White Chocolate Raspberry Cheesecake

This white chocolate raspberry cheesecake is a delightful dessert that combines the creamy richness of cheesecake with the sweet-tart contrast of fresh raspberries. The smooth, velvety texture of the cheesecake pairs perfectly with the luxurious flavor of white chocolate. Whether you’re making it for a special occasion or simply want to treat yourself, this cheesecake is bound to impress!

Why You’ll Love This Recipe

What’s not to love about this white chocolate raspberry cheesecake? The buttery graham cracker crust provides the perfect base, while the creamy cheesecake filling is enriched with the sweet and decadent flavors of white chocolate. The tangy raspberries add a refreshing balance to the richness of the cake, creating a beautiful contrast of flavors. Plus, this dessert looks as stunning as it tastes, making it an ideal centerpiece for any gathering.

Ingredients

Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.

For the crust:

• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 1/2 cup melted unsalted butter

For the cheesecake filling:

• 16 oz cream cheese, softened
• 1/2 cup granulated sugar
• 1/2 cup sour cream
• 3 large eggs
• 1 tsp vanilla extract
• 6 oz white chocolate, melted
• 1/4 cup heavy cream
• 1/2 cup fresh raspberries (plus extra for garnish)

For the raspberry swirl:

• 1/2 cup fresh raspberries
• 2 tbsp sugar
• 1 tsp lemon juice

Directions

1. Prepare the crust: Preheat the oven to 325°F (163°C). In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Stir until the mixture is evenly combined. Press the crumb mixture into the bottom of a springform pan (9-inch works best) to form an even layer. Bake the crust for 8-10 minutes, then remove it from the oven and let it cool while you prepare the filling.
2. Make the raspberry swirl: In a small saucepan over medium heat, combine the raspberries, sugar, and lemon juice. Cook, stirring occasionally, until the raspberries break down and the mixture thickens slightly (about 5-7 minutes). Let it cool.
3. Prepare the filling: In a large mixing bowl, beat the softened cream cheese and sugar until smooth and creamy. Add the sour cream, eggs, and vanilla extract, and mix until fully incorporated. Stir in the melted white chocolate and heavy cream. Be sure to mix everything thoroughly.
4. Assemble the cheesecake: Pour the cheesecake filling over the prepared crust. Drop spoonfuls of the raspberry swirl over the top of the filling, then use a knife or skewer to swirl it through the cheesecake.
5. Bake the cheesecake: Place the cheesecake in the oven and bake for 50-60 minutes, or until the center is set and only slightly jiggly. Turn off the oven and let the cheesecake cool in the oven with the door cracked for about an hour. This helps prevent cracking.
6. Chill: Once the cheesecake has cooled to room temperature, transfer it to the fridge and chill for at least 4 hours, or preferably overnight, before serving.
7. Serve: Before serving, garnish with fresh raspberries and a drizzle of raspberry sauce, if desired.

Servings and Timing

This recipe makes about 12 servings. The prep time is roughly 30 minutes, with an additional 1 hour of baking time and 4 hours of chilling.

Variations

• Fruit Swirls: You can use different berries for the swirl, such as strawberries, blueberries, or blackberries, depending on what’s in season or what you prefer.
• Crust Variations: If you’re not a fan of graham cracker crust, try using crushed Oreos or digestive biscuits for a different flavor profile.
• Add a Crunch: For added texture, you can sprinkle some chopped white chocolate or crushed nuts (like pistachios or almonds) on top before serving.

Storage/Reheating

To store, cover the cheesecake tightly with plastic wrap or aluminum foil and keep it in the fridge. It will stay fresh for up to 5 days. If you want to freeze the cheesecake, wrap it tightly and store it in an airtight container for up to 2 months. To serve, let the cheesecake thaw in the fridge overnight before enjoying.

FAQs

How do I prevent my cheesecake from cracking?

To prevent cracking, make sure not to overbake the cheesecake. When it’s done, let it cool gradually in the oven with the door slightly open for an hour. This helps it set without causing cracks from sudden temperature changes.

Can I use frozen raspberries instead of fresh?

Yes, you can use frozen raspberries, though fresh raspberries generally provide a better texture. If using frozen, just make sure to thaw and drain them before using in the raspberry swirl.

Can I make this cheesecake ahead of time?

Absolutely! In fact, cheesecake tastes even better after it has had time to chill and set. I recommend making it a day or two in advance for the best flavor.

How do I know when the cheesecake is done?

The cheesecake should be set around the edges and only slightly jiggly in the center. If the center looks too runny or liquid, bake for a little longer.

Can I substitute the white chocolate?

You can swap white chocolate with milk chocolate or dark chocolate for a different flavor, but it will alter the taste and texture of the cheesecake.

Conclusion

This white chocolate raspberry cheesecake is a delicious, indulgent dessert that will become a favorite for any occasion. The combination of creamy cheesecake, rich white chocolate, and fresh raspberries makes for a decadent treat that’s hard to resist. Whether you serve it for a holiday gathering, a special dinner, or just because, it’s sure to be a hit!

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