Elegant White Chocolate Raspberry Cheesecake

An Elegant White Chocolate Raspberry Cheesecake sounds absolutely delicious! Here’s a recipe to help you create this decadent dessert:

Ingredients:

For the Crust:

• 1 ½ cups graham cracker crumbs
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, melted
• Pinch of salt

For the White Chocolate Raspberry Filling:

• 8 oz white chocolate, chopped
• 3 cups cream cheese, softened
• 1 cup sour cream
• 1 cup granulated sugar
• 1 tsp vanilla extract
• 4 large eggs
• 2 tbsp all-purpose flour
• 1/4 cup heavy cream
• 1/2 cup raspberry puree (fresh or frozen raspberries blended and strained)

For the Raspberry Sauce (Optional, for serving):

• 1 cup fresh or frozen raspberries
• 1/4 cup sugar
• 2 tbsp water
• 1 tsp lemon juice

Instructions:

For the Crust:

1. Preheat your oven to 325°F (163°C).
2. In a medium bowl, mix together the graham cracker crumbs, sugar, melted butter, and a pinch of salt.
3. Press the mixture into the bottom of a 9-inch springform pan to form a tight, even layer.
4. Bake for 8-10 minutes until lightly golden. Remove from the oven and let it cool.

For the White Chocolate Raspberry Filling:

1. Melt the white chocolate: Place the chopped white chocolate in a heatproof bowl and melt it over a double boiler or microwave in 20-second intervals, stirring until smooth. Let it cool slightly.
2. In a large bowl, beat the cream cheese until smooth and creamy.
3. Add the sugar, sour cream, and vanilla extract. Beat until well combined and fluffy.
4. Add the eggs one at a time, mixing well after each addition.
5. Stir in the flour, followed by the melted white chocolate and heavy cream. Mix until everything is fully incorporated.
6. Gently swirl in the raspberry puree to create a marbled effect—don’t fully blend it, so you get that beautiful raspberry streak throughout the cheesecake.
7. Pour the cheesecake batter into the cooled crust, smoothing the top.

Baking:

1. Place the cheesecake in the oven and bake at 325°F for about 55-65 minutes, or until the center is almost set but slightly jiggly (the cheesecake will firm up as it cools).
2. Turn off the oven and leave the cheesecake in the oven with the door slightly ajar for 1 hour to gradually cool down.
3. After 1 hour, remove from the oven and let it cool completely on the counter before refrigerating for at least 4 hours, preferably overnight.

For the Raspberry Sauce:

1. In a small saucepan, combine the raspberries, sugar, water, and lemon juice. Cook over medium heat, stirring occasionally, for about 5-7 minutes until the raspberries break down and the sauce thickens.
2. Strain the sauce through a fine mesh sieve to remove the seeds and set it aside to cool.

To Serve:

1. Before serving, run a knife around the edges of the cheesecake to loosen it from the pan, then remove the springform pan.
2. Drizzle the raspberry sauce over the cheesecake or serve it on the side for guests to add as desired.

Enjoy your elegant, creamy white chocolate raspberry cheesecake! It’s sure to impress anyone lucky enough to have a slice.