Save Indulgent White Chocolate Raspberry Cheesecake Bliss is a luscious, creamy dessert featuring a buttery graham cracker crust, swirled with tangy raspberry sauce and decadent white chocolate. This elegant treat, which yields 12 slices, is perfect for special celebrations or whenever you crave a sophisticated vegetarian dessert.
Save This cheesecake is a masterpiece of textures and flavors. While it requires time for cooling and setting—about 6 hours and 40 minutes in total—the preparation is straightforward and results in a professional-quality dessert that will impress any guest.
Ingredients
- For the Crust: 1 1/2 cups (150g) graham cracker crumbs, 1/4 cup (50g) granulated sugar, 6 tablespoons (85g) melted butter
- For the Raspberry Filling: 1 cup (125g) fresh or frozen raspberries, 2 tablespoons granulated sugar, 1 teaspoon lemon juice
- For the Cheesecake Batter: 12 ounces (340g) white chocolate (chopped), 24 ounces (680g) cream cheese (softened), 1 cup (200g) granulated sugar, 3 large eggs, 1 teaspoon vanilla extract, 1 cup (240g) sour cream, 1/4 cup (60ml) heavy cream
- For Serving: Extra raspberry sauce or fresh berries, for garnish
Instructions
- Step 1
- Preheat oven to 325°F (160°C). Grease a 9-inch springform pan and line the base with parchment paper.
- Step 2
- In a mixing bowl, combine graham cracker crumbs, 1/4 cup sugar, and melted butter. Press firmly into the bottom of the pan. Bake for 8 minutes, then let cool completely.
- Step 3
- For the raspberry filling, 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.
- Step 4
- Melt white chocolate in a heatproof bowl set over a pan of simmering water (double boiler) or in the microwave in 20-second bursts, stirring until smooth. Let cool slightly.
- Step 5
- In a large bowl, 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 the melted white chocolate.
- Step 6
- 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 more raspberry sauce and swirl again.
- Step 7
- 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 in hot water to reach halfway up the sides (water bath).
- Step 8
- Bake for 60–70 minutes, until edges are set and center is slightly wobbly.
- Step 9
- Turn off oven, crack the oven door, and let cheesecake cool inside for 1 hour. Remove from water bath, then refrigerate for at least 4 hours or overnight.
- Step 10
- Before serving, remove from the pan. Top with extra raspberry sauce or fresh berries. Slice and enjoy!
Zusatztipps für die Zubereitung
To achieve a silky texture, ensure you avoid overmixing the batter after adding the eggs. Additionally, you can adjust the amount of sugar in the raspberry sauce to your taste, as fresh raspberries can vary in sweetness compared to frozen ones.
Varianten und Anpassungen
For a gluten-free version, simply substitute the graham cracker crumbs with your favorite gluten-free crackers. Always double-check ingredient labels, particularly for white chocolate and crackers, to ensure they are free from traces of nuts or gluten if needed.
Serviervorschläge
This cheesecake is best served chilled with a garnish of extra raspberry sauce or fresh berries. It pairs beautifully with a glass of sparkling wine or a sweet Moscato for a truly elegant dessert course.
Save Indulge in every bite of this White Chocolate Raspberry Cheesecake Bliss, a perfect harmony of rich, creamy filling and vibrant, tangy fruit.
Recipe Questions & Answers
- → Why is a water bath recommended for this cheesecake?
A water bath helps the cheesecake bake evenly and gently, preventing the edges from cooking too quickly and the center from cracking. It creates a moist, steamy environment, resulting in a smooth, creamy texture.
- → How can I ensure my graham cracker crust is sturdy and doesn't crumble?
To achieve a firm crust, make sure to press the graham cracker mixture very firmly into the bottom of the springform pan. Pre-baking it for a short period also helps to set it before adding the filling.
- → Can I make the raspberry sauce ahead of time?
Yes, the raspberry sauce can be prepared a day or two in advance and stored in the refrigerator. Ensure it's cooled completely before swirling into the cheesecake batter.
- → What's the best way to avoid overmixing the cheesecake batter?
After adding the eggs, beat just until they are combined. Overmixing can incorporate too much air, which can cause the cheesecake to puff up in the oven and then fall, leading to cracks. Mix other ingredients until just smooth.
- → How do I get clean slices for serving this elegant dessert?
For perfect, clean slices, dip your knife in hot water and wipe it clean between each cut. This prevents the cheesecake from sticking and dragging, ensuring a neat presentation.