Raspberry White Chocolate Cheesecake
If you're a fan of creamy cheesecake with a burst of fruity flavor and a touch of sweetness, then this dessert is just for you. 🍇🍫 With a buttery digestive crust, velvety smooth cheesecake filling infused with fresh raspberries, and a luscious white chocolate ganache topping, every bite is pure bliss.
Ingredients
- CRUST:
- ▫️ 250 g digestive biscuits (or other cookies like graham crackers)
- ▫️ 100 g melted butter
- CHEESECAKE FILLING:
- ▫️ 1 kg quark cheese (thick, recommend Wieluń or Piątnica)
- ▫️ 230 g sugar
- ▫️ 1 packet vanilla sugar
- ▫️ 5 eggs
- ▫️ 250 ml heavy cream (30% fat)
- ▫️ 80 g all-purpose flour
- ▫️ about 170 g fresh raspberries
- TOPPING:
- ▫️ 200 g white chocolate
- ▫️ 100 ml heavy cream (30% fat)
Instructions
Line the springform pan with parchment paper. Crush the biscuits into crumbs. Pour in melted butter and mix. Press firmly into the bottom of the pan and refrigerate while making the filling.
Preheat the oven to 350°F (180°C). Boil about 1.2 liters of water.
Transfer the quark cheese to a bowl, add sugars, and beat briefly. Add eggs and mix. Add cream and flour, mix until just combined. Pour over the chilled crust. Arrange washed and dried raspberries on top, gently pressing into the mixture.
Place a baking dish with boiling water on the bottom rack of the oven. Place the cheesecake on the middle rack. Bake for 10 minutes at 350°F (180°C), then reduce the temperature to 250°F (120°C) and bake for 90 minutes.
After baking, turn off the oven, crack the door open, and let the cheesecake cool for about 1 hour. Remove from the oven, let it cool completely, then refrigerate for at least 8 hours.
Heat the cream until hot, then add broken chocolate and stir until melted. Pour over the cheesecake.
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