✨This is my recipe for White Chocolate Raspberry Cheesecake, super creamy and absolutely delicious! The raspberry jam filling with the smooth white chocolate ganache makes every bite irresistible. ✨ Crust ~Ingredients • 350 g Maria cookies, Digestive biscuits, or Graham crackers, finely crushed • 80 g unsalted butter, melted • 1 tablespoon honey ~Instructions 1. Preheat the oven to 340°F (170°C). 2. Combine the crushed cookies with the melted butter and honey until the mixture resembles wet sand. 3. Firmly press the mixture into the bottom of a cheesecake pan. Press some of the mixture slightly up the sides if desired. 4. Bake for 10–12 minutes. 5. Let the crust cool completely while preparing the filling. Strawberry Jam ~Ingredients • 200 g fresh strawberries • 50 g granulated sugar • Juice of ½ lemon • 2 teaspoons cornstarch ~Instructions 1. Add the strawberries, sugar, and lemon juice to a small saucepan. 2. Cook over medium heat, stirring occasionally, until the strawberries soften and begin to break down. 3. Lightly mash the strawberries as they cook. 4. Mix the cornstarch with a small amount of water until smooth. 5. Add the cornstarch slurry to the strawberries and stir well. 6. Cook for 1–2 minutes, stirring constantly, until the jam thickens. 7. Remove from the heat and let it cool completely before using. White Chocolate Cheesecake Filling ~Ingredients • 800 g cream cheese, room temperature • 140 g Greek yogurt • 40 g heavy cream • 4 large eggs • 2 egg yolks • 70 g granulated sugar • 80 g honey • 1 ½ tablespoons vanilla bean paste or vanilla extract • 1 tablespoon cornstarch • 150 g white chocolate, melted and slightly warm ~Instructions 1. Reduce the oven temperature to 325°F (163°C). 2. Beat the cream cheese until completely smooth and creamy. 3. Add the sugar and honey and mix until combined. 4. Add the Greek yogurt and heavy cream, mixing until smooth. 5. Add the vanilla and cornstarch and mix until fully incorporated. 6. Pour in the melted white chocolate, making sure it is warm rather than hot. Mix until smooth. 7. Add the eggs and egg yolks one at a time, mixing on low speed only until incorporated. Avoid overmixing. ~Assembly 1. Pour half of the cheesecake filling over the cooled crust. 2. Spread 220–250 g of the cooled strawberry jam evenly over the cheesecake layer. 3. Pour the remaining cheesecake filling over the jam and gently smooth the top. Baking 1. Place the cheesecake in a water bath and bake at 325°F for approximately 75–90 minutes, or until the edges are set and the center still has a slight jiggle. 2. Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour. 3. Remove from the oven and let it cool completely. 4. Refrigerate for at least 8 hours, preferably overnight. White Chocolate Ganache ~Ingredients • 180 g white chocolate, finely chopped • 140 g heavy cream • 1 teaspoon unsalted butter • 1 tablespoon vanilla bean paste, optional ~Instructions 1. Heat the heavy cream until very hot, but do not let it boil. 2. Pour the hot cream over the white chocolate. 3. Let it sit for 1 minute. 4. Add the butter and vanilla bean paste, if using. 5. Stir until completely smooth and glossy. 6. Let the ganache cool for a few minutes before pouring it over the chilled cheesecake. ~Decoration • Fresh raspberries • Fresh mint leaves, optional Pour the white chocolate ganache over the chilled cheesecake and gently spread it toward the edges. Top with fresh raspberries and mint leaves. Refrigerate until ready to serve. #cheesecake #raspberrycheesecake #whitechocolate #EasyRecipe #CapCut - @sweetconfection