Indulge in a decadent, creamy, and luxurious dessert with this White Chocolate Raspberry Cheesecake. Featuring a silky smooth cheesecake infused with white chocolate, swirls of vibrant raspberry sauce, and a buttery graham cracker crust, this dessert is truly elegant and irresistible.
Perfect for special occasions, holidays, or simply when you crave something extraordinary, this cheesecake will impress your guests and satisfy your sweet tooth.
Why You’ll Love This Recipe
- Rich & Creamy Texture – A velvety smooth filling infused with white chocolate.
- Beautiful Swirls – The raspberry sauce creates a stunning marbled effect.
- Perfect for Any Occasion – Ideal for celebrations or a showstopping dessert.
- Make-Ahead Friendly – Prepare in advance for stress-free entertaining.
Ingredients
For the Crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tablespoons unsalted butter, melted
For the Raspberry Sauce:
- 1 ½ cups fresh or frozen raspberries
- ¼ cup granulated sugar
- 1 teaspoon lemon juice
- 1 teaspoon cornstarch mixed with 2 teaspoons water
For the White Chocolate Cheesecake Filling:
- 8 oz white chocolate, melted and slightly cooled
- 24 oz (3 packages) cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- ½ cup sour cream
Step-by-Step Instructions
Step 1: Prepare the Crust
- Preheat your oven to 325°F (163°C).
- In a bowl, combine graham cracker crumbs, sugar, and melted butter.
- Press the mixture into the bottom of a 9-inch springform pan.
- Bake for 10 minutes, then set aside to cool.
Step 2: Make the Raspberry Sauce
- In a small saucepan over medium heat, combine raspberries, sugar, and lemon juice.
- Cook for 5-7 minutes, mashing the berries as they soften.
- Stir in the cornstarch slurry and simmer until thickened.
- Strain through a fine mesh sieve to remove seeds and let cool.
Step 3: Prepare the Cheesecake Filling
- In a large bowl, beat cream cheese and sugar until smooth.
- Add eggs one at a time, mixing after each addition.
- Stir in vanilla extract, sour cream, and melted white chocolate until well combined.
Step 4: Assemble the Cheesecake
- Pour half of the cheesecake batter over the cooled crust.
- Drizzle half of the raspberry sauce and swirl with a toothpick.
- Pour the remaining batter on top and repeat with the remaining raspberry sauce.
Step 5: Bake the Cheesecake
- Wrap the bottom of the springform pan in foil and place it in a water bath.
- Bake for 55-65 minutes, or until the edges are set but the center is slightly jiggly.
- Turn off the oven, crack the door, and let the cheesecake cool for 1 hour.
Step 6: Chill & Serve
- Refrigerate for at least 4 hours or overnight.
- Run a knife along the edges and carefully remove from the pan.
- Garnish with whipped cream, white chocolate shavings, and fresh raspberries.
- Slice and enjoy!
Expert Tips
- Use High-Quality White Chocolate – It makes all the difference in flavor.
- Don't Overmix the Batter – Too much air can cause cracks.
- Use a Water Bath – Ensures an evenly baked, creamy texture.
- Chill Completely – The cheesecake sets best when refrigerated overnight.
What to Serve with White Chocolate Raspberry Cheesecake
- Espresso or Coffee – Balances the sweetness perfectly.
- Champagne or Dessert Wine – Elevates the elegance.
- Fresh Berries & Mint – For a stunning presentation.
Frequently Asked Questions
Can I Use Frozen Raspberries?
Yes! Just thaw and drain them before making the sauce.
How Do I Store Leftovers?
Store in the fridge for up to 5 days, or freeze slices for up to 3 months.
Can I Make This Without a Water Bath?
Yes, but the cheesecake may crack. If skipping the water bath, place a pan of water on the rack below instead.
Conclusion
This White Chocolate Raspberry Cheesecake is a dream come true for dessert lovers. With its rich, creamy filling, beautiful raspberry swirls, and indulgent white chocolate flavor, it’s a guaranteed crowd-pleaser.
Make it for your next special occasion and watch it disappear! 🍰✨
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