Here’s a truly decadent dessert that looks as stunning as it tastes — an Elegant White Chocolate Raspberry Cheesecake. This cheesecake is rich and creamy with a delicate white chocolate base, a swirl of tart raspberry, and a buttery cookie crust. Perfect for holidays, special occasions, or when you want to seriously impress.
🍰 Elegant White Chocolate Raspberry Cheesecake
🍽️ Servings: 12
⏱️ Total Time: 6–8 hours (includes chilling)
🎂 Style: Creamy, Lush, and Show-Stopping
📝 Ingredients:
For the Crust:
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1½ cups graham cracker crumbs (or golden Oreos)
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2 tbsp 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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1 tsp cornstarch + 1 tsp water (mixed into slurry)
For the Cheesecake Filling:
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3 (8 oz) packages cream cheese, room temp
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¾ cup sugar
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3 large eggs, room temp
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1 tsp pure vanilla extract
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8 oz white chocolate, melted and slightly cooled
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½ cup sour cream or heavy cream
👩🍳 Instructions:
1. Make the Crust:
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Preheat oven to 325°F (163°C).
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Combine graham cracker crumbs, sugar, and melted butter in a bowl. Mix until it resembles wet sand.
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Press mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes, then let cool.
2. Prepare Raspberry Sauce:
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In a small saucepan, combine raspberries, sugar, and lemon juice over medium heat.
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Stir occasionally until raspberries break down (5–7 minutes).
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Stir in the cornstarch slurry and cook another 1–2 minutes until thickened slightly.
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Strain through a fine mesh sieve to remove seeds (optional for a smooth swirl). Cool completely.
3. Make the Cheesecake Filling:
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In a large bowl, beat the cream cheese until smooth and fluffy (2–3 mins).
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Add sugar and vanilla, beat until combined.
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Add eggs one at a time, mixing gently after each.
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Stir in the melted white chocolate and sour cream. Don’t overmix.
4. Assemble the Cheesecake:
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Pour half the cheesecake batter into the cooled crust.
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Add spoonfuls of raspberry sauce and swirl gently with a toothpick or skewer.
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Repeat with remaining batter and more raspberry swirl on top.
5. Bake:
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Place pan in a water bath (wrap pan with foil and place in a larger pan with hot water halfway up the sides).
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Bake at 325°F for 55–70 minutes, or until the center is just slightly jiggly.
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Turn off oven, crack the door, and let cool for 1 hour.
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Chill in fridge for at least 4–6 hours, preferably overnight.
6. Serve:
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Run a knife around the edge before removing from the springform.
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Garnish with fresh raspberries, white chocolate curls, and mint leaves for an elegant finish.
🎀 Tips for Elegance:
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Use a gold cake board or cake stand to serve.
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Drizzle with extra raspberry sauce or white chocolate ganache.
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Top with edible flowers or dust with powdered sugar for a romantic look.