Elegant White Chocolate Raspberry Cheesecake

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Elegant White Chocolate Raspberry Cheesecake

A luxurious, creamy dessert that blends the richness of white chocolate with the tartness of raspberries — all sitting on a classic graham cracker crust. Perfect for celebrations or a romantic dinner, this cheesecake is as beautiful as it is delicious.

🍪 Ingredients

For the Crust:

  • 1 ½ cups graham cracker crumbs
  • ¼ cup granulated sugar
  • ⅓ cup unsalted butter, melted

For the Cheesecake Filling:

  • 3 packages (8 oz each) cream cheese, softened
  • ¾ cup granulated sugar
  • 3 large eggs
  • ½ cup sour cream
  • 8 oz white chocolate, melted and slightly cooled
  • 1 tsp vanilla extract

For the Raspberry Swirl:

  • 1 cup fresh or frozen raspberries
  • 2 tbsp sugar
  • 1 tsp lemon juice
  • 1 tsp cornstarch mixed with 1 tsp water (optional, for thickening)

🧑‍🍳 Instructions

Step 1: Prepare the Raspberry Swirl

  1. In a small saucepan, combine raspberries, sugar, and lemon juice.
  2. Cook over medium heat, stirring occasionally, until the berries break down (~5–7 minutes).
  3. If desired, stir in cornstarch slurry to thicken.
  4. Strain the sauce through a fine sieve to remove seeds. Set aside to cool.

Step 2: Make the Crust

  1. Preheat oven to 325°F (160°C).
  2. In a bowl, mix graham cracker crumbs, sugar, and melted butter until fully combined.
  3. Press mixture firmly into the bottom of a 9-inch springform pan.
  4. Bake for 10 minutes. Let cool while preparing the filling.

Step 3: Make the Cheesecake Filling

  1. In a large bowl, beat cream cheese and sugar until smooth and fluffy.
  2. Add eggs one at a time, mixing well after each.
  3. Add sour cream and vanilla extract, then mix until just combined.
  4. Gently fold in the melted white chocolate.

Step 4: Assemble the Cheesecake

  1. Pour half the cheesecake batter over the cooled crust.
  2. Drizzle a few spoonfuls of raspberry sauce over the batter and swirl with a toothpick or knife.
  3. Add the remaining batter on top. Repeat the swirling with more raspberry sauce.
  4. Reserve some raspberry sauce for topping when serving.

Step 5: Bake

  1. Place the pan in a water bath (wrap the pan with foil and place it in a larger baking pan filled with hot water).
  2. Bake for 50–60 minutes, or until the edges are set and the center is slightly jiggly.
  3. Turn off the oven, crack the oven door, and let the cheesecake cool inside for 1 hour.

Step 6: Chill

  1. Remove from oven, refrigerate for at least 6 hours, preferably overnight.

Step 7: Serve

  1. Before serving, drizzle with the remaining raspberry sauce. Garnish with white chocolate curls or fresh raspberries if desired.

📋 Description

This cheesecake boasts a buttery graham crust, a silky-smooth cream cheese filling infused with white chocolate, and vibrant raspberry swirls. The balance between sweet and tangy makes every bite heavenly and refreshing.

💡 Tips for Success

  • Use room temperature ingredients for a smoother batter.
  • Don’t overmix the filling — too much air can cause cracks.
  • Always cool the cheesecake gradually to avoid sinking or cracking.
  • Store leftovers covered in the refrigerator for up to 4 days.

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