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Raspberry White Chocolate Cheesecake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 34 reviews
  • Author: Ivy
  • Prep Time: 20 minutes
  • Cook Time: 55 minutes
  • Total Time: 1 hour 20 minutes plus 4 hours chilling
  • Yield: 5 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This Raspberry White Chocolate Cheesecake combines a crisp graham cracker crust with a luscious cream cheese filling infused with melted white chocolate. Topped with a fresh raspberry swirl and served with extra raspberry sauce and white chocolate shavings, it offers a delightful balance of creamy sweetness and tart berry flavor. Perfect for a sophisticated dessert or special occasion treat.

Ingredients

Crust

  • 6 whole sheets of graham crackers
  • 3 tablespoons unsalted butter, melted
  • 1 tablespoon granulated sugar

Cheesecake Filling

  • 3 ounces (about 1/2 cup) chopped white chocolate
  • 2 8-ounce packages of cream cheese, at room temperature
  • 1/3 cup granulated sugar
  • 1 egg, at room temperature
  • 1/2 teaspoon vanilla extract

Raspberry Sauce and Garnish

  • 2 tablespoons granulated sugar
  • 1/2 cup raspberries, plus extra for garnish

Instructions

  1. Preheat and prepare pan. Preheat the oven to 325°F (163°C) and line a 9 x 5 x 3-inch loaf pan with parchment paper on the two longest sides.
  2. Make the crust. In a food processor, pulse the graham cracker sheets, melted butter, and sugar until the mixture resembles wet sand. Press this mixture into the bottom of the prepared loaf pan, then bake for 15 minutes until the edges are slightly golden. Remove and let cool. Reduce oven temperature to 300°F (149°C).
  3. Prepare raspberry sauce. In a mini food processor, pulse the granulated sugar until powdered. Add 1/2 cup raspberries and pulse briefly to create a puree. Transfer to a small bowl and chill until use.
  4. Melt white chocolate. Melt the chopped white chocolate in a double boiler or a heat-safe bowl over simmering water, stirring frequently until smooth and creamy. Alternatively, microwave at 50% power in 20-second increments, stirring between until melted.
  5. Make cheesecake batter. Beat together the cream cheese and 1/3 cup sugar until light and fluffy. Beat in the egg, followed by vanilla extract and the melted white chocolate. Mix just until combined to avoid over-mixing.
  6. Add raspberries to crust. Dot 5 or 6 fresh raspberries, halved, evenly over the cooled crust.
  7. Pour batter over crust. Carefully pour the cheesecake batter over the crust and raspberries.
  8. Add raspberry swirl. Place a few tablespoons of the raspberry puree on the surface and create swirls by gently running a toothpick or butter knife through the batter. Reserve remaining puree for serving.
  9. Bake cheesecake. Bake at 300°F (149°C) for 35-40 minutes until the surface is set, with a slight golden yellow hue and no wet batter when tested with a toothpick.
  10. Cool cheesecake. Allow the cheesecake to cool near the oven to prevent cracking, then refrigerate for at least 4 hours until fully chilled and set.
  11. Serve. Slice into 5 equal pieces and serve with the reserved raspberry sauce and optional white chocolate shavings.

Notes

  • Using room temperature cream cheese and egg helps create a smoother batter.
  • Do not over-mix the cheesecake batter to avoid cracks or dense texture.
  • Cooling the cheesecake gradually near the oven prevents surface cracks.
  • If white chocolate is not available, a high-quality substitute can be used, but the flavor will differ.
  • For best results, use fresh raspberries for the sauce and garnish.

Find it online: https://ivysrecipes.com/raspberry-white-chocolate-cheesecake-recipe/