Raspberry White Chocolate Cheesecake
Raspberry White Chocolate Cheesecake is a delicious dessert that combines creamy cheesecake with the rich flavors of white chocolate and the tartness of fresh raspberries. This cheesecake is perfect for any occasion, from holiday gatherings to summer parties. It’s a delightful way to impress your guests with minimal effort.
Why Make This Recipe
This Raspberry White Chocolate Cheesecake is a must-try for several reasons. First, it brings together the classic flavors of cheesecake and white chocolate for a rich and creamy treat. Secondly, the fresh raspberries add a vibrant color and a tart contrast that complements the sweetness of the cheesecake perfectly. Plus, it’s simple to make and can be made ahead of time, making it an ideal dessert for any event.
How to Make Raspberry White Chocolate Cheesecake
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 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
- 1 cup fresh raspberries (for sauce)
- 1/4 cup granulated sugar (for sauce)
- 1 tablespoon lemon juice (for sauce)
Directions
- Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan.
- In a bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until well combined and press firmly into the bottom of the pan to form the crust. Bake for 8-10 minutes, then let cool.
- In a large mixing bowl, beat the softened cream cheese and sugar until smooth. Add the vanilla and mix well.
- Add the eggs one at a time, mixing well after each addition. Pour in the melted white chocolate and mix until incorporated.
- Gently fold in fresh raspberries.
- Pour the filling over the cooled crust, smoothing the top.
- Bake for 55-60 minutes until the center is set but slightly jiggly. Turn off the oven and leave the cheesecake inside for an additional hour.
- Let the cheesecake cool to room temperature, then refrigerate for at least 4 hours or overnight.
- For raspberry sauce, combine fresh raspberries, sugar, and lemon juice in a saucepan. Cook over medium heat until the raspberries break down, about 5-7 minutes, then let cool.
- Serve cheesecake slices drizzled with raspberry sauce. Enjoy!
How to Serve Raspberry White Chocolate Cheesecake
Serve Raspberry White Chocolate Cheesecake chilled, topped with the homemade raspberry sauce for an extra burst of flavor. You can also garnish it with fresh raspberries or a dollop of whipped cream to make it even more inviting.
How to Store Raspberry White Chocolate Cheesecake
Store any leftover cheesecake in an airtight container in the refrigerator. It can last for up to a week. If you want to freeze it, wrap it tightly in plastic wrap and then foil. It can be frozen for up to 3 months. Thaw it overnight in the refrigerator when ready to enjoy again.
Tips to Make Raspberry White Chocolate Cheesecake
- Make sure the cream cheese is softened to room temperature for a smooth texture.
- Don’t skip the step of letting the cheesecake cool in the oven. This helps prevent cracking.
- Use fresh, ripe raspberries for the best flavor.
Variation
You can try different flavors by replacing raspberries with strawberries or blueberries. You can also swirl the raspberry sauce into the cheesecake filling for a marbled effect before baking.
FAQs
1. Can I use frozen raspberries instead of fresh ones?
Yes, you can use frozen raspberries. Just make sure to thaw and drain them before folding them into the cheesecake batter.
2. What can I use instead of graham cracker crumbs?
You can use crushed Oreos, vanilla wafers, or even almond flour for a gluten-free crust.
3. How do I know when my cheesecake is done?
The cheesecake is done when the edges are set, and the center is still slightly jiggly. It will firm up as it cools.