Here’s a White Chocolate Raspberry Cheesecake recipe that’s rich, creamy, and full of fruity sweetness. The combination of silky white chocolate and tart raspberries makes this cheesecake a truly decadent dessert.
White Chocolate Raspberry Cheesecake
Ingredients:
For the Crust:
- 1 1/2 cups graham cracker crumbs (about 12 graham crackers)
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- Pinch of salt
For the White Chocolate Filling:
- 12 oz white chocolate, chopped (or white chocolate chips)
- 3 (8 oz) packages cream cheese, softened
- 1 cup sour cream, at room temperature
- 3/4 cup granulated sugar
- 1 tsp vanilla extract
- 3 large eggs, at room temperature
- 1/4 cup heavy cream
For the Raspberry Swirl:
- 1 1/2 cups fresh raspberries (or frozen, thawed)
- 1/4 cup granulated sugar
- 1 tbsp lemon juice
For the Garnish:
- Fresh raspberries
- White chocolate shavings (optional)
Instructions:
1. Prepare the Crust:
- Preheat your oven to 325°F (163°C).
- In a medium bowl, combine the graham cracker crumbs, sugar, melted butter, and a pinch of salt. Stir until well combined.
- Press the mixture firmly into the bottom of a 9-inch springform pan to form an even crust. Use the back of a spoon to smooth it down.
- Bake for 8-10 minutes, until golden brown. Remove from the oven and let it cool.
2. Melt the White Chocolate:
- Place the white chocolate in a heatproof bowl and melt it. You can do this by microwaving it in 20-30 second intervals, stirring between each interval, until smooth and fully melted. Let it cool slightly.
3. Prepare the Raspberry Swirl:
- In a small saucepan, combine the raspberries, sugar, and lemon juice over medium heat. Stir occasionally and cook for about 5-7 minutes, mashing the raspberries with the back of a spoon until the mixture is thickened and syrupy.
- Remove from heat and let it cool. Once cooled, strain the mixture through a fine-mesh sieve to remove the seeds. Set aside.
4. Make the Cheesecake Filling:
- In a large bowl, beat the cream cheese with an electric mixer until smooth and creamy (about 2 minutes).
- Add the sugar and vanilla extract and beat until well combined.
- Add the eggs one at a time, mixing well after each addition.
- Pour in the sour cream and heavy cream and mix until smooth.
- Gently fold in the melted white chocolate until fully combined.
5. Assemble the Cheesecake:
- Pour the cheesecake batter into the cooled crust, spreading it out evenly with a spatula.
- Drop spoonfuls of the raspberry puree over the top of the cheesecake. Use a toothpick, skewer, or knife to swirl the raspberry sauce gently into the batter, creating a marbled effect.
6. Bake the Cheesecake:
- Bake in the preheated oven for 55-65 minutes, or until the edges are set but the center is still slightly jiggly.
- Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for about 1 hour to prevent cracking.
- After 1 hour, remove from the oven and let it cool to room temperature.
7. Chill:
- Refrigerate the cheesecake for at least 4 hours, or preferably overnight, to allow it to set fully.
8. Serve:
- Before serving, top the cheesecake with fresh raspberries and a sprinkle of white chocolate shavings (optional) for a beautiful presentation.
- Slice, serve, and enjoy!
Tips:
- For a smoother cheesecake: Make sure the cream cheese is softened properly, and don’t overmix the batter once the eggs are added to avoid incorporating too much air.
- Raspberry options: If you want a more intense raspberry flavor, you can blend the raspberry puree with some raspberry liqueur or a splash of raspberry extract.
- Crust variations: If you prefer a different crust, you could swap graham crackers with crushed Nilla wafers or shortbread cookies for a unique twist.
This White Chocolate Raspberry Cheesecake is a dreamy dessert with a perfect balance of creamy richness and fresh, fruity tang. It’s a showstopper for any occasion!