Elegant White Chocolate Raspberry Cheesecake is a luxurious, creamy cheesecake with the perfect balance of smooth white chocolate and tangy raspberries. It’s an ideal dessert for special occasions, as it combines the rich flavor of white chocolate with the fresh, tartness of raspberries, all nestled in a buttery graham cracker crust. This cheesecake is both beautiful and decadent, making it a showstopper at any gathering.
Here’s a recipe for Elegant White Chocolate Raspberry Cheesecake:
Elegant White Chocolate Raspberry Cheesecake
Ingredients:
For the Crust:
- 1 1/2 cups (150g) graham cracker crumbs (about 10-12 graham crackers, crushed)
- 1/4 cup (50g) granulated sugar
- 1/2 teaspoon ground cinnamon (optional)
- 1/2 cup (115g) unsalted butter, melted
For the Cheesecake:
- 2 cups (450g) cream cheese, softened
- 1/2 cup (100g) granulated sugar
- 1 teaspoon vanilla extract
- 1/4 cup (60g) sour cream
- 3 large eggs, at room temperature
- 8 oz (225g) white chocolate, chopped (or white chocolate chips)
- 1/2 cup (120ml) heavy cream
For the Raspberry Sauce:
- 2 cups fresh raspberries (or frozen, thawed)
- 1/4 cup (50g) granulated sugar
- 1 tablespoon lemon juice
- 1 teaspoon cornstarch (optional, for thickening)
For Garnish:
- Fresh raspberries
- White chocolate shavings or curls
- Mint leaves (optional)
Instructions:
1. Prepare the Crust:
- Preheat your oven to 325°F (160°C).
- In a medium bowl, combine the graham cracker crumbs, sugar, and cinnamon (if using).
- Stir in the melted butter until the mixture is evenly coated and the crumbs start to hold together when pressed.
- Press the mixture into the bottom of a 9-inch (23cm) springform pan, making sure the crust is even and firm.
- Bake the crust in the preheated oven for 10 minutes. Once done, remove it from the oven and set it aside to cool.
2. Prepare the Raspberry Sauce:
- In a small saucepan, combine the raspberries, sugar, and lemon juice.
- Heat over medium heat, stirring occasionally, until the raspberries break down and the sugar dissolves (about 5-7 minutes).
- If you’d like a thicker sauce, dissolve the cornstarch in 1 tablespoon of water and stir it into the sauce. Cook for another 1-2 minutes until the sauce thickens slightly.
- Remove from heat and strain the mixture through a fine-mesh sieve to remove the seeds, leaving only the smooth raspberry sauce.
- Allow the raspberry sauce to cool to room temperature before using.
3. Prepare the Cheesecake Filling:
- Melt the white chocolate and heavy cream together. You can do this in a heatproof bowl over a pot of simmering water (double boiler method) or in the microwave, heating in 20-second intervals and stirring in between until completely melted and smooth. Let the white chocolate mixture cool to room temperature.
- In a large bowl, beat the softened cream cheese and sugar with an electric mixer on medium speed until smooth and creamy.
- Add the vanilla extract and sour cream, and mix until combined.
- Add the eggs, one at a time, beating well after each addition. Be sure not to overmix at this stage to avoid air bubbles in the batter.
- Once the white chocolate has cooled, gently fold it into the cream cheese mixture. Make sure it’s fully incorporated, but avoid overmixing.
4. Assemble and Bake the Cheesecake:
- Pour the cheesecake filling into the cooled crust and smooth the top with a spatula.
- Place the springform pan on a baking sheet to catch any drips and bake in the preheated oven for 55-65 minutes, or until the edges are set and the center slightly jiggles when shaken. The cheesecake should be firm to the touch but still a bit soft in the center.
- Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for about 1 hour. This helps prevent cracking.
- After 1 hour, remove the cheesecake from the oven and let it cool completely at room temperature.
- Once cooled, refrigerate the cheesecake for at least 4 hours, or overnight, to allow it to fully set.
5. Serve and Garnish:
- Before serving, drizzle the cooled raspberry sauce over the top of the cheesecake. You can swirl it in for a beautiful effect or leave it as a topping.
- Garnish with fresh raspberries, white chocolate shavings or curls, and mint leaves for a beautiful presentation.
Tips for the Best White Chocolate Raspberry Cheesecake:
- Room Temperature Ingredients: Make sure your cream cheese, eggs, and sour cream are at room temperature. This ensures a smooth, lump-free batter.
- No Cracking: To prevent cracks in the cheesecake, don’t overmix the batter, and avoid opening the oven door while baking. Letting it cool slowly in the oven can help minimize cracks as well.
- Chill Time: Let the cheesecake chill for at least 4 hours, but ideally overnight, to allow the flavors to meld together and for it to set properly.
- Raspberry Sauce: If fresh raspberries aren’t available, you can use frozen raspberries. Just make sure to thaw and drain them before making the sauce.
Why You’ll Love This Elegant White Chocolate Raspberry Cheesecake:
- Luxurious Flavor: The creamy white chocolate filling paired with the tart raspberry sauce creates a perfect balance of flavors.
- Beautiful Presentation: The vibrant red raspberry sauce and fresh berries make this cheesecake look as elegant as it tastes.
- Impressive Yet Simple: Despite being a showstopper dessert, this cheesecake is surprisingly straightforward to make, making it a great choice for both special occasions and everyday indulgence.
This Elegant White Chocolate Raspberry Cheesecake is sure to wow your guests with its smooth, creamy texture and delightful contrast between the white chocolate and raspberry flavors. Enjoy!