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White Chocolate Raspberry Cheesecake Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://foodbylina.com/white-chocolate-raspberry-cheesecake-recipe/