Name: White Chocolate Raspberry Cheesecake
Prep time: 30 min
Cook time: 1 h 10 min
Total time: 1 h 40 min
Cuisine: American
Ingredients: 1 1/2 cups graham cracker crumbs; 1/3 cup melted butter; 1/4 cup sugar; 24 oz cream cheese, softened; 1 cup sugar; 3 large eggs; 1/2 cup melted white chocolate; 1 tsp vanilla extract; 1 cup fresh or frozen raspberries; 1/4 cup sugar; 1 tbsp lemon juice

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Why Make This Recipe

White Chocolate Raspberry Cheesecake is a delightful dessert that combines the creamy richness of cheesecake with the sweet and tart flavors of raspberries. The smooth, indulgent white chocolate adds a luxurious touch. This cheesecake is not only visually stunning with its marbled design but also incredibly delicious, making it a perfect treat for special occasions or just a lovely evening at home. If you’re looking for a refreshing dessert that everyone will love, this recipe is for you!

How to Make White Chocolate Raspberry Cheesecake

Ingredients

1 1/2 cups graham cracker crumbs
1/3 cup melted butter
1/4 cup sugar
24 oz cream cheese, softened
1 cup sugar
3 large eggs
1/2 cup melted white chocolate
1 tsp vanilla extract
1 cup fresh or frozen raspberries
1/4 cup sugar
1 tbsp lemon juice

Directions

Prepare the Crust: Preheat the oven to 350°F (175°C). In a bowl, mix the graham cracker crumbs, melted butter, and sugar. Press this mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes and let it cool.
Make the Raspberry Swirl: In a saucepan, combine the raspberries, sugar, and lemon juice. Cook over medium heat until the raspberries break down and the mixture thickens, which takes about 10 minutes. If desired, strain the mixture to remove the seeds. Let it cool.
Make the Cheesecake: In a large bowl, beat the cream cheese and sugar until smooth. Add the eggs one at a time, beating well after each addition. Mix in the melted white chocolate and vanilla extract.
Assemble the Cheesecake: Pour half of the cheesecake batter into the cooled crust. Spoon half of the raspberry mixture over the batter and use a knife to swirl it in. Pour the remaining cheesecake batter on top and swirl the rest of the raspberry mixture into it.
Bake: Bake for 55-60 minutes, or until the center is almost set. Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour.
Cool and Serve: Refrigerate the cheesecake for at least 4 hours or overnight. Serve chilled.

How to Serve White Chocolate Raspberry Cheesecake

Serve this cheesecake chilled, straight from the refrigerator. You can add a dollop of whipped cream on top or garnish it with fresh raspberries for a beautiful presentation. It’s also great with a drizzle of chocolate sauce if you want to indulge even more!

How to Store White Chocolate Raspberry Cheesecake

Store any leftovers in the refrigerator. Cover the cheesecake with plastic wrap or place it in an airtight container. It will stay fresh for up to a week.

Tips to Make White Chocolate Raspberry Cheesecake

Make sure the cream cheese is softened for easier mixing. Leave it at room temperature for about 30 minutes before starting.
Be gentle when swirling the raspberry mixture to achieve a beautiful marbled effect.
If you prefer a super smooth cheesecake, bake it in a water bath by placing the springform pan into a larger pan filled with hot water.

Variation

For a chocolate twist, you can replace some of the white chocolate with dark chocolate. You can also try using different berries like strawberries or blueberries instead of raspberries.

FAQs

1. Can I use frozen raspberries for this recipe?
Yes, frozen raspberries work well. Just make sure to thaw and drain them before using.

2. How long does this cheesecake need to be in the fridge?
For the best results, refrigerate the cheesecake for at least 4 hours, but overnight is ideal.

3. Can I make this cheesecake ahead of time?
Absolutely! This cheesecake can be made a day or two in advance, so it’s perfect for planning ahead for parties or gatherings.