White Chocolate Raspberry Cheesecake
Indulge in the luxurious sweetness of this White Chocolate Raspberry Cheesecake, a creamy dessert that's as stunning as it is delicious. This show-stopping cheesecake features a buttery graham cracker crust, a rich white chocolate-infused filling, and a vibrant homemade raspberry sauce swirled throughout for the perfect balance of sweet and tangy flavors. The silky smooth texture of the cheesecake is achieved with softened cream cheese and melted white chocolate, while a decorative swirl of raspberry sauce adds an artistic flair. Ideal for special occasions or as a decadent treat, this recipe is a true crowd-pleaser that’s sure to impress. With detailed step-by-step instructions and a prep-and-bake process designed to ensure perfect results, this White Chocolate Raspberry Cheesecake delivers restaurant-worthy elegance right from your kitchen. Serve chilled and savor every flavorful bite!
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Recipe Information
Ingredients
- 2 cups graham cracker crumbs
- 2 tablespoons sugar
- 0.5 cup unsalted butter, melted
- 1 cup frozen raspberries
- 2 tablespoons sugar (for raspberry sauce)
- 1 teaspoon cornstarch
- 0.25 cup water
- 8 ounces white chocolate chips or chopped white chocolate
- 0.25 cup heavy cream (for melting white chocolate)
- 24 ounces cream cheese, softened
- 1 cup sugar (for cheesecake filling)
- 3 eggs
- 1 teaspoon vanilla extract
Instructions
Preheat your oven to 325°F (160°C) and grease a 9-inch springform pan.
In a medium bowl, mix graham cracker crumbs, 2 tablespoons of sugar, and melted butter. Press this mixture into the bottom of the prepared pan to form the crust. Set aside.
In a small saucepan over medium heat, combine frozen raspberries, 2 tablespoons of sugar, cornstarch, and water. Cook while stirring until the mixture thickens and starts to bubble. Remove from heat, strain to remove raspberry seeds, and set the sauce aside to cool.
In a microwave-safe bowl, combine white chocolate and heavy cream. Melt in the microwave in 15-20 second intervals, stirring after each interval, until the chocolate is fully melted and smooth. Set aside to cool slightly.
In a large mixing bowl, beat the cream cheese and 1 cup of sugar together until smooth and creamy. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract and the melted white chocolate.
Pour half of the cheesecake batter over the prepared crust in the springform pan.
Spoon half of the raspberry sauce over the batter in small dollops, then use a toothpick or knife to gently swirl the sauce into the batter.
Pour the remaining half of the cheesecake batter on top, then repeat with the remaining raspberry sauce, swirling it gently for a decorative look.
Place the springform pan on a baking sheet and bake in the preheated oven for 55-60 minutes, or until the center is just set and the edges are slightly puffed.
Turn off the oven, crack the oven door, and allow the cheesecake to cool in the oven for 1 hour. Then refrigerate for at least 4 hours, or preferably overnight, before serving.
Carefully remove the sides of the springform pan before slicing and serving. Enjoy your White Chocolate Raspberry Cheesecake!
Nutrition Facts
Calories |
7049 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 466.5 g | 598% | |
| Saturated Fat | 272.2 g | 1361% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1684 mg | 561% | |
| Sodium | 4034 mg | 175% | |
| Total Carbohydrate | 643.5 g | 234% | |
| Dietary Fiber | 21.4 g | 76% | |
| Total Sugars | 480.8 g | ||
| Protein | 96.6 g | 193% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 1466 mg | 113% | |
| Iron | 15.8 mg | 88% | |
| Potassium | 2312 mg | 49% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
