Indulge in the creamy, luxurious layers of this White Chocolate Raspberry Cheesecake. The rich white chocolate perfectly complements the tart freshness of raspberries, creating a dessert that’s not only a feast for the taste buds but also a delight for the eyes. Each slice reveals a marbled swirl of deep raspberry red and pristine white, making it the perfect centerpiece for any gathering.
This cheesecake blends the intense flavors of raspberries with the smooth sweetness of white chocolate, creating a dessert that’s both sophisticated and irresistible. Whether it’s for a special occasion or a quiet moment of dessert bliss, this cheesecake promises to transport you to a world of creamy, berry-filled indulgence
White Chocolate Raspberry Cheesecake
Ingredients:
For the crust:
2 tablespoons (28 grams) salted butter
4 sheets graham crackers (for ½ cup crumbs)
For the raspberry swirl:
6 ounces (166 grams) raspberries (fresh, as seen in the image)
2 tablespoons (25 grams) sugar
For the filling:
2 pounds (907 grams) cream cheese
1 ⅓ cups (266 grams) sugar
4 eggs
¼ cup (59 ml) heavy cream
¼ cup (60 grams) sour cream
Zest of 1 lemon
1 tablespoon freshly squeezed lemon juice
2 teaspoons vanilla
100 grams white chocolate, melted and cooled
Directions:
Prepare the crust:
Preheat the oven to 325°F (163°C) with a rack in the center.
Spread the butter all over the bottom and sides of a 9-inch springform pan.
Crush the graham crackers into crumbs and pour into the greased pan. Tilt and tap the pan to distribute crumbs around the bottom and sides, forming a thin crust. Tap out any excess.
Make the raspberry swirl:
Place the fresh raspberries and sugar into a blender and process until smooth. Pass the puree through a fine-mesh strainer to remove all seeds.
Prepare the filling:
In a large mixing bowl, beat the softened cream cheese just until smooth, about 30 to 60 seconds.
Gradually add sugar while continuing to beat until smooth and creamy.
Add eggs one at a time, beating until just incorporated.
Mix in the heavy cream, sour cream, lemon zest, lemon juice, and vanilla. Beat briefly, just until combined.
Stir in the melted white chocolate until well incorporated.
Assemble and bake:
Pour creamy filling into crust.
Gently pour raspberry puree over the filling. Use a knife to swirl it into the top of the filling.
Wrap the outside of the pan tightly with foil. Place the pan into a roasting pan or large baking dish on the center oven rack.
Carefully pour boiling water into the outer roasting pan to reach halfway up the sides of the cheesecake pan.
Bake for 55 to 60 minutes, until the edges are set and the center still jiggles slightly.
Turn off the oven and leave the door ajar. Let the cake rest in the oven for an hour.
Cool and serve:
Remove cake from oven and water bath. Remove foil. Let cake cool completely in pan.
Cover cake and refrigerate overnight to chill completely.
Carefully remove the outer ring from cake.
Top with fresh raspberries just before serving for the freshest appearance.
Notes:
- Ingredient Quality: Use high-quality white chocolate for the best flavor. The quality of chocolate can significantly influence the taste of the cheesecake.
- Raspberry Sauce: Ensure to strain the raspberry sauce to remove all seeds for a smooth eating experience. This step is crucial for achieving the perfect texture.
- Cooling Time: The cheesecake needs to cool in the refrigerator for at least 8 hours, ideally overnight. This helps the cheesecake set perfectly and improves its texture.
- Serving Suggestion: Serve chilled. Optionally, garnish with fresh raspberries and a sprinkle of powdered sugar before serving for an added touch of elegance.
FAQs:
Q: Can I use frozen raspberries instead of fresh?
A: Yes, frozen raspberries work well for the sauce. Ensure they are thawed and drained of excess liquid before cooking.
Q: What can I use if I don’t have a double boiler for melting the chocolate?
A: You can melt the chocolate in a microwave in short bursts, stirring in between, or use a heatproof bowl over a pot of simmering water on the stove.
Q: Can this cheesecake be made gluten-free?
A: Yes, to make it gluten-free, use gluten-free graham crackers for the crust.
Q: How long can I store the cheesecake?
A: This cheesecake can be stored in the refrigerator for up to 5 days. Make sure it’s covered to avoid absorbing other flavors from the fridge.
Q: Can I freeze this cheesecake?
A: Yes, the cheesecake freezes well. Wrap it tightly in plastic wrap and then in foil. It can be frozen for up to 2 months. Thaw in the refrigerator overnight before serving.
These notes and FAQs should help you achieve the best results with your White Chocolate Raspberry Cheesecake and answer common questions you might encounter.
