Description
Indulge in the luscious, creamy White Chocolate Raspberry Cheesecake Bliss, a perfect balance of rich white chocolate and tart raspberries atop a buttery graham cracker crust. This elegant dessert is baked in a water bath for a velvety texture and swirled with vibrant raspberry sauce, making it an impressive treat for special occasions or cozy nights in.
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 Topping
- Extra raspberry sauce or fresh berries for topping
Instructions
- Prepare the oven and pan: Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan and line the base with parchment paper to ensure easy removal later.
- Make the crust: In a mixing bowl, combine graham cracker crumbs, 0.25 cup sugar, and melted butter. Press this mixture firmly into the bottom of the springform pan to create an even layer. Bake the crust for 8 minutes, then set aside to cool completely.
- Cook the raspberry sauce: Combine 1 cup raspberries, 2 tablespoons sugar, and lemon juice in a small saucepan. Cook over medium heat for 5-7 minutes while stirring frequently until the mixture thickens. Optionally strain to remove the seeds. Let the sauce cool completely.
- Melt the white chocolate: Melt the chopped white chocolate gently in a heatproof bowl set over simmering water or in the microwave in short 20-second bursts, stirring until smooth. Allow it to cool slightly to avoid curdling in the filling.
- Prepare the cheesecake filling: In a large bowl, beat the softened cream cheese and 1 cup sugar together 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 fully incorporated. Finally, fold in the melted white chocolate carefully to keep the mixture silky.
- Layer the cheesecake: Pour half of the cheesecake batter over the cooled crust. Spoon half of the raspberry sauce onto the batter and use a knife to swirl the sauce gently. Repeat with the remaining batter and raspberry sauce to create a marbled effect.
- Prepare the water bath: Wrap the springform pan with two layers of foil to prevent leaks. Place it inside a larger roasting pan and pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan. This water bath ensures even baking and prevents cracking.
- Bake the cheesecake: Bake for 60-70 minutes, until the edges are firm but the center still slightly wobbly—this indicates perfect doneness without overbaking.
- Cool the cheesecake: Turn off the oven, crack open the oven door, and let the cheesecake cool inside for 1 hour to gradually reduce temperature and avoid cracks. Then carefully remove the springform pan from the water bath.
- Chill before serving: Refrigerate the cheesecake for at least 4 hours or overnight to set completely. Before serving, remove from the pan and add extra raspberry sauce or fresh berries as a topping. Slice and enjoy your decadent White Chocolate Raspberry Cheesecake Bliss.
Notes
- Using a water bath is crucial to prevent cracking and achieve a smooth cheesecake texture.
- Letting the white chocolate cool slightly before folding helps maintain a creamy filling.
- Straining the raspberry sauce is optional but recommended if you prefer a seedless swirl.
- Make sure all dairy ingredients are at room temperature for the smoothest batter.
- Refrigerate overnight for best flavor and firmness.
