Raspberry White Chocolate Cheesecake
This creamy, tangy cheesecake blends the sweetness of white chocolate with the tartness of fresh raspberries, making it an elegant and unforgettable dessert.
Looking for a showstopper dessert that’s both decadent and refreshing? This Raspberry White Chocolate Cheesecake is exactly what you need! With a smooth, creamy filling, a buttery graham cracker crust, and a drizzle of raspberry sauce, this cheesecake is sure to impress your guests. Whether it’s for a special occasion or just because, this dessert will satisfy your sweet tooth and leave everyone asking for seconds.
Ingredients:
For the Crust:
1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 cup unsalted butter, melted
For the Cheesecake Filling:
16 ounces cream cheese, softened
1 cup granulated sugar
1 teaspoon vanilla extract
3 large eggs
1 cup white chocolate chips, melted
1 cup fresh raspberries
For the Raspberry Sauce:
1 cup fresh raspberries
1/4 cup granulated sugar
1 tablespoon lemon juice
Continue to Next Page for Full Instructions!
Ready to create this creamy, tangy Raspberry White Chocolate Cheesecake? Click below to continue to the next page where we’ll guide you step-by-step, plus share tips for achieving a perfect, smooth cheesecake and getting the best flavor balance.
Directions:
1️⃣ Prepare the Crust:
Preheat the oven to 325°F (163°C).
In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Stir until the mixture is well combined and resembles wet sand.
Press the crumb mixture into the bottom of a 9-inch springform pan, packing it down evenly.
Bake for 10 minutes, then remove from the oven and let it cool.
2️⃣ Make the Cheesecake Filling:
In a large bowl, beat the softened cream cheese with granulated sugar until smooth and creamy.
Add the vanilla extract and mix until combined.
Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next.
Stir in the melted white chocolate until well combined.
Gently fold in the fresh raspberries, being careful not to break them up too much.
3️⃣ Assemble the Cheesecake:
Pour the cheesecake filling over the cooled graham cracker crust in the springform pan.
Tap the pan gently on the counter to remove any air bubbles.
Bake for 55-60 minutes, or until the center is set but still slightly jiggly. The edges should be firm and lightly browned.
Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for about 1 hour.
Then, remove it from the oven and let it cool completely at room temperature.
Refrigerate the cheesecake for at least 4 hours or overnight for the best texture.
4️⃣ Make the Raspberry Sauce:
In a small saucepan, combine fresh raspberries, granulated sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the raspberries break down and the sauce thickens (about 5-7 minutes).
Remove from heat and strain the sauce through a fine mesh sieve to remove the seeds. Allow it to cool to room temperature.
5️⃣ Serve:
Once the cheesecake is chilled, remove it from the springform pan and transfer it to a serving platter.
Drizzle the raspberry sauce over the top of the cheesecake before serving.
Garnish with fresh raspberries if desired.
Enjoy your Raspberry White Chocolate Cheesecake – a delicious and elegant dessert perfect for any occasion!
Pro Tips for Perfect Raspberry White Chocolate Cheesecake:
Don’t Overmix: When adding the eggs, mix just until combined. Overmixing can lead to cracks in the cheesecake.
Cool Gradually: Letting the cheesecake cool in the oven with the door ajar prevents sudden temperature changes, which can cause cracks.
Strain the Sauce: Straining the raspberry sauce helps to achieve a smooth, seedless finish, making it more elegant.
Why You’ll Love This Raspberry White Chocolate Cheesecake:
Balance of Sweet & Tangy: The creaminess of the cheesecake paired with fresh raspberries and white chocolate gives you the best of both worlds—rich and refreshing.
Showstopping Appearance: This cheesecake is perfect for impressing guests with its vibrant color and elegant presentation.
Deliciously Creamy: The addition of white chocolate makes the filling extra creamy and indulgent.
Nutritional Benefits of Raspberry White Chocolate Cheesecake:
Antioxidants: Fresh raspberries provide a good source of antioxidants, which support overall health.
Rich & Creamy: The white chocolate gives the cheesecake a smooth, rich texture without being overwhelmingly sweet.
A Special Treat: While this is a decadent dessert, it’s a great way to indulge in something delicious and beautiful.
Common Problems and Fixes:
Cracks in the Cheesecake: If your cheesecake cracks, it could be due to overbaking or overmixing. Make sure to bake at a low temperature and avoid mixing too much after adding the eggs.
Cheesecake Too Soft? If your cheesecake is too soft, it might not have cooled long enough. Refrigerate it for several hours or overnight for the best texture.
Raspberry Sauce Too Runny? If the raspberry sauce is too thin, cook it a little longer to allow it to thicken.
FAQ About Raspberry White Chocolate Cheesecake:
Can I use frozen raspberries? Yes! If fresh raspberries are not available, frozen raspberries will work just fine for the sauce and filling.
How do I store leftovers? Store leftovers in the refrigerator, covered, for up to 3-4 days. You can also freeze the cheesecake for up to a month.
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Prep Time: 20 minutes
Cooking Time: 1 hour 10 minutes
Total Time: 1 hour 30 minutes (plus chilling time)
Servings: 12 servings
Enjoy your Raspberry White Chocolate Cheesecake! This indulgent and beautiful dessert is sure to impress your guests and become a new favorite!
