Pin it Indulgent White Chocolate Raspberry Cheesecake Bliss is a luscious, creamy cheesecake with a buttery graham cracker crust, swirled with tangy raspberry sauce and decadent white chocolate. This elegant dessert is the perfect centerpiece for celebrations or whenever you desire a truly sophisticated treat at home.
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The beauty of this cheesecake lies in its vibrant red swirls and velvety texture. By melting high-quality white chocolate directly into the cream cheese batter, you achieve a depth of flavor that is both sweet and sophisticated, making every bite an indulgent experience.
Ingredients
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- For the Crust: 1 1/2 cups (150g) graham cracker crumbs, 1/4 cup (50g) granulated sugar, 6 tablespoons (85g) melted butter
- For the Raspberry Filling: 1 cup (125g) fresh or frozen raspberries, 2 tablespoons granulated sugar, 1 teaspoon lemon juice
- For the Cheesecake Batter: 12 ounces (340g) white chocolate, chopped, 24 ounces (680g) cream cheese, softened, 1 cup (200g) granulated sugar, 3 large eggs, 1 teaspoon vanilla extract, 1 cup (240g) sour cream, 1/4 cup (60ml) heavy cream
- For Serving: Extra raspberry sauce or fresh berries, for garnish
Instructions
- 1. Preparation
- Preheat oven to 325°F (160°C). Grease a 9-inch springform pan and line the base with parchment paper.
- 2. Create the Crust
- In a mixing bowl, combine graham cracker crumbs, 1/4 cup sugar, and melted butter. Press firmly into the bottom of the pan. Bake for 8 minutes, then let cool completely.
- 3. Prepare Raspberry Sauce
- For the raspberry filling, combine raspberries, 2 tablespoons sugar, and lemon juice in a small saucepan. Cook over medium heat for 5–7 minutes until thickened, stirring often. Strain to remove seeds if desired. Let cool.
- 4. Melt White Chocolate
- Melt white chocolate in a heatproof bowl set over a pan of simmering water (double boiler) or in the microwave in 20-second bursts, stirring until smooth. Let cool slightly.
- 5. Mix the Batter
- In a large bowl, beat cream cheese and 1 cup sugar until smooth and creamy. Add eggs one at a time, beating just until combined. Mix in vanilla extract, sour cream, and heavy cream until smooth. Fold in the melted white chocolate.
- 6. Layer and Swirl
- Pour half of the cheesecake batter over the cooled crust. Dollop half of the raspberry sauce over the batter and swirl gently with a knife. Pour remaining batter on top, then add more raspberry sauce and swirl again.
- 7. Setup Water Bath
- Wrap the outside of the springform pan in two layers of foil to prevent leaks. Place the pan in a larger roasting pan and pour in hot water to reach halfway up the sides.
- 8. Bake
- Bake for 60–70 minutes, until edges are set and center is slightly wobbly.
- 9. Cool and Refrigerate
- Turn off oven, crack the oven door, and let cheesecake cool inside for 1 hour. Remove from water bath, then refrigerate for at least 4 hours or overnight.
- 10. Garnish and Serve
- Before serving, remove from the pan. Top with extra raspberry sauce or fresh berries. Slice and enjoy!
Zusatztipps für die Zubereitung
To ensure a silky texture, avoid overmixing the batter after adding the eggs. Additionally, for a sturdy and even crust, press the graham cracker mixture firmly into the bottom of the pan before baking.
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Varianten und Anpassungen
For a gluten-free version, simply substitute the graham cracker crumbs with gluten-free crackers. You can also adjust the sugar in the raspberry sauce to your preference, as fresh berries may be sweeter than frozen ones.
Serviervorschläge
This dessert pairs beautifully with a glass of sparkling wine or Moscato. For clean, professional slices, dip your knife in hot water and wipe it dry between each cut.
Pin it Whether you're hosting a formal dinner or a simple family gathering, this Indulgent White Chocolate Raspberry Cheesecake Bliss is sure to impress. Enjoy the perfect harmony of rich white chocolate and bright raspberries in every creamy slice.
Common Questions
- → Why is a water bath recommended for this cheesecake?
A water bath helps bake the cheesecake gently and evenly, preventing cracks and ensuring a smooth, creamy texture. It also adds moisture to the oven environment, contributing to a perfect finish.
- → Can I use frozen raspberries for the sauce?
Yes, fresh or frozen raspberries work perfectly for the sauce. If using frozen, there's no need to thaw them first; simply combine with sugar and lemon juice and cook until thickened.
- → How can I prevent my cheesecake from cracking?
Several tips help prevent cracks: don't overbake, use a water bath, cool gradually by leaving it in the oven with the door ajar, and avoid overmixing the batter, especially after adding eggs.
- → What's the best way to get clean slices?
For perfectly clean slices, dip your knife in hot water and wipe it clean between each cut. This prevents the cheesecake from sticking and creates a neat presentation.
- → Can I prepare this dessert ahead of time?
Absolutely! This cheesecake benefits from chilling overnight, allowing flavors to meld and the texture to fully set. This makes it an ideal make-ahead dessert for entertaining.
- → What if I don't have a springform pan?
While a springform pan is ideal for easy removal, you could potentially use a regular round cake pan lined completely with parchment paper, leaving overhang to lift the cheesecake out. However, careful handling would be needed.
