Raspberry White Chocolate Cheesecake Recipe
Indulge in the luscious combination of tangy raspberries and creamy white chocolate with this stunning Raspberry White Chocolate Cheesecake. Perfect for any special occasion or simply to treat yourself!
Ingredients:
For the Crust:
1 1/2 cups graham cracker crumbs ๐ช
1/4 cup sugar ๐ง
1/2 cup unsalted butter, melted ๐ง
For the Cheesecake Filling:
3 packages (8 oz each) cream cheese, softened ๐ง
1 cup sugar ๐ง
3 large eggs ๐ฅ
1 teaspoon vanilla extract ๐จ
1/2 cup sour cream ๐ฅ
1/2 cup heavy cream ๐ฅ
8 oz white chocolate, melted ๐ซ
For the Raspberry Swirl:
1/2 cup raspberry preserves or fresh raspberries, pureed ๐
Instructions:
Prepare the Crust:
Preheat your oven to 325ยฐF (160ยฐC).
In a medium bowl, mix together the graham cracker crumbs, sugar, and melted butter until well combined.
Press the mixture into the bottom of a 9-inch springform pan.
Bake for 10 minutes, then let cool.
Make the Filling:
In a large bowl, beat the cream cheese and sugar until smooth and creamy.
Add eggs, one at a time, beating well after each addition.
Mix in the vanilla extract, sour cream, and heavy cream until fully combined.
Gently fold in the melted white chocolate.
Add the Raspberry Swirl:
Pour half of the cheesecake filling over the prepared crust.
Drop spoonfuls of raspberry puree onto the filling and use a knife to swirl the raspberry through the cheesecake.
Pour the remaining cheesecake filling on top and repeat the swirling process with more raspberry puree.
Bake:
Place the cheesecake in the preheated oven and bake for 50-60 minutes, or until the center is set.
Turn off the oven and let the cheesecake cool in the oven with the door slightly open for about an hour.
Refrigerate for at least 4 hours or overnight before serving.
Serve:
Garnish with fresh raspberries and white chocolate shavings if desired.
Slice, serve, and enjoy this delightful dessert! ๐
