This White Chocolate Raspberry Cheesecake is a creamy delight! With a smooth white chocolate flavor and tangy raspberries, it’s a treat that everyone loves.
Make sure to savor those juicy raspberry swirls! I like to serve it with a dollop of whipped cream on top. Yummy goodness guaranteed! 😍
Key Ingredients & Substitutions
Graham cracker crumbs: These create a deliciously crunchy crust. If you can’t find them, crushed Oreos or digestive biscuits can be a great alternative for a different flavor.
White chocolate: The rich sweetness of white chocolate shines here. If you’re looking for a dairy-free option, you can use vegan chocolate or simply skip it for a lighter cheesecake.
Raspberries: Fresh raspberries provide a burst of flavor. If they’re out of season or too pricey, frozen raspberries work just fine. Make sure to thaw and drain them first.
Sour cream or heavy cream: I love using sour cream for its tangy flavor, but heavy cream adds extra richness. Choose based on your preference or what you have on hand.
What’s the Best Way to Swirl the Raspberry Sauce?
Swirling the raspberry sauce into the cheesecake filling gives it a beautiful marbled look. Here’s how to get it right:
- After adding half of the cheesecake batter to the crust, drop spoonfuls of raspberry sauce evenly over it.
- Use a knife or a skewer to gently swirl the sauce into the batter. Don’t overdo it—just a few gentle swipes are enough for a pretty pattern!
This technique allows the raspberry flavor to blend beautifully with the cheesecake, ensuring you get that lovely taste in every bite!
White Chocolate Raspberry Cheesecake
Ingredients You’ll Need:
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the Raspberry Swirl:
- 1 cup fresh or frozen raspberries
- 2 tbsp granulated sugar
- 1 tsp lemon juice
- 1 tsp cornstarch (optional, to thicken)
For the Cheesecake Filling:
- 24 oz (680g) cream cheese, softened
- 3/4 cup granulated sugar
- 1 tsp vanilla extract
- 3 large eggs
- 8 oz (230g) white chocolate, melted and slightly cooled
- 1/2 cup sour cream or heavy cream
For Topping:
- 1 cup fresh raspberries
- Powdered sugar, for dusting
- Fresh mint leaves (optional)
How Much Time Will You Need?
This scrumptious recipe requires about 20 minutes of prep time, 1 hour of baking, plus at least 4 hours (or overnight) of chilling time. So plan on a total of 5-6 hours to ensure your cheesecake is perfectly set and ready to serve!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 325°F (163°C). While the oven heats, take your 9-inch springform pan and grease it or line the base with parchment paper to keep the cheesecake from sticking.
2. Prepare the Crust:
In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Stir well until everything is nicely mixed together. Press this mixture firmly into the bottom of the prepared pan. Bake it in the oven for about 10 minutes, and then let it cool while you make the filling.
3. Make the Raspberry Swirl:
In a small saucepan, mix together the raspberries, sugar, and lemon juice. Cook this over medium heat for about 5-7 minutes until the raspberries soften and start to break down. If the mixture seems too runny, you can add the cornstarch dissolved in a bit of water to thicken it. Once done, set it aside to cool completely.
4. Prepare the Cheesecake Filling:
In a large mixing bowl, beat the softened cream cheese with the granulated sugar and vanilla extract until it’s smooth and creamy. Then, add the eggs one at a time, making sure to mix well after each addition.
5. Add White Chocolate and Cream:
Now, slowly mix in the melted white chocolate and sour cream or heavy cream until everything is well combined. This will create a rich and creamy filling.
6. Assemble the Cheesecake:
Pour half of the cheesecake mixture into the crust-lined pan. Then, spoon half of the raspberry sauce over the batter. Use a knife to swirl it gently for a marbled effect. Pour the remaining cheesecake batter on top, followed by the rest of the raspberry sauce. Swirl again lightly.
7. Bake the Cheesecake:
Place the cheesecake in the oven and bake for 50-60 minutes. It should be almost set in the center but still slightly jiggly. This gives it that creamy texture we love!
8. Cool Down Gradually:
After baking, turn off the oven and leave the cheesecake inside with the door cracked open for 1 hour. This helps prevent cracks as it cools. Once that’s done, remove it from the oven and let it cool completely at room temperature.
9. Chill Before Serving:
Refrigerate the cheesecake for at least 4 hours or overnight to let its flavors meld and firm up perfectly.
10. Add Toppings:
Before serving, beautify your cheesecake with fresh raspberries on top. Dust with powdered sugar and add mint leaves for a lovely finishing touch if desired.
Now, slice up your creamy White Chocolate Raspberry Cheesecake and dig in! Enjoy every delicious bite!
Can I Use Different Fruits for the Swirl?
Absolutely! While raspberries are perfect for their tartness, you can use strawberries, blueberries, or even a mix of berries. Just adjust the sugar level based on the sweetness of the fruit you choose!
How Do I Prevent My Cheesecake from Cracking?
To reduce cracking, ensure you don’t overmix the batter, which adds air. Also, baking in a water bath (placing the springform pan inside a larger pan with water) can create a gentler environment for even cooking. Don’t forget to cool it gradually in the oven after baking!
How to Store Leftover Cheesecake?
Leftover cheesecake can be stored in an airtight container in the fridge for up to 5 days. For longer storage, wrap it well and freeze for up to 2 months. Just thaw it in the fridge before serving!
Can I Make This Recipe Gluten-Free?
Yes! Simply substitute the graham cracker crumbs with gluten-free crumbs or ground almonds. You can find gluten-free crust options at many grocery stores!
