1 ½Cup Graham Crackers Crumbs11-12 Graham Crackers Crushed
¼CupDixie Crystal Sugar
1CupHeavy Whipping Cream
Graham Cracker Crust
In a mixing bowl combine Graham Cracker Crumbs and Sugar
Melt Butter and mix butter into crumb mixture until combined
Pour mixture into bottom of a 9 inch Spring Form Pan. For thicker/taller cheesecake use an 8 inch Spring Form Pan
Using the back of a spoon press crumbs forming a layer in the bottom of the pan.
Place crust in refrigerator while preparing cheesecake
No Bake Cheesecake
In a large mixing bowl add 1 ½ cup Heavy Whipping Cream and whip using a hand mixer until stiff peaks form.
Add ½ Cup Powdered Sugar and mix until combined.
In a separate large mixing bowl using a hand mixer combine cream cheese with ¾ cup powdered sugar, You can use the same beaters. Mixture will be thick and smooth.
In a small bowl place white chocolate chips and melt in microwave for 30 seconds. Stir and heat for 15 seconds more. Stir until smooth. If needed heat an additional 15 seconds.
Add Melted white chocolate to cream cheese mixture and mix until combined
Add whipped Whipping Cream to cream cheese mixture and mix to combine.
Add 1 ½ cups fresh raspberries on top of graham cracker crust creating a layer of berries
Carefully add Cheesecake mixture to Spring Form Pan. Using a rubber spatula to spread evenly in pan.
Refrigerate 4 hours or overnight before serving.
In a large bowl using a hand mixer whip 1 cup whipping cream until stiff peaks form.
In a sauce pan place 2 cups berries, ½ cup sugar. Cook over medium/high heat and bring to a simmer.
Mash fruit and simmer for 2-3 minutes
You can press fruit through a fine mesh sleeve to remove seeds if you wish.
Mix 1-2 Tbl water with 1 Tbl Corn Starch to make a slurry. Add slurry to sweetened berry puree and stir to combine. Mixture will thicken.
Allow mixture to cool.Place dollops on top of cheesecake and using a knife, swirl into cheesecake. Chill for 4 hours before serving.
1 Cup Whipping Cream in a large bowl. Whip using a hand mixture until stiff peaks form.
Add ¼ cup Powdered Sugar and whip to combine.
Place in large Zip-loc bag and snip corner off. Pipe Whipping Cream on to Cheesecake in dollops or spread evenly over top.
Place berries on top of whipping cream
Whip Whipping Cream until Stiff Peaks form. This is very important and will give your cheesecake a rich thick texture.
Make a Raspberry Drizzle by mixing fresh berries with a tablespoon or two of sugar and simmering. Berries will break down to a liquid. Drizzle over cheesecake.
Springform PanI prefer to use a 9 inch Spring Form pan for this recipe. Cut a circle out of parchment paper and place on the bottom for ease in cutting and removing slices. Store Covered in Refrigerator for up to a week