Description
Looking for a show-stopping dessert that blends elegance and indulgence? This White Chocolate Raspberry Cheesecake is a dreamy blend of velvety cheesecake, rich white chocolate, and vibrant raspberry swirls—perfect for celebrations, romantic dinners, or anytime you crave a bakery-style treat at home. Whether you’re searching for a “quick dessert idea,” “easy recipe for entertaining,” or “dinner party showstopper,” this cheesecake covers all the bases. Its creamy texture, balanced sweetness, and stunning presentation make it one of the best dessert ideas you’ll want to remake again and again.
Ingredients
For the Crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ cup unsalted butter, melted
For the Raspberry Swirl:
- 1 ½ cups fresh or frozen raspberries
- 2 tablespoons sugar
- 2 teaspoons lemon juice
- 1 teaspoon cornstarch mixed with 1 tablespoon cold water
For the Cheesecake Filling:
- 4 (8 oz) blocks cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 4 large eggs
- ½ cup sour cream
- 8 oz white chocolate, melted and slightly cooled
For the Optional Topping:
- ½ cup heavy whipping cream
- 2 tablespoons powdered sugar
- ½ teaspoon vanilla extract
- Fresh raspberries
- White chocolate curls (optional)
Instructions
- Make Raspberry Swirl: In a saucepan, combine raspberries, sugar, and lemon juice. Cook over medium heat until softened. Stir in cornstarch slurry and simmer until thick. Strain to remove seeds and let cool.
- Prepare the Crust: Preheat oven to 325°F (163°C). Mix graham crumbs, sugar, and melted butter. Press into the base of a greased 9-inch springform pan. Bake for 10 minutes and let cool.
- Melt White Chocolate: Gently melt white chocolate in a double boiler or microwave in short bursts. Stir until smooth and let cool.
- Make Cheesecake Batter: Beat cream cheese until smooth. Add sugar and vanilla, then eggs one at a time, mixing gently. Add sour cream and fold in melted white chocolate.
- Assemble Cheesecake: Pour half of the batter over the crust. Spoon in raspberry purée and swirl with a knife. Add the rest of the batter and swirl again with more purée.
- Bake in Water Bath: Wrap pan in foil and place in a roasting pan. Add hot water halfway up the sides. Bake for 55–70 minutes. Let cool in the oven for 1 hour with the door cracked.
- Chill: Refrigerate at least 6 hours or overnight.
- Decorate & Serve: Top with whipped cream, fresh raspberries, and white chocolate curls. Slice and serve chilled.
- Prep Time: 30 minutes
- Chill Time: 6 hours
- Cook Time: 1 hour