Description
This Indulgent White Chocolate Raspberry Cheesecake is a luxurious dessert that perfectly balances rich white chocolate and tart raspberries. It’s an unforgettable experience that will impress at any gathering.
Ingredients
Scale
- 1 ½ cups finely crushed graham cracker crumbs
- ¼ cup granulated sugar
- 6 tablespoons melted unsalted butter
- 24 ounces full-fat cream cheese, softened
- 1 ½ cups granulated sugar
- 8 ounces good quality white chocolate
- 4 large eggs, room temperature
- ½ cup full-fat sour cream
- 2 teaspoons vanilla extract
- 1 ½ cups fresh or frozen raspberries
- ¼ cup granulated sugar
- 1 tablespoon lemon juice
Instructions
- Preheat your oven to 325°F (160°C) and grease a 9-inch springform pan. Wrap the outside bottom and sides of the pan tightly with heavy-duty aluminum foil.
- In a medium bowl, combine 1 ½ cups of finely crushed graham cracker crumbs, ¼ cup of granulated sugar, and 6 tablespoons of melted unsalted butter. Mix until well combined and press this mixture firmly into the bottom of your prepared springform pan. Bake for 8-10 minutes and set aside to cool slightly.
- Gently melt 8 ounces of good quality white chocolate in a double boiler or microwave until smooth and set aside to cool slightly.
- In a small saucepan, combine 1 ½ cups of raspberries, ¼ cup of granulated sugar, and 1 tablespoon of lemon juice. Cook over medium heat until the raspberries break down and the sauce thickens, about 5-7 minutes. Let it cool completely.
- In a large mixing bowl, beat 24 ounces of softened cream cheese with 1 ½ cups of granulated sugar until smooth and creamy, about 3-5 minutes.
- Reduce the mixer speed to low and add 4 large eggs one at a time, mixing just until incorporated. Stir in ½ cup of sour cream and 2 teaspoons of vanilla extract. Gently fold in the melted white chocolate until just combined.
- Pour half of the cheesecake batter over the cooled crust. Dollop spoonfuls of the cooled raspberry sauce over the batter. Pour the remaining cheesecake batter on top and add more dollops of raspberry sauce. Use a knife to gently swirl the raspberry into the batter.
- Place the foil-wrapped springform pan into a larger roasting pan. Pour hot water into the roasting pan halfway up the sides of the springform pan. Bake for 60-75 minutes until the edges are set but the center still jiggles.
- Turn off the oven, crack the door slightly, and let the cheesecake cool in the oven for 1 hour. Remove from the water bath and let it cool completely on a wire rack for another 1-2 hours.
- Cover loosely with plastic wrap and refrigerate for at least 6 hours, ideally overnight.
Notes
- Best if chilled overnight before serving.
- Use fresh raspberries for a better flavor.
- Ensure the cream cheese is at room temperature for a smoother batter.
- Prep Time: 30 minutes
- Cook Time: 75 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 30 g
- Sodium: 300 mg
- Fat: 30 g
- Saturated Fat: 18 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 120 mg
Keywords: Indulgent White Chocolate Raspberry