Elegant White Chocolate Raspberry Cheesecake is a luxurious dessert that combines the rich and creamy texture of cheesecake with the sweetness of white chocolate and the tartness of fresh raspberries. This decadent dessert is perfect for special occasions or any time you want to treat yourself!
Here’s a detailed recipe for you to try:
Ingredients:
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 teaspoon ground cinnamon (optional)
- 1/2 cup unsalted butter, melted
For the Cheesecake:
- 3 packages (8 oz each) cream cheese, softened
- 1 cup sour cream
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 8 oz white chocolate, chopped or chips (you can use a good quality white chocolate bar)
- 1/2 cup heavy cream (for melting the white chocolate)
- 1/2 cup raspberry puree (fresh raspberries blended and strained to remove seeds)
- 1 tablespoon cornstarch (optional, helps prevent cracking)
For the Raspberry Sauce:
- 1 cup fresh raspberries (or frozen, thawed)
- 2 tablespoons sugar (or to taste)
- 1 tablespoon water
- 1 teaspoon lemon juice (optional)
For Garnish:
- Fresh raspberries
- White chocolate shavings or curls
- Mint leaves (optional)
Instructions:
1. Make the Crust:
- Preheat the oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper for easy removal.
- In a medium bowl, combine graham cracker crumbs, sugar, and cinnamon (if using). Stir in the melted butter until everything is evenly moistened.
- Press the mixture firmly into the bottom of the prepared pan to form an even crust. Bake in the preheated oven for about 10 minutes until lightly golden. Set aside to cool.
2. Prepare the White Chocolate:
- In a small saucepan, heat the heavy cream over medium heat until it starts to simmer (don’t let it boil).
- Pour the hot cream over the chopped white chocolate in a heatproof bowl. Stir until the chocolate is completely melted and smooth. Let it cool slightly before adding it to the cheesecake batter.
3. Prepare the Cheesecake Batter:
- In a large mixing bowl, beat the softened cream cheese and sugar until smooth and creamy.
- Add the sour cream and vanilla extract and mix until fully incorporated.
- Add the eggs one at a time, mixing on low speed after each addition, just until combined (do not overmix).
- Stir in the cooled white chocolate mixture until smooth.
- Gently fold in the raspberry puree, leaving some streaks for a marbled effect. If you want a more uniform raspberry flavor, you can mix it in fully.
- If you are worried about cracking, add 1 tablespoon of cornstarch to help stabilize the batter.
4. Bake the Cheesecake:
- Pour the cheesecake batter over the cooled crust in the springform pan. Smooth the top with a spatula.
- Bake in the preheated oven for 50-60 minutes or until the cheesecake is set but still slightly jiggly in the center. You can check doneness by gently shaking the pan — the edges should be firm, and the center should have a slight wobble.
- Turn off the oven and let the cheesecake cool in the oven with the door cracked for 1 hour. This helps prevent cracking.
5. Cool and Chill:
- After an hour, remove the cheesecake from the oven and let it cool completely at room temperature.
- Once cool, refrigerate for at least 4 hours or overnight to fully set.
6. Prepare the Raspberry Sauce:
- In a small saucepan, combine the fresh raspberries, sugar, and water. Simmer over low heat for about 5-10 minutes, stirring occasionally.
- Mash the raspberries with a spoon or potato masher until you have a thick, pulpy sauce. Strain through a fine mesh sieve to remove the seeds, then stir in the lemon juice (optional).
- Cool the sauce in the refrigerator until ready to serve.
7. Serve the Cheesecake:
- Before serving, run a knife around the edge of the cheesecake to loosen it from the pan, then carefully remove the sides of the springform pan.
- Garnish with fresh raspberries, white chocolate shavings, and a sprig of mint, if desired.
- Drizzle the raspberry sauce over the cheesecake slices before serving.
Tips:
- Prevent Cracking: Avoid overmixing the batter, especially after adding the eggs. Also, letting the cheesecake cool slowly in the oven will help minimize cracks.
- Raspberry Purée: You can make fresh raspberry purée by blending fresh raspberries and straining out the seeds, or use store-bought raspberry preserves.
- Make Ahead: This cheesecake can be made up to 2 days in advance. Just keep it covered in the refrigerator.
This Elegant White Chocolate Raspberry Cheesecake is sure to impress with its creamy, smooth texture and vibrant, fruity flavors. It’s the perfect balance of indulgent sweetness from the white chocolate and the tartness of the raspberries, making it a showstopper for any special occasion!