Updated on Dessert

Raspberry Cheesecake with White Chocolate Ganache

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A few months ago a friend of mine wanted a raspberry and white chocolate cheesecake for her daughters birthday. She said that she couldn’t fine one anywhere and asked me if I could make one. I got to work trying to figure out how to take my original cheesecake recipe and throw in raspberries and white chocolate.

Always like to have all my ingredients ready

I knew I had to add fresh raspberries, but I didn’t think that that alone would be enough raspberry flavor so I decided to try raspberry schnapps. It turned out great! The schnapps has a very intense raspberry flavor, so it didn’t take much. The schnapps added with the sauce from the fresh raspberries brought the perfect flavor to the cheesecake.

Hot from the oven!

I wanted to try something different for the crust instead of the traditional graham cracker crumbs. I thought the taste of the Oreos would go great with the cheesecake and also the color of the dark crust alongside of the white cheesecake with the red swirls from the raspberry sauce looked fantastic.

To make the crust, I put the Oreos in my food processor…fast and easy!

This cheesecake was a big hit and I’ve been asked to make it for several other people. Raspberries is quickly becoming my new favorite fruit so it’s only natural that I added it to my favorite dessert!


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Raspberry Cheesecake with White Chocolate Ganache

Ingredients

Crust

  • 2 cups chocolate sandwich cookies crushed
  • 6 tablespoons butter melted

Filling

  • 1 cup fresh raspberries plus more for topping
  • 1 ¼ cup plus 2 tablespoons sugar divided
  • 4 eggs separated
  • 1/3 cup sour cream
  • 2 teaspoons vanilla extract
  • 3 tablespoons fresh lemon juice
  • 1/3 cup raspberry schnaps
  • 2 tablespoons all-purpose flour sifted
  • ½ teaspoon salt
  • 24 oz cream cheese room temperature

Ganache

  • 1 cup white baker’s chocolate roughly chopped
  • ¼ cup heavy cream

Instructions

  1. Position the rack to the center of the oven and preheat to 350F. Grease the bottom and sides of a 9 inch springform pan.
  2. Add the cookie crumbs to the springform pan. Stir in the melted butter and press the crumb mixture evenly to the bottom and sides of the pan. Set in the refrigerator to chill.
  3. In a small sauce pan over medium heat add the fresh raspberries and 2 tablespoons of sugar. Cook for 5 minutes stirring occasionally. The raspberries will break apart and a sauce will form. Place a sieve over a medium bowl. Add the cooked raspberries to the sieve and set aside to cool and strain.
  4. In a large bowl, beat egg whites and ¼ cup sugar until stiff. Remove stiffened egg whites from bowl and set aside. In the same bowel, beat egg yolks for approx. 1 minute or until thick. Mix in sour cream, lemon juice, raspberry schnaps, and vanilla until well incorporated. Beat remaining 1 cup sugar, flour, and salt until combined. Add cream cheese and beat until smooth. With a rubber spatula, gently fold in egg whites until well mixed. Pour mixture into pan. Drizzle the cooled raspberry sauce over the top of the batter and swirl the sauce into the batter using a fork.
  5. Bake at 350F for 15 minutes then reduce heat to 200F and bake for 2 hours, or until the center is firm and no longer looks wet or shiny. Turn oven off, remove cheesecake, and run a sharp knife along the inside edge of the pan to separate cake from sides. Return cake to oven and let sit for 1 hour. Remove cake from oven and sit at room temperature for 1 hour. Chill overnight.
  6. Over a double broiler, cook white chocolate and heavy cream until melted together. Spread over the cheesecake and chill for 20 minutes. Top with fresh raspberries.

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