This Elegant White Chocolate Raspberry Cheesecake is a stunning dessert that combines the creamy richness of white chocolate with the tart sweetness of fresh raspberries. With a smooth, velvety texture and a perfect balance of flavors, this cheesecake is sure to be the star of any gathering. The buttery graham cracker crust and the decadent raspberry swirl make it not only a treat for your taste buds but also a feast for the eyes. Whether you’re celebrating a special occasion or just craving something indulgent, this cheesecake is a sophisticated and irresistible choice.
Ingredients:
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 1/2 teaspoon vanilla extract
For the White Chocolate Raspberry Filling:
- 8 oz white chocolate, chopped
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1/2 cup sour cream
- 1/4 cup heavy cream
For the Raspberry Swirl:
- 1 cup fresh raspberries
- 1/4 cup granulated sugar
- 1 tablespoon lemon juice
For Garnish (Optional):
- Fresh raspberries
- Shaved white chocolate
Instructions:
- Preheat the oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper. Set aside.
- Prepare the crust: In a medium bowl, combine graham cracker crumbs, sugar, melted butter, and vanilla extract. Mix until well combined. Press the mixture into the bottom of the prepared springform pan, ensuring an even layer. Bake for 10 minutes, then remove from the oven and let it cool while you prepare the filling.
- Prepare the raspberry swirl: In a small saucepan, combine raspberries, sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the raspberries break down and the mixture thickens, about 5-7 minutes. Remove from heat and let it cool. Once cooled, strain the mixture to remove seeds, if desired.
- Prepare the white chocolate filling: In a heatproof bowl, melt the white chocolate in the microwave in 20-second intervals, stirring in between, until smooth and fully melted. Let it cool slightly.
- In a large bowl, beat the cream cheese and sugar until smooth and creamy. Add the melted white chocolate and vanilla extract, and mix until combined. Add the eggs, one at a time, beating after each addition. Then, add the sour cream and heavy cream, mixing until smooth.
- Assemble the cheesecake: Pour the cream cheese mixture over the cooled graham cracker crust. Dollop spoonfuls of the raspberry puree on top of the cheesecake filling. Use a toothpick or knife to swirl the raspberry mixture into the white chocolate filling for a marbled effect.
- Bake the cheesecake: Place the cheesecake in the oven and bake for 50-60 minutes, or until the edges are set but the center still slightly jiggles. Turn off the oven and leave the cheesecake in the oven with the door ajar for 1 hour. Afterward, let it cool completely at room temperature, then refrigerate for at least 4 hours, or overnight.
- Garnish and serve: Before serving, top the cheesecake with fresh raspberries and shaved white chocolate, if desired. Slice carefully and enjoy!
Tips for Success:
- Make sure the cream cheese is softened before mixing to ensure a smooth filling.
- For a richer raspberry swirl, add a touch of raspberry liqueur to the puree.
- Let the cheesecake cool completely before removing it from the springform pan to avoid cracking.