Raspberry White Chocolate Cheesecake Recipe

Indulge your sweet tooth with a delightful Raspberry White Chocolate Cheesecake. The combination of tangy raspberries and creamy white chocolate creates a dessert that's as visually appealing as it is delicious.

Ingredients:

For the Crust:

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

For the Cheesecake Filling:

• 24 ounces (three 8-ounce packages) cream cheese, softened
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• 3 large eggs
• 1 cup white chocolate chips, melted and cooled slightly

For the Raspberry Swirl:

• 1 cup fresh raspberries
• 2 tablespoons granulated sugar
• 1 tablespoon water

For Garnish:

• Fresh raspberries
• White chocolate curls or shavings

Instructions:

Step 1: Preheat the Oven

1. Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan with butter or non-stick cooking spray.

Step 2: Prepare the Crust

1. In a bowl, combine graham cracker crumbs, melted butter, and sugar until well mixed.
2. Press the mixture into the bottom of the prepared springform pan to form an even crust.
3. Bake the crust in the preheated oven for 10 minutes. Remove and let it cool while preparing the filling.

Step 3: Make the Raspberry Swirl

1. In a small saucepan, combine fresh raspberries, sugar, and water.
2. Cook over medium heat, stirring frequently, until the raspberries break down and the mixture thickens into a sauce (about 5-7 minutes).
3. Strain the raspberry sauce through a fine-mesh sieve to remove seeds, leaving a smooth raspberry puree. Set aside to cool.

Step 4: Prepare the Cheesecake Filling

1. In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
2. Add sugar and vanilla extract, continuing to beat until well combined.
3. Add eggs one at a time, beating well after each addition.
4. Gently fold in the melted white chocolate until evenly incorporated.

Step 5: Assemble the Cheesecake

1. Pour the cream cheese filling over the cooled crust in the springform pan.
2. Drizzle the raspberry puree over the cheesecake filling.
3. Use a knife to create swirls by gently dragging it through the raspberry puree and cheesecake batter.

Step 6: Bake and Cool

1. Place the springform pan in the preheated oven and bake for 50-60 minutes or until the center is set.
2. Once baked, turn off the oven and leave the cheesecake inside with the oven door ajar for about 1 hour.
3. Remove the cheesecake from the oven and let it cool completely. Refrigerate for at least 4 hours or overnight for best results.

Step 7: Garnish and Serve

1. Before serving, garnish the cheesecake with fresh raspberries and white chocolate curls or shavings.
2. Carefully release the sides of the springform pan and transfer the cheesecake to a serving platter.

Enjoy each luscious bite of this Raspberry White Chocolate Cheesecake—a divine combination of velvety creaminess, sweet white chocolate, and the vibrant burst of raspberry flavor. Perfect for celebrating special occasions or simply indulging in a delightful dessert.