Indulge in the luxurious combination of creamy white chocolate and tangy raspberries with this elegant White Chocolate Raspberry Cheesecake. This dessert offers a rich, velvety texture with layers of sweet raspberry swirls and a buttery graham cracker crust. Perfect for special occasions or a delightful treat to satisfy your sweet cravings, this cheesecake promises to impress with its stunning presentation and irresistible flavor. Topped with fresh raspberries and a drizzle of raspberry sauce, it’s a showstopper on any dessert table.
Ingredients:
For the Crust:
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- ¼ cup granulated sugar
For the Cheesecake Filling:
- 10 oz white chocolate, melted
- 24 oz (3 packages) cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- ½ cup sour cream
- 1 cup fresh raspberries
- 3 tbsp raspberry jam or preserves (slightly warmed)
For Garnish:
- Fresh raspberries
- White chocolate shavings (optional)
- Raspberry sauce (optional)
Instructions:
- Prepare the Crust:
- Preheat your oven to 325°F (165°C).
- In a mixing bowl, combine graham cracker crumbs, melted butter, and sugar. Stir until well combined.
- Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then set aside to cool.
- Melt the White Chocolate:
- Gently melt the white chocolate over a double boiler or in the microwave in 20-second intervals, stirring between each interval until smooth. Set aside to cool slightly.
- Make the Cheesecake Filling:
- In a large bowl, beat the softened cream cheese and sugar until smooth and creamy.
- Add eggs one at a time, mixing well after each addition. Stir in vanilla extract and sour cream until fully combined.
- Slowly pour in the melted white chocolate and mix until smooth.
- Assemble the Cheesecake:
- Pour half of the cheesecake filling over the pre-baked crust.
- Drop spoonfuls of raspberry jam onto the filling and swirl it gently with a knife to create a marbled effect.
- Scatter fresh raspberries over the layer.
- Pour the remaining cheesecake filling over the raspberries, smoothing the top.
- Repeat the marbling technique with a few more spoonfuls of raspberry jam on top.
- Bake the Cheesecake:
- Place the springform pan in a water bath (a large roasting pan with hot water halfway up the sides of the cheesecake pan).
- Bake for 60–70 minutes, or until the edges are set and the center still jiggles slightly.
- Turn off the oven, crack the door slightly, and let the cheesecake cool in the oven for 1 hour.
- Chill and Serve:
- Remove the cheesecake from the oven and refrigerate for at least 4 hours or overnight for the best texture.
- Before serving, garnish with fresh raspberries, white chocolate shavings, and drizzle with raspberry sauce if desired.
Enjoy this refined and elegant dessert that perfectly balances the sweetness of white chocolate with the tartness of raspberries!