WHITE CHOCOLATE RASPBERRY CHEESECAKE
This White Chocolate Raspberry Cheesecake is creamy, rich, and fruity. With a buttery crust, smooth white chocolate filling, and vibrant raspberry swirls, it’s an elegant dessert perfect for celebrations or indulgent sweet treats.
Ingredients
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tablespoons unsalted butter melted
- 16 oz cream cheese softened
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup heavy cream
- 4 oz white chocolate melted
- ½ cup raspberry puree fresh or thawed frozen raspberries
Instructions
- Preheat the Oven: Preheat oven to 350°F (175°C). Grease a 9-inch springform pan.
- Prepare the Crust: Mix graham cracker crumbs, ¼ cup sugar, and melted butter. Press into the bottom of the pan and bake for 8–10 minutes.
- Make the Filling: Beat cream cheese and ½ cup sugar until smooth. Add eggs one at a time, then vanilla and heavy cream. Stir in melted white chocolate until combined.
- Add Raspberry Swirl: Pour half the filling over the crust, drizzle with raspberry puree, then add remaining filling. Use a knife to gently swirl the raspberry through the cheesecake.
- Bake Cheesecake: Bake for 50–55 minutes until the center is just set. Cool completely, then refrigerate at least 2 hours before serving.
- Serve: Slice and enjoy, optionally garnished with fresh raspberries or white chocolate shavings.
Notes
- Make Ahead: Cheesecake can be prepared a day in advance and refrigerated overnight.
- Customizing the Flavor: Add a few drops of almond extract for a subtle nutty flavour or top with chocolate drizzle.
- Serving Suggestions: Serve with whipped cream, fresh berries, or a scoop of vanilla ice cream.
- Allergy-Friendly Options: Use dairy-free cream cheese and white chocolate for a lactose-free version.
- Storage Tips: Store in an airtight container in the refrigerator for up to 3 days.