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- 1 ½ cups graham cracker crumbs - ½ cup unsalted butter, melted - 2 cups cream cheese, softened to room temperature - 1 cup granulated sugar - 1 teaspoon pure vanilla extract - 2 large eggs, at room temperature - 1 cup white chocolate chips, melted and allowed to cool - 1 cup fresh raspberries (plus extra for garnish) - ½ cup sour cream - 1 tablespoon cornstarch To make this Raspberry White Chocolate Cheesecake, gather these ingredients. The graham cracker crumbs form a crunchy crust. The unsalted butter helps bind the crumbs together. Cream cheese provides a rich, creamy base. Granulated sugar adds sweetness, while pure vanilla extract enhances flavor. The eggs give structure and stability. Melted white chocolate adds a luxurious touch. Fresh raspberries provide a pop of tartness, balancing the sweetness. Sour cream adds tang and creaminess. Cornstarch helps thicken the batter, ensuring it sets perfectly. For garnish, you can use extra fresh raspberries. You might also add freshly shaved white chocolate. This will make your cheesecake look even more inviting. Enjoy crafting this delightful dessert! {{ingredient_image_2}} 1. Preheat your oven to 325°F (160°C). This step is key for even baking. 2. In a medium bowl, combine 1 ½ cups of graham cracker crumbs with ½ cup of melted unsalted butter. Mix until it feels like wet sand. 3. Firmly press this mixture into the bottom of a 9-inch springform pan. Make sure it is even and compact. 4. Bake the crust for 10 minutes. After baking, take it out and let it cool completely. 1. In a large bowl, use an electric mixer to beat 2 cups of softened cream cheese on medium speed. Mix until it is smooth and creamy, about 2-3 minutes. 2. Gradually add in 1 cup of granulated sugar. Keep mixing until fluffy and well combined. 3. Next, add 1 teaspoon of pure vanilla extract to the mixture. 4. Add 2 large eggs, one at a time. Mix well after each addition to keep the batter smooth. 1. Gently fold in 1 cup of melted white chocolate, which should be cooled beforehand. Mix until combined, but avoid overmixing. 2. In a small bowl, whisk together ½ cup of sour cream and 1 tablespoon of cornstarch until smooth. 3. Gradually fold this mixture into the cheesecake batter until fully blended. 4. Carefully fold in 1 cup of fresh raspberries, trying to keep them whole for added texture. 1. Pour the cheesecake batter over the cooled crust in the springform pan. Smooth the top with a spatula for a nice finish. 2. Place the cheesecake in your preheated oven. Bake for 50-60 minutes. Look for the edges to set, while the center remains slightly wobbly. 3. After baking, turn off the oven. Leave the cheesecake inside with the door ajar for one hour. This helps prevent cracks. 4. Once the hour is up, remove the cheesecake from the oven. Let it cool completely at room temperature. Then, refrigerate it for at least 4 hours or overnight for the best flavor. Overmixing tips: Mixing too much can make your cheesecake dense. When you add the eggs, mix just until blended. Overmixing can incorporate too much air, which leads to cracks during baking. Ensuring the right baking temperature: Always preheat your oven to 325°F (160°C) before baking. This helps the cheesecake set evenly. Use an oven thermometer for accuracy, as some ovens can be off. Ensuring cream cheese is at the right temperature: Take your cream cheese out of the fridge before you start. It should be soft, at room temperature. This helps create a smooth, creamy batter without lumps. Importance of chilling time: Chill your cheesecake for at least four hours. For best results, leave it overnight. This time allows flavors to blend and the texture to firm up nicely. Garnishing ideas for a beautiful finish: Top your cheesecake with fresh raspberries and shaved white chocolate. This adds color and a touch of elegance. You can also drizzle some melted white chocolate on top. Serving recommendations: Serve slices on chilled plates. This keeps the cheesecake firm when cutting. Pair it with a dollop of whipped cream or a scoop of vanilla ice cream for extra indulgence. Pro Tips Use Room Temperature Ingredients: Make sure your cream cheese and eggs are at room temperature before mixing. This helps achieve a smooth and creamy batter without lumps. Don’t Overmix: When folding in the white chocolate and raspberries, do so gently. Overmixing can break down the raspberries and create a dense cheesecake. Cooling Technique: Allowing the cheesecake to cool gradually in the oven with the door ajar prevents cracks on the surface and helps maintain its lovely texture. Flavor Enhancements: For added depth of flavor, consider adding a splash of lemon juice or zest to the batter, which complements the raspberries beautifully. {{image_4}} You can swap cream cheese for mascarpone cheese. This gives a lighter feel. If you want a dairy-free option, try using cashew cream. For sour cream, Greek yogurt works well. It adds a nice tang. Changing the flavor of chocolate is also fun. Dark chocolate gives a rich taste. Milk chocolate makes it sweeter. You can even use cocoa powder for a twist. Mix it into the batter for a deep chocolate flavor. You can make a low-sugar version of this cheesecake. Use a sugar substitute like stevia or erythritol. This keeps the taste sweet without the extra calories. For a gluten-free crust, use almond flour or gluten-free graham crackers. Both options add great taste while keeping it light. Adding more fruits can elevate your cheesecake. Sliced strawberries or blueberries blend well with raspberries. You can also mix in lemon zest for a fresh kick. Try adding flavor extracts like almond or coconut. A splash can change the taste profile. For extra texture, sprinkle some crushed nuts or chocolate chips on top before serving. You can keep your Raspberry White Chocolate Cheesecake in the fridge for up to five days. Store it in an airtight container to keep it fresh and delicious. If you have leftovers, you can freeze them. To freeze, slice the cheesecake and wrap each piece tightly in plastic wrap. Place the wrapped slices in a freezer-safe bag or container. This keeps them safe from freezer burn. To thaw your frozen cheesecake, place it in the fridge overnight. This slow method helps keep the creamy texture. If you're in a hurry, you can thaw it at room temperature for about two hours. Avoid using a microwave, as it can change the texture. After thawing, enjoy your cheesecake cold or let it sit for a few minutes to reach room temperature. Yes, you can make this cheesecake ahead of time. In fact, I recommend it! Making it in advance allows the flavors to blend nicely. After baking, let it cool, then chill it in the fridge for at least 4 hours. For best results, chill it overnight. This way, you can simply serve it on the day you need it. Just remember to garnish it right before serving. Cracks can happen, but they can also be fixed. If your cheesecake cracks, try the following tips: - Bake it slowly. A sudden temperature change can cause cracks. - Cool it gradually. Keep the oven door slightly open after baking. - If it cracks, cover it with whipped cream or fresh raspberries. This hides the cracks and adds flavor. Yes, you can use frozen raspberries instead of fresh ones. They will work well in this recipe. However, keep in mind that frozen raspberries can release more juice. This may slightly change the texture of your cheesecake. If you use frozen raspberries, try to thaw and drain them before adding. This will help keep your cheesecake creamy and smooth. This blog post covered how to make a delicious cheesecake. We explored the ingredients, from cream cheese to decadent toppings. You learned step-by-step instructions, from preheating your oven to folding in raspberries. I shared tips to avoid common mistakes and ensure perfect texture and flavor. We also looked at fun variations and helpful storage tips to keep your cheesecake fresh. Remember, every cheesecake is a chance to experiment and create. Enjoy your baking journey and impress your friends with your new skills!

Raspberry White Chocolate Cheesecake

A delicious cheesecake featuring a creamy white chocolate filling and fresh raspberries, perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour
Total Time 5 hours
Course Dessert
Cuisine American
Servings 10
Calories 350 kcal

Ingredients
  

  • 1.5 cups graham cracker crumbs
  • 0.5 cups unsalted butter, melted
  • 2 cups cream cheese, softened to room temperature
  • 1 cups granulated sugar
  • 1 teaspoon pure vanilla extract
  • 2 large eggs, at room temperature
  • 1 cups white chocolate chips, melted and allowed to cool
  • 1 cups fresh raspberries (plus extra for garnish)
  • 0.5 cups sour cream
  • 1 tablespoon cornstarch

Instructions
 

  • Preheat your oven to 325°F (160°C).
  • In a medium bowl, mix the graham cracker crumbs with the melted butter until the mixture resembles wet sand. Press this mixture firmly into the bottom of a 9-inch springform pan to create a crust. Bake for 10 minutes and let it cool completely.
  • In a large mixing bowl, beat the softened cream cheese on medium speed until smooth and creamy, about 2-3 minutes. Gradually add the granulated sugar and continue mixing until fluffy.
  • Add the vanilla extract to the cream cheese mixture. Add the eggs one at a time, mixing well after each addition.
  • Gently fold in the cooled melted white chocolate into the cream cheese mixture until well integrated.
  • In a small bowl, whisk together the sour cream and cornstarch until smooth. Gradually fold this mixture into the cheesecake batter.
  • Carefully fold in the fresh raspberries, ensuring they remain mostly intact.
  • Pour the cheesecake batter over the cooled crust in the springform pan and smooth the top with a spatula.
  • Bake for 50-60 minutes until the edges are set and the center is slightly wobbly.
  • Turn off the oven and leave the cheesecake inside with the door ajar for one hour.
  • Once cooled, let the cheesecake cool completely at room temperature, then refrigerate for at least 4 hours or overnight.
  • Before serving, garnish with additional fresh raspberries and optionally some freshly shaved white chocolate.

Notes

For best results, refrigerate overnight to allow flavors to meld.
Keyword cheesecake, raspberry, white chocolate