Elegant White Chocolate Raspberry Cheesecake”

Here’s a refined and elegant recipe for White Chocolate Raspberry Cheesecake, perfect for special occasions or when you want to impress:

🍰 Elegant White Chocolate Raspberry Cheesecake

Ingredients

Crust:

• 1 ½ cups graham cracker crumbs (or digestive biscuits, finely crushed)

• ¼ cup granulated sugar

• 6 tbsp unsalted butter, melted

Filling:

• 3 (8 oz) packages cream cheese, softened

• ¾ cup granulated sugar

• 3 large eggs

• 1 tsp pure vanilla extract

• 8 oz white chocolate, melted and slightly cooled

• ½ cup sour cream

Raspberry Swirl:

• 1 cup fresh or frozen raspberries

• 2 tbsp granulated sugar

• 1 tsp lemon juice

• 1 tsp cornstarch mixed with 1 tsp water

Optional Garnish:

• Fresh raspberries

• White chocolate curls or shavings

• Mint leaves

Instructions

1. Prepare Raspberry Swirl:

1. In a small saucepan, combine raspberries, sugar, and lemon juice.

2. Cook over medium heat until raspberries break down, about 5–7 minutes.

3. Stir in cornstarch slurry and simmer until thickened (1–2 minutes).

4. Strain through a fine mesh sieve to remove seeds. Cool completely.

2. Make the Crust:

1. Preheat oven to 325°F (160°C).

2. Mix graham cracker crumbs, sugar, and melted butter.

3. Press into the bottom of a 9-inch springform pan. Bake for 10 minutes.

4. Let cool while preparing filling.

3. Make the Cheesecake Filling:

1. In a large bowl, beat cream cheese and sugar until smooth and creamy.

2. Add eggs one at a time, mixing well after each.

3. Stir in vanilla, sour cream, and melted white chocolate until fully combined.

4. Assemble:

1. Pour half the cheesecake batter over the crust.

2. Drizzle half the raspberry sauce over the batter and gently swirl with a knife.

3. Repeat with remaining batter and raspberry sauce.

4. Smooth top gently.

5. Bake:

1. Place cheesecake in a water bath (wrap pan in foil to prevent leaks).

2. Bake at 325°F (160°C) for 55–65 minutes, or until center is slightly jiggly.

3. Turn oven off and let cheesecake sit inside with door ajar for 1 hour.

4. Remove and cool completely, then refrigerate for at least 6 hours or overnight.

6. Garnish & Serve:

• Top with fresh raspberries, white chocolate shavings, and mint leaves before serving.

Would you like a printable version or suggestions for variations (like gluten-free crust or different berries)?