Elegant White Chocolate Raspberry Cheesecake

If you’re looking for a luxurious and creamy dessert, this White Chocolate Raspberry Cheesecake is the perfect choice. With its rich white chocolate filling, swirls of tart raspberry sauce, and buttery graham cracker crust, this cheesecake is both elegant and irresistible. Perfect for special occasions, dinner parties, or whenever you crave a decadent treat!

Why You’ll Love This Cheesecake

✔ Silky smooth texture with a rich, creamy taste.
✔ Swirls of raspberry sauce add a perfect balance of sweetness and tartness.
✔ White chocolate enhances the depth of flavor and richness.
✔ Gorgeous presentation—ideal for birthdays, holidays, and celebrations!

Ingredients

For the Crust:

• 1 ½ cups graham cracker crumbs (or crushed digestive biscuits)
• ¼ cup granulated sugar
• ½ cup unsalted butter, melted

For the Raspberry Sauce:

• 1 cup fresh or frozen raspberries
• ¼ cup sugar
• 1 tsp lemon juice
• 1 tsp cornstarch, mixed with 1 tbsp water

For the Cheesecake Filling:

• 2 (8 oz) packages cream cheese, softened
• ½ cup granulated sugar
• 2 eggs
• 1 tsp vanilla extract
• ½ cup white chocolate, melted
• ½ cup sour cream

Step-by-Step Instructions

1. Prepare the Crust

1. Preheat your oven to 325°F (160°C).
2. In a bowl, mix graham cracker crumbs, sugar, and melted butter.
3. Press the mixture into the bottom of a springform pan, ensuring an even layer.
4. Bake for 8-10 minutes, then let it cool while preparing the filling.

2. Make the Raspberry Sauce

1. In a saucepan over medium heat, combine raspberries, sugar, and lemon juice.
2. Cook until the raspberries break down, then add the cornstarch mixture.
3. Stir until the sauce thickens, then strain to remove seeds. Let it cool.

3. Prepare the Cheesecake Filling

1. Beat cream cheese and sugar until smooth and creamy.
2. Add eggs, one at a time, mixing well after each addition.
3. Stir in vanilla extract, melted white chocolate, and sour cream until fully combined.

4. Assemble the Cheesecake

1. Pour half of the cheesecake batter over the cooled crust.
2. Drizzle half of the raspberry sauce over the batter.
3. Add the remaining batter and swirl the rest of the raspberry sauce on top using a toothpick or knife.

5. Bake the Cheesecake

1. Place the cheesecake pan in a larger pan filled with hot water (water bath method) to prevent cracking.
2. Bake at 325°F (160°C) for 50-60 minutes, or until the center is slightly jiggly but set around the edges.
3. Turn off the oven and let the cheesecake cool inside for one hour.
4. Refrigerate for at least 4 hours or overnight before serving.

Tips for a Perfect Cheesecake

✔ Use room temperature ingredients for a smooth, lump-free batter.
✔ Don’t overmix the batter, as it can cause cracks in the cheesecake.
✔ Bake with a water bath to ensure even baking and prevent drying out.
✔ Let the cheesecake chill overnight for the best texture and flavor.

Serving Suggestions

• Garnish with white chocolate shavings for an extra elegant touch.
• Top with fresh raspberries and whipped cream for a stunning presentation.
• Serve with a drizzle of extra raspberry sauce on the plate.

Frequently Asked Questions (FAQs)

Can I use frozen raspberries?

Yes! Just thaw them first and drain any excess liquid before making the sauce.

What if I don’t have a springform pan?

You can use a regular cake pan, but make sure to line it with parchment paper for easy removal.

How do I store leftovers?

Store in an airtight container in the fridge for up to 5 days or freeze for up to 2 months.

This Elegant White Chocolate Raspberry Cheesecake is creamy, indulgent, and absolutely delicious. Perfect for impressing guests or treating yourself!

For more details, visit the full recipe

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