Delight your taste buds with this Elegant White Chocolate Raspberry Cheesecake. This dessert combines the creamy richness of white chocolate with the tartness of fresh raspberries, creating a luscious, visually stunning treat that is perfect for any occasion. Whether you’re celebrating a special event or simply satisfying a sweet craving, this cheesecake will impress your guests and elevate your dessert game.
Ingredients:
For the Crust:
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- ¼ cup granulated sugar
For the Cheesecake Filling:
- 16 ounces cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 8 ounces white chocolate, melted and slightly cooled
- 1 cup fresh raspberries (plus extra for garnish)
- 2 tablespoons all-purpose flour
For the Raspberry Sauce (optional):
- 1 cup fresh raspberries
- ¼ cup granulated sugar
- 1 tablespoon lemon juice
Instructions:
Step 1: Prepare the Crust
- Preheat your oven to 325°F (160°C).
- In a medium bowl, combine the graham cracker crumbs, melted butter, and sugar. Mix until well combined.
- Press the mixture into the bottom of a 9-inch springform pan to form an even layer.
- Bake for 10 minutes, then remove from the oven and let it cool.
Step 2: Make the Cheesecake Filling
- In a large mixing bowl, beat the softened cream cheese until smooth and creamy using an electric mixer.
- Gradually add the granulated sugar, mixing until fully incorporated.
- Add the vanilla extract, then mix in the eggs one at a time, ensuring each is fully combined before adding the next.
- Stir in the melted white chocolate until smooth.
- Gently fold in the fresh raspberries and flour until just combined. Be careful not to overmix.
Step 3: Bake the Cheesecake
- Pour the cheesecake filling over the cooled crust in the springform pan.
- Bake in the preheated oven for 50-60 minutes or until the edges are set, and the center has a slight jiggle.
- Turn off the oven and leave the cheesecake inside with the door slightly ajar for about 1 hour. This helps prevent cracking.
- Remove the cheesecake from the oven and let it cool to room temperature. Then refrigerate for at least 4 hours or overnight.
Step 4: Prepare the Raspberry Sauce (Optional)
- In a small saucepan over medium heat, combine the fresh raspberries, sugar, and lemon juice.
- Cook for about 5-7 minutes, stirring gently until the raspberries break down and the sauce thickens.
- Strain the sauce through a fine mesh sieve to remove the seeds if desired. Let it cool before serving.
Step 5: Serve
- Before serving, run a knife around the edges of the springform pan to loosen the cheesecake, then carefully remove the sides.
- Slice the cheesecake into wedges and drizzle with raspberry sauce if using. Garnish with fresh raspberries for an extra touch of elegance.
- Enjoy your elegant dessert that’s sure to impress!