Home > Recipes > White chocolate and raspberry cheesecakes
These cheesecakes are kept for 2 to 3 days in the refrigerator and do not go in the freezer.
| Nut-free | Peanut free | Egg free |
For raspberry Jam:
2 cups (500 ml) of raspberries
60 ml (¼ Cup) honey
1 tbsp. (15 ml) lemon juice
For the crust:
125 ml (½ Cup) Graham cookie crumbs
1 tbsp. (15 ml) Maple flakes
1 tbsp. (15 ml) butter
For cheese topping:
125 ml (½ Cup) Freddo White chocolate chips
1 pack of sugar 250 g 60 ml (¼ cup) cream cheese
1 tsp. (5 ml) vanilla extract
60 ml (¼ Cup) sour cream 14%
1 cup (250 ml) whipped cream
Protein 8 g
Fat 45 g
Carbohydrates 68 g
Fibre 5 g
Iron 1 mg
Calcium 154 mg
Sodium 320 mg
In a saucepan, place two-thirds of the raspberries, the honey and lemon juice. Bring to a boil, then simmer on low heat for 10 to 12 minutes, until a jam consistency is obtained. Remove from the fire and leave cool.
In a bowl, mix the ingredients of the crust.
Divide the crust into four small glasses.
In a double boiler, melt the white chocolate chips.
In another bowl, whisk the cream cheese with sugar, vanilla and sour cream using the electric beater until a creamy preparation is obtained.
Pour the melted white chocolate into the bowl while whisking. Stir in whipped cream by gently folding the mixture with a spatula.
Spread the raspberry jam in the small glasses. Cover with cheese topping. Decorate using the remaining raspberries. Refrigerate for 1 hour. Keep cool until the time to serve.