Raspberry Ribbon Cheesecake - Just Dutch Oven Recipes


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Raspberry Ribbon Cheesecake

2 1/4 cups cream cheese
3 cups graham crackers crushed
3/4 cup butter
3 package clear gelatin
3/4 cup sugar
1 1/2 cups sour cream
3 eggs
1 jar raspberry jam (seedless)
12 to 16 oz. white chocolate chips melted
1 box of finger biscuits

Grenache topping:
12 to 16 oz. raspberry chocolate chips
3/4 cup heavy cream

Mix graham crumbs with the butter until smooth. Line Dutch oven with parchment paper. Press crust into the bottom of a 12 inch aluminum Dutch oven. Cut biscuits in half and place around the edge of the oven. Sprinkle the other cup of crumbs over the crust and cool for 10 minutes. Mix together cream cheese, sugar, sour cream, eggs, gelatin, and melted white chocolate ships. After filling is smooth, pour half over the crust and smooth the top. Form a trench like circle in the filling. Spread raspberry jam into the circle, and pour remaining mixture over jam. Smooth the top of the filling. Bake for 25 to 30 minutes using 8 coals on bottom and 12 on top. Mix together the Grenache by pouring the heavy cream into a 8 inch oven and heating it until it just starts to boil. Remove the oven from the heat and add the chocolate chips, let set for 5 minutes. Then mix until smooth and creamy. Allow to cool, then spoon the Grenache over the cheesecake and smooth with a spatula. Garnish as desired. Will serve approx. 16 to 20 people.