Description
A luxurious white chocolate raspberry cheesecake featuring a buttery graham cracker crust, creamy white chocolate filling, and swirled raspberry sauce. This elegant dessert combines rich, creamy texture with the perfect balance of sweet and tart flavors.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar (for crust)
- 1/2 cup unsalted butter, melted
- 1 cup raspberries (fresh or frozen)
- 1/4 cup granulated sugar (for sauce)
- 1 tablespoon cornstarch
- 1/4 cup water
- 2 cups white chocolate chips
- 1/2 cup heavy cream
- 3 (8-ounce) packages cream cheese, softened
- 1 1/4 cups granulated sugar (for filling)
- 3 large eggs
- 1 teaspoon vanilla extract
Instructions
- Make raspberry sauce: Cook raspberries and sugar until bubbling. Mix cornstarch with water, add to saucepan, and cook until thickened. Strain and cool.
- Preheat oven to 325°F (163°C). Mix graham crumbs, sugar, and butter. Press into 9-inch springform pan. Bake 10 minutes. Cool.
- Melt white chocolate with heavy cream in microwave (30-second intervals). Set aside.
- Beat cream cheese and sugar until smooth. Add eggs one at a time. Mix in white chocolate mixture and vanilla.
- Pour half of filling over crust. Dollop half of raspberry sauce and swirl. Repeat with remaining filling and sauce.
- Bake in water bath 55-60 minutes until center jiggles slightly. Cool completely, then refrigerate at least 4 hours or overnight.
Notes
- Use room temperature ingredients for smoother filling.
- Water bath prevents cracking and ensures creamy texture.
- Chill thoroughly before serving for best texture.
- Store covered in refrigerator for up to 5 days.
- Freeze for longer storage (up to 1 month).
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 32g
- Sodium: 220mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 105mg