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White Chocolate Raspberry Cheesecake Recipe

White Chocolate Raspberry Cheesecake Recipe
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★★★★★

4.8 from 13 reviews

Indulge in this luscious White Chocolate Raspberry Cheesecake, featuring a buttery graham cracker crust, a creamy white chocolate-infused cheesecake filling, and a vibrant raspberry swirl for a perfect balance of sweet and tart flavors. This elegant dessert is ideal for special occasions or as a decadent treat.

Ingredients

Scale

For the Crust:

  • 1 1/2 cups graham cracker crumbs
  • 1/3 cup melted butter
  • 1/4 cup sugar

For the Cheesecake:

  • 24 oz cream cheese, softened
  • 1 cup sugar
  • 3 large eggs
  • 1/2 cup melted white chocolate
  • 1 tsp vanilla extract

For the Raspberry Swirl:

  • 1 cup fresh or frozen raspberries
  • 1/4 cup sugar
  • 1 tbsp lemon juice

Instructions

  1. Prepare the Crust: Preheat the oven to 350°F (175°C). In a mixing bowl, combine the graham cracker crumbs, melted butter, and sugar. Press the mixture firmly into the bottom of a 9-inch springform pan to create an even crust layer. Bake for 10 minutes and then remove from the oven. Allow the crust to cool completely to set properly before layering the cheesecake batter.
  2. Make the Raspberry Swirl: In a small saucepan, combine the raspberries, sugar, and lemon juice. Cook over medium heat, stirring occasionally until the berries break down and the mixture thickens, approximately 10 minutes. For a smoother texture, strain the mixture through a fine mesh sieve to remove the seeds. Set aside and let cool to room temperature.
  3. Make the Cheesecake Filling: In a large bowl, beat the softened cream cheese and sugar together until smooth and creamy using an electric mixer. Add the eggs one at a time, mixing well after each addition to ensure a smooth batter. Gently fold in the melted white chocolate and vanilla extract until fully incorporated, creating a rich and silky mixture.
  4. Assemble the Cheesecake: Pour half of the cheesecake batter over the cooled crust. Spoon half of the cooled raspberry swirl over the batter in dollops, then use a knife or skewer to swirl the raspberry puree into the cheesecake gently. Pour the remaining cheesecake batter on top and repeat with the remaining raspberry mixture, creating a beautiful marbled effect.
  5. Bake the Cheesecake: Bake in the preheated oven for 55-60 minutes or until the edges are set and the center is almost firm but still slightly jiggly when shaken gently. Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour to cool gradually and prevent cracking.
  6. Cool and Serve: After the hour, remove the cheesecake from the oven and let it come to room temperature. Refrigerate for at least 4 hours or overnight to fully set before serving chilled for the best texture and flavor.

Notes

  • Make sure the cream cheese is at room temperature for a smooth batter without lumps.
  • Use white chocolate chips or bars for melting; ensure it’s fully melted but not overheated to avoid seizing.
  • If you prefer less sweet, reduce the sugar in the raspberry mixture slightly.
  • For a seedless raspberry swirl, straining is recommended but optional depending on texture preference.
  • Store leftover cheesecake in an airtight container in the refrigerator for up to 5 days.
  • Bring cheesecake to room temperature for about 15 minutes before serving for optimal flavor.

Nutrition

Keywords: white chocolate cheesecake, raspberry cheesecake, creamy cheesecake recipe, baked cheesecake, raspberry swirl dessert, berry cheesecake

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