White Chocolate Raspberry Cheesecake (Print Version)
A luscious, creamy cheesecake with tangy raspberry swirls, rich white chocolate, and a buttery graham cracker crust.
# What You'll Need:
→ Crust
01 - 2 cups graham cracker crumbs
02 - 1/3 cup unsalted butter, melted
03 - 2 tablespoons granulated sugar
→ Raspberry Sauce
04 - 1 1/2 cups fresh or frozen raspberries
05 - 1/4 cup granulated sugar
06 - 2 teaspoons lemon juice
07 - 1 tablespoon cornstarch mixed with 2 tablespoons water
→ Cheesecake Filling
08 - 8 ounces white chocolate, chopped
09 - 32 ounces cream cheese, softened
10 - 1 cup granulated sugar
11 - 3 large eggs
12 - 1 teaspoon vanilla extract
13 - 1/2 cup sour cream
14 - 2 tablespoons all-purpose flour
# Directions:
01 - Preheat oven to 325°F (160°C). Lightly grease a 9-inch (23 cm) springform pan and line the bottom with parchment paper.
02 - In a mixing bowl, combine graham cracker crumbs, melted butter, and granulated sugar until thoroughly mixed. Firmly press the mixture onto the bottom of the prepared springform pan. Bake for 10 minutes, then allow to cool slightly.
03 - In a small saucepan, combine raspberries, granulated sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the raspberries soften and break down, approximately 5 minutes. Stir in the cornstarch slurry and continue to simmer for 2-3 minutes, until the sauce thickens. Strain the sauce through a fine-mesh sieve to remove seeds, then set aside to cool completely.
04 - Gently melt the white chocolate using a double boiler or microwave in short intervals; allow it to cool slightly. In a large mixing bowl, beat the softened cream cheese and granulated sugar with an electric mixer until smooth and creamy. Incorporate the eggs one at a time, mixing thoroughly after each addition. Stir in the vanilla extract, sour cream, and all-purpose flour. Finally, fold in the cooled melted white chocolate until fully combined.
05 - Pour half of the cheesecake batter over the prepared crust. Drizzle half of the cooled raspberry sauce over the batter and gently swirl it with a knife to create a marbled pattern. Carefully pour the remaining cheesecake batter over the swirled layer, then drizzle the remaining raspberry sauce on top and swirl again for an elegant marbled finish.
06 - Bake for 50-60 minutes, or until the edges are set and the center remains slightly wobbly. Turn off the oven, prop the door ajar, and allow the cheesecake to cool within the oven for 1 hour.
07 - Remove the cheesecake from the oven and transfer it to the refrigerator to chill for a minimum of 4 hours, or ideally, overnight, to fully set.
08 - Carefully remove the cheesecake from the springform pan. Slice and serve chilled.
# Expert Tips:
01 -
- It's a showstopper, and it tastes even better than it looks, I promise!
- The creamy texture paired with the tart raspberry swirl is just heavenly, a perfect balance for your taste buds.
02 -
- Never overmix the cheesecake batter once the eggs are added; it can incorporate too much air and lead to cracks.
- Ensure all your dairy ingredients, especially the cream cheese and eggs, are at room temperature for a perfectly smooth, lump-free filling.
03 -
- For a truly professional finish and to prevent cracks, consider baking your cheesecake in a water bath; the steam keeps the top from drying out too quickly.
- If you're short on time, you can prepare the raspberry sauce a day in advance and store it in the refrigerator.