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:
- 12 ounces white chocolate, chopped (high-quality recommended)
- 24 ounces cream cheese, softened (3 standard 8oz packages)
- 1 cup granulated sugar
- 1/4 cup sour cream
- 1 teaspoon vanilla extract
- 4 large eggs
- 1 1/2 cups fresh or frozen raspberries (if frozen, do not thaw)
For the Raspberry Swirl (Optional):
- 1 cup fresh or frozen raspberries
- 2 tablespoons granulated sugar
- 1 tablespoon lemon juice
For Garnish (Optional):
- Fresh raspberries
- White chocolate shavings
Instructions:
1. Prepare the Crust:
- Preheat oven to 350°F (175°C).
- In a medium bowl, combine graham cracker crumbs and sugar.
- Pour melted butter over the mixture and stir until well combined.
- 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 heat-safe bowl set over a saucepan of simmering water (make sure the bowl doesn’t touch the water), melt the white chocolate, stirring occasionally until smooth.
- Remove from heat and let cool slightly.
3. Make the Cheesecake Filling:
- In a large bowl, beat the softened cream cheese and sugar together until smooth and creamy.
- Stir in the slightly cooled melted white chocolate, sour cream, and vanilla extract. Mix until well combined.
- Add the eggs one at a time, mixing on low speed until just combined after each addition. Do not overmix.
- Gently fold in the raspberries, being careful not to crush them too much.
4. Assemble and Bake:
- Pour the cheesecake filling over the cooled crust.
- Optional Raspberry Swirl: If you want a raspberry swirl, in a small saucepan combine the raspberries, sugar and lemon juice. Cook over medium heat, smashing the raspberries, until the mixture has thickened slightly. Then using a spoon drizzle the raspberry sauce over the cheesecake batter, and use a knife to swirl the sauce into the batter.
- 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 the oven and let cool completely at room temperature.
- Cover and refrigerate for at least 4 hours, or preferably overnight.
5. Garnish and Serve:
- Carefully remove the cheesecake from the springform pan.
- Garnish with fresh raspberries and white chocolate shavings, if desired.
- Slice and serve.
Tips for Success:
- Use high-quality white chocolate for the best flavor.
- Ensure your cream cheese is fully softened for a smooth batter.
- Do not overmix the batter after adding the eggs, as this can cause the cheesecake to crack.
- The water bath technique (placing the springform pan in a larger pan of hot water) can help prevent cracking, but the oven cooling method in this recipe is also very effective.
- Allow the cheesecake to chill completely before slicing for clean, neat slices.
- If using frozen raspberries for the swirl, cook them a little longer to reduce excess moisture.
Enjoy your delicious White Chocolate Raspberry Cheesecake!
Looks so good.