Raspberry White Chocolate Cheesecake

 

Indulge in the perfect harmony of creamy white chocolate and tangy raspberries with this decadent Raspberry White Chocolate Cheesecake. This dessert is a showstopper, combining a buttery graham cracker crust, smooth cheesecake filling infused with melted white chocolate, and fresh raspberries for a burst of fruity flavor. Top it off with a luscious homemade raspberry sauce for an unforgettable experience.

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Ingredients:

For the Crust:

• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, melted

For the Cheesecake Filling:

• 16 ounces cream cheese, softened
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• 3 large eggs
• 1 cup white chocolate chips, melted
• 1 cup fresh raspberries

For the Raspberry Sauce:

• 1 cup fresh raspberries
• 1/4 cup granulated sugar
• 1 tablespoon lemon juice

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Instructions:

Step 1: Prepare the Crust

1. Preheat your oven to 325°F (160°C) . Grease a 9-inch springform pan .
2. In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until the mixture resembles wet sand.
3. Press the mixture firmly into the bottom of the prepared springform pan to form an even crust.
4. Bake the crust for 8-10 minutes , then remove from the oven and let it cool completely while you prepare the filling.

Step 2: Make the Cheesecake Filling

1. In a large mixing bowl, beat the softened cream cheese and sugar together until smooth and creamy (about 2-3 minutes).
2. Add the vanilla extract and mix well.
3. Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Be careful not to overmix.
4. Stir in the melted white chocolate until fully combined.
5. Gently fold in the fresh raspberries, being careful not to crush them too much—you want whole berries dispersed throughout the filling.

Step 3: Assemble and Bake the Cheesecake

1. Pour the cheesecake filling over the cooled crust, spreading it evenly with a spatula.
2. Place the springform pan on a baking sheet (to catch any leaks) and bake at 325°F (160°C) for 55-60 minutes , or until the edges are set but the center is still slightly jiggly.
3. Turn off the oven and leave the cheesecake inside for an additional hour to prevent cracking as it cools slowly.

Step 4: Chill the Cheesecake

1. Remove the cheesecake from the oven and let it cool to room temperature.
2. Once cooled, cover the pan and refrigerate for at least 4 hours or overnight for the best texture and flavor.

Step 5: Prepare the Raspberry Sauce

1. In a small saucepan, combine the fresh raspberries, sugar, and lemon juice.
2. Cook over medium heat, stirring occasionally, until the raspberries break down and the mixture thickens slightly (about 5-7 minutes).
3. Strain the sauce through a fine-mesh sieve if you prefer a smoother consistency, or leave it chunky for added texture. Let the sauce cool completely.

Step 6: Serve

1. Slice the cheesecake into 12 equal portions. Drizzle each slice generously with the homemade raspberry sauce.
2. Garnish with additional fresh raspberries or a sprinkle of white chocolate shavings, if desired.

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Tips for Success:

• Avoid Overbaking: The center of the cheesecake should remain slightly jiggly when baked—this ensures a silky-smooth texture after chilling.
• Melt White Chocolate Carefully: Microwave the white chocolate in short intervals (20-30 seconds), stirring between each interval, to prevent burning.
• Chill Thoroughly: Allowing the cheesecake to chill overnight enhances its flavor and helps it slice cleanly.

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Why You’ll Love This Recipe:

This Raspberry White Chocolate Cheesecake strikes the perfect balance between rich, creamy white chocolate and zesty, juicy raspberries. Whether served as a special occasion dessert or simply enjoyed on a quiet evening, this recipe promises indulgence with every bite. Pair it with a cup of coffee or tea for an elevated treat that’s sure to impress family and friends alike! 🍰🍓