Description
Indulge in this luscious White Chocolate Raspberry Cheesecake Bliss, featuring a buttery graham cracker crust layered with creamy white chocolate-infused cheesecake and swirls of vibrant raspberry sauce. Baked to perfection with a smooth, rich texture, this dessert is perfect for special occasions or whenever you crave a decadent treat.
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 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 to form an even crust. Bake it for 8 minutes until set, then remove and let it cool completely.
- Make Raspberry Sauce: In a saucepan over medium heat, combine raspberries, sugar, and lemon juice. Cook the mixture for 5–7 minutes, stirring occasionally, until it thickens. For a smooth sauce, strain the mixture through a fine sieve to remove seeds, then let it cool to room temperature.
- Melt White Chocolate: Gently melt the white chocolate in a heatproof bowl using either a microwave in short bursts or a double boiler, stirring frequently to ensure smoothness. Allow the melted chocolate to cool slightly to avoid curdling the eggs later.
- Prepare Cheesecake Batter: In a large bowl, beat the cream cheese and granulated sugar together until smooth and creamy. Add the eggs one at a time, mixing well after each addition. Then incorporate vanilla extract, sour cream, and heavy cream, blending until combined. Carefully fold in the melted white chocolate to keep the mixture light and airy.
- Assemble the Cheesecake: Pour half of the cheesecake batter over the cooled crust in the springform pan. Spoon half of the raspberry sauce over the batter and use a knife or skewer to gently swirl the sauce into the batter, creating a marbled effect. Pour the remaining batter on top and repeat with more raspberry sauce, swirling again.
- Bake in Water Bath: Place the springform pan inside a larger baking pan. Pour hot water into the larger pan until it reaches halfway up the sides of the springform pan to create a water bath. Bake in the preheated oven for 60–70 minutes, or until the edges are set but the center still jiggles slightly when shaken gently.
- Cool Cheesecake: Turn off the oven and crack the door open. Let the cheesecake cool in the oven for 1 hour to prevent cracking. Afterward, remove it from the water bath, dry the edges if needed, and refrigerate the cheesecake for at least 4 hours or preferably overnight to fully set.
- Serve: Before serving, top the cheesecake with extra raspberry sauce or fresh berries for garnish. Slice and enjoy this creamy, fruity dessert bliss.
Notes
- Using a water bath prevents cracking and ensures even baking for the cheesecake.
- Straining the raspberry sauce removes seeds for a smoother texture but is optional depending on your preference.
- Allow the melted white chocolate to cool slightly before mixing with the eggs to avoid scrambling.
- Make sure the crust is fully cooled before adding the cheesecake batter to prevent melting or mixing into the crust.
- For best results, let the cheesecake chill overnight for a firmer texture and enhanced flavors.
- Prep Time: 30 minutes
- Cook Time: 1 hour 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: white chocolate cheesecake, raspberry cheesecake, baked cheesecake, dessert recipe, creamy cheesecake, berry swirl cheesecake
