Description
Indulge in a luscious White Chocolate Raspberry Cheesecake that combines a buttery graham cracker crust with a creamy white chocolate-infused cheesecake filling swirled with vibrant raspberry sauce. This rich and elegant dessert is perfect for special occasions or any time you crave a decadent treat.
Ingredients
Scale
Crust
- 1.5 cups graham cracker crumbs
- 0.25 cups granulated sugar
- 6 tablespoons melted butter
Raspberry Sauce
- 1 cup fresh or frozen raspberries
- 2 tablespoons granulated sugar
- 1 teaspoon lemon juice
Cheesecake Filling
- 12 ounces white chocolate
- 24 ounces cream cheese
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream
- 0.25 cup heavy cream
Garnish
- Extra raspberry sauce or fresh berries (for garnish)
Instructions
- Prepare the crust: Preheat your oven to 325°F (160°C). In a mixing bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Press this mixture firmly into the bottom of a 9-inch springform pan. Bake the crust for 8 minutes, then remove and cool completely.
- Make the raspberry sauce: In a saucepan, combine raspberries, sugar, and lemon juice. Cook over medium heat, stirring occasionally, for 5–7 minutes until the sauce thickens. Strain the sauce through a sieve if you prefer a smooth consistency. Set aside to cool.
- Melt the white chocolate: Gently melt the white chocolate in a heatproof bowl using either a microwave set to short bursts or a double boiler, stirring frequently to avoid burning. Allow the melted chocolate to cool slightly before incorporating it into the filling.
- Prepare the cheesecake batter: In a large bowl, beat the cream cheese and sugar together until smooth and creamy. Add eggs one at a time, blending well after each addition. Mix in vanilla extract, sour cream, and heavy cream until fully combined. Fold in the melted white chocolate gently to incorporate evenly.
- Assemble the cheesecake: Pour half of the cheesecake batter over the cooled crust in the springform pan. Spoon half of the raspberry sauce over the batter and use a knife to swirl the sauce through the batter. Pour the remaining batter on top, then add remaining raspberry sauce and swirl again to create a marbled effect.
- Bake in a water bath: Place the springform pan inside a larger pan and fill the larger pan with hot water halfway up the sides of the springform pan. Bake in the preheated oven for 60–70 minutes, or until the edges are set but the center still jiggles slightly when moved.
- Cool the cheesecake: Turn off the oven and crack the door open. Let the cheesecake cool inside the oven for 1 hour to prevent cracking. Then remove from the oven and refrigerate for at least 4 hours, preferably overnight, to allow it to fully set.
- Serve: Before serving, garnish with extra raspberry sauce or fresh berries. Slice, serve, and enjoy your indulgent white chocolate raspberry cheesecake!
Notes
- Using a water bath helps prevent cracks and ensures even baking of the cheesecake.
- Straining the raspberry sauce is optional, depending on your texture preference.
- Make sure the melted white chocolate is not too hot before combining with cream cheese to avoid curdling.
- For best results, chill the cheesecake overnight to enhance flavor and firmness.
- Store leftovers covered in the refrigerator for up to 3 days.
- Prep Time: 25 minutes
- Cook Time: 1 hour 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: white chocolate cheesecake, raspberry cheesecake, baked cheesecake, dessert recipe, creamy cheesecake, raspberry swirl cheesecake, graham cracker crust
