This Elegant White Chocolate Raspberry Cheesecake is a stunning dessert perfect for celebrations or indulgent nights at home. With a buttery graham cracker crust, velvety smooth white chocolate filling, and swirls of tangy raspberry sauce, this cheesecake is an irresistible blend of sweetness and tartness. The white chocolate adds a luscious richness, while the raspberries give a burst of freshness, making this dessert not only visually appealing but also delightfully flavorful.
Ingredients:
For the Crust:
- 2 cups graham cracker crumbs
- 1/4 cup sugar
- 1/2 cup unsalted butter, melted
For the Raspberry Sauce:
- 1 cup fresh or frozen raspberries
- 1/4 cup sugar
- 1 tsp lemon juice
- 1 tbsp cornstarch mixed with 1 tbsp water (for thickening)
For the White Chocolate Filling:
- 1 1/2 cups white chocolate chips
- 1/4 cup heavy cream
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 3 large eggs
- 1/4 cup sour cream
For Garnish (optional):
- Fresh raspberries
- White chocolate shavings
- Whipped cream
Instructions:
- Prepare the Crust:
Preheat your oven to 325°F (163°C). In a medium bowl, combine the graham cracker crumbs and sugar, then stir in the 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 cool while you prepare the filling. - Make the Raspberry Sauce:
In a small saucepan, combine the raspberries, sugar, and lemon juice. Cook over medium heat until the berries break down, about 5 minutes. Add the cornstarch slurry and cook for another 2-3 minutes, until thickened. Strain the sauce through a fine-mesh sieve to remove the seeds, then set aside to cool. - Melt the White Chocolate:
In a heatproof bowl, microwave the white chocolate chips and heavy cream in 30-second intervals, stirring after each until smooth. Let the mixture cool slightly. - Prepare the Cheesecake Filling:
In a large mixing bowl, beat the softened cream cheese and sugar together until smooth and creamy. Add the vanilla extract and eggs, one at a time, beating well after each addition. Stir in the sour cream and the melted white chocolate mixture until well combined. - Assemble the Cheesecake:
Pour half of the cheesecake filling over the prepared crust. Drizzle a few spoonfuls of raspberry sauce over the filling and use a knife to gently swirl it through the batter. Pour the remaining cheesecake filling on top and repeat the swirling process with more raspberry sauce. - Bake the Cheesecake:
Place the springform pan in a water bath (bain-marie) by wrapping the pan with aluminum foil and placing it in a larger baking dish filled with about an inch of hot water. Bake for 60-70 minutes, or until the center is set but still slightly jiggly. Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour. - Chill and Serve:
Remove the cheesecake from the water bath and let it cool to room temperature. Refrigerate for at least 4 hours, preferably overnight. Before serving, garnish with fresh raspberries, white chocolate shavings, and whipped cream for an extra touch of elegance.
Enjoy this luxurious dessert that’s perfect for impressing your guests or treating yourself to a little slice of heaven!