Indulge in the luxurious flavors of this Elegant White Chocolate Raspberry Cheesecake. This creamy, decadent dessert features a smooth blend of white chocolate and cream cheese, swirled with vibrant raspberry puree, all nestled atop a buttery graham cracker crust. Perfect for special occasions or a delightful treat any time, this cheesecake is sure to impress with its beautiful presentation and exquisite taste.
Ingredients:
For the crust:
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- ¼ cup granulated sugar
For the cheesecake filling:
- 16 oz cream cheese, softened
- 1 cup granulated sugar
- ½ cup sour cream
- 1 tsp vanilla extract
- 8 oz white chocolate, chopped
- 3 large eggs
For the raspberry swirl:
- 1 cup fresh or frozen raspberries
- ¼ cup granulated sugar
- 1 tsp lemon juice
Instructions:
- Prepare the crust:
- Preheat the 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 firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then remove from the oven and let cool.
- Make the raspberry swirl:
- In a small saucepan over medium heat, combine the raspberries, sugar, and lemon juice. Cook until the raspberries break down and the mixture thickens, about 5-7 minutes.
- Strain through a fine mesh sieve to remove seeds, if desired. Set aside to cool.
- Prepare the cheesecake filling:
- Melt the white chocolate in a microwave-safe bowl in 30-second intervals, stirring until smooth. Let it cool slightly.
- In a large mixing bowl, beat the cream cheese and sugar until smooth. Add the sour cream and vanilla extract, mixing until combined.
- Add the melted white chocolate and mix until fully incorporated. Beat in the eggs, one at a time, until just combined. Avoid overmixing.
- Assemble the cheesecake:
- Pour half of the cheesecake batter over the cooled crust. Drizzle half of the raspberry puree over the batter and use a knife to swirl gently.
- Pour the remaining cheesecake batter on top, then drizzle with the remaining raspberry puree, swirling again for a marbled effect.
- Bake the cheesecake:
- Bake in the preheated oven for 55-65 minutes, or until the center is set but still slightly jiggly. Turn off the oven and let the cheesecake cool in the oven with the door ajar for 1 hour.
- Chill and serve:
- Refrigerate the cheesecake for at least 4 hours or overnight for best results. Before serving, garnish with fresh raspberries and white chocolate shavings if desired.
Enjoy your Elegant White Chocolate Raspberry Cheesecake!