An Elegant White Chocolate Raspberry Cheesecake sounds like the perfect dessert for any special occasion! The creamy, rich white chocolate paired with the tangy raspberry is a luxurious combination. Here’s a refined recipe to help you create this gorgeous dessert:
Elegant White Chocolate Raspberry Cheesecake Recipe
Ingredients:
For the Crust:
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1 1/2 cups graham cracker crumbs
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1/4 cup sugar
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1/2 cup melted butter
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Pinch of salt
For the White Chocolate Filling:
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8 oz white chocolate, chopped
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3 (8 oz) packages cream cheese, softened
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1 cup sour cream
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1 cup heavy cream
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3/4 cup granulated sugar
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4 large eggs
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1 teaspoon vanilla extract
For the Raspberry Sauce:
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1 1/2 cups fresh raspberries (or frozen)
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1/4 cup sugar
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1 tablespoon lemon juice
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1 teaspoon cornstarch (optional, for thicker sauce)
For Garnish (optional):
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Fresh raspberries
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Shaved white chocolate
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Mint leaves
Instructions:
Prepare the Crust:
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Preheat the oven to 325°F (160°C).
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In a medium bowl, combine the graham cracker crumbs, sugar, melted butter, and a pinch of salt. Stir until the mixture is well combined and resembles wet sand.
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Press the mixture evenly into the bottom of a 9-inch springform pan to form the crust. Use the back of a spoon to pack it down tightly.
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Bake the crust for 10 minutes. Remove from the oven and set aside to cool slightly.
Make the White Chocolate Filling:
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Melt the white chocolate: In a heatproof bowl, melt the chopped white chocolate over a double boiler or in the microwave in 20-second intervals, stirring between each. Let it cool slightly.
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In a large mixing bowl, beat the softened cream cheese and granulated sugar until smooth and creamy (about 2-3 minutes).
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Add the sour cream and vanilla extract, mixing until combined.
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Add the melted white chocolate and beat until smooth.
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Add the eggs, one at a time, beating well after each addition. Finally, mix in the heavy cream until the batter is smooth and thick.
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Pour the cheesecake batter over the prepared crust, smoothing the top with a spatula.
Bake the Cheesecake:
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Place the springform pan on a baking sheet and bake the cheesecake for about 50-60 minutes. The edges should be set, but the center will still have a slight wobble.
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Turn off the oven and leave the cheesecake in the oven for 1 hour to cool gradually. This helps prevent cracks.
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After an hour, remove the cheesecake from the oven and allow it to cool completely at room temperature.
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Once cooled, refrigerate the cheesecake for at least 4 hours, or overnight, to allow it to firm up.
Make the Raspberry Sauce:
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In a small saucepan, combine the raspberries, sugar, and lemon juice over medium heat.
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Stir occasionally and cook until the raspberries break down and release their juices (about 5-7 minutes).
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If you prefer a thicker sauce, dissolve 1 teaspoon of cornstarch in 1 tablespoon of water, then stir it into the raspberry mixture. Cook for an additional 2-3 minutes until thickened.
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Remove from heat and strain through a fine mesh sieve to remove the seeds. Let it cool to room temperature.
Assemble the Cheesecake:
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Once the cheesecake has set, carefully remove it from the springform pan and transfer it to a serving plate.
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Drizzle the raspberry sauce over the cheesecake, or serve it on the side.
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Garnish with fresh raspberries, shaved white chocolate, and mint leaves for an elegant touch.
Serve:
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Slice carefully with a hot knife (run the knife under hot water and wipe it dry between cuts for clean slices).
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Serve with a dollop of whipped cream or extra raspberry sauce if desired.
Tips:
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To prevent cracks, don’t open the oven door during baking.
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The cheesecake needs to chill completely for the best texture and flavor.
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You can make the raspberry sauce in advance and store it in the refrigerator for up to a week.
This dessert is creamy, indulgent, and visually stunning. It’s perfect for impressing guests at a dinner party or as a sweet treat for a special celebration. Enjoy!