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White Chocolate Raspberry Cheesecake Recipe

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A rich and creamy white chocolate raspberry cheesecake that combines the sweetness of white chocolate with the tartness of raspberries, creating a delightful dessert.

  • Author: Ghalina
  • Prep Time: 30 minutes
  • Cook Time: 1 hour
  • Total Time: 5 hours 30 minutes (including cooling and chilling time)
  • Yield: 12 servings 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

Scale
  • 1 ½ cups graham cracker crumbs (or vanilla wafer crumbs)
  • ¼ cup granulated sugar
  • ½ cup unsalted butter, melted
  • 1 ½ cups fresh or frozen raspberries
  • 2 tablespoons granulated sugar
  • 1 tablespoon cornstarch
  • 2 tablespoons water
  • 3 (8-ounce) packages cream cheese, softened
  • 1 cup granulated sugar
  • 3 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • ½ cup sour cream
  • ½ cup heavy cream
  • 6 ounces white chocolate, melted and slightly cooled
  • Fresh raspberries (for garnish)
  • Shaved white chocolate (for garnish)
  • Whipped cream (for garnish)
  • Mint leaves (for garnish)

Instructions

  1. Preheat the oven to 325°F (160°C).
  2. In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Press the mixture into the bottom of a 9-inch springform pan to form the crust.
  3. In a saucepan, combine raspberries, sugar, cornstarch, and water. Cook over medium heat until the raspberries break down and the mixture thickens. Set aside to cool.
  4. In a large mixing bowl, beat the softened cream cheese and sugar until smooth. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract, sour cream, heavy cream, and melted white chocolate until fully combined.
  5. Pour half of the cheesecake filling over the crust. Spoon half of the raspberry sauce over the filling, then pour the remaining cheesecake filling on top. Swirl the remaining raspberry sauce into the top layer of the cheesecake.
  6. Bake in the preheated oven for 55-60 minutes, or until the center is set but still slightly jiggly.
  7. Turn off the oven and leave the cheesecake inside for 1 hour to cool gradually.
  8. Remove from the oven and let it cool completely at room temperature. Refrigerate for at least 4 hours or overnight before serving.
  9. Garnish with fresh raspberries, shaved white chocolate, whipped cream, and mint leaves before serving.

Notes

  • For best results, use room temperature ingredients.
  • Make sure the white chocolate is not too hot when adding to the mixture to avoid curdling the cream cheese.
  • This cheesecake can be made a day in advance for better flavor.

Nutrition

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