Elegant White Chocolate Raspberry Cheesecake

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Indulge in the ultimate dessert elegance with this White Chocolate Raspberry Cheesecake—a luscious combination of silky white chocolate, tangy raspberries, and rich cream cheese layered over a buttery cookie crust. It’s the perfect centerpiece for celebrations, romantic dinners, or any moment that calls for something truly special. With its delicate swirl of raspberry and creamy texture, this cheesecake is both visually stunning and irresistibly delicious.

Ingredients

For the crust:

  • 1 ½ cups graham cracker crumbs (or digestive biscuits, crushed)

  • ¼ cup granulated sugar

  • 6 tbsp unsalted butter, melted

For the raspberry sauce:

  • 1 cup fresh or frozen raspberries

  • 2 tbsp sugar

  • 1 tsp lemon juice

  • 1 tsp cornstarch mixed with 1 tbsp water

For the filling:

  • 12 oz (340g) white chocolate, finely chopped

  • 3 (8 oz) packages cream cheese, softened

  • ¾ cup granulated sugar

  • 3 large eggs

  • 1 tsp vanilla extract

  • ½ cup sour cream

  • ¼ cup heavy cream

  • Instructions

    1. Prepare the crust:

    1. Preheat oven to 325°F (160°C).

    2. Mix graham cracker crumbs, sugar, and melted butter in a bowl.

    3. Press mixture firmly into the bottom of a 9-inch springform pan.

    4. Bake for 10 minutes. Let cool.

    2. Make the raspberry swirl:

    1. In a small saucepan, combine raspberries, sugar, and lemon juice over medium heat.

    2. Cook until berries break down. Add cornstarch mixture and cook until thickened.

    3. Strain through a mesh sieve to remove seeds. Let cool.

    3. Prepare the filling:

    1. Melt the white chocolate in a double boiler or microwave until smooth. Cool slightly.

    2. Beat cream cheese until smooth. Add sugar and mix well.

    3. Beat in eggs, one at a time. Stir in vanilla, sour cream, and heavy cream.

    4. Fold in melted white chocolate until fully incorporated.

    4. Assemble and bake:

    1. Pour half the cheesecake batter over the crust.

    2. Drop spoonfuls of raspberry sauce and swirl gently with a knife.

    3. Add remaining batter and repeat the swirl on top.

    4. Bake in a water bath at 325°F (160°C) for 55–65 minutes or until center is just set.

    5. Turn off oven, crack door, and let cheesecake sit inside for 1 hour.

    6. Chill at least 6 hours or overnight.

      To Serve:

      Top with fresh raspberries, white chocolate curls, or a dusting of powdered sugar for an extra elegant touch.

    7. This White Chocolate Raspberry Cheesecake is more than dessert—it’s an experience. Creamy, dreamy, and delicately sweet, it’s guaranteed to impress.

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