Prepare the Raspberry Swirl: In a small saucepan, combine all Raspberry Swirl ingredients. Cook over medium heat, stirring occasionally, until raspberries are softened and mixture is slightly thickened, about 5-7 minutes. Strain through a fine-mesh sieve to remove seeds. Let cool completely.
Prepare the Cheesecake Base: In a medium bowl, beat the Cream Cheese and Granulated Sugar until smooth and creamy. Gradually add the Heavy Cream, Vanilla Extract, and Almond Extract, mixing until well combined.
Combine: Gently swirl the cooled Raspberry Swirl into the Cheesecake Base, being careful not to overmix.
Assemble: Drop spoonfuls of the cheesecake mixture onto a parchment-lined baking sheet.
Freeze: Freeze for at least 2 hours, or until solid.
Coat: Melt the White Chocolate according to package directions. Dip the frozen clusters partially into the melted White Chocolate, then immediately roll in Graham Cracker Crumbs. Serve immediately or store in the freezer.
Ingredients
12
8 oz227 gCream Cheese-softened
1/3 cup67 gGranulated Sugar
1/4 cup60 mLHeavy Cream
1 tsp5 mLVanilla Extract
1/4 tsp1.25 mLAlmond Extract
1 cup145 gFrozen Raspberries
2 tbsp30 mLGranulated Sugar
1 tbsp15 mLLemon Juice
1/2 cup57 gGraham Cracker Crumbs
2 oz57 gWhite Chocolate-chopped
Equipment
Small saucepan
Fine-mesh sieve
Medium bowl
Electric mixer
Baking sheet
Parchment paper
Double boiler or microwave-safe bowl
Instructions
Prepare the Raspberry Swirl: In a small saucepan, combine all Raspberry Swirl ingredients. Cook over medium heat, stirring occasionally, until raspberries are softened and mixture is slightly thickened, about 5-7 minutes. Strain through a fine-mesh sieve to remove seeds. Let cool completely.
Prepare the Cheesecake Base: In a medium bowl, beat the Cream Cheese and Granulated Sugar until smooth and creamy. Gradually add the Heavy Cream, Vanilla Extract, and Almond Extract, mixing until well combined.
Combine: Gently swirl the cooled Raspberry Swirl into the Cheesecake Base, being careful not to overmix.
Assemble: Drop spoonfuls of the cheesecake mixture onto a parchment-lined baking sheet.
Freeze: Freeze for at least 2 hours, or until solid.
Coat: Melt the White Chocolate according to package directions. Dip the frozen clusters partially into the melted White Chocolate, then immediately roll in Graham Cracker Crumbs. Serve immediately or store in the freezer.
Comments