Description
This White Chocolate Raspberry Cheesecake Bliss features a creamy, decadent cheesecake infused with luscious melted white chocolate and swirled with a tangy homemade raspberry sauce. Set atop a buttery graham cracker crust, this stunning dessert perfectly balances sweet and tart flavors, making it ideal for special occasions or any time you crave an elegant, fruit-infused cheesecake.
Ingredients
Scale
Crust
- 1.5 cups graham cracker crumbs
- 0.25 cup granulated sugar
- 6 tablespoons melted butter
Raspberry Sauce
- 1 cup fresh or frozen raspberries
- 2 tablespoons granulated sugar
- 1 teaspoon lemon juice
Cheesecake Filling
- 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
For Serving
- Extra raspberry sauce or fresh berries for topping
Instructions
- Preheat and prepare crust: Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan and line the base with parchment paper for easy removal.
- Make the crust: In a mixing bowl, combine graham cracker crumbs, 0.25 cup sugar, and melted butter. Press the mixture firmly into the bottom of the prepared pan. Bake for 8 minutes, then remove from oven and allow the crust to cool completely.
- Prepare raspberry sauce: Combine raspberries, 2 tablespoons sugar, and lemon juice in a small saucepan. Cook over medium heat for 5-7 minutes, stirring often until the mixture thickens. Optional: strain the sauce to remove seeds. Set aside and let cool.
- Melt white chocolate: Place chopped white chocolate in a heatproof bowl over simmering water or microwave in 20-second bursts, stirring until fully melted and smooth. Allow the melted chocolate to cool slightly to avoid curdling the batter.
- Mix cheesecake filling: In a large bowl, beat the softened cream cheese with 1 cup sugar until smooth and creamy. Add eggs one at a time, beating just until combined after each addition. Stir in vanilla extract, sour cream, and heavy cream until smooth. Gently fold in the melted white chocolate until fully incorporated.
- Assemble cheesecake layers: Pour half of the cheesecake batter over the cooled crust. Dollop half of the raspberry sauce on top and gently swirl it into the batter using a knife. Pour the remaining batter over the first layer, then add the rest of the raspberry sauce and swirl again for a marbled effect.
- Prepare water bath: Wrap the outside of the springform pan with two layers of aluminum foil to prevent leaks. Place the springform pan in a larger roasting pan and pour hot water into the outer pan until it reaches halfway up the sides of the cheesecake pan.
- Bake the cheesecake: Bake the cheesecake in the preheated oven for 60-70 minutes, or until the edges are set and the center is slightly wobbly but not liquid.
- Cool cheesecake: Turn off the oven and crack open the oven door. Let the cheesecake cool inside the oven for 1 hour to prevent cracking. Then remove the cheesecake from the water bath.
- Chill and serve: Refrigerate the cheesecake for at least 4 hours or preferably overnight to fully set. Before serving, carefully remove the cheesecake from the springform pan. Top with additional raspberry sauce or fresh berries, slice, and serve.
Notes
- Using a water bath for baking helps prevent cracks and ensures even cooking.
- If you prefer a seedless raspberry sauce, strain it thoroughly after cooking.
- Allow cream cheese and eggs to come to room temperature for smoother batter.
- Ensure white chocolate is cooled slightly before adding to batter to avoid curdling.
- Refrigerating overnight improves texture and flavor melding.
- Use fresh raspberries for best flavor; frozen will also work but thaw and drain excess liquid first.
