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White Chocolate Raspberry Cheesecake Bliss Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.8 from 41 reviews
  • Author: Kimberly
  • Prep Time: 30 minutes
  • Cook Time: 1 hour 10 minutes
  • Total Time: 5 hours 40 minutes
  • Yield: 12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

Indulge in a luscious White Chocolate Raspberry Cheesecake Bliss that combines a buttery graham cracker crust with a creamy white chocolate cheesecake batter swirled with vibrant raspberry sauce. Baked in a water bath for a perfectly smooth texture, this elegant dessert is topped with fresh berries or raspberry sauce, making it a delightful treat for special occasions or anytime you crave a rich, fruity cheesecake.

Ingredients

Crust:

  • 1.5 cups graham cracker crumbs
  • 0.25 cup granulated sugar
  • 6 tablespoons melted butter

Raspberry Filling:

  • 1 cup fresh or frozen raspberries
  • 2 tablespoons granulated sugar
  • 1 teaspoon lemon juice

Cheesecake Batter:

  • 12 ounces white chocolate, chopped
  • 24 ounces cream cheese, softened
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup sour cream
  • 0.25 cup heavy cream

Garnish:

  • Extra raspberry sauce or fresh berries for topping

Instructions

  1. Prepare the Oven and Pan: Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan and line the base with parchment paper to ensure easy removal later.
  2. Make the Crust: In a mixing bowl, combine graham cracker crumbs, 0.25 cup sugar, and melted butter. Press this mixture firmly into the bottom of the prepared pan. Bake for 8 minutes, then allow it to cool completely before adding filling.
  3. Cook Raspberry Filling: In a small saucepan, combine raspberries, 2 tablespoons sugar, and lemon juice. Cook over medium heat for 5-7 minutes, stirring frequently until thickened. Optionally strain to remove seeds and let the sauce cool.
  4. Melt White Chocolate: Gently melt the white chocolate either over a double boiler or in the microwave in 20-second increments, stirring until smooth. Let it cool slightly to avoid curdling the batter.
  5. Prepare Cheesecake Batter: Beat softened cream cheese and 1 cup sugar until smooth and creamy. Add eggs one at a time, mixing just until combined after each addition. Then stir in vanilla extract, sour cream, and heavy cream until the mixture is smooth. Fold in the melted white chocolate gently to combine.
  6. Assemble the Cheesecake: Pour half of the cheesecake batter over the cooled crust. Spoon half of the raspberry sauce over the batter and swirl gently with a knife to create a marbled effect. Repeat with remaining batter and raspberry sauce, swirling again for a beautiful pattern.
  7. Prepare Water Bath: Wrap the outside of the springform pan with two layers of foil to prevent water leaks. Place the pan in a larger roasting pan and pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan. This water bath ensures even baking and prevents cracking.
  8. Bake: Bake the cheesecake in the preheated oven for 60-70 minutes until the edges are set but the center remains slightly wobbly, indicating perfect doneness.
  9. Cool in Oven: Turn off the oven and crack the oven door open. Let the cheesecake cool inside for 1 hour to gradually adjust temperature and prevent cracking. Remove from the water bath afterward.
  10. Chill: Refrigerate the cheesecake for at least 4 hours, preferably overnight, to set completely before serving.
  11. Serve: Remove the cheesecake from the springform pan carefully. Top with extra raspberry sauce or fresh berries. Slice and enjoy your creamy, decadent White Chocolate Raspberry Cheesecake Bliss.

Notes

  • Using a water bath is essential for preventing cracks and ensuring a smooth, creamy cheesecake texture.
  • Straining the raspberry sauce is optional but recommended for a smoother swirl and seed-free topping.
  • Make sure the white chocolate is cooled slightly before folding into the batter to avoid lumps.
  • Refrigerate the cheesecake thoroughly to allow flavors to meld and the texture to firm up.
  • Fresh or frozen raspberries can be used based on availability; if frozen, thaw before cooking the sauce.

Find it online: https://slsrecipes.com/white-chocolate-raspberry-cheesecake-bliss-recipe/