White Chocolate Raspberry Cheesecake

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Indulge in this creamy and luscious white chocolate raspberry cheesecake! Swirled with a vibrant raspberry sauce and layered with velvety white chocolate, this dessert is perfect for any occasion. Its buttery graham cracker crust and rich, smooth filling will leave everyone 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 lemon juice
  • 1 teaspoon cornstarch mixed with 1 tablespoon water

For the Cheesecake Filling:

  • 16 oz (2 packages) cream cheese, softened
  • ½ cup granulated sugar
  • ½ cup sour cream
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 8 oz white chocolate, melted and slightly cooled

Instructions

Prepare the Crust:

  1. Preheat your oven to 325°F (160°C).
  2. Mix graham cracker crumbs, sugar, and melted butter in a bowl until the mixture resembles wet sand.
  3. Press the mixture firmly into the bottom of a 9-inch springform pan.
  4. Bake the crust for 8-10 minutes, then let it cool while preparing the filling.

Make the Raspberry Sauce:

  1. Combine raspberries, sugar, and lemon juice in a saucepan over medium heat. Cook until the raspberries break down (5-7 minutes).
  2. Stir in the cornstarch mixture and cook until the sauce thickens slightly. Strain to remove seeds, if desired, and let it cool.

Prepare the Filling:

  1. In a large bowl, beat the cream cheese and sugar until smooth and creamy.
  2. Mix in the sour cream and vanilla extract.
  3. Add the eggs one at a time, mixing just until combined after each addition.
  4. Gently fold in the melted white chocolate.

Assemble and Bake:

  1. Pour half of the cheesecake filling over the crust. Drizzle half of the raspberry sauce over the filling, then use a knife to swirl gently.
  2. Add the remaining filling on top and repeat with the remaining raspberry sauce, creating swirls.
  3. Place the pan in a water bath or on a baking sheet, and bake for 55-65 minutes or until the center is slightly jiggly but set.

Cool and Chill:

  1. Turn off the oven and crack the door open. Let the cheesecake cool inside for 1 hour.
  2. Refrigerate for at least 4 hours or overnight before serving.

Serve: Slice and enjoy! Decorate with fresh raspberries, white chocolate shavings, or whipped cream if desired.

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