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RASPBERRY CHEESECAKE

Fresh raspberry cheesecake with a digestive cookie crust, a creamy raspberry cheesecake and topped with smooth raspberry white chocolate ganache and fresh raspberries
5 fra 1 stemme
Prep Time 30 minutes
Cook Time 1 hour 20 minutes
Course Dessert
Servings 8

Equipment

  • 20 cm spring pan

Ingredients
 
 

RASPBERRY PUREE

  • 300 g frozen raspberries
  • 1,5 tablespoon cornstarch

COOKIE CRUST

  • 200 g digestive or graham cookies
  • 1,5 tablespoon granulated sugar
  • 50 g butter melted

CHEESECAKE

  • 600 g cream cheese full fat, room temperature
  • 200 g granulated sugar
  • 75 g sour cream 18% room temperature
  • 1 teaspoon vanilla extract
  • 3 large eggs room temperature

RASPBERRY WHITE CHOCOLATE GANACHE

  • 30 g raspberry purée
  • 100 g white chocolate
  • 20 g heavy cream

DECORATION

  • 2 packs of fresh raspberries

Instructions
 

RASPBERRY PUREE

  • Start by defrosting the frozen raspberries.
    300 g frozen raspberries
  • Once defrosted, blend them into a purée and sift the kernels from the purée. Add the purée and cornstarch into a small pot, and heat the purée up over medium heat. It only takes a couple of minutes.
    1,5 tablespoon cornstarch
  • Once the cornstarch has melted into the purée and you can see it has thicken a bit, take it off the heat. Add it to bowl and let it cool down in the fridge. You will end up with around 220 g of purée.
  • While it cools down, make the cookie crust.

COOKIE CRUST

  • Preheat the oven at 160ºC, conventional oven.
  • In a food processor, add the cookies, granulated sugar and blend it all together until a fine sand-like texture. Melt the butter. Add the melted butter to the food processor and blend it together with the blended cookies.
    200 g digestive or graham cookies, 1,5 tablespoon granulated sugar, 50 g butter
  • In a 20 cm spring cake pan add parchment paper to the bottom. Add the cookie crumble and press the cookie crust down with the bottom of a glass, and up agains the side of the pan, so it’s well packed together and flattened out.
  • Bake it for 10 min. Then let it cool down so that it’s cool to touch.
  • Add a double layer of aluminum foil around the cake pan to safely seal it from the water when placing it in a water bath while it bakes. Set it aside.

CHEESECAKE

  • With a hand mixer or in a stand mix using the paddle attachment, cream the cream cheese for 1 min on low speed. Then gradually add the granulated sugar. Once all the granulated sugar is added, scrape down the sides of the bowl and let it mix for 1 min on low speed.
    600 g cream cheese, 200 g granulated sugar
  • Now add the cooled down raspberry purée, sour cream and vanilla extract and let it mix on low speed until combined. Then add one egg at a time and let it mix on low speed until combined. Once all the eggs have mixed in, scrape down the sides of the bowl and give it a final mix to make sure all the ingredients have incorporated.
    75 g sour cream 18%, 1 teaspoon vanilla extract, 3 large eggs
  • Pour the cheesecake batter into the cake pan and give it a few taps on the counter to let any air bubble out. Make sure to check that the aluminum foil hasn’t ripped anywhere.
  • Boil up water in a kettle. In a big metal tin that is at least 5 cm tall, add the boiling water and place the cheesecake in the water bath. The water should come up about ⅔ up the side of the cheesecake pan. Gently lift the pan into the oven so no water gets under the aluminum foil.
  • Bake for 1 hour and 30 min.
  • Once the time has passed, give the tray a very gentle shake. The cheesecake should still be a bit wobbly in the middle. Turn off the oven and have the oven door slightly open and let the cheesecake cool down in the oven for 1 hour.
  • Then take it out of the oven and remove it from the water bath. Take off the aluminum foil and place the cheesecake on a cooling rack. Let it cool down fully for about 1 hour to room temperature.
  • Finally, once at room temperature, place it in the fridge and let it set for at least 6 hours, preferable overnight.

RASPBERRY WHITE CHOCOLATE GANACHE

  • Blend and sift about 60 g of raspberries, to remove the raspberries kernels, so you end up with 30 g of purée.
  • Chop the white chocolate if you’re not using chocolate chips.
    100 g white chocolate
  • In the microwave or over a double boiler, melt together the white chocolate and heavy cream. Give a stir and remove it from the heat when the chocolate has melted. Add 30 g of the raspberry purée and fold it together with the ganache.
    20 g heavy cream, 30 g raspberry purée
  • Take the cheesecake out of the fridge and pour the ganache over the cheesecake. Finish by decorating with fresh raspberries.
    2 packs of fresh raspberries
  • It’s ready to be enjoyed!
  • To keep it fresh, store it in the fridge, covered under a lid.
Keyword cheesecake, raspberry
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