Indulge in the luxurious flavors of this Elegant White Chocolate Raspberry Cheesecake, a perfect balance of creamy, rich white chocolate, tangy raspberries, and a buttery graham cracker crust. This show-stopping dessert is not only visually stunning but also offers an exquisite taste, making it ideal for special occasions or whenever you crave an elegant treat. With a velvety texture and a swirl of raspberry sauce, every bite melts in your mouth, leaving you wanting more.
Ingredients:
- For the crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ cup unsalted butter, melted
- For the raspberry sauce:
- 1 ½ cups fresh or frozen raspberries
- 2 tablespoons granulated sugar
- 1 teaspoon cornstarch mixed with 1 tablespoon water
- For the cheesecake filling:
- 8 ounces white chocolate, chopped
- 3 (8-ounce) packages cream cheese, softened
- ¾ cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- ½ cup heavy cream
Instructions:
- Prepare the Crust: Preheat the oven to 325°F (163°C). In a mixing bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until the texture resembles wet sand. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then set aside to cool.
- Make the Raspberry Sauce: In a small saucepan over medium heat, combine raspberries and sugar. Stir occasionally and let the berries release their juices. Add the cornstarch slurry and continue cooking until the mixture thickens. Remove from heat, strain through a sieve to remove seeds, and let it cool.
- Melt the White Chocolate: Place chopped white chocolate in a heatproof bowl and melt it over a double boiler or microwave in short intervals, stirring until smooth. Let it cool slightly.
- Prepare the Cheesecake Filling: In a large bowl, beat the cream cheese and sugar until smooth and creamy. Add eggs one at a time, beating just until combined. Stir in vanilla extract and heavy cream. Finally, fold in the melted white chocolate.
- Assemble the Cheesecake: Pour half of the cheesecake batter over the cooled crust. Drizzle half of the raspberry sauce over the batter. Use a toothpick or skewer to create a swirl effect. Pour the remaining cheesecake batter on top and repeat the swirling process with the remaining raspberry sauce.
- Bake the Cheesecake: Place the springform pan in a larger roasting pan and pour hot water around it to create a water bath. Bake for 55-65 minutes or until the center is slightly jiggly but set around the edges. Turn off the oven and let the cheesecake sit inside with the door slightly open for an hour.
- Cool and Chill: Remove the cheesecake from the oven and let it cool completely at room temperature. Cover and refrigerate for at least 6 hours or overnight for the best texture.
- Serve and Enjoy: Once fully set, run a knife around the edges of the pan before releasing the springform. Slice and serve chilled, garnished with fresh raspberries or white chocolate shavings for an extra touch of elegance.