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White Chocolate Raspberry Cheesecake

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  • Author: samahkitchen
  • 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

Units Scale

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.

Find it online: https://quickbiteskitchen.com/white-chocolate-raspberry-cheesecake/