Ooh yes! A White Chocolate Raspberry Cheesecake is the ultimate elegant dessert—creamy, luxurious, a touch tart from the raspberries, and visually stunning. Whether you’re making it for a special event or just to treat yourself, this one always impresses.
Elegant White Chocolate Raspberry Cheesecake
Serves: 10–12
Prep Time: 30 mins
Bake Time: ~1 hour
Chill Time: 4+ hours (overnight is best)
Ingredients:
For the Crust:
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1 ½ cups graham cracker crumbs (or digestive biscuits)
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1/4 cup sugar
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1/3 cup melted butter
For the Filling:
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12 oz (340g) white chocolate, chopped
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24 oz (680g) cream cheese, softened
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1/2 cup sugar
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3 large eggs
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1 tsp vanilla extract
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1/2 cup sour cream
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1/4 cup heavy cream
For the Raspberry Swirl:
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3/4 cup fresh or frozen raspberries
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2 tbsp sugar
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1 tsp lemon juice
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Optional: 1 tsp cornstarch mixed with 1 tsp water (if you want it thicker)
Instructions:
1. Make the Crust:
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Preheat oven to 325°F (160°C).
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Mix crumbs, sugar, and melted butter. Press into the bottom of a 9-inch springform pan.
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Bake for 10 minutes, then let cool while you prep the filling.
2. Make Raspberry Swirl:
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In a small saucepan, combine raspberries, sugar, and lemon juice. Simmer 5–7 minutes, mashing berries.
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(Optional: Stir in cornstarch slurry if you want it thicker.)
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Strain through a fine sieve to remove seeds, then set aside to cool.
3. Melt the White Chocolate:
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Gently melt the white chocolate in a double boiler or in 20-second microwave intervals, stirring each time. Let cool slightly.
4. Make the Cheesecake Filling:
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Beat cream cheese and sugar until smooth and fluffy.
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Add eggs one at a time, mixing just until combined.
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Mix in vanilla, sour cream, and heavy cream.
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Stir in melted white chocolate until smooth and creamy.
5. Assemble:
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Pour half of the filling over the crust.
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Drizzle half of the raspberry sauce and swirl with a knife.
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Add remaining filling, then top with remaining raspberry sauce and swirl again.
6. Bake:
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Place springform pan in a larger baking pan. Pour hot water into the outer pan (water bath) to reach halfway up.
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Bake at 325°F (160°C) for 55–65 minutes, until the edges are set but the center jiggles slightly.
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Turn off oven, crack the door, and let cheesecake cool inside for 1 hour.
7. Chill:
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Refrigerate at least 4 hours, ideally overnight.
To Serve:
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Top with fresh raspberries, white chocolate curls, or a dusting of powdered sugar.
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Slice with a warm knife for clean cuts.
Would you like a no-bake version or maybe an almond crust twist for extra elegance?