Raspberry Swirl Cheesecake Recipe
A delicious house made raspberry vanilla cheesecake, graham cracker crust, topped with a raspberry pomegranate gel + whipped white chocolate ganache. Finished with fresh raspberries, raspberry coulis, whipped cream + mint.
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Ingredients
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Crust
Cheesecake Filling
Raspberry Pomegranate Gel
Whipped White Chocolate Ganache
Garnish
Method
Preparation of Crust
- 1
Cheesecake Filling
- 2
Prepare the filling
In a large mixing bowl, beat softened cream cheese until smooth. Gradually add sugar and vanilla extract, mixing until combined. Add sour cream and mix well. Add eggs one at a time, mixing on low speed until just combined. Swirl in raspberry puree gently.
- 3
Bake the cheesecake
Pour the cheesecake filling over the cooled crust. Bake in the preheated oven for 55-60 minutes or until the center is set but slightly jiggly. Turn off the oven and crack the door open, letting the cheesecake cool inside for 1 hour.
Raspberry Pomegranate Gel
- 4
Make the gel
In a saucepan, combine raspberry juice, pomegranate juice, sugar, cornstarch, and water. Bring to a boil over medium heat, stirring constantly until thickened. Remove from heat and let cool.
Whipped White Chocolate Ganache
- 5
Prepare the ganache
In a saucepan, heat heavy cream until just boiling. Pour over white chocolate chips in a bowl and let sit for a few minutes. Stir until smooth and glossy. Allow to cool to room temperature, then whip until fluffy.
Assembly
- 6
Assemble the cheesecake
Once the cheesecake is completely cooled, spread the raspberry pomegranate gel over the top. Add whipped white chocolate ganache on top of the gel. Decorate with fresh raspberries, drizzle with raspberry coulis, and garnish with mint leaves.
