Here’s a showstopping dessert: the Elegant White Chocolate Raspberry Cheesecake — rich, velvety, and perfectly balanced with tangy raspberries and creamy white chocolate. Whether you’re celebrating something special or just indulging, this dessert brings the “wow” factor.
🍰 Elegant White Chocolate Raspberry Cheesecake
🕒 Total Time: 6–8 hours (including chill time)
Serves: 12
Level: Intermediate (but totally worth it!)
🧾 Ingredients:
For the crust:
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1½ cups graham cracker crumbs (or use shortbread or vanilla wafers)
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¼ cup sugar
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6 tbsp unsalted butter, melted
For the raspberry swirl:
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1½ cups fresh or frozen raspberries
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2 tbsp sugar
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1 tsp lemon juice
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2 tsp cornstarch mixed with 1 tbsp water
For the cheesecake filling:
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12 oz white chocolate, chopped (use bars, not chips)
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3 (8 oz) blocks cream cheese, softened
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¾ cup granulated sugar
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3 large eggs, room temp
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½ cup sour cream
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1 tsp vanilla extract
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Pinch of salt
🔪 Instructions:
1. Make the crust:
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Preheat oven to 325°F (163°C).
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Mix graham crumbs, sugar, and melted butter. Press into the bottom of a 9-inch springform pan.
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Bake for 8–10 minutes, then cool slightly.
2. Make raspberry swirl:
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In a saucepan, combine raspberries, sugar, and lemon juice. Cook over medium heat until berries break down.
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Stir in cornstarch slurry and cook 1–2 more minutes until thickened.
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Strain through a sieve to remove seeds (optional). Set aside to cool.
3. Melt white chocolate:
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Melt in a double boiler or gently in the microwave, stirring every 15 seconds. Set aside to cool slightly.
4. Make the cheesecake batter:
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Beat cream cheese until smooth. Add sugar and beat until fluffy.
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Add eggs one at a time, mixing gently.
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Stir in sour cream, vanilla, salt, and melted white chocolate.
5. Assemble cheesecake:
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Pour half the cheesecake batter over the crust.
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Drop spoonfuls of raspberry sauce over the batter and swirl with a toothpick or knife.
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Repeat with remaining batter and more raspberry swirl (reserve some for garnish if desired).
6. Bake:
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Bake at 325°F for 50–60 minutes, or until edges are set and the center jiggles slightly.
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Turn off the oven, crack the door, and let it cool inside for 1 hour.
7. Chill:
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Refrigerate at least 4 hours or overnight before slicing.
🍓 Garnish & Serve:
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Top with fresh raspberries, a drizzle of the leftover raspberry sauce, and shaved white chocolate or curls.
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Add whipped cream rosettes for an extra elegant touch.
💡 Tips:
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Don’t overmix the batter once eggs are added — this helps avoid cracking.
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Water bath optional: For ultra-smooth texture, wrap the pan in foil and bake in a water bath.
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No fresh raspberries? Frozen (not thawed) work great too.