White Chocolate Raspberry Cheesecake is the perfect blend of creamy, rich cheesecake, sweet raspberry swirls, and a buttery graham cracker crust. This elegant dessert is a showstopper for any special occasion or when you want to treat yourself to a decadent slice.

Why You’ll Love This Recipe

• Luscious Flavor: Creamy white chocolate and tangy raspberry make an irresistible combination.
• Beautiful Presentation: The raspberry swirl adds an elegant and eye-catching design.
• Perfect Texture: Smooth and creamy cheesecake with a buttery, crunchy crust.
• Make-Ahead Dessert: Chilling overnight allows for easy prep and serving.
• Versatile: Great for holidays, birthdays, or anytime you want a sophisticated dessert.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Crust:

• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 1/3 cup unsalted butter, melted

For the Cheesecake Filling:

• 16 oz cream cheese, softened
• 3/4 cup granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 cup white chocolate, melted and cooled slightly
• 1/4 cup sour cream

For the Raspberry Swirl:

• 1/2 cup raspberry preserves
• 1/4 cup fresh raspberries

Directions

Step 1: Prepare the Crust

1. Preheat your oven to 325°F (163°C).
2. Grease a 9-inch springform pan.
3. In a bowl, mix graham cracker crumbs, sugar, and melted butter until combined.
4. Press the mixture firmly into the bottom of the pan.
5. Bake for 10 minutes, then let the crust cool completely.

Step 2: Make the Cheesecake Filling

1. In a large bowl, beat the softened cream cheese and sugar until smooth and creamy.
2. Add the eggs one at a time, mixing well after each addition.
3. Stir in the vanilla extract, melted white chocolate, and sour cream until fully combined.

Step 3: Assemble the Cheesecake

1. Pour the cheesecake filling over the cooled crust.
2. In a small bowl, mix the raspberry preserves with the fresh raspberries.
3. Drop spoonfuls of the raspberry mixture onto the cheesecake filling.
4. Use a toothpick or knife to create a swirl pattern.

Step 4: Bake the Cheesecake

1. Place the springform pan in a larger roasting pan.
2. Pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan.
3. Bake for 60–70 minutes, or until the edges are set and the center is slightly jiggly.

Step 5: Cool and Chill

1. Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour.
2. Remove the cheesecake and refrigerate for at least 4 hours or overnight for best results.

Step 6: Serve

1. Garnish with additional fresh raspberries or white chocolate shavings, slice, and enjoy!

Servings and Timing

• Servings: 12 slices
• Prep Time: 25 minutes
• Cooking Time: 70 minutes
• Cooling Time: 5 hours
• Total Time: 6 hours 35 minutes

Variations

• Dark Chocolate Option: Substitute white chocolate with dark chocolate for a richer flavor.
• Fruit Swaps: Try strawberry, blueberry, or blackberry preserves for a different fruit twist.
• Gluten-Free Crust: Use gluten-free graham crackers for the crust.
• Nutty Addition: Add chopped almonds or hazelnuts to the crust for added texture.
• Citrus Twist: Add a tablespoon of orange or lemon zest to the filling for a zesty kick.

Storage

• Refrigerator: Store in an airtight container for up to 5 days.
• Freezer: Freeze individual slices wrapped in plastic wrap and aluminum foil for up to 2 months. Thaw overnight in the refrigerator before serving.

FAQs

1. Do I need a water bath for this cheesecake?

Yes, the water bath helps prevent cracks by providing a moist baking environment.

2. Can I use store-bought raspberry sauce instead of preserves?

Yes, store-bought raspberry sauce works well for the swirl.

3. What can I use instead of a springform pan?

A deep 9-inch cake pan can work, but it will be harder to remove the cheesecake intact.

4. How do I know when the cheesecake is done?

The edges should be set, and the center should jiggle slightly but not appear liquid.

5. Can I use white chocolate chips instead of a bar?

Yes, but ensure they are high quality for smooth melting.

6. Why is my cheesecake lumpy?

Ensure the cream cheese is fully softened and beat it well with the sugar before adding other ingredients.

7. Can I make this cheesecake without eggs?

Use a vegan egg substitute, like flaxseed eggs, but the texture may differ slightly.

8. Why did my cheesecake crack?

Cracks are often caused by overmixing, overbaking, or skipping the water bath.

9. Can I skip the sour cream?

Sour cream adds richness, but you can substitute it with Greek yogurt.

10. What can I serve with this cheesecake?

Serve with whipped cream, extra raspberry sauce, or a drizzle of melted white chocolate.

Conclusion

White Chocolate Raspberry Cheesecake is a dreamy dessert that’s as stunning as it is delicious. With its creamy texture, rich flavor, and vibrant raspberry swirls, it’s sure to impress at any gathering. Whether you’re celebrating a special occasion or simply indulging your sweet tooth, this cheesecake is a guaranteed showstopper!

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