Indulge in the elegance of this creamy white chocolate raspberry cheesecake. This dessert combines a rich, velvety white chocolate filling with a hint of tangy raspberry swirls, creating a beautiful and delicious masterpiece. Perfect for special occasions or whenever you want to treat yourself to something luxurious.
Ingredients:
Crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ cup unsalted butter, melted
Filling:
- 8 oz white chocolate, chopped
- 24 oz (3 packages) cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- ½ cup sour cream
- 1 tablespoon all-purpose flour
Raspberry Sauce:
- 1 cup fresh or frozen raspberries
- ¼ cup granulated sugar
- 1 tablespoon lemon juice
Instructions:
- Prepare the Crust:
- Preheat your oven to 325°F (160°C).
- In a medium mixing bowl, combine graham cracker crumbs, granulated sugar, and melted butter until the mixture resembles wet sand.
- Press the mixture evenly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then let it cool.
- Make the Raspberry Sauce:
- In a small saucepan, combine raspberries, granulated sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the raspberries break down (about 5-7 minutes).
- Strain the mixture through a fine mesh sieve to remove seeds. Let the sauce cool.
- Prepare the Filling:
- Melt the chopped white chocolate in a heatproof bowl set over a saucepan of simmering water (double boiler method) or in the microwave in short bursts. Allow it to cool slightly.
- In a large mixing bowl, beat cream cheese and sugar until smooth and creamy.
- Add the eggs one at a time, beating well after each addition.
- Mix in vanilla extract, sour cream, and flour until fully combined. Gradually mix in the melted white chocolate until the filling is smooth.
- Assemble the Cheesecake:
- Pour half of the cheesecake filling into the prepared crust. Drizzle half of the raspberry sauce on top and use a knife or skewer to create a swirl pattern.
- Pour the remaining filling over and drizzle the rest of the raspberry sauce, swirling it again.
- Bake the Cheesecake:
- Wrap the outside of the springform pan with aluminum foil to prevent water from seeping in. Place the pan in a larger roasting pan and fill the roasting pan with hot water until it reaches halfway up the sides of the springform pan.
- Bake in the preheated oven for 60-70 minutes, or until the center is just set but still slightly jiggly.
- Cool and Chill:
- Turn off the oven and let the cheesecake cool inside with the door slightly ajar for 1 hour.
- Remove from the oven and let it cool to room temperature. Refrigerate for at least 4 hours or overnight for the best texture.
- Serve:
- Carefully remove the cheesecake from the springform pan and transfer it to a serving platter.
- Garnish with fresh raspberries, white chocolate shavings, or a dusting of powdered sugar before serving.
Enjoy this decadent white chocolate raspberry cheesecake with your favorite cup of tea or coffee!