Elegant White Chocolate Raspberry Cheesecake

Elegant White Chocolate Raspberry Cheesecake

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Indulge in the exquisite layers of this Elegant White Chocolate Raspberry Cheesecake, where creamy white chocolate meets the tart sweetness of fresh raspberries. This luxurious dessert features a buttery graham cracker crust, a velvety cheesecake filling, and a vibrant raspberry sauce, creating a perfect harmony of flavors and textures. Perfect for special occasions or as a delightful treat, this cheesecake is sure to impress your guests with its elegant presentation and decadent taste.

Ingredients

For the Crust:

  • 1 ½ cups graham cracker crumbs
  • ⅓ cup granulated sugar
  • ½ cup unsalted butter, melted

For the Cheesecake Filling:

  • 24 oz (3 packages) cream cheese, softened
  • ¾ cup granulated sugar
  • 1 teaspoon vanilla extract
  • 4 large eggs
  • 8 oz white chocolate, chopped and melted (plus extra for garnish)
  • ¼ cup heavy cream

For the Raspberry Sauce:

  • 2 cups fresh raspberries (or frozen, thawed)
  • ½ cup granulated sugar
  • 1 tablespoon lemon juice
  • 1 tablespoon cornstarch (optional, for thickening)

For Garnish:

  • Fresh raspberries
  • White chocolate shavings or curls

Instructions

Step 1: Prepare the Crust

  1. Preheat your oven to 325°F (160°C).
  2. In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until well combined.
  3. Press the mixture firmly into the bottom of a 9-inch springform pan to form an even layer. Bake for 10 minutes. Remove from the oven and let cool while preparing the filling.

Step 2: Make the Cheesecake Filling

  1. In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy, about 2-3 minutes.
  2. Gradually add the granulated sugar and vanilla extract, continuing to beat until fully incorporated.
  3. Add the eggs one at a time, mixing well after each addition. Be careful not to overmix.
  4. Melt the white chocolate in a microwave or double boiler until smooth. Let it cool slightly before adding to the cheesecake mixture.
  5. Stir in the heavy cream until fully combined.
  6. Pour the cheesecake filling over the cooled crust and smooth the top with a spatula.

Step 3: Bake the Cheesecake

  1. Place the springform pan in the oven and bake for 55-65 minutes or until the center is set but still slightly jiggly. The edges should be firm.
  2. Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 1 hour to prevent cracking.
  3. Once cooled, refrigerate the cheesecake for at least 4 hours, preferably overnight, to allow it to set fully.

Step 4: Prepare the Raspberry Sauce

  1. In a small saucepan over medium heat, combine the raspberries, sugar, and lemon juice. Cook, stirring gently until the raspberries break down and the sauce thickens slightly, about 5-7 minutes.
  2. If you prefer a thicker sauce, mix the cornstarch with a little water to create a slurry, then add it to the saucepan, cooking for another 2-3 minutes.
  3. Strain the sauce through a fine mesh sieve to remove the seeds if desired. Allow it to cool.

Step 5: Serve

  1. Carefully remove the cheesecake from the springform pan.
  2. Drizzle the raspberry sauce over the cheesecake and garnish with fresh raspberries and white chocolate shavings.
  3. Slice, serve, and enjoy this elegant treat!

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