Ingredients:

  • 12 oz (340g) fresh or frozen raspberries
  • 1/4 cup (50g) granulated sugar
  • 1 tablespoon (15ml) lemon juice
  • 16 oz (450g) cream cheese, softened
  • 1 cup (200g) powdered sugar, sifted
  • 1 teaspoon (5ml) vanilla extract
  • 1 cup (240ml) heavy cream
  • 1/2 cup (about half of the raspberry reduction)
  • 1 (9-ounce/255g) package chocolate wafer cookies (like Famous Chocolate Wafers)
  • 4 oz (115g) semi-sweet chocolate, finely chopped
  • 1/2 cup (120ml) heavy cream
  • Fresh raspberries (optional)
  • Chocolate shavings (optional)

Instructions:

  1. Make the Raspberry Reduction: Combine raspberries, sugar, and lemon juice in a saucepan. Simmer until thickened, then cool completely.
  2. Prepare the Raspberry Cream Filling: Beat cream cheese, powdered sugar, and vanilla until smooth. In a separate bowl, whip heavy cream until stiff peaks form. Gently fold whipped cream and cooled raspberry reduction into the cream cheese mixture.
  3. Assemble the Icebox Cake: Arrange a layer of chocolate wafers at the bottom of the springform pan. Spread a layer of raspberry cream filling over the wafers. Repeat layers until all ingredients are used, ending with a cream layer.
  4. Make the Chocolate Ganache: Heat heavy cream in a saucepan until simmering. Pour over chopped chocolate and let stand for 1 minute. Stir until smooth and glossy.
  5. Pour Ganache and Chill: Pour ganache over the top layer of the cake, spreading evenly. Refrigerate for at least 3 hours, or preferably overnight, to allow the wafers to soften.
  6. Garnish and Serve: Remove from springform pan (if using). Garnish with fresh raspberries and chocolate shavings before serving.