ml heavy cream in increments in a microwave. Mix in 2 tablespoons of raspberry purée, cool slightly, then pour over the cheesecake.
Top cheesecake with fresh raspberries. Chill for another 15-30 minutes before slicing. Serve cold.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 6gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 70mgSodium: 250mgPotassium: 200mgFiber: 2gSugar: 28gVitamin A: 500IUVitamin C: 10mgCalcium: 50mgIron: 1mg

Notes

For best results, use full-fat cream cheese and ensure all ingredients are at room temperature before mixing.

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