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Indulgent White Chocolate Raspberry Cheesecake Bliss Recipe

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★★★★★

4.8 from 62 reviews

This indulgent White Chocolate Raspberry Cheesecake blends creamy white chocolate-infused cheesecake with a buttery graham cracker crust and swirls of fresh raspberry sauce, creating a luscious dessert perfect for special occasions or a decadent treat.

Ingredients

Scale

Crust

  • 1.5 cups graham cracker crumbs
  • 0.25 cups 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
  • 24 ounces cream cheese
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup sour cream
  • 0.25 cup heavy cream

Garnish

  • Extra raspberry sauce or fresh berries

Instructions

  1. Preheat and prepare crust: Preheat your oven to 325°F (160°C). In a mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Press this mixture firmly into the bottom of a 9-inch springform pan. Bake the crust for 8 minutes, then remove it from the oven and let it cool completely.
  2. Make raspberry sauce: In a saucepan, combine the raspberries, sugar, and lemon juice. Cook over medium heat for 5 to 7 minutes until the mixture thickens slightly. Strain the sauce through a fine-mesh sieve if you prefer a smoother texture. Allow the sauce to cool.
  3. Melt white chocolate: Melt the white chocolate carefully in a heatproof bowl, either in the microwave in short bursts with stirring or over a double boiler. Stir frequently to ensure smoothness and let it cool slightly so it doesn’t curdle the cheesecake batter.
  4. Prepare cheesecake filling: In a large bowl, beat the cream cheese and 1 cup granulated sugar together until smooth and creamy. Add the eggs one at a time, mixing well after each addition. Mix in vanilla extract, sour cream, and heavy cream until fully combined. Gently fold in the melted white chocolate to create a rich, smooth batter.
  5. Assemble cheesecake layers: Pour half of the cheesecake batter over the cooled crust. Spoon half of the raspberry sauce over the batter and create swirls with a knife. Pour the remaining cheesecake batter on top, then add the rest of the raspberry sauce and swirl again to create a marbled effect.
  6. Bake in a water bath: Place the springform pan inside a larger pan. Pour hot water into the larger pan so it comes halfway up the sides of the springform pan, creating a water bath to prevent cracking. Bake for 60 to 70 minutes until the edges are set but the center still slightly jiggles when gently shaken.
  7. Cool and refrigerate: After baking, turn off the oven and crack the door open. Let the cheesecake cool inside the oven for 1 hour. Remove from the oven and refrigerate for at least 4 hours, preferably overnight, to allow it to fully set and develop flavor.
  8. Serve: Before serving, top the cheesecake with extra raspberry sauce or fresh berries. Slice and enjoy your creamy, indulgent white chocolate raspberry cheesecake bliss!

Notes

  • Using a water bath ensures even baking and prevents cracks in the cheesecake.
  • Allow the melted white chocolate to cool slightly before folding it into the batter to avoid curdling.
  • Chilling overnight improves texture and flavor.
  • For a smoother raspberry sauce, strain out the seeds.
  • This cheesecake is best served chilled but allowed to sit at room temperature for 10-15 minutes before slicing for easier cutting.

Keywords: white chocolate cheesecake, raspberry cheesecake, graham cracker crust, creamy cheesecake, holiday dessert

Find it online: https://cookedbycleo.com/indulgent-white-chocolate-raspberry-cheesecake-bliss-recipe/