Indulge in the luxurious combination of velvety white chocolate, tart raspberries, and smooth cream cheese with this Elegant White Chocolate Raspberry Cheesecake. This dessert brings together the richness of a classic cheesecake with a hint of white chocolate sweetness, while the raspberry swirl adds a burst of fruity freshness. Perfect for celebrations, dinner parties, or when you simply want to treat yourself to something extra special, this cheesecake is as beautiful as it is delicious.
Ingredients:
For the Crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ cup unsalted butter, melted
For the Filling:
- 10 oz white chocolate, chopped
- 24 oz (3 packages) cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- ½ cup heavy cream
For the Raspberry Swirl:
- 1 cup fresh or frozen raspberries
- 2 tbsp granulated sugar
- 1 tsp lemon juice
Instructions:
- Prepare the Crust:
Preheat your oven to 325°F (160°C). In a medium bowl, combine the graham cracker crumbs, ¼ cup sugar, and melted butter. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 8-10 minutes or until golden. Set aside to cool. - Make the Raspberry Swirl:
In a small saucepan, combine the raspberries, 2 tbsp sugar, and lemon juice. Cook over medium heat for 5-7 minutes until the raspberries break down and form a sauce. Strain the mixture through a fine mesh sieve to remove seeds. Set the raspberry sauce aside to cool. - Melt the White Chocolate:
In a microwave-safe bowl, melt the white chocolate in 30-second intervals, stirring between each session until smooth. Set aside to cool slightly. - Prepare the Cheesecake Filling:
In a large mixing bowl, beat the softened cream cheese and 1 cup sugar until smooth and creamy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and heavy cream. Finally, gently fold in the melted white chocolate until fully incorporated. - Assemble the Cheesecake:
Pour half of the cheesecake filling over the cooled crust. Drizzle half of the raspberry sauce over the filling, then use a toothpick or knife to swirl it through. Repeat the process with the remaining filling and raspberry sauce. - Bake the Cheesecake:
Place the springform pan in a water bath by wrapping the bottom of the pan with aluminum foil and setting it in a larger baking dish. Fill the baking dish with hot water, reaching halfway up the sides of the springform pan. Bake for 55-65 minutes, or until the center is just set. Turn off the oven and leave the cheesecake inside for another hour to cool gradually. - Chill and Serve:
Remove the cheesecake from the oven and let it cool completely before refrigerating for at least 4 hours, preferably overnight. Before serving, garnish with fresh raspberries, white chocolate shavings, or a dusting of powdered sugar for an elegant touch. Enjoy!