White Chocolate Raspberry Cheesecake (No-Bake)

Hopefully by now you know that I am a self-proclaimed cheesecake expert and love nothing more than a classic cheesecake, like the one featured in last year’s Shavuos issue by Layla Zirkind. In an effort to not upstage the classic and provide something different, I thought a no-bake version was perfect. No-bake cheesecake is lighter in flavor and fluffier in texture. Additionally, it can be made in one bowl and doesn’t require oven time, making it much easier to execute than traditional cheesecake. To serve, keep it classic and cut into squares or elevate it by layering with toppings of choice in dessert glasses.

Ingredients

Cheesecake

2 cups heavy cream, chilled
1/3 cup sugar
3 (8-ounce) containers whipped cream cheese, at room temperature
1 cup Gefen Confectioners’ Sugar
2 teaspoons Gefen Pure Vanilla Extract
1 teaspoon lemon juice
1 cup raspberry jam, such as Tuscanini Raspberry Fruit Spread

Crust

1 and 1/2 cups graham cracker crumbs (from about 1 sleeve)
1/2 cup butter, melted
1/3 cup sugar
1 teaspoon kosher salt

White Chocolate Ganache

1 cup whole milk or heavy cream
1 and 1/2 cups chopped Geneve White Chocolate
1 tablespoon Gefen Corn Syrup (optional, for added shine and smoothness)

White Chocolate Raspberry Cheesecake (No-Bake)

Name: White Chocolate Raspberry Cheesecake (No-Bake)
Cook time: 4 h 30 min
Total time: 4 h 30 min
Yield: 1
Ingredients: 2 cups heavy cream, chilled; 1/3 cup sugar; 3 (8-ounce) containers whipped cream cheese, at room temperature; 1 cup Gefen Confectioners’ Sugar; 2 teaspoons Gefen Pure Vanilla Extract; 1 teaspoon lemon juice; 1 cup raspberry jam, such as Tuscanini Raspberry Fruit Spread; 1 and 1/2 cups graham cracker crumbs (from about 1 sleeve); 1/2 cup butter, melted; 1 teaspoon kosher salt; 1 cup whole milk or heavy cream; 1 and 1/2 cups chopped Geneve White Chocolate; 1 tablespoon Gefen Corn Syrup (optional, for added shine and smoothness)

Shlomo Klein

Fleishigs Magazine

Recipe Description:

Ingredients

Cheesecake

2 cups heavy cream, chilled
1/3 cup sugar
3 (8-ounce) containers whipped cream cheese, at room temperature
1 cup Gefen Confectioners’ Sugar
2 teaspoons Gefen Pure Vanilla Extract
1 teaspoon lemon juice
1 cup raspberry jam, such as Tuscanini Raspberry Fruit Spread

Crust

1 and 1/2 cups graham cracker crumbs (from about 1 sleeve)
1/2 cup butter, melted
1/3 cup sugar
1 teaspoon kosher salt

White Chocolate Ganache

1 cup whole milk or heavy cream
1 and 1/2 cups chopped Geneve White Chocolate
1 tablespoon Gefen Corn Syrup (optional, for added shine and smoothness)

Directions

Step 1

For the cheesecake, using a hand mixer or stand mixer, beat heavy cream on medium-high speed until stiff peaks form. Slowly add sugar and beat until fully incorporated. Transfer whipped cream to a second bowl.
Add cream cheese, confectioners’ sugar, vanilla extract and lemon juice to the same mixing bowl and beat on medium speed for one minute, until softened.
Using a rubber spatula, fold in the whipped cream, making sure to scrape the sides and bottom of the bowl completely to incorporate. Pour filling into the prepared crust and smooth with an offset spatula.
Swirl one cup raspberry jam into cheesecake batter. Top with white chocolate ganache.
Cover and chill for four hours or overnight.

Step 2 - About

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2 Comments

CB Spira • 1 year ago

Is this the correct image for this recipe? The image has a chocolate crust and peanuts...

B H • 1 year ago

I don’t see the instructions for the ganache?

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White Chocolate Raspberry Cheesecake (No-Bake)

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