There’s something magical about the combination of creamy white chocolate and tart, juicy raspberries in a cheesecake. This White Chocolate Raspberry Cheesecake is not just a dessert—it’s an experience. Picture yourself slicing into a smooth, velvety cheesecake, swirled with vibrant ribbons of raspberry, with every bite melting in your mouth. This recipe is perfect for celebrating special occasions, but it’s also a delightful way to treat yourself any day of the week.
What makes this recipe so special is its balance—sweetness from the white chocolate, the tangy freshness of raspberries, and the richness of the cream cheese filling come together perfectly. Plus, it’s as beautiful as it is delicious, with its striking raspberry swirls against the creamy white base. Whether you’re hosting a dinner party or enjoying a quiet weekend at home, this cheesecake will quickly become your go-to dessert.
Why You’ll Love This Recipe:
- A Show-Stopping Dessert: Its stunning presentation makes it perfect for impressing guests.
- Decadent Flavors: The creamy texture and balance of sweet and tart flavors make it irresistible.
- Customizable: You can easily adapt this recipe to suit your preferences, swapping the raspberries for strawberries or blueberries if you’d like.
- Perfect for Any Occasion: From holidays to birthdays or even as a midweek treat, this cheesecake fits any event.
Ingredients You’ll Need:
For the Crust:
- 2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the Filling:
- 2 cups fresh or frozen raspberries
- 1/4 cup granulated sugar
- 2 teaspoons cornstarch dissolved in 1/4 cup water
- 2 cups white chocolate chips, melted
- 4 (8-ounce) packages cream cheese, softened
- 1 1/4 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 1/4 cup heavy cream
How to Make White Chocolate Raspberry Cheesecake:
Step 1: Prepare the Raspberry Sauce
Start by making the raspberry sauce. In a medium saucepan, combine the raspberries and sugar over medium heat. Stir occasionally until the raspberries break down and the mixture starts to bubble. Mix in the cornstarch slurry, stirring constantly until the sauce thickens slightly. Remove from heat, strain the sauce through a fine-mesh sieve to remove seeds, and set it aside to cool.
Step 2: Make the Crust
Preheat your oven to 325°F (163°C). In a mixing bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until the crumbs are evenly coated and have the consistency of wet sand. Press the mixture firmly into the bottom of a 9-inch springform pan, creating an even layer. Bake the crust for 10 minutes, then let it cool while you prepare the filling.
Step 3: Prepare the Filling
Melt the white chocolate chips in a heatproof bowl over a double boiler or in the microwave in 20-second intervals, stirring between each until smooth. Set it aside to cool slightly.
In a large mixing bowl, beat the softened cream cheese and sugar together until smooth and fluffy. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract, sour cream, and heavy cream. Finally, fold in the melted white chocolate until the filling is smooth and creamy.
Step 4: Assemble the Cheesecake
Pour half of the cheesecake filling over the cooled crust. Drizzle half of the raspberry sauce over the filling in thin lines, then use a toothpick or knife to create swirls. Add the remaining filling on top, repeating the drizzle and swirling process with the remaining raspberry sauce.
Step 5: Bake the Cheesecake
Place the springform pan in a large roasting pan. Carefully pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan, creating a water bath. This helps the cheesecake bake evenly and prevents cracks. Bake for 1 hour and 10 minutes, or until the center is set but still slightly jiggly.
Step 6: Cool and Chill
Turn off the oven and crack the door open slightly, allowing the cheesecake to cool gradually for about 1 hour. This helps prevent cracking. Once cooled, remove the cheesecake from the water bath and refrigerate it for at least 4 hours or overnight to set completely.
Helpful Tips:
- Room Temperature Ingredients: Make sure your cream cheese, eggs, and other ingredients are at room temperature to ensure a smooth filling.
- Don’t Skip the Water Bath: This step is key to a perfectly baked cheesecake without cracks.
- Make Ahead: This cheesecake tastes even better the next day, so feel free to prepare it in advance.
- Creative Toppings: Garnish your cheesecake with fresh raspberries, white chocolate shavings, or a drizzle of melted white chocolate for an extra-special touch.
Details:
- Prep Time: 25 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 7 hours (including cooling and chilling)
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Notes:
- If you’re using frozen raspberries, let them thaw and drain excess liquid before making the sauce.
- For a gluten-free option, use gluten-free graham crackers for the crust.
Nutritional Information:
(Per serving)
- Calories: 465
- Protein: 7g
- Carbohydrates: 45g
- Fat: 30g
- Saturated Fat: 18g
- Fiber: 2g
- Sugar: 37g
Frequently Asked Questions:
Can I use a different fruit instead of raspberries?
Absolutely! This recipe works wonderfully with strawberries, blackberries, or blueberries. Just adjust the sweetness of the sauce to your liking.
How long does this cheesecake keep?
Stored in an airtight container in the refrigerator, this cheesecake will stay fresh for up to 5 days.
Can I freeze this cheesecake?
Yes, you can freeze it! Wrap individual slices tightly in plastic wrap and store them in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before serving.
Storage Instructions:
- Refrigerator: Store in an airtight container for up to 5 days.
- Freezer: For longer storage, freeze slices individually, tightly wrapped, and thaw as needed.
Related Recipes:
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Conclusion:
White Chocolate Raspberry Cheesecake is the ultimate dessert for cheesecake lovers. From its decadent texture to its stunning presentation, it’s a treat that’s hard to resist. Whether you’re a seasoned baker or a beginner, this recipe is approachable and guarantees impressive results. Give it a try—you’ll be hooked!
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White Chocolate Raspberry Cheesecake
Description
There’s something magical about the combination of creamy white chocolate and tart, juicy raspberries in a cheesecake. This White Chocolate Raspberry Cheesecake is not just a dessert—it’s an experience. Picture yourself slicing into a smooth, velvety cheesecake, swirled with vibrant ribbons of raspberry, with every bite melting in your mouth. This recipe is perfect for celebrating special occasions, but it’s also a delightful way to treat yourself any day of the week.
What makes this recipe so special is its balance—sweetness from the white chocolate, the tangy freshness of raspberries, and the richness of the cream cheese filling come together perfectly. Plus, it’s as beautiful as it is delicious, with its striking raspberry swirls against the creamy white base. Whether you’re hosting a dinner party or enjoying a quiet weekend at home, this cheesecake will quickly become your go-to dessert.
Ingredients
For the Crust:
- 2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the Filling:
- 2 cups fresh or frozen raspberries
- 1/4 cup granulated sugar
- 2 teaspoons cornstarch dissolved in 1/4 cup water
- 2 cups white chocolate chips, melted
- 4 (8-ounce) packages cream cheese, softened
- 1 1/4 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 1/4 cup heavy cream
Instructions
Step 1: Prepare the Raspberry Sauce
Start by making the raspberry sauce. In a medium saucepan, combine the raspberries and sugar over medium heat. Stir occasionally until the raspberries break down and the mixture starts to bubble. Mix in the cornstarch slurry, stirring constantly until the sauce thickens slightly. Remove from heat, strain the sauce through a fine-mesh sieve to remove seeds, and set it aside to cool.
Step 2: Make the Crust
Preheat your oven to 325°F (163°C). In a mixing bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until the crumbs are evenly coated and have the consistency of wet sand. Press the mixture firmly into the bottom of a 9-inch springform pan, creating an even layer. Bake the crust for 10 minutes, then let it cool while you prepare the filling.
Step 3: Prepare the Filling
Melt the white chocolate chips in a heatproof bowl over a double boiler or in the microwave in 20-second intervals, stirring between each until smooth. Set it aside to cool slightly.
In a large mixing bowl, beat the softened cream cheese and sugar together until smooth and fluffy. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract, sour cream, and heavy cream. Finally, fold in the melted white chocolate until the filling is smooth and creamy.
Step 4: Assemble the Cheesecake
Pour half of the cheesecake filling over the cooled crust. Drizzle half of the raspberry sauce over the filling in thin lines, then use a toothpick or knife to create swirls. Add the remaining filling on top, repeating the drizzle and swirling process with the remaining raspberry sauce.
Step 5: Bake the Cheesecake
Place the springform pan in a large roasting pan. Carefully pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan, creating a water bath. This helps the cheesecake bake evenly and prevents cracks. Bake for 1 hour and 10 minutes, or until the center is set but still slightly jiggly.
Step 6: Cool and Chill
Turn off the oven and crack the door open slightly, allowing the cheesecake to cool gradually for about 1 hour. This helps prevent cracking. Once cooled, remove the cheesecake from the water bath and refrigerate it for at least 4 hours or overnight to set completely.
Notes
- If you’re using frozen raspberries, let them thaw and drain excess liquid before making the sauce.
- For a gluten-free option, use gluten-free graham crackers for the crust.