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White Chocolate Raspberry Cheesecake

Decadent White Chocolate Raspberry Cheesecake to Wow Your Guests

Experience the indulgent layers of white chocolate and fresh raspberries in this White Chocolate Raspberry Cheesecake.
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Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Cooling Time 4 hours
Total Time 5 hours 30 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Crust
  • 1 cup Graham Cracker Crumbs For a gluten-free option, substitute with gluten-free cookie crumbs.
  • 2 tablespoons Granulated Sugar Enhances crust sweetness.
  • 1/2 cup Melted Butter Binds the crumbs together while adding rich flavor.
Raspberry Sauce
  • 2 cups Fresh or Frozen Raspberries Use ripe, plump berries for the best flavor.
  • 1/2 cup Granulated Sugar Sweetens the raspberry mixture.
  • 1 tablespoon Lemon Juice Brightens the flavor of the raspberries.
Cheesecake Batter
  • 8 ounces White Chocolate Key ingredient adding sweetness and creaminess.
  • 16 ounces Cream Cheese Forms the base, ensuring a smooth texture.
  • 3/4 cup Granulated Sugar Sweetens the cheesecake.
  • 3 large Large Eggs Provides structure; add one at a time to avoid overmixing.
  • 1 teaspoon Vanilla Extract Infuses warmth and depth.
  • 1 cup Sour Cream Adds tanginess and moisture to the cheesecake.
  • 1/2 cup Heavy Cream Enriches the batter, contributing a luscious mouthfeel.
Garnish
  • 1/2 cup Extra Raspberry Sauce or Fresh Berries For garnish enhancing presentation and flavor.

Equipment

  • springform pan
  • Mixing bowls
  • saucepan
  • Microwave or Double Boiler

Method
 

Instructions
  1. Preheat your oven to 325°F (160°C).
  2. In a mixing bowl, combine graham cracker crumbs, granulated sugar, and melted butter until well blended. Press firmly into the bottom of the springform pan. Bake for 8 minutes and let cool.
  3. In a saucepan over medium heat, combine raspberries, granulated sugar, and lemon juice. Cook until thickened, about 5-7 minutes, then strain and cool.
  4. Melt the white chocolate until smooth, about 1-2 minutes in the microwave. Let cool slightly.
  5. In a large bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, then fold in melted white chocolate, vanilla, sour cream, and heavy cream.
  6. Layer half of the cheesecake batter over the crust, drizzle with half of the raspberry sauce, and swirl. Add remaining batter and sauce, swirling again.
  7. Prepare a water bath and bake the cheesecake for 60-70 minutes until the edges are set and the center jiggles slightly.
  8. Cool the cheesecake in the oven with the door slightly ajar for 1 hour, then refrigerate for at least 4 hours or overnight.
  9. Serve topped with extra raspberry sauce or fresh berries.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 30gProtein: 5gFat: 24gSaturated Fat: 14gMonounsaturated Fat: 6gCholesterol: 90mgSodium: 230mgPotassium: 180mgFiber: 1gSugar: 20gVitamin A: 500IUVitamin C: 3mgCalcium: 80mgIron: 1mg

Notes

For best results, follow all tips and store properly to maintain flavor and texture.

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