Why You’ll Love This Recipe
White Chocolate Raspberry Cheesecake is a rich, creamy dessert that combines the luxurious flavor of white chocolate with the tart brightness of fresh raspberries. This indulgent cheesecake features a buttery graham cracker crust, smooth white chocolate filling, and a vibrant raspberry swirl. Perfect for special occasions or as a show-stopping dessert, it offers a beautiful presentation and an irresistible taste.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Graham cracker crumbs
- Unsalted butter (melted)
- Cream cheese (softened)
- Granulated sugar
- Eggs
- Vanilla extract
- White chocolate (melted)
- Sour cream
- Fresh raspberries
- Raspberry preserves or puree
- Cornstarch (optional, for thickening raspberry sauce)
Directions
- Preheat the Oven: Set your oven to 325°F (163°C). Grease a springform pan and line the bottom with parchment paper.
- Prepare the Crust: Mix graham cracker crumbs with melted butter. Press firmly into the bottom of the pan and bake for 10 minutes. Let cool.
- Make the Cheesecake Filling: Beat softened cream cheese and sugar until smooth. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract, melted white chocolate, and sour cream until fully combined.
- Prepare Raspberry Swirl: Puree fresh raspberries with a little sugar. Strain to remove seeds if desired. Add cornstarch if you prefer a thicker sauce.
- Assemble the Cheesecake: Pour half of the cheesecake batter over the crust. Add spoonfuls of raspberry puree and swirl gently with a knife. Repeat with the remaining batter and raspberry puree, creating a marbled effect.
- Bake: Place the pan in a water bath and bake for 50-60 minutes until the center is almost set. Turn off the oven, crack the door open, and let the cheesecake cool gradually.
- Chill: Refrigerate for at least 4 hours, preferably overnight.
- Serve: Garnish with fresh raspberries and white chocolate shavings before serving.
Servings and Timing
- Servings: 12 slices
- Preparation Time: 30 minutes
- Baking Time: 1 hour
- Chilling Time: 4 hours
- Total Time: Approximately 5 hours 30 minutes
Variations
- Dark Chocolate Twist: Substitute dark chocolate for a richer flavor.
- Lemon Raspberry Cheesecake: Add lemon zest to the filling for a bright, citrusy note.
- Nut Crust: Use crushed almonds or pecans in place of graham crackers for added texture.
- Mini Cheesecakes: Make individual portions using a muffin tin.
Storage/Reheating
- Storage: Store in an airtight container in the refrigerator for up to 5 days.
- Freezing: Freeze slices individually wrapped for up to 2 months. Thaw in the refrigerator before serving.
- Reheating: This cheesecake is best served chilled. No reheating required.
FAQs
1. Can I make this cheesecake ahead of time?
Yes, it’s even better when made a day in advance, allowing the flavors to develop.
2. Can I use frozen raspberries?
Yes, thaw and drain them well before using to prevent excess moisture.
3. How do I prevent cracks in my cheesecake?
Bake in a water bath and let it cool gradually to prevent cracks.
4. Can I skip the water bath?
Yes, but the cheesecake may develop cracks. It won’t affect the taste, and you can cover cracks with toppings.
5. What type of white chocolate should I use?
Use high-quality white chocolate bars, not chips, for the smoothest texture.
6. Can I make this cheesecake gluten-free?
Yes, use gluten-free graham crackers for the crust.
7. How do I get clean slices?
Wipe the knife clean between each cut for neat slices.
8. Can I add more raspberry puree?
Yes, but adding too much can affect the texture. Balance with the cheesecake batter.
9. How long should I chill the cheesecake?
At least 4 hours, but overnight chilling gives the best results.
10. Can I use raspberry jam instead of fresh puree?
Yes, warm the jam slightly to make it easier to swirl.
Conclusion
White Chocolate Raspberry Cheesecake is an elegant, decadent dessert that blends the creamy richness of cheesecake with the fruity brightness of raspberries. Perfect for any celebration, it’s a crowd-pleaser with its beautiful marbled design and luscious flavor. Enjoy a slice of this delightful treat for a truly indulgent experience.
Print
White Chocolate Raspberry Cheesecake
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Total Time: 5 hours 30 minutes
- Yield: 12 14 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This White Chocolate Raspberry Cheesecake is a rich, creamy dessert with a buttery graham cracker crust, a luscious white chocolate cheesecake filling, and swirls of vibrant raspberry sauce. It’s the perfect combination of sweet and tangy flavors, making it an irresistible treat for any special occasion or dessert craving.
Ingredients
For the Crust:
- 1 1/2 cups graham cracker crumbs (about 12 full sheets)
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the Raspberry Sauce:
- 1 1/2 cups fresh or frozen raspberries
- 1/4 cup granulated sugar
- 2 teaspoons cornstarch
- 2 tablespoons water
For the Cheesecake Filling:
- 4 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 4 large eggs, at room temperature
- 8 oz white chocolate, melted and slightly cooled
- 1/2 cup sour cream
- 1/4 cup heavy cream
For Garnish (Optional):
- Fresh raspberries
- White chocolate curls or shavings
- Whipped cream
Instructions
- Prepare the Crust:
- Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
- In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until the crumbs are evenly coated.
- Press the mixture firmly into the bottom of the prepared pan.
- Bake the crust for 10 minutes, then set aside to cool while preparing the filling.
- Make the Raspberry Sauce:
- In a small saucepan, combine raspberries, sugar, cornstarch, and water.
- Cook over medium heat, stirring frequently, until the mixture thickens and the raspberries break down (about 5–7 minutes).
- Strain the sauce through a fine-mesh sieve to remove seeds, then set aside to cool.
- Prepare the Cheesecake Filling:
- In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
- Add the sugar and vanilla extract, mixing until well combined.
- Add the eggs one at a time, beating on low speed after each addition just until blended.
- Stir in the melted white chocolate, followed by the sour cream and heavy cream, mixing until smooth.
- Assemble the Cheesecake:
- Pour half of the cheesecake batter over the cooled crust and smooth the top.
- Drizzle half of the raspberry sauce over the batter and swirl gently with a knife or toothpick.
- Pour the remaining cheesecake batter on top, then add the rest of the raspberry sauce, swirling again for a marbled effect.
- Bake the Cheesecake:
- Place the springform pan in a large roasting pan. Fill the roasting pan with hot water halfway up the sides of the cheesecake pan to create a water bath (this helps prevent cracking).
- Bake for 55–65 minutes, or until the edges are set and the center is slightly jiggly.
- Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour.
- Chill and Serve:
- Remove the cheesecake from the water bath and let it cool to room temperature.
- Refrigerate for at least 4 hours or overnight before serving.
- Garnish with fresh raspberries, white chocolate curls, and whipped cream if desired
Notes
- Make sure the cream cheese is softened to prevent lumps in the batter.
- Use high-quality white chocolate for the best flavor.
- To achieve clean slices, dip your knife in hot water and wipe it clean between cuts.
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