Raspberry White Chocolate Cheesecake

Raspberry White Chocolate Cheesecake is a delicious dessert that combines the sweetness of white chocolate with the tartness of fresh raspberries. This cheesecake is creamy, rich, and perfect for special occasions or just a treat for yourself. It offers a stunning look and fantastic flavor that will impress your family and friends.

Why Make This Recipe

This cheesecake is not just tasty; it’s also beautiful! The layers of creamy cheesecake mixed with raspberry puree and topped with fresh berries make it a feast for the eyes and the taste buds. Making this dessert at home allows you to customize the ingredients to your liking, ensuring a fresh and quality treat. It’s great for parties, birthdays, or any celebration where you want to wow your guests.

How to Make Raspberry White Chocolate Cheesecake

Ingredients:

1/4 cup granulated sugar for crust
2 cups graham cracker crumbs
1/2 cup unsalted butter, melted
24 oz cream cheese, softened
1/2 cup raspberry puree (strained to remove seeds)
1 cup granulated sugar for cheesecake
1 cup white chocolate chips, melted
3 large eggs
1 teaspoon vanilla extract
1 cup sour cream
White chocolate curls for topping
Fresh raspberries for topping

Directions:

Preheat the oven to 325°F (163°C) and grease a 9-inch springform pan.
In a bowl, mix graham cracker crumbs, 1/4 cup granulated sugar, and melted butter. Press this mixture into the bottom of the prepared pan. Bake for 10 minutes and let it cool.
Beat softened cream cheese in a bowl until smooth. Add 1 cup granulated sugar and mix well. Then, stir in sour cream and vanilla extract. Beat in the eggs one at a time. Mix in melted white chocolate and raspberry puree until everything is well combined.
Pour the cheesecake batter over the cooled crust and spread it evenly. Bake for 60-70 minutes or until the center is set and the edges are lightly browned. Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour.
Refrigerate for at least 4 hours or overnight before removing it from the pan.
Before serving, garnish with fresh raspberries and white chocolate curls.

How to Serve Raspberry White Chocolate Cheesecake

Serve this cheesecake chilled. Slice it into pieces and arrange it on a nice platter. You can add extra toppings like more fresh raspberries or whipped cream for a special touch. This dessert is perfect for both casual and formal gatherings.

How to Store Raspberry White Chocolate Cheesecake

Keep the cheesecake in the refrigerator. Cover it with plastic wrap or foil to keep it fresh. It can last for up to one week in the fridge. For longer storage, you can freeze it. Wrap it tightly and store it in the freezer for up to three months. Thaw it in the fridge before serving.

Tips to Make Raspberry White Chocolate Cheesecake

Make sure your cream cheese is at room temperature before blending. This helps create a smoother filling.
Strain the raspberry puree to remove seeds for a smoother texture.
Keep an eye on the baking time. Ovens vary, so check that the center is set without overbaking.
Let the cheesecake cool slowly in the oven to prevent cracks.

Variation

You can switch up the flavors in this cheesecake! Try using different fruits like strawberries or blueberries instead of raspberries. You could also mix in some lemon zest for a citrusy twist.

FAQs

1. Can I use frozen raspberries instead of fresh?
Yes, you can use frozen raspberries, just ensure they are thawed, drained, and blended into puree before adding.

2. Can I make this cheesecake without a springform pan?
You can use a regular round cake pan, but removing the cheesecake may be trickier. Use parchment paper to help lift it out.

3. How do I know when the cheesecake is done?
The edges should be lightly browned, and the center should be set but a bit wobbly. It will firm up as it cools in the fridge.