Indulgent White Chocolate Raspberry Cheesecake Bliss Recipe
Introduction
This indulgent white chocolate raspberry cheesecake is a luscious dessert that perfectly balances creamy sweetness with tart berry flavors. With a buttery graham cracker crust and swirls of raspberry sauce, it’s an impressive treat that’s surprisingly easy to make at home.
Ingredients
- 1.5 cups graham cracker crumbs
- 0.25 cups granulated sugar
- 6 tablespoons melted butter
- 1 cup fresh or frozen raspberries
- 2 tablespoons granulated sugar
- 1 teaspoon lemon juice
- 12 ounces white chocolate
- 24 ounces cream cheese
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream
- 0.25 cup heavy cream
- Extra raspberry sauce or fresh berries for garnish
Instructions
- Step 1: Preheat your oven to 325°F (160°C). In a mixing bowl, combine the graham cracker crumbs, 0.25 cups sugar, and melted butter. Press this mixture firmly into the bottom of a 9-inch springform pan. Bake for 8 minutes, then remove and cool completely.
- Step 2: In a saucepan, combine raspberries, 2 tablespoons sugar, and lemon juice. Cook over medium heat for 5 to 7 minutes until thickened. Strain the sauce to remove seeds if you prefer a smooth texture, then let it cool.
- Step 3: Melt the white chocolate in a heatproof bowl using a microwave or double boiler, stirring frequently. Allow the melted chocolate to cool slightly.
- Step 4: In a large bowl, beat the cream cheese and 1 cup sugar until smooth and creamy. Add the eggs one at a time, mixing well after each addition. Then stir in vanilla extract, sour cream, and heavy cream until fully incorporated. Fold in the melted white chocolate gently.
- Step 5: Pour half of the cheesecake batter over the cooled crust. Spoon half of the raspberry sauce over the batter and use a knife to swirl it gently. Repeat with the remaining batter and raspberry sauce, swirling again for a marbled effect.
- Step 6: Place the springform pan in a larger pan and pour hot water into the outer pan halfway up the sides to create a water bath. Bake for 60 to 70 minutes until the edges are set but the center still jiggles slightly.
- Step 7: Turn off the oven and crack the door open. Let the cheesecake cool in the oven for 1 hour, then refrigerate for at least 4 hours or preferably overnight to fully set.
- Step 8: Before serving, top the cheesecake with extra raspberry sauce or fresh berries. Slice and enjoy your deliciously creamy raspberry white chocolate cheesecake!
Tips & Variations
- Use fresh raspberries for a brighter flavor, or frozen if fresh are out of season—just thaw and drain excess liquid.
- For a richer crust, toast the graham cracker crumbs lightly before mixing them with butter and sugar.
- Try swirling in a bit of lemon zest along with the raspberry sauce for added citrus brightness.
- To avoid cracks, don’t overbake your cheesecake and allow it to cool gradually in the oven before refrigeration.
Storage
Store cheesecake covered in the refrigerator for up to 4 days. Leftovers can be wrapped tightly in plastic wrap or foil. To serve, bring cheesecake to room temperature for about 20 minutes for the best texture. It can also be frozen for up to 1 month; thaw overnight in the fridge before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use regular chocolate instead of white chocolate?
Yes, you can substitute regular milk or dark chocolate for white chocolate, but it will change the flavor and sweetness profile of the cheesecake.
Do I have to strain the raspberry sauce?
No, straining is optional. Straining removes seeds for a smoother sauce, but if you prefer a more rustic texture, you can leave the seeds in.
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Indulgent White Chocolate Raspberry Cheesecake Bliss Recipe
- Total Time: 5 hours 35 minutes
- Yield: 12 servings 1x
Description
This Indulgent White Chocolate Raspberry Cheesecake blends creamy white chocolate and tangy raspberry sauce on a buttery graham cracker crust. Baked to perfection and swirled with vibrant raspberry, it’s a luscious dessert perfect for special occasions or elegant gatherings.
Ingredients
Scale
Crust
- 1.5 cups graham cracker crumbs
- 0.25 cups granulated sugar
- 6 tablespoons melted butter
Raspberry Sauce
- 1 cup fresh or frozen raspberries
- 2 tablespoons granulated sugar
- 1 teaspoon lemon juice
Cheesecake Filling
- 12 ounces white chocolate
- 24 ounces cream cheese
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream
- 0.25 cup heavy cream
Garnish
- Extra raspberry sauce or fresh berries
Instructions
- Prepare the Crust: Preheat your oven to 325°F (160°C). In a mixing bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Press this mixture firmly into the bottom of a 9-inch springform pan. Bake for 8 minutes until set, then remove and allow to cool completely.
- Make Raspberry Sauce: In a saucepan over medium heat, combine raspberries, sugar, and lemon juice. Cook for 5–7 minutes until the mixture thickens. Optionally, strain the sauce to remove seeds and set aside to cool.
- Melt White Chocolate: Melt white chocolate in a heatproof bowl using a microwave or double boiler, stirring frequently for smoothness. Let it cool slightly to avoid curdling when combined with other ingredients.
- Mix Cheesecake Batter: In a large bowl, beat cream cheese and sugar until creamy and smooth with no lumps. Add eggs one at a time, fully incorporating each before adding the next. Stir in vanilla extract, sour cream, and heavy cream until combined. Gently fold in the melted white chocolate until evenly incorporated.
- Assemble the Cheesecake: Pour half of the cheesecake batter over the cooled crust. Spoon half of the raspberry sauce on top and gently swirl with a knife or skewer for a marbled effect. Add the remaining batter carefully, then top with remaining raspberry sauce and swirl again.
- Bake in Water Bath: Place your springform pan inside a larger roasting pan. Pour hot water into the larger pan until it reaches halfway up the sides of the springform pan. Bake for 60–70 minutes until the edges are set but the center jiggles slightly when shaken gently.
- Cool the Cheesecake: Turn off the oven and crack the door open, allowing the cheesecake to cool in the oven for 1 hour. Afterwards, remove and refrigerate for at least 4 hours, preferably overnight, to fully set and develop flavor.
- Serve: Before serving, top with extra raspberry sauce or fresh berries for a beautiful presentation. Slice and enjoy this indulgent white chocolate raspberry cheesecake bliss!
Notes
- Using a water bath during baking ensures even cooking and prevents cracking.
- Allow the white chocolate to cool slightly before mixing to avoid curdling the batter.
- For a smoother raspberry sauce, strain out the seeds after cooking.
- Refrigerate the cheesecake overnight for the best texture and flavor.
- Use a sharp knife dipped in hot water for clean slices.
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: white chocolate cheesecake, raspberry cheesecake, baked cheesecake, dessert, creamy cheesecake, graham cracker crust
