White Chocolate Raspberry Cheesecake Recipe

Introduction

This White Chocolate Raspberry Cheesecake is a stunning dessert that features swirls of raspberry puree and smooth white chocolate. The combination of tart raspberries and sweet white chocolate creates a beautiful and delicious treat perfect for special occasions or anytime you want to impress.

Ingredients

• For the Crust:
• 1 1/2 cups graham cracker crumbs
• 1/3 cup melted butter
• 1/4 cup sugar
• For the Cheesecake:
• 24 oz cream cheese, softened
• 1 cup sugar
• 3 large eggs
• 1/2 cup melted white chocolate
• 1 tsp vanilla extract
• For the Raspberry Swirl:
• 1 cup fresh or frozen raspberries
• 1/4 cup sugar
• 1 tbsp lemon juice

Instructions

1. Step 1: Preheat the oven to 350°F (175°C). In a bowl, mix the graham cracker crumbs, melted butter, and sugar until combined. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then remove and let cool.
2. Step 2: Prepare the raspberry swirl by combining raspberries, sugar, and lemon juice in a saucepan. Cook over medium heat until raspberries break down and the mixture thickens, about 10 minutes. Strain to remove seeds if you prefer a smoother swirl, then let it cool.
3. Step 3: In a large bowl, beat the softened cream cheese and sugar until smooth and creamy. Add the eggs one at a time, mixing well after each. Stir in the melted white chocolate and vanilla extract until fully combined.
4. Step 4: Pour half of the cheesecake batter into the cooled crust. Spoon half of the raspberry mixture over the batter and use a knife to gently swirl it through.
5. Step 5: Pour the remaining cheesecake batter over the swirled layer. Add the rest of the raspberry mixture on top and swirl again carefully to create a marbled effect.
6. Step 6: Bake the cheesecake for 55-60 minutes, or until the center is almost set but still slightly jiggly. Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour to prevent cracking.
7. Step 7: Remove the cheesecake from the oven and refrigerate for at least 4 hours or overnight before serving. Serve chilled.

Tips & Variations

• Use fresh raspberries for a brighter flavor, or frozen raspberries if fresh are unavailable.
• Try using white chocolate chips melted gently in the microwave or double boiler for easy preparation.
• For an extra crunchy crust, add chopped nuts to the graham cracker mixture.
• Swirl the raspberry puree gently to keep distinct, pretty patterns in the cheesecake.
• Make sure the cream cheese is fully softened to avoid lumps in the batter.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days. For longer storage, freeze the cheesecake (wrapped tightly) for up to 1 month. Thaw overnight in the refrigerator before serving. When reheating, serve chilled or at room temperature for best flavor and texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen raspberries for the swirl?

Yes, frozen raspberries work well. Allow them to thaw slightly before cooking, and drain any excess liquid for a thicker swirl.

How do I prevent the cheesecake from cracking?

Baking until the center is almost set and then letting it cool inside the oven with the door slightly open helps prevent cracks. Also, avoid overmixing the batter to reduce air bubbles.

White Chocolate Raspberry Cheesecake Recipe

Pin Recipe

Print Recipe

★★★★★

4.8 from 482 reviews

This White Chocolate Raspberry Cheesecake is a decadent and visually stunning dessert combining creamy white chocolate cheesecake with vibrant swirls of tart raspberry puree. Featuring a graham cracker crust, it offers a perfect balance of sweetness and tanginess, ideal for any special occasion or dessert craving.

• Author: lina
• Prep Time: 20 minutes
• Cook Time: 1 hour 10 minutes
• Total Time: 5 hours 30 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

For the Crust:

• 1 1/2 cups graham cracker crumbs
• 1/3 cup melted butter
• 1/4 cup sugar

For the Cheesecake:

• 24 oz cream cheese, softened
• 1 cup sugar
• 3 large eggs
• 1/2 cup melted white chocolate
• 1 tsp vanilla extract

For the Raspberry Swirl:

• 1 cup fresh or frozen raspberries
• 1/4 cup sugar
• 1 tbsp lemon juice

Instructions

1. Prepare the Crust: Preheat your oven to 350°F (175°C). In a mixing bowl, combine the graham cracker crumbs, melted butter, and sugar until well mixed. Press this mixture evenly into the bottom of a 9-inch springform pan. Bake the crust for 10 minutes, then remove and let it cool completely.
2. Make the Raspberry Swirl: In a saucepan over medium heat, combine the raspberries, sugar, and lemon juice. Cook for about 10 minutes, stirring occasionally, until the raspberries break down and the mixture thickens. To achieve a smooth swirl, strain the mixture to remove seeds if preferred. Allow it to cool to room temperature.
3. Make the Cheesecake: In a large bowl, use an electric mixer to beat the softened cream cheese and sugar until smooth and creamy. Add eggs one at a time, mixing well after each addition. Stir in the melted white chocolate and vanilla extract until fully incorporated.
4. Assemble the Cheesecake: Pour half of the cheesecake batter into the cooled crust. Spoon half of the raspberry mixture over the batter and use a knife or skewer to gently swirl the raspberry puree into the batter. Pour the remaining cheesecake batter on top and repeat with the remaining raspberry mixture, swirling again to create a marbled effect.
5. Bake: Place the assembled cheesecake into the preheated oven and bake for 55-60 minutes, until the center is almost set but still slightly jiggly. Turn off the oven, crack the oven door open, and leave the cheesecake inside for an additional hour to cool gradually, preventing cracks.
6. Cool and Serve: After removing from the oven, refrigerate the cheesecake for at least 4 hours or preferably overnight to allow it to fully set. Serve chilled and enjoy the rich white chocolate and raspberry flavors.

Notes

• For a seedless raspberry swirl, be sure to strain the raspberry mixture thoroughly.
• Ensure the cream cheese is fully softened to avoid lumps in the cheesecake batter.
• Use a water bath if desired to prevent cracking, though the gradual cooling method helps minimize this.
• Store leftover cheesecake covered in the refrigerator for up to 4 days.
• White chocolate can be melted gently in a double boiler or microwave, being careful not to burn.

Keywords: white chocolate raspberry cheesecake, cheesecake recipe, raspberry swirl cheesecake, white chocolate dessert, graham cracker crust cheesecake