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Indulgent White Chocolate Raspberry Cheesecake Bliss Recipe

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★★★★★

4.6 from 52 reviews

This Indulgent White Chocolate Raspberry Cheesecake Bliss combines creamy white chocolate-infused cheesecake with a tangy raspberry swirl atop a buttery graham cracker crust. Rich, smooth, and beautifully balanced with fruity freshness, it’s a perfect dessert for special occasions or whenever you crave a decadent treat.

Ingredients

Scale

Crust

  • 1.5 cups graham cracker crumbs
  • 0.25 cups granulated sugar
  • 6 tablespoons melted butter

Raspberry Sauce

  • 1 cup fresh or frozen raspberries
  • 2 tablespoons granulated sugar
  • 1 teaspoon lemon juice

Cheesecake Filling

  • 12 ounces white chocolate
  • 24 ounces cream cheese
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup sour cream
  • 0.25 cup heavy cream

Garnish

  • Extra raspberry sauce or fresh berries (for garnish)

Instructions

  1. Prepare the crust: Preheat your oven to 325°F (160°C). In a mixing bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Press this mixture firmly into the bottom of a 9-inch springform pan. Bake the crust for 8 minutes, then remove and let it cool completely.
  2. Make the raspberry sauce: In a saucepan, combine raspberries, sugar, and lemon juice. Cook over medium heat for 5 to 7 minutes until the mixture thickens slightly. Optionally, strain the sauce to remove seeds, then allow it to cool.
  3. Melt the white chocolate: Place the white chocolate in a heatproof bowl and melt it using either a microwave or double boiler method, stirring frequently to ensure smoothness. Allow the melted chocolate to cool slightly before adding to the batter.
  4. Prepare the cheesecake filling: In a large mixing bowl, beat the cream cheese and sugar together until smooth and creamy. Add eggs one at a time, mixing well after each. Then blend in vanilla extract, sour cream, and heavy cream. Finally, fold in the melted white chocolate until fully combined.
  5. Assemble the cheesecake: Pour half of the cheesecake batter over the cooled crust in the springform pan. Spoon half of the raspberry sauce over the batter and use a knife to gently swirl the sauce into the batter. Pour the remaining batter on top, followed by more raspberry sauce, swirling again gently to create a marbled effect.
  6. Bake the cheesecake: Place the springform pan inside a larger roasting pan. Fill the larger pan with hot water so it reaches halfway up the sides of the springform pan, creating a water bath. Bake at 325°F (160°C) for 60–70 minutes, or until the edges are set and the center still jiggles slightly when shaken.
  7. Cool and chill: Turn off the oven and crack the door open. Let the cheesecake cool inside the oven for 1 hour. Then remove from the water bath, release from the springform, and refrigerate for at least 4 hours, preferably overnight, to fully set and develop flavor.
  8. Serve: Before serving, top the cheesecake with extra raspberry sauce or fresh berries. Slice and enjoy this indulgent dessert!

Notes

  • Using a water bath helps prevent cracks and ensures an even, creamy texture.
  • For a smoother raspberry sauce, straining out the seeds is recommended but optional.
  • Letting the white chocolate cool slightly before folding it into the batter prevents curdling.
  • Refrigerate overnight for the best texture and flavor development.
  • Leftovers should be stored covered in the refrigerator for up to 3 days.

Keywords: white chocolate cheesecake, raspberry cheesecake, raspberry swirl cheesecake, creamy dessert, graham cracker crust, baked cheesecake, indulgent dessert

Find it online: https://freshrecipehub.com/indulgent-white-chocolate-raspberry-cheesecake-bliss-recipe/