Indulgent White Chocolate Raspberry Cheesecake Bliss Recipe
This Indulgent White Chocolate Raspberry Cheesecake Bliss is a luscious, creamy dessert featuring a buttery graham cracker crust, swirls of vibrant raspberry sauce, and rich white chocolate-infused cheesecake batter. Baked to perfection in a water bath, this cheesecake offers a velvety texture combined with fresh fruit tartness, making it a perfect treat for special occasions or a decadent dessert anytime.
- Prep Time: 25 minutes
- Cook Time: 75 minutes
- Total Time: 5 hours 40 minutes
- Yield: 12 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
For the Crust
- 1.5 cups graham cracker crumbs
- 0.25 cups granulated sugar
- 6 tablespoons melted butter
For the Raspberry Filling
- 1 cup fresh or frozen raspberries
- 2 tablespoons granulated sugar
- 1 teaspoon lemon juice
For the Cheesecake Batter
- 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
For Serving
- Extra raspberry sauce or fresh berries for garnish
Instructions
- 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 to form the crust. Bake for 8 minutes, then remove and cool completely.
- Make the raspberry filling: In a saucepan, combine raspberries, sugar, and lemon juice. Cook over medium heat for 5 to 7 minutes until the mixture thickens. Strain the sauce if desired to remove seeds. Allow it to cool.
- Melt the white chocolate: Using a microwave or double boiler, melt the white chocolate in a heatproof bowl, stirring frequently to ensure smoothness. Let it cool slightly before use.
- Prepare the cheesecake batter: In a large bowl, beat the cream cheese and sugar together until smooth. Add the eggs one at a time, mixing well after each addition. Stir in vanilla extract, sour cream, and heavy cream until thoroughly combined. Fold in the melted white chocolate gently to keep the mixture smooth.
- Assemble the cheesecake: Pour half of the cheesecake batter over the cooled crust in the springform pan. Spoon about half of the raspberry sauce on top and use a knife to swirl it through the batter. Pour the remaining batter over this layer, then add the rest of the raspberry sauce and swirl again to create a marbled effect.
- Bake using a water bath: Place the springform pan inside a larger pan. Pour hot water into the larger pan until it reaches halfway up the sides of the springform pan, creating a water bath. Bake at 325°F (160°C) for 60 to 70 minutes, or until the edges are set and the center still jiggles slightly.
- Cool the cheesecake: Turn off the oven and crack the oven door open. Let the cheesecake cool inside for 1 hour to prevent cracking, then remove from the water bath and chill in the refrigerator for at least 4 hours, preferably overnight, to set completely.
- Serve: Before serving, top with extra raspberry sauce or fresh berries. Slice and enjoy your indulgent dessert.
Notes
- Ensure to compress the graham cracker mixture firmly into the pan for a stable, sturdy crust.
- Adjust the sugar in the raspberry filling according to your preferred sweetness level.
- Avoid overmixing the cheesecake batter after adding the eggs to maintain a smooth, creamy texture.
- Using a water bath helps prevent cracks and ensures even baking of the cheesecake.
- For best flavor, refrigerate overnight to allow the cheesecake to fully set and flavors to meld.
Keywords: white chocolate cheesecake, raspberry cheesecake, creamy dessert, baked cheesecake, graham cracker crust, raspberry swirl, rich dessert
