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
