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To make a scrumptious white chocolate raspberry cheesecake, you will need the following ingredients: - 1 ½ cups graham cracker crumbs - ½ cup unsalted butter, melted - 2 tablespoons sugar - 1 cup white chocolate chips - 4 packages cream cheese (8 oz each) - 1 cup sugar - 3 large eggs - 1 teaspoon vanilla extract - 1 cup sour cream - 1 cup fresh raspberries - ½ cup raspberry puree (made from fresh raspberries blended and strained) - Additional raspberries for garnish Each ingredient plays an important role in making the cheesecake creamy and flavorful. The graham cracker crumbs form the base, while the white chocolate adds a sweet, rich taste. The cream cheese gives the cheesecake its signature smooth texture. Fresh raspberries bring a burst of fruity flavor and a lovely color. When you gather your ingredients, make sure they are fresh. This ensures the best taste. I recommend using high-quality white chocolate. It melts nicely and gives a smooth texture to the cheesecake. This combination of ingredients will help you create a dessert that is both beautiful and delicious. {{ingredient_image_1}} - Preheat the oven to 325°F (160°C). - Grease the springform pan with some butter. This helps the cheesecake come out easily. - In a bowl, mix 1 ½ cups of graham cracker crumbs, ½ cup of melted butter, and 2 tablespoons of sugar. - Stir until the crumbs are covered. - Press this mix firmly into the bottom of the springform pan. This creates a nice, crunchy base. - Melt 1 cup of white chocolate chips in a saucepan over low heat. Stir until it is smooth. - In a large bowl, beat 4 packages (8 oz each) of softened cream cheese with 1 cup of sugar. Mix until creamy. - Add 3 large eggs one at a time. Mix well after each. - Stir in 1 teaspoon of vanilla extract and 1 cup of sour cream. Mix until it is well combined. - Gently fold in the melted white chocolate until smooth. Be careful not to overmix. - Add ½ cup of raspberry puree and swirl it gently through the batter. - Pour half of the cheesecake batter into the crust. - Drizzle half of the raspberry puree over this batter. Use a knife to swirl it in. - Pour the rest of the batter on top. Drizzle again with the remaining raspberry puree and swirl. - Bake in the oven for 55-60 minutes. The center should be set but still jiggly. - Turn off the oven, crack the door open, and let it cool inside for an hour. - Remove the cheesecake and let it cool at room temperature. - Place it in the fridge for at least 4 hours, or overnight, to set fully. - Before serving, add fresh raspberries on top for a lovely touch. To make a great cheesecake, avoid overmixing the batter. Mix only until combined. Overmixing can add too much air, making the cake crack. Proper cooling and chilling are key. After baking, let the cheesecake cool in the oven for an hour. This helps it set without sudden temperature changes. Chill it in the fridge for at least four hours or overnight. This makes the texture smooth and creamy. Melting white chocolate can be tricky. Use low heat to avoid burning. I recommend using a double boiler. Place a heat-proof bowl over a pot of simmering water. Stir often until the chocolate is smooth. Remove it from heat and let it cool slightly before adding to your batter. This prevents the chocolate from cooking the eggs when mixed. Serve your cheesecake with a dollop of whipped cream. Fresh raspberries on top add a nice touch. You can also drizzle some raspberry puree for extra flavor. These toppings complement the rich flavor of the cheesecake well. Pro Tips Use Room Temperature Ingredients: Ensure your cream cheese and eggs are at room temperature for a smoother batter and to prevent lumps. Be Gentle with the Raspberry Puree: When swirling in the raspberry puree, use a light hand to create beautiful swirls without over-mixing the batter. Cool Slowly: After baking, let the cheesecake cool in the oven with the door ajar to prevent cracks from sudden temperature changes. Chill Overnight: For the best texture and flavor, refrigerate the cheesecake overnight before serving to allow it to set fully. {{image_2}} You can boost the taste of your cheesecake easily. Adding lemon zest gives a nice, fresh twist. The lemon's bright flavor pairs well with the sweet white chocolate and tart raspberries. You can also drizzle some melted chocolate on top. This adds a rich layer that looks great and tastes amazing. If you need to change things up, consider gluten-free crust options. Use gluten-free graham crackers for the base. This keeps the dessert tasty and friendly for those avoiding gluten. For a dairy-free version, try using vegan cream cheese. Coconut cream can also work as a substitute for sour cream. These swaps mean everyone can enjoy this dessert. Raspberries are classic, but other fruits shine here too. Strawberries add a sweet touch, while blueberries bring a burst of color. You can also use a mix of berries for a fun look and flavor. Each fruit brings its own unique taste, making this cheesecake even more delightful. To store your cheesecake in the fridge, first, let it cool completely. Once cool, cover it with plastic wrap or aluminum foil. This helps keep it fresh. Place the cheesecake on a flat dish. It will stay good for about 5 days. If you want to keep it longer, freezing is a great option. To freeze cheesecake, slice it into individual pieces. Wrap each slice in plastic wrap tightly. Then, place the wrapped slices in a freezer-safe bag or container. This method helps prevent freezer burn. You can freeze it for up to 3 months. When you're ready to eat, move a slice to the fridge overnight to thaw. Enjoy it cold for the best flavor! Yes, you can use frozen raspberries. They work well in this cheesecake. Just thaw them first and drain excess water. This helps keep the texture nice. Frozen raspberries may be softer but still taste great. You can also use them in the puree. Cheesecake lasts about 5 to 7 days in the fridge. Keep it covered to avoid drying out. If you see any signs of spoilage, throw it away. For the best taste, enjoy it within the first few days. Yes, making this cheesecake ahead is a great idea. You can prepare it up to two days before your event. Just store it in the fridge. Let it chill completely before serving. This gives the flavors time to meld together. This blog post covers everything you need to make a delicious white chocolate raspberry cheesecake. We outlined the key ingredients, simple steps, and helpful tips to achieve the best texture. You learned how to customize flavors and store your cheesecake properly. Remember, baking is all about practice and patience. Enjoy sharing this treat with family and friends, or savor it all yourself. Your cheesecake journey starts here, and I hope you feel inspired to create!

Heavenly White Chocolate Raspberry Cheesecake

A rich and creamy cheesecake with white chocolate and fresh raspberries.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 1 hour
Total Time 6 hours
Course Dessert
Cuisine American
Servings 12
Calories 350 kcal

Ingredients
  

  • 1.5 cups graham cracker crumbs
  • 0.5 cup unsalted butter, melted
  • 2 tablespoons sugar
  • 1 cup white chocolate chips
  • 4 packages cream cheese, softened
  • 1 cup sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup sour cream
  • 1 cup fresh raspberries
  • 0.5 cup raspberry puree
  • as needed additional raspberries for garnish

Instructions
 

  • Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan and set aside.
  • In a mixing bowl, combine the graham cracker crumbs, melted butter, and 2 tablespoons of sugar. Mix until the crumbs are evenly coated. Press this mixture firmly into the bottom of the prepared springform pan to create the crust.
  • In a small saucepan over low heat, melt the white chocolate chips, stirring frequently until smooth. Remove from heat and allow to cool slightly.
  • In a large mixing bowl, beat the softened cream cheese and 1 cup of sugar together until creamy and smooth.
  • Add the eggs one at a time, mixing well after each addition, then incorporate the vanilla extract and sour cream. Mix until well blended.
  • Gently fold in the melted white chocolate until fully incorporated. Be careful not to overmix.
  • Pour half of the cheesecake batter into the crust, then drizzle half of the raspberry puree over the batter. Use a knife or skewer to swirl the puree into the batter.
  • Pour the remaining batter on top, then drizzle with the rest of the raspberry puree and swirl again.
  • Bake in the preheated oven for 55-60 minutes, or until the center is set and only slightly jiggly. Turn off the oven, crack the door open, and let the cheesecake cool in the oven for an hour.
  • Remove the cheesecake from the oven and let it cool completely at room temperature. Then refrigerate for at least 4 hours, preferably overnight, to set fully.
  • Before serving, garnish the top with fresh raspberries.

Notes

For best results, refrigerate overnight before serving.
Keyword cheesecake, raspberry, white chocolate