Raspberry Cheesecake with Cinnamon Streusel, Chocolate Crémeux and Raspberry Balsamic Glaze

Raspberry Cheesecake with Cinnamon Streusel, Chocolate Crémeux and Raspberry Balsamic Glaze Recipe
Fresh raspberries are absolutely delicious and they are even better in a cheesecake! This Raspberry Cheesecake is the perfect balance of sweet and tart to satisfy your sweet tooth but bring you back again and again for more. The crunchy raspberry cinnamon streusel bites on top of the bittersweet chocolate crémeux goes perfectly with the cheesecake. This ‘deconstructed’ cheesecake is a ‘build your own’ style cheesecake which is sure to bring lots of fun and creativity to the kitchen! This is a perfect summer dessert which will be sure to impress your guests or leave your family begging you to make more! The Cascadian Wild Raspberry Balsamic Vinegar is packed with a sweet but tart raspberry flavor that can be tasted throughout the dish.

Products used: Wild Raspberry Balsamic Vinegar, French Fleur De Sel Sea Salt


For Cheesecake:
6 8 oz packs of Cream Cheese
4¾ Tbsp softened Butter
1 Tbsp SOOC Cascadian Wild Raspberry Balsamic Vinegar
½ cup Heavy Cream
½ cup Sour Cream
2 Tbsp Lemon juice
2 cups Sugar
7 Eggs
½ cup crushed fresh Raspberries
For Raspberry Cinnamon Streusel:
½ cup softened Butter
1 tsp Vanilla
1 cup + ½ Tbsp all-purpose Flour
½ tsp Baking Powder
2 tsp Cinnamon
1 Tbsp SOOC Cascadian Wild Raspberry Balsamic Vinegar
½ tsp SOOC French Fleur de Sel Sea Salt
¼ cup + 2 Tbsp Brown Sugar
¼ cup + 2 Tbsp Sugar
For Raspberry Balsamic Glaze:
1 cup fresh Raspberries
½ cup SOOC Cascadian Wild Raspberry Balsamic Vinegar
¼ cup Sugar
½ cup Water
For Chocolate Cremeux:
1 ¼ cup Heavy Cream
1 ¾ cup Whole Milk
5 large Egg Yolks
½ cup Sugar
2 tsp SOOC French Fleur de Sel Sea Salt
9 oz Dark Chocolate (70-72% cacao), finely chopped


For Cheesecake:

Preheat oven to 350°F.

Using a stand mixer, mix together butter, sugar, Cascadian Wild Raspberry Balsamic Vinegar, and cream cheese until smooth. *Scrape down the sides of your mixing bowl with a rubber spatula after each step to make sure all ingredients get mixed in.

Add sour cream, heavy cream, and lemon juice on medium speed until fully incorporated.

Add eggs one at a time while the mixer is on slow (you can crack all your eggs into a bowl and slowly pour it in, allowing one at a time). Mix until smooth but don't over work it.

Transfer mixture to a 12" x 10" in baking dish ( a 13" x 9" in will work too).

Bake in a water bath for about 1 hour and 5 minutes until the cheesecake is set and ‘shakes’ or ‘moves’ as a whole piece when gently moved back and forth. (To create a water bath, place the cheesecake pan in a larger baking dish or tray and fill that tray or baking dish with water. Make sure the water doesn’t fully evaporate while your cake is cooking.)

Cool in fridge for at least 6 hours.

For Raspberry Cinnamon Streusel:

Preheat oven to 350°F.

Mix dry ingredients in a mixing bowl (flour, baking powder, cinnamon, and French Fleur de Sel Sea Salt.)

In a stand mixer, cream butter, sugar, brown sugar, Cascadian Wild Raspberry Balsamic Vinegar, and vanilla. Once mixture is creamed, slowly add the dry ingredients to the mixer and mix until dough is formed, be careful not to over mix.

Line a baking sheet with parchment paper and bake until crisp, breaking up the pieces to form crumbs/bites every 7 minutes. Note: These cinnamon raspberry streusel crumbs are going to be ‘the crust’ of the cheesecake and are sprinkled on the plate before the cheesecake is set on top. We are looking for bite size and smaller pieces when breaking them up. We don’t want one big sheet of streusel that is too hard to cut through with a fork.

Remove from oven, let cool, and store in tupperware container or plastic bag until ready to serve cheesecake.

For Raspberry Balsamic Glaze:

Add all ingredients to a saucepan and simmer for at least 15 mins or until reduced by half.

Cool until warm and then blend with hand blender until smooth and pass through mesh strainer to remove raspberry seeds.

Place in fridge to cool. Note: If it cools down and is too thick, add a tsp of Cascadian Wild Raspberry Balsamic Vinegar and mix. Repeat until you get the right consistency. It should be viscous enough to come out of a squirt bottle or drizzled with a spoon, but shouldn’t run off your cheesecake onto the plate.

For Chocolate Cremeux:

In a medium saucepan, bring the cream and milk to a simmer, then remove from heat.

In a medium bowl, whisk the egg yolks, sugar, and French Fleur de Sel Sea Salt.

Gradually temper the eggs by slowly adding the hot cream mixture to the eggs while whisking, so that the temperature of the eggs comes up slowly to prevent them from scrambling. You can do this with a ladle or large spoon and add one scoop at a time to the eggs until they are fully incorporated and the temperature has come up.

Transfer the mixture back to the saucepan and cook over medium to low heat, stirring constantly, until the custard is thickened and coats the back of a spoon. Be careful not to overcook the custard, as it will start to clump up if you do. If you do over cook, you can fix it by blending the mixture with a hand blender until smooth.

Strain the custard through a fine sieve or mesh strainer into a heatproof bowl.

Add the chopped chocolate and let stand until melted, about 2 minutes. Once melted, add the Cascadian Wild Raspberry Balsamic Vinegar and whisk until smooth.

Set in fridge to cool for at least 6 hours with a sheet of plastic wrap directly on the surface of the cremeux.

To Serve:

To plate, smear a layer of the chocolate cremeux onto a plate. Sprinkle a layer of cinnamon streusel on top of the chocolate. Then place a scoop or slice of cheesecake on top of the cinnamon streusel and drizzle with the raspberry balsamic glaze. Enjoy!