If you’re looking for an indulgent treat that combines creamy white chocolate with tangy raspberries, this Raspberry White Chocolate Cheesecake is a must-try! With a rich, velvety texture and bursts of fruity sweetness, this dessert is perfect for any special occasion—or simply as a sweet surprise at home.

Why You’ll Love This Cheesecake

Raspberry White Chocolate Cheesecake brings together the best of two worlds: the creamy decadence of white chocolate and the refreshing tang of raspberries. It’s an elegant dessert with a smooth and creamy filling, a crumbly graham cracker crust, and a visually appealing topping that makes each slice irresistible.

Ingredients You’ll Need

For the Crust:

1 cup crushed graham crackers – Adds a classic crunch to the base of the cheesecake.
1/4 cup melted butter – Holds the crust together and adds rich flavor.

For the Cheesecake Filling:

3 (8 oz) packages of cream cheese, softened – The creamy foundation of the cheesecake.
1 cup sugar – Balances the tartness of the raspberries.
1 teaspoon vanilla extract – Adds depth of flavor.
3 large eggs – Provides structure to the cheesecake.
1 cup sour cream – Ensures the filling is extra creamy.
1 cup melted white chocolate – For a luscious sweetness.

For the Topping:

1 cup fresh raspberries – Adds a bright and fruity contrast to the creamy filling.
Whipped cream and white chocolate curls – For a beautiful, finishing touch.

Step-by-Step Instructions

1. Prepare the Crust

Preheat your oven to 325°F (163°C).
In a bowl, combine the crushed graham crackers with melted butter, mixing until the crumbs are evenly coated.
Press the mixture firmly into the bottom of a 9-inch springform pan.
Bake for 10 minutes and let it cool while you prepare the filling.

2. Make the Cheesecake Filling

In a large mixing bowl, beat the softened cream cheese until smooth.
Gradually add sugar and mix until fully combined.
Add the vanilla extract and blend well.
Add the eggs one at a time, ensuring each is fully mixed before adding the next.
Add the sour cream and melted white chocolate, blending until the batter is smooth and creamy.

3. Bake the Cheesecake

Pour the cheesecake filling over the cooled crust.
Bake for 55-60 minutes or until the center is set but still slightly jiggly.
Turn off the oven, crack the door open, and allow the cheesecake to cool gradually for about 1 hour.
Refrigerate for at least 4 hours (or overnight) to set completely.

4. Add the Topping

Once the cheesecake is fully chilled, place fresh raspberries evenly over the top.
Garnish with whipped cream and white chocolate curls for a beautiful, elegant presentation.

5. Serve and Enjoy!

Slice the cheesecake into wedges and serve chilled for the perfect balance of creamy and fruity flavors.

Final Tips for a Perfect Cheesecake

Use room-temperature ingredients for a smoother, lump-free filling.
Avoid over-mixing the batter after adding eggs to prevent cracks on the cheesecake’s surface.
Chill the cheesecake thoroughly before slicing—it makes a world of difference in both texture and flavor.

In Summary

This Raspberry White Chocolate Cheesecake is an unforgettable dessert, offering a balance of rich white chocolate, tangy raspberries, and creamy goodness. It’s easy to make, perfect for sharing, and sure to wow your guests. So go ahead, give this recipe a try, and treat yourself to a truly delightful slice!

Raspberry White Chocolate Cheesecake

Author: Alice

Print Recipe

Description

Indulge in the delightful combination of creamy white chocolate and tangy raspberries with this Raspberry White Chocolate Cheesecake. Perfect for special occasions or a sweet surprise at home!

Ingredients

Scale

For the Crust:
1 cup crushed graham crackers
1/4 cup melted butter

For the Cheesecake Filling:
3 8 oz packages cream cheese, softened
1 cup sugar
1 teaspoon vanilla extract
3 large eggs
1 cup sour cream
1 cup melted white chocolate

For the Topping:
1 cup fresh raspberries
Whipped cream for garnish
White chocolate curls for garnish

Instructions

Prepare the Crust: Preheat your oven to 325F (163C). In a mixing bowl, combine the crushed graham crackers and melted butter. Mix until the crumbs are evenly coated. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then remove from the oven and let it cool.

Make the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add the sugar and mix until fully combined. Add the vanilla extract and mix well. Incorporate the eggs, one at a time, ensuring each is fully blended before adding the next. Add the sour cream and melted white chocolate, mixing until the batter is smooth and creamy.

Bake the Cheesecake: Pour the cheesecake filling over the cooled crust. Bake in the preheated oven for 55-60 minutes or until the center is set but still slightly jiggly. Turn off the oven and crack the door open, allowing the cheesecake to cool gradually for about 1 hour. Refrigerate for at least 4 hours, or overnight, to set completely.

Add the Topping: Once the cheesecake is fully chilled, place the fresh raspberries evenly over the top. Garnish with whipped cream and white chocolate curls for an elegant finish.

Serve: Slice the cheesecake into wedges and serve chilled. Enjoy the refreshing burst of white chocolate and raspberry flavors!

Prep Time: 30 minutes
Cooking Time: 1 hour
Servings: 12

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