Description
Indulgent white chocolate raspberry cheesecake whispers pure dessert elegance, blending silky chocolate with tangy berries. Creamy layers promise a blissful escape that delights senses and satisfies sweet cravings for passionate bakers.
Ingredients
Scale
Crust Ingredients:
- 1 1/2 cups (360 ml) graham cracker crumbs
- 1/4 cup (50 g) granulated sugar
- 1/3 cup (75 g) unsalted butter, melted
Cheesecake Filling Ingredients:
- 3 (8 ounces/226 g) packages cream cheese, softened
- 1 cup (200 g) granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
Topping and Finishing Ingredients:
- 1/2 cup (120 ml) white chocolate, melted
- 1/2 cup (120 ml) raspberry preserves
- Fresh raspberries for garnish
Instructions
- Prepare the oven at 325F (165C) and coat a 9-inch springform pan with non-stick spray.
- Combine graham cracker crumbs, sugar, and melted butter in a mixing bowl, pressing the mixture compactly into the pan’s bottom to create a firm, even crust.
- Whip cream cheese and sugar until achieving a silky-smooth consistency, gradually incorporating sour cream and eggs, ensuring thorough blending after each egg addition.
- Fold in vanilla extract and melted white chocolate, stirring until the mixture is perfectly integrated and uniform.
- Transfer the creamy cheesecake batter into the prepared crust, spreading it carefully to create an even surface.
- Gently heat raspberry preserves in the microwave for 30 seconds, mixing in sugar until completely dissolved.
- Dollop spoonfuls of raspberry mixture across the cheesecake surface, then use a knife to create delicate swirling patterns throughout the batter.
- Bake for 50-60 minutes until the center appears set and slightly firm, then turn off the oven and allow the cheesecake to rest inside with the door slightly ajar for one hour.
- Remove from oven and let cool completely at room temperature, then refrigerate for a minimum of 4 hours or preferably overnight to achieve optimal texture and flavor.
Notes
- Ensure cream cheese is at room temperature to prevent lumps and create a smoother, silkier cheesecake texture.
- Wrap the springform pan’s exterior with aluminum foil to prevent water seepage during baking, which can make the crust soggy.
- For a gluten-free version, substitute graham cracker crumbs with almond flour or gluten-free cookie crumbs.
- When swirling raspberry preserves, use a light touch to create beautiful marble patterns without overmixing the batter.
- Prep Time: 20 minutes
- Cook Time: 1 hour 50-60 minutes (including baking and cooling in oven)
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 173
- Sugar: 5 g
- Sodium: 56 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0.1 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 15 mg