Description
White Chocolate Raspberry Cheesecake brings pure indulgence to your dessert table with creamy layers of pure delight. Silky smooth filling nestled on a buttery graham cracker crust creates a dessert that absolutely melts in your mouth.
Ingredients
Scale
Main Ingredients:
- 32 ounces cream cheese
- 4 large eggs
- 1 ½ cups granulated sugar
- ½ cup heavy cream
- 8 ounces white chocolate
Supporting Ingredients:
- 1 ½ cups graham cracker crumbs
- 5 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- ¼ cup granulated sugar
Topping and Flavor Ingredients:
- 12 ounces fresh raspberries
- 2 tablespoons granulated sugar
- 1 tablespoon lemon juice
- 1 teaspoon cornstarch
- 1 pinch salt
- Fresh raspberries
- White chocolate shavings
Instructions
- Combine 12 ounces fresh raspberries, 2 tablespoons granulated sugar, and 1 tablespoon lemon juice in a medium saucepan.
- Heat the raspberry mixture over medium heat, stirring occasionally until berries start releasing juices and breaking down.
- Whisk 1 teaspoon cornstarch with 1 tablespoon cold water to create a thickening slurry.
- Pour cornstarch mixture into simmering raspberries, stirring constantly for 1-2 minutes until sauce thickens.
- Optional: Strain raspberry sauce through a fine-mesh sieve to remove seeds.
- Refrigerate raspberry sauce until completely cooled.
- Preheat oven to 350F and grease a 9-inch springform pan with butter.
- Mix 1 ½ cups graham cracker crumbs, ¼ cup sugar, and a pinch of salt in a bowl.
- Pour 5 tablespoons melted butter into crumb mixture and stir until evenly moistened.
- Press graham cracker mixture firmly into pan bottom using a measuring cup.
- Bake crust for 8-10 minutes until lightly golden, then cool completely.
- Beat 32 ounces softened cream cheese with 1 ½ cups sugar until smooth and creamy.
- Add 4 room temperature eggs one at a time, mixing gently after each addition.
- Stir in 1 teaspoon vanilla extract and ½ cup heavy cream.
- Melt 8 ounces white chocolate and let cool slightly.
- Fold cooled white chocolate into cream cheese mixture carefully.
- Pour cheesecake filling into prepared crust.
- Drop spoonfuls of cooled raspberry sauce over filling.
- Create marbled swirl pattern using a knife, avoiding overmixing.
- Wrap pan bottom with foil and place in a larger roasting pan.
- Fill roasting pan with hot water halfway up springform pan’s sides.
- Bake at 325F for 60-75 minutes until edges are set but center slightly wobbles.
- Turn off oven, crack door, and let cheesecake cool inside for 1 hour.
- Cool completely on wire rack, then refrigerate for 6-8 hours.
- Remove springform pan sides carefully.
- Garnish with fresh raspberries and white chocolate shavings.
- Slice with a sharp knife and serve chilled.
- Refrigerate leftovers in an airtight container for 3-4 days.
Notes
- Always use room temperature cream cheese to ensure a smooth, lump-free filling that blends perfectly.
- Wrapping the springform pan in foil prevents water from seeping into the crust during the water bath, keeping your cheesecake base crisp and dry.
- For a gluten-free version, swap graham cracker crumbs with almond flour or gluten-free cookie crumbs to maintain the same delicious texture.
- When swirling raspberry sauce, use a light hand to create beautiful marbled patterns without overmixing and muddying the colors.
- Prep Time: 45 minutes
- Cook Time: 1 hour 10 minutes - 1 hour 25 minutes
- Category: Cheesecakes
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 436 kcal
- Sugar: 32 g
- Sodium: 195 mg
- Fat: 30 g
- Saturated Fat: 18 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.3 g
- Carbohydrates: 34 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 95 mg