Raspberry White Chocolate Cheesecake

Stick With Me’s Susanna Yoon’s chocolate bonbons are tiny miracles of precision and artistry so deliciously detailed they could only come from the mind of a pastry chef. Our tribute to her indulgent “cheesecake bonbon” begins with bright, creamy raspberry and strawberry ice cream. Waves of white chocolate cream cheese ganache—made with lemon, vanilla, and rich cream—mingle with golden graham cracker crumbs, while swirls of tart raspberry jam tie it all together in a scoop of expertly-layered, mouthwatering flavors worthy of any pastry case.