Description
Indulge in the deliciously creamy and fruity White Chocolate Raspberry Cheesecake, perfect for any occasion.
Ingredients
Scale
- Crust:
- 1.5 cups graham cracker crumbs
- 0.25 cup granulated sugar
- 6 tablespoons melted butter
- Raspberry Filling:
- 1 cup fresh or frozen raspberries
- 2 tablespoons granulated sugar
- 1 teaspoon lemon juice
- Cheesecake Batter:
- 12 ounces white chocolate, chopped
- 24 ounces cream cheese, softened
- 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 for topping
Instructions
- Preheat oven to 325°F. Grease a 9-inch springform pan and line the base with parchment paper.
- Combine graham cracker crumbs, 0.25 cup sugar, and melted butter in a mixing bowl. Press mixture firmly into the bottom of the pan. Bake for 8 minutes, then let cool completely.
- Combine raspberries, 2 tablespoons sugar, and lemon juice in a small saucepan. Cook over medium heat for 5-7 minutes until thickened, stirring often. Strain to remove seeds if desired. Let cool.
- Melt white chocolate in a heatproof bowl set over a pan of simmering water or in the microwave in 20-second bursts, stirring until smooth. Let cool slightly.
- Beat cream cheese and 1 cup sugar until smooth and creamy. Add eggs one at a time, beating just until combined. Mix in vanilla extract, sour cream, and heavy cream until smooth. Fold in melted white chocolate.
- Pour half of the cheesecake batter over the cooled crust. Dollop half of the raspberry sauce over the batter and swirl gently with a knife. Pour remaining batter on top, then add remaining raspberry sauce and swirl again.
- Wrap the outside of the springform pan in two layers of foil to prevent leaks. Place the pan in a larger roasting pan and pour hot water to reach halfway up the sides.
- Bake for 60-70 minutes, until edges are set and center is slightly wobbly.
- Turn off oven, crack the oven door, and let cheesecake cool inside for 1 hour. Remove from water bath.
- Refrigerate for at least 4 hours or overnight. Before serving, remove from the pan. Top with extra raspberry sauce or fresh berries. Slice and serve.
Notes
- Using fresh raspberries will enhance the flavor.
- Chilling overnight gives the cheesecake a better texture.
- Adjust the sweetness by varying the sugar in the raspberry filling.
- Prep Time: 30 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 24g
- Sodium: 250mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 120mg