A creamy and decadent white chocolate cheesecake swirled with a tart raspberry sauce, this dessert is perfect for special occasions or a luxurious treat. The velvety texture of the white chocolate pairs beautifully with the fruity raspberry sauce, all atop a crunchy graham cracker crust.
Ingredients
For the Crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ cup unsalted butter, melted
For the Raspberry Sauce:
- 1 cup fresh or frozen raspberries
- 2 tbsp granulated sugar
- 1 tsp lemon juice
- 1 tsp cornstarch mixed with 1 tbsp water (optional for thickening)
For the Cheesecake Filling:
- 16 oz cream cheese, softened
- ½ cup granulated sugar
- 1 tsp vanilla extract
- 2 large eggs
- 8 oz white chocolate, melted and slightly cooled
- ½ cup heavy cream
Instructions
- Prepare the Crust:
- Preheat the oven to 325°F (160°C).
- In a bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until well combined.
- Press the mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes. Set aside to cool.
- Make the Raspberry Sauce:
- In a small saucepan over medium heat, combine the raspberries, sugar, and lemon juice. Stir until the raspberries break down and the mixture becomes saucy.
- If desired, add the cornstarch mixture to thicken the sauce. Let simmer for a few minutes, then remove from heat and strain to remove seeds. Set aside to cool.
- Prepare the Cheesecake Filling:
- In a large mixing bowl, beat the cream cheese and sugar until smooth and creamy.
- Add the vanilla extract and eggs, one at a time, beating after each addition.
- Slowly pour in the melted white chocolate and mix until well incorporated.
- Gently fold in the heavy cream.
- Assemble the Cheesecake:
- Pour half of the cheesecake filling onto the cooled crust.
- Drizzle half of the raspberry sauce over the filling and swirl using a toothpick or knife.
- Pour the remaining cheesecake filling over the top and repeat the swirling process with the remaining raspberry sauce.
- Bake the Cheesecake:
- Place the springform pan into a water bath (place the pan inside a larger pan filled with 1 inch of hot water).
- Bake for 50–60 minutes, or until the edges are set and the center is slightly jiggly.
- Turn off the oven and crack the door, letting the cheesecake cool inside for 1 hour.
- Chill and Serve:
- Refrigerate the cheesecake for at least 4 hours or overnight before serving.
- Garnish with fresh raspberries and white chocolate shavings, if desired.
Enjoy your delightful White Chocolate Raspberry Cheesecake!