Raspberry White Chocolate Cheesecake is a delectable dessert that combines the creamy richness of cheesecake with the sweet-tart flavor of fresh raspberries and the luxurious taste of white chocolate. This recipe is perfect for special occasions or when you want to impress your guests with a stunning and delicious treat. With its vibrant colors and delightful taste, this cheesecake is sure to be a hit at any gathering. Let’s dive into the ingredients and the step-by-step process to create this mouthwatering dessert.
Ingredients
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 2 cups cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup white chocolate chips, melted
- 1 cup fresh raspberries
- ½ cup sour cream
- 1 tablespoon lemon juice
Instructions
Step 1: Prepare the crust
In a mixing bowl, combine the graham cracker crumbs and melted butter. Mix until the crumbs are evenly coated. Press the mixture firmly into the bottom of a 9-inch springform pan to form the crust. Bake in a preheated oven at 350°F (175°C) for 10 minutes. Remove from the oven and let it cool.
Step 2: Make the cheesecake filling
In a large mixing bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy. Add the vanilla extract, and mix well. Then, add the eggs one at a time, mixing on low speed after each addition until just combined. Avoid overmixing.
Step 3: Add white chocolate and raspberries
Gently fold in the melted white chocolate, sour cream, and lemon juice until fully incorporated. Carefully add the fresh raspberries, folding them into the batter to keep them intact as much as possible.
Step 4: Bake the cheesecake
Pour the cheesecake filling over the prepared crust in the springform pan. Bake in the oven for 50-60 minutes, or until the edges are set and the center is slightly jiggly. Turn off the oven and leave the cheesecake inside for an additional hour to cool gradually.
Step 5: Chill and serve
Once the cheesecake has cooled, remove it from the oven and let it cool to room temperature. Cover and refrigerate for at least 4 hours, or overnight for best results. Before serving, you can garnish with additional raspberries and white chocolate shavings if desired.
FAQs
Can I use frozen raspberries instead of fresh?
Yes, you can use frozen raspberries, but be sure to thaw and drain them before adding them to the cheesecake batter to avoid excess moisture.
How do I store leftover cheesecake?
Leftover Raspberry White Chocolate Cheesecake can be stored in an airtight container in the refrigerator for up to 5 days.
Can I make this cheesecake ahead of time?
Absolutely! This cheesecake can be made up to 2 days in advance and stored in the refrigerator until you are ready to serve it.
What can I use instead of graham cracker crumbs?
If you don’t have graham cracker crumbs, you can substitute them with crushed cookies like digestive biscuits or Oreo cookies for a different flavor.