Description
Creamy White Chocolate Raspberry Cheesecake with a buttery graham cracker crust, luscious white chocolate filling, and vibrant raspberry swirl. A show-stopping dessert!
Ingredients
Scale
- 1 ½ cups graham cracker crumbs (about 12 full sheets)
- 5 tablespoons unsalted butter, melted
- ¼ cup granulated sugar
- ¼ teaspoon salt
- 32 ounces cream cheese, softened to room temperature
- 1 ¾ cups granulated sugar
- 2 teaspoons vanilla extract
- ½ teaspoon almond extract (optional)
- 4 large eggs, room temperature
- ½ cup heavy cream
- 8 ounces white chocolate, melted and cooled slightly
- 1 cup fresh raspberries
- 1 cup fresh raspberries
- 2 tablespoons granulated sugar
- 1 tablespoon lemon juice
- Fresh raspberries
- White chocolate shavings
Instructions
- Prepare the Graham Cracker Crust: Preheat oven to 350°F (175°C). Combine graham cracker crumbs, melted butter, sugar, and salt in a medium bowl. Press firmly into the bottom of a 9-inch springform pan, extending slightly up the sides. Bake for 8-10 minutes, or until lightly golden brown. Let cool completely.
- Make the Raspberry Swirl: In a small saucepan, combine raspberries, sugar, and lemon juice. Cook over medium heat, stirring occasionally, until raspberries break down and mixture thickens (5-7 minutes). Remove from heat and press through a fine-mesh sieve (optional) to remove seeds. Let cool completely.
- Prepare the White Chocolate Cheesecake Filling: In a large bowl, beat softened cream cheese with an electric mixer until smooth and creamy. Gradually add sugar and beat until light and fluffy. Beat in vanilla and almond extract (if using). Add eggs one at a time, beating well after each addition. Stir in heavy cream until just combined. Gently fold in melted and cooled white chocolate. Gently fold in fresh raspberries.
- Assemble and Bake the Cheesecake: Pour half of the cheesecake filling over the cooled crust. Spoon dollops of raspberry puree over the filling. Pour the remaining cheesecake filling over the raspberry dollops. Spoon more dollops of raspberry puree over the top. Use a knife or skewer to swirl the raspberry puree into the filling. Wrap the bottom of the springform pan tightly with aluminum foil. Place the springform pan inside a larger roasting pan. Pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan. Bake for 55-70 minutes, or until the edges are set but the center is slightly jiggly. Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour. Remove from the water bath and let cool completely on a wire rack. Cover with plastic wrap and refrigerate for at least 6 hours, or preferably overnight.
- Serve and Store: Before serving, carefully remove the sides of the springform pan. Garnish with fresh raspberries and white chocolate shavings (optional). Slice and serve. Store leftover cheesecake in the refrigerator for up to 5 days.
Notes
- Use room temperature ingredients for a smooth and creamy cheesecake.
- Don’t overbeat the batter.
- Use a water bath to prevent cracking.
- Cool the cheesecake slowly in the oven.
- Refrigerate for at least 6 hours to allow the cheesecake to set.
- Get creative with the swirl pattern.
- Add a touch of lemon zest to the filling for a brighter flavor.
- Use high-quality white chocolate.
- Cheesecake can be made ahead of time.
- Prep Time: 30 minutes
- Cook Time: 65 minutes