This White Chocolate Raspberry Cheesecake is rich, creamy, and bursting with flavor. With a buttery graham cracker crust, smooth white chocolate filling, and swirls of tart raspberry sauce, it’s a stunning dessert that’s perfect for special occasions!
📋 Ingredients:
For the Crust:
- 1 1/2 cups graham cracker crumbs 🌾
- 1/4 cup granulated sugar 🍬
- 1/3 cup unsalted butter, melted 🧈
For the Raspberry Sauce:
- 1 cup fresh or frozen raspberries 🍇
- 2 tablespoons granulated sugar 🍬
- 1 tablespoon lemon juice 🍋
- 1 tablespoon cornstarch mixed with 2 tablespoons water 🌊
For the Cheesecake Filling:
- 2 cups white chocolate chips 🍫
- 1/2 cup heavy cream 🥛
- 3 (8 oz) packages cream cheese, softened 🧀
- 1 cup granulated sugar 🍬
- 3 large eggs 🥚
- 1 teaspoon vanilla extract 🌿
📝 Instructions:
1. Prepare the Crust:
- Preheat the oven:
- Preheat your oven to 325°F (165°C).
- Mix the crust ingredients:
- In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until evenly moistened.
- Press into the pan:
- Press the mixture into the bottom of a 9-inch springform pan to form an even layer. Use the back of a spoon to smooth it out.
- Bake the crust:
- Bake for 10 minutes, then remove from the oven and let it cool.
2. Make the Raspberry Sauce:
- Cook the raspberries:
- In a small saucepan over medium heat, combine the raspberries, sugar, and lemon juice. Cook for about 5 minutes until the raspberries break down.
- Thicken the sauce:
- Stir in the cornstarch mixture and cook for an additional 2-3 minutes until the sauce thickens. Remove from heat and strain through a mesh sieve to remove seeds. Set aside to cool.
3. Prepare the Cheesecake Filling:
- Melt the white chocolate:
- In a microwave-safe bowl, combine the white chocolate chips and heavy cream. Microwave in 30-second intervals, stirring after each, until the chocolate is melted and smooth. Let it cool slightly.
- Beat the cream cheese:
- In a large mixing bowl, beat the softened cream cheese and sugar until smooth and creamy.
- Add eggs and vanilla:
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Mix in the melted chocolate:
- Slowly add the melted white chocolate mixture to the cream cheese mixture, beating until well combined.
4. Assemble the Cheesecake:
- Pour the filling:
- Pour half of the cheesecake filling over the crust. Drop spoonfuls of the raspberry sauce over the filling. Pour the remaining cheesecake filling over the top and drop more raspberry sauce. Use a knife to gently swirl the raspberry sauce into the cheesecake.
- Bake:
- Place the cheesecake in the oven and bake for 55-60 minutes, or until the center is just set and slightly jiggly. Turn off the oven, crack the door, and let the cheesecake cool in the oven for 1 hour.
5. Chill and Serve:
- Chill:
- Remove the cheesecake from the oven and refrigerate for at least 4 hours, preferably overnight.
- Serve:
- Remove from the springform pan and slice. Garnish with fresh raspberries and white chocolate shavings if desired.
🍽️ Tips:
- Prevent cracks: To avoid cracks in the cheesecake, ensure all ingredients are at room temperature, and avoid overmixing.
- Storage: Store leftover cheesecake in an airtight container in the refrigerator for up to 5 days.
⏱️ Preparation Time: 30 minutes
⏱️ Cooking Time: 60 minutes
⏱️ Cooling & Chilling Time: 5 hours
🍽️ Servings: 12
🔥 Calories: Approximately 450 kcal per slice
Enjoy the delightful blend of creamy white chocolate and tangy raspberry in this White Chocolate Raspberry Cheesecake! 🍰🍇🍫