Description
Indulgent raspberry white chocolate cheesecake delivers creamy decadence with tangy fruit and smooth chocolate notes. Elegant dessert rewards bakers with rich flavors that dance across palates and leave you craving another delightful slice.
Ingredients
Scale
Main Ingredients:
- 3 packages (8 ounces/226 grams each) cream cheese, softened
- 3 large eggs
- 1 cup sugar
- 1/2 cup sour cream
- 1 1/2 cups graham cracker crumbs
Chocolate and Fruit Components:
- 1 1/2 cups white chocolate chips (1/2 cup melted, 1 cup melted for top layer)
- 1/2 cup raspberry preserves
- Few drops of red food coloring (optional)
Crust and Flavoring:
- 1/3 cup butter, melted
- 1/4 cup sugar
- 1 teaspoon vanilla extract
- Fresh raspberries and white chocolate curls for garnish
Instructions
- Preheat the oven to 325°F (160°C), ensuring an even temperature for optimal baking conditions.
- Crush graham crackers and mix with sugar and melted butter, then firmly press the mixture into the bottom of a 9-inch springform pan to create a sturdy crust foundation.
- In a large mixing bowl, thoroughly blend cream cheese, sugar, and vanilla extract until achieving a silky, lump-free consistency.
- Gently incorporate eggs one at a time, carefully folding in sour cream to maintain a smooth texture without overmixing.
- Carefully pour half of the cream cheese mixture over the prepared crust, creating an even base layer.
- Delicately drizzle melted white chocolate and raspberry preserves across the initial layer, using a knife to create elegant swirl patterns.
- Add the remaining cream cheese mixture, repeating the white chocolate and raspberry preserve swirling technique for a marbled effect.
- Optional: Enhance visual appeal by adding a few drops of red food coloring to create a more vibrant raspberry-inspired appearance.
- Place the cheesecake in the preheated oven and bake for 55-60 minutes, watching for a set center that slightly jiggles when gently shaken.
- Remove from oven and allow to cool on a wire rack for 10 minutes, then carefully remove the springform pan’s outer ring.
- Once completely cooled, generously pour the remaining melted white chocolate over the top, creating a smooth, glossy finish.
- Refrigerate the cheesecake for a minimum of 4 hours to ensure proper setting and flavor development.
- Before serving, artfully garnish with fresh raspberries and delicate white chocolate curls to elevate the presentation.
Notes
- Softening Cream Cheese Bring cream cheese to room temperature for at least 30 minutes before mixing to ensure a smooth, lump-free batter.
- Preventing Cracks Use a water bath by placing the springform pan in a larger baking dish filled with hot water to create even, gentle heat and prevent surface cracking.
- Swirling Technique Use the tip of a knife or a toothpick to create delicate, marbled swirls without overmixing the raspberry and white chocolate layers.
- Dietary Adaptations Substitute graham crackers with gluten-free alternatives and use dairy-free cream cheese for a vegan-friendly version of this decadent dessert.
- Prep Time: 30 minutes
- Cook Time: 1 hour 10 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 365
- Sugar: 30 g
- Sodium: 250 mg
- Fat: 24 g
- Saturated Fat: 14 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 85 mg