Introduction
Raspberry White Chocolate Cheesecake is a delicious treat that combines sweet and tangy flavors in a creamy dessert. This cheesecake is perfect for special occasions or just a sweet treat at home. With its rich taste and beautiful presentation, you’ll impress your family and friends with this delightful dessert.
Why make this recipe
You should definitely try making Raspberry White Chocolate Cheesecake because it’s easy and so rewarding! The creamy texture paired with fresh raspberries makes this dessert irresistible. It’s perfect for birthdays, holiday gatherings, or just a weekend indulgence. Plus, it’s a great way to use fresh raspberries when they are in season!
How to make Raspberry White Chocolate Cheesecake
Making this cheesecake is straightforward and fun! Follow the simple steps, and you’ll have a stunning dessert that everyone will love. Just be prepared for some delicious aromas while it bakes!
Ingredients :
1 1/2 cups graham cracker crumbs, 1/4 cup granulated sugar, 1/2 cup unsalted butter, melted, 16 ounces cream cheese, softened, 1 cup granulated sugar, 1 teaspoon vanilla extract, 3 large eggs, 1 cup white chocolate chips, melted, 1 cup fresh raspberries, 1 cup fresh raspberries (for sauce), 1/4 cup granulated sugar (for sauce), 1 tablespoon lemon juice (for sauce)Directions :
Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan. In a bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until well combined and press the mixture firmly into the bottom of the prepared springform pan to form the crust. Bake for 8-10 minutes, then remove from the oven and let cool. In a large mixing bowl, beat the softened cream cheese and sugar together until smooth and creamy. Add the vanilla extract and mix well. Add the eggs one at a time, mixing well after each addition. Pour in the melted white chocolate and mix until fully incorporated. Gently fold in the fresh raspberries, being careful not to break them apart too much. Pour the cheesecake filling over the cooled crust, smoothing the top with a spatula. Bake for 55-60 minutes or until the center is set but still slightly jiggly. Turn off the oven and leave the cheesecake inside for an additional hour. Remove the cheesecake from the oven and let it cool to room temperature. Once cooled, refrigerate for at least 4 hours or overnight for best results. To prepare the raspberry sauce, combine the fresh raspberries, sugar, and lemon juice in a small saucepan. Cook over medium heat, stirring gently until the raspberries break down and the sauce thickens, about 5-7 minutes. Let cool. Serve slices of cheesecake drizzled with raspberry sauce. Enjoy.How to serve Raspberry White Chocolate Cheesecake
Serve this cheesecake chilled for the best flavor. You can slice it into pieces and drizzle the raspberry sauce on top. It’s also nice to add a dollop of whipped cream or a few fresh raspberries for decoration.
How to store Raspberry White Chocolate Cheesecake
Store any leftover cheesecake in the refrigerator. Cover it tightly with plastic wrap or foil to keep it fresh. It can be kept in the fridge for up to 4-5 days.
Tips to make Raspberry White Chocolate Cheesecake
- Make sure the cream cheese is at room temperature for easy mixing.
- Don’t overmix the eggs; mix until just combined.
- For a smoother sauce, blend the raspberries before cooking.
Variation (if any)
You can swap out raspberries for other berries like strawberries or blueberries if you prefer. You can also add a layer of ganache on top for extra chocolate flavor!
FAQs
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Can I use frozen raspberries?
Yes, you can use frozen raspberries, but make sure to thaw and drain them before using. -
How do I know when the cheesecake is done?
The center should be set but slightly jiggly when you take it out of the oven. -
Can I make this cheesecake ahead of time?
Absolutely! This cheesecake can be made a day in advance and stored in the fridge until you’re ready to serve.