A creamy, decadent cheesecake with the sweet tang of raspberries and the smooth richness of white chocolate. Perfect for any special occasion.
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:
- 12 ounces white chocolate, chopped (good quality)
- 24 ounces cream cheese, softened (3 x 8oz packages)
- 1 cup granulated sugar
- 1/4 cup sour cream
- 1 teaspoon vanilla extract
- 4 large eggs
- 1 cup fresh or frozen raspberries (plus extra for garnish)
For the Raspberry Swirl (Optional):
- 1/2 cup fresh or frozen raspberries
- 1 tablespoon granulated sugar
- 1 teaspoon lemon juice
Instructions:
1. 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, or until lightly golden.
- Let cool completely.
2. Melt the White Chocolate:
- In a double boiler or a microwave-safe bowl, melt the white chocolate, stirring frequently until smooth. If microwaving, do it in 30 second intervals to prevent burning.
- Let the melted white chocolate cool slightly.
3. Make the Cheesecake Filling:
- In a large bowl, beat the softened cream cheese and sugar until smooth and creamy.
- Stir in the sour cream and vanilla extract.
- Beat in the cooled melted white chocolate until well combined.
- Add the eggs one at a time, beating after each addition until just combined. Do not overbeat.
- Gently fold in the 1 cup of raspberries.
4. Assemble and Bake:
- Pour the cheesecake filling over the cooled crust.
- If you want to do the raspberry swirl, prepare that now.
- For the swirl, place the raspberries, sugar, and lemon juice into a small saucepan. Heat over medium heat until the raspberries break down. Push the mixture through a fine mesh strainer to remove the seeds. Drop spoonfuls of the raspberry puree over the cheesecake filling. Using a knife or toothpick, swirl the raspberry puree into the cheesecake.
- Bake for 50-60 minutes, or until the edges are set and 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 the oven and let cool completely at room temperature.
- Cover and refrigerate for at least 4 hours, or preferably overnight.
5. Serve:
- Run a thin knife around the edge of the pan to loosen the cheesecake.
- Remove the springform pan ring.
- Garnish with fresh raspberries before serving.
Tips for Success:
- Use full-fat cream cheese for the best texture.
- Ensure all ingredients are at room temperature for smooth mixing.
- Do not overbeat the batter, as this can incorporate too much air and cause the cheesecake to crack.
- The water bath method (placing the springform pan inside a larger pan filled with hot water) can also be used to prevent cracking, but the recipe above works well without it.
- Cooling the cheesecake slowly is key to preventing cracks.
- High quality white chocolate makes a huge difference in the final product.
- Frozen raspberries can be used, but do not thaw them first before mixing them into the batter.
Enjoy your delicious White Chocolate Raspberry Cheesecake!