A creamy, decadent cheesecake with the sweet tang of raspberries and the smooth richness of white chocolate. Perfect for special occasions or any time you crave a luxurious dessert.
Ingredients:
- For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
- For the Cheesecake Filling:
- 24 ounces cream cheese, softened
- 1 cup granulated sugar
- 1/2 cup white chocolate chips, melted and cooled slightly
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup heavy cream
- 1/2 cup fresh or frozen raspberries (plus extra for garnish)
- For the Raspberry Swirl:
- 1/2 cup fresh or frozen raspberries
- 2 tablespoons granulated sugar
- 1 tablespoon lemon juice
Instructions:
- Prepare the Crust:
- Preheat oven to 350°F (175°C).
- In a medium bowl, combine graham cracker crumbs, sugar, and melted butter.
- Press the mixture firmly into the bottom of a 9-inch springform pan.
- Bake for 8-10 minutes, then let cool completely.
- Melt the White Chocolate:
- Melt white chocolate chips in a double boiler or in the microwave in 30-second intervals, stirring until smooth. Let cool slightly.
- Make the Cheesecake Filling:
- In a large bowl, beat cream cheese and sugar until smooth and creamy.
- Beat in the slightly cooled melted white chocolate.
- Add eggs one at a time, beating after each addition.
- Stir in vanilla extract and heavy cream.
- Gently fold in the 1/2 cup of raspberries.
- Prepare the Raspberry Swirl:
- In a small saucepan, combine raspberries, sugar, and lemon juice.
- Cook over medium heat, stirring occasionally, until raspberries break down and the mixture thickens slightly (about 5-7 minutes).
- Strain the raspberry mixture through a fine-mesh sieve to remove seeds, pressing with a spoon. Let cool.
- Assemble and Bake:
- Pour the cheesecake filling over the cooled crust.
- Drizzle the raspberry swirl over the top of the cheesecake. Use a knife or skewer to create swirls.
- Bake for 50-60 minutes, or until the center is just slightly jiggly.
- Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour. This helps prevent cracking.
- Remove from oven and let cool completely at room temperature.
- Cover and refrigerate for at least 4 hours, preferably overnight.
- Serve:
- Run a thin knife around the edge of the pan to loosen the cheesecake.
- Remove the springform pan sides.
- Garnish with fresh raspberries and whipped cream, if desired.
- Slice and serve.
Tips for Success:
- Use room temperature cream cheese for a smooth batter.
- Don’t overmix the batter after adding eggs, as this can incorporate too much air and cause cracking.
- A water bath can help prevent cracking. Wrap the outside of the springform pan in foil and place it in a larger roasting pan. Fill the roasting pan with hot water halfway up the sides of the springform pan.
- Cooling the cheesecake slowly is key to preventing cracks.
- For a more intense white chocolate flavor, use high quality white chocolate.
- If using frozen raspberries, make sure to thaw them and drain any excess liquid before using.