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- 1 ½ cups graham cracker crumbs - ½ cup unsalted butter, melted - ¼ cup granulated sugar To make the crust, start by mixing graham cracker crumbs, melted butter, and sugar in a bowl. The crumbs give the crust a sweet crunch. The melted butter binds the crumbs together. Press this mixture into the bottom of a springform pan. Bake it for 10 minutes at 325°F (160°C). Let it cool completely before adding the filling. - 16 oz (450g) cream cheese, softened to room temperature - 1 cup granulated sugar - ½ cup sour cream - ½ cup white chocolate chips, melted and cooled slightly - 3 large eggs, at room temperature - 1 teaspoon vanilla extract - 1 cup fresh raspberries (plus extra for topping) The filling is the heart of the cheesecake. Start by beating the softened cream cheese with sugar until smooth. Then, add the sour cream and melted white chocolate. Eggs add richness, while vanilla gives flavor. Gently fold in fresh raspberries for bursts of flavor. Mix on low speed to keep it creamy. - ½ cup fresh raspberries - 2 tablespoons granulated sugar - 1 tablespoon lemon juice To make the raspberry swirl, cook fresh raspberries, sugar, and lemon juice in a saucepan. Heat this mixture until the raspberries break down. The lemon juice adds a nice zing to the sweet berries. Once thickened, let it cool. This swirl will add a beautiful layer of tangy flavor to your cheesecake. {{ingredient_image_2}} Set your oven to 325°F (160°C). This temperature helps the cheesecake bake evenly. Preheating is key for a great texture. In a medium bowl, mix: - 1 ½ cups graham cracker crumbs - ½ cup unsalted butter, melted - ¼ cup granulated sugar Stir until well combined. Press this mixture into the bottom of a 9-inch springform pan. Bake it for 10 minutes, then cool completely. This crust gives a nice base for the cheesecake. In a large bowl, beat together: - 16 oz cream cheese, softened - 1 cup granulated sugar Mix until smooth. Add: - ½ cup sour cream - ½ cup white chocolate chips, melted - 3 large eggs - 1 teaspoon vanilla extract Blend on low speed. Be careful not to overmix, as this keeps the filling creamy and light. To make the raspberry swirl, combine in a small saucepan: - ½ cup fresh raspberries - 2 tablespoons granulated sugar - 1 tablespoon lemon juice Cook over medium heat, stirring gently. This mixture should thicken in about 5 minutes. Once it’s ready, cool it to room temperature. Pour half of the cheesecake filling into the cooled crust. Spoon dollops of the raspberry mixture on top. Use a knife or skewer to gently swirl it into the filling. This creates a marbled look. Add the rest of the cheesecake filling on top of the first layer. Repeat the swirling with the remaining raspberry mixture for a beautiful finish. Place the cheesecake in the oven and bake for 50-60 minutes. The sides should be set, but the center can still jiggle slightly. Once done, turn off the oven and crack the door. Let the cheesecake cool inside for 1 hour. This step helps prevent cracks. After cooling, remove the cheesecake from the oven. Refrigerate it for at least 4 hours, or overnight if possible. This chilling time helps the cheesecake set properly. When ready to serve, carefully remove it from the springform pan. Top with fresh raspberries for a lovely touch. Enjoy your creamy delight! To get the best texture in your cheesecake, mix carefully. Start by beating the cream cheese and sugar until smooth. You want it creamy, not fluffy. Add the other ingredients slowly. Mix on low speed. This helps keep air out. Too much air makes the cheesecake rise and then fall, which can ruin the texture. Cracks can spoil your cheesecake's look. To prevent this, cool your cheesecake slowly. After baking, turn off the oven and crack the door. Let it cool inside for one hour. This gentle cooling keeps the surface smooth. Once it’s cool, chill it in the fridge for at least four hours. This step helps the cheesecake set properly. How you present your cheesecake matters. Slice it carefully for clean edges. Serve each piece on a nice plate. Drizzle some raspberry sauce on top for color. Garnish with fresh raspberries and mint leaves. This makes your dessert look fancy and inviting. A thoughtful presentation makes your cheesecake even more special. Pro Tips Use Room Temperature Ingredients: Ensure your cream cheese and eggs are at room temperature before mixing. This helps achieve a smooth and creamy filling without lumps. Prevent Cracking: Allow the cheesecake to cool gradually in the oven with the door slightly open. This helps prevent sudden temperature changes that can cause cracks. Chill Overnight: For the best texture and flavor, refrigerate the cheesecake overnight. This allows the flavors to meld and the cheesecake to firm up perfectly. Garnish Creatively: Enhance presentation by garnishing with fresh mint leaves and a drizzle of raspberry sauce made from the reserved raspberry mixture. {{image_4}} You can add chocolate layers to your cheesecake. This makes it rich and tasty. Start by melting dark chocolate and mixing it into part of the filling. Then, pour half of the chocolate filling over the crust. Next, add the raspberry swirl and top with the rest of the chocolate filling. Bake as directed. Each bite will have a sweet mix of chocolate and raspberry. If you want a quick treat, try a no-bake version. Skip the oven and use whipped cream instead of eggs. Mix cream cheese, sugar, and vanilla. Fold in whipped cream for a light texture. Then, layer the raspberry swirl just like before. Pour this mixture into your crust and chill it in the fridge. This way, you get a cool dessert without baking. Don’t limit yourself to raspberries. You can use other fruits for swirls. Strawberries, blueberries, or blackberries work well. Simply cook them down with sugar and lemon juice like you did with raspberries. Each fruit adds its own flavor. This gives you a way to change the cheesecake for any season or occasion. To keep your leftovers fresh, place the cheesecake in the fridge. Use an airtight container or cover it tightly with plastic wrap. This helps to keep it moist and tasty. The cheesecake stays good for about 5 to 7 days in the fridge. Make sure to slice it before you store it, so you can enjoy quick, easy servings later on. If you want to freeze your cheesecake, start by letting it cool completely. Wrap it well in plastic wrap, then cover it with aluminum foil. This double layer protects it from freezer burn. You can freeze it for up to 3 months. When ready to enjoy, move it to the fridge overnight to thaw. Avoid rushing the thawing process; this keeps the texture just right. For the best taste and texture, enjoy your cheesecake within the first few days. The flavors will meld well, creating a rich taste. After about a week, it may still taste good, but freshness declines. Always check for any signs of spoilage before serving. To keep your cheesecake smooth, follow these tips: - Use room temperature cream cheese. Cold cream cheese mixes poorly. - Mix ingredients on low speed. This helps avoid too much air. - Bake slowly at a low temperature. This allows even cooking. - Cool the cheesecake gradually. Open the oven door slightly after baking. - Chill it for at least four hours. Overnight chilling is best. Yes, you can use frozen raspberries. However, keep a few things in mind: - Thaw them before use. This helps them break down easily. - Drain excess liquid. Too much water can make the cheesecake soggy. - Adjust sugar if needed. Frozen raspberries may taste less sweet. The cheesecake should chill for at least four hours. For the best texture, aim for overnight. This allows it to set properly. A longer chill time helps the flavors meld together. Here are some great pairing ideas: - Fresh mint leaves for a pop of color. - A drizzle of raspberry sauce for added flavor. - Whipped cream for a creamy touch. - A scoop of vanilla ice cream for extra indulgence. - A cup of coffee or tea to balance the sweetness. You’ve learned how to make a delicious Raspberry White Chocolate Cheesecake. We covered the key ingredients, from the buttery crust to the creamy filling. I shared step-by-step instructions to help you bake it perfectly. Tips for texture and presentation will make your cheesecake shine. Don't forget the fun variations to try! Now, store your leftovers properly for the best taste later. Enjoy every slice with family or friends! Your baking skills will impress everyone.

Raspberry Bliss White Chocolate Cheesecake

A creamy and decadent cheesecake with a delightful raspberry swirl and a buttery graham cracker crust.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 1 hour
Total Time 6 hours
Course Dessert
Cuisine American
Servings 10
Calories 350 kcal

Ingredients
  

  • 1.5 cups graham cracker crumbs
  • 0.5 cup unsalted butter, melted
  • 0.25 cup granulated sugar
  • 16 oz cream cheese, softened to room temperature
  • 1 cup granulated sugar
  • 0.5 cup sour cream
  • 0.5 cup white chocolate chips, melted and cooled slightly
  • 3 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 1 cup fresh raspberries (plus extra for topping)
  • 0.5 cup fresh raspberries
  • 2 tablespoons granulated sugar
  • 1 tablespoon lemon juice

Instructions
 

  • Preheat your oven to 325°F (160°C). Grease the bottom and sides of a 9-inch springform pan and set it aside.
  • In a medium bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Mix well and press into the bottom of the prepared springform pan. Bake for 10 minutes and allow to cool completely.
  • In a large mixing bowl, beat the softened cream cheese and granulated sugar until smooth. Gradually add sour cream, melted white chocolate, eggs, and vanilla extract, mixing on low speed until just combined.
  • In a small saucepan, combine ½ cup fresh raspberries, granulated sugar, and lemon juice over medium heat. Cook until the raspberries break down and the mixture thickens, about 5 minutes. Let cool to room temperature.
  • Pour half of the cheesecake filling into the cooled crust. Spoon dollops of the raspberry mixture over the filling and swirl gently with a knife.
  • Add the remaining cheesecake filling and repeat the swirling process with the leftover raspberry mixture.
  • Bake the cheesecake for 50-60 minutes until the edges are set and the center is slightly jiggly. Turn off the oven and crack the door open, allowing the cheesecake to cool in the oven for 1 hour.
  • Remove from the oven and refrigerate for at least 4 hours, preferably overnight.
  • Once set, remove from the springform pan and garnish with fresh raspberries before serving.

Notes

Serve with a raspberry sauce and fresh mint for garnish.
Keyword cheesecake, raspberry, white chocolate