An Elegant White Chocolate Raspberry Cheesecake is a rich, creamy dessert that combines the smoothness of white chocolate with the tanginess of fresh raspberries. Here’s a recipe to help you create this indulgent treat!
Ingredients:
For the crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ cup unsalted butter, melted
For the cheesecake filling:
- 8 oz cream cheese, softened
- 1 ½ cups white chocolate chips or chopped white chocolate
- 2 tbsp heavy cream (for melting the white chocolate)
- 1 cup sour cream
- 1 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- ¼ cup all-purpose flour
- 1 cup raspberries (fresh or frozen)
For the raspberry sauce (optional):
- 1 cup raspberries (fresh or frozen)
- 2 tbsp sugar
- 1 tbsp water
- 1 tsp lemon juice
Instructions:
1. Prepare the crust:
- Preheat your oven to 325°F (165°C).
- In a medium bowl, mix the graham cracker crumbs, sugar, and melted butter until combined. Press the mixture into the bottom of a 9-inch springform pan to form an even layer.
- Bake the crust for about 10 minutes, then remove from the oven and let it cool while you prepare the filling.
2. Melt the white chocolate:
- In a microwave-safe bowl, heat the white chocolate and heavy cream together in 30-second intervals, stirring after each, until the chocolate is completely melted and smooth. Set aside to cool slightly.
3. Prepare the cheesecake filling:
- In a large bowl, beat the softened cream cheese until smooth and creamy, about 2-3 minutes.
- Add the sugar and vanilla extract, and continue to beat until combined.
- Add the eggs, one at a time, beating well after each addition.
- Gradually add the flour and mix until fully incorporated.
- Fold in the melted white chocolate mixture and sour cream until smooth and well combined.
4. Add the raspberries:
- Gently fold in the fresh raspberries. If you’re using frozen raspberries, make sure they are thawed and drained before adding them to the batter.
5. Bake the cheesecake:
- Pour the cheesecake batter over the prepared crust in the springform pan.
- Bake for 50-60 minutes, or until the center is just set and slightly jiggles when gently shaken. The top should be lightly golden.
- Turn off the oven, crack the oven door slightly, and let the cheesecake cool for 1 hour.
6. Chill the cheesecake:
- After it cools, transfer the cheesecake to the refrigerator and chill for at least 4 hours, or preferably overnight, to allow it to fully set.
7. Make the raspberry sauce (optional):
- In a small saucepan, combine the raspberries, sugar, water, and lemon juice. Cook over medium heat, stirring occasionally, until the raspberries break down and the sauce thickens (about 5-7 minutes).
- Strain the sauce through a fine-mesh sieve to remove the seeds, and let it cool completely.
8. Serve:
- Once the cheesecake has chilled, remove it from the springform pan and transfer it to a serving platter.
- Drizzle the raspberry sauce over the top (if using) and garnish with fresh raspberries or white chocolate shavings for an extra touch of elegance.
Tips:
- If you prefer a smoother cheesecake, you can blend the raspberries into a puree before adding them to the batter.
- To avoid cracks, you can bake the cheesecake in a water bath by placing the springform pan inside a larger pan filled with water.
- For a richer texture, use full-fat sour cream and cream cheese.
This Elegant White Chocolate Raspberry Cheesecake will be a showstopper at any gathering, combining a silky filling with fresh raspberries and a crunchy graham cracker crust. Enjoy!