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White Chocolate Raspberry Cheesecake is a decadent dessert that combines the creamy richness of cream cheese with the sweet, tart burst of raspberries. Perfect for special occasions or just because, this cheesecake is a showstopper. The graham cracker crust adds a delightful crunch, while the white chocolate swirled throughout makes every bite irresistible. Let's dive into this luscious treat!
White Chocolate Raspberry Cheesecake Recipe
Ingredients:
- 1.5 cups graham cracker crumbs
- 1/4 cup sugar
- 1/2 cup butter, melted
- 4 packages (8 oz each) cream cheese, softened
- 1 cup sugar
- 1 tsp vanilla extract
- 4 eggs
- 8 oz white chocolate, melted
- 1 cup raspberries
- 1/4 cup sugar
- 2 tsp mixed with 2 tbsp water cornstarch
Instructions:
- Preheat oven to 325°F (163°C). Grease a 9-inch springform pan.
- In a medium bowl, mix graham cracker crumbs, sugar, and melted butter. Press into the bottom of the pan.
- In a large bowl, beat cream cheese and sugar until smooth. Blend in vanilla. Add eggs one at a time, mixing just until incorporated. Stir in melted white chocolate.
- Pour half of the batter over the crust. Spoon raspberry sauce over batter. Pour remaining batter into pan, and again spoon raspberry sauce over the top. Swirl batter with the tip of a knife to create a marbled effect.
- Bake for 55-60 minutes, or until filling is set. Cool, cover with plastic wrap, and refrigerate for 8 hours before removing from pan. Serve chilled.
What You Will Need
Read more: No-Bake Cheesecake Recipe
What you will need to make white chocolate raspberry cheesecake
- Graham cracker crumbs: Provide a crunchy, sweet base that complements the creamy cheesecake filling.
- Sugar: Sweetens both the crust and filling, balancing the tartness of the raspberries.
- Butter: Binds the graham cracker crumbs together, creating a firm crust.
- Cream cheese: Forms the rich, creamy base of the cheesecake.
- Vanilla extract: Adds depth and enhances the overall flavor of the cheesecake.
- Eggs: Help set the cheesecake, giving it structure and a smooth texture.
- White chocolate: Adds sweetness and a luxurious, creamy texture to the filling.
- Raspberries: Provide a tart contrast to the sweet white chocolate, adding a burst of flavor.
- Cornstarch: Thickens the raspberry sauce, ensuring it swirls beautifully through the cheesecake.
Tools and Instruments Required
What tools/instruments will be needed to make White Chocolate Raspberry Cheesecake
- Springform pan: Essential for easy removal of the cheesecake without damaging its sides.
- Mixing bowl: Needed for combining ingredients smoothly and efficiently.
- Electric mixer: Ensures cream cheese mixture is perfectly smooth and lump-free.
- Spatula: Useful for scraping down the sides of the bowl and folding ingredients.
- Knife: Creates the marbled effect by swirling the raspberry sauce into the batter.
- Measuring cups: Provides accurate measurements for all ingredients, crucial for baking.
- Saucepan: Necessary for melting white chocolate and preparing raspberry sauce.
White Chocolate Raspberry Cheesecake
A delightful cheesecake with a creamy white chocolate filling and a raspberry swirl.
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Read more: Raspberry Jam Without Pectin Recipe
Equipment
- Springform Pan
- Mixing Bowls
- Electric mixer
- Saucepan
Ingredients:
Crust
- 1.5 cups Graham cracker crumbs
- 1/4 cup Sugar
- 1/2 cup Butter, melted
Filling
- 4 packages Cream cheese, softened (8 oz each)
- 1 cup Sugar
- 1 tsp Vanilla extract
- 4 Eggs
- 8 oz White chocolate, melted
Raspberry Sauce
- 1 cup Raspberries
- 1/4 cup Sugar
- 2 tsp Cornstarch mixed with 2 tbsp water
Instructions:
- Preheat oven to 325°F (163°C). Grease a 9-inch springform pan.
- In a medium bowl, mix graham cracker crumbs, sugar, and melted butter. Press into the bottom of the pan.
- In a large bowl, beat cream cheese and sugar until smooth. Blend in vanilla. Add eggs one at a time, mixing just until incorporated. Stir in melted white chocolate.
- Pour half of the batter over the crust. Spoon raspberry sauce over batter. Pour remaining batter into pan, and again spoon raspberry sauce over the top. Swirl batter with the tip of a knife to create a marbled effect.
- Bake for 55-60 minutes, or until filling is set. Cool, cover with plastic wrap, and refrigerate for 8 hours before removing from pan. Serve chilled.
Notes:
Make sure to let the cheesecake chill completely for the best texture.
Read more: Chocolate Covered Strawberries Recipe
Nutrition value:
Calories: 450kcalCarbohydrates: 40gProtein: 7gFat: 30gSaturated Fat: 18gCholesterol: 125mgSodium: 320mgPotassium: 150mgFiber: 1gSugar: 30gVitamin A: 900IUVitamin C: 2mgCalcium: 100mgIron: 1mg
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Make Ahead and Freezing Instructions
Make Ahead Instructions
- Prepare cheesecake as directed.
- Let it cool completely.
- Cover tightly with plastic wrap.
- Refrigerate for up to 2 days.
Freezing Instructions
- Cool cheesecake completely.
- Wrap in plastic wrap, then foil.
- Freeze for up to 3 months.
- Thaw in refrigerator overnight before serving.
Using white chocolate in cheesecake not only adds a rich, creamy texture but also helps stabilize the filling, making it less likely to crack during baking.
Frequently Asked Questions
FAQ:
How do I prevent cracks in my cheesecake?
Bake it in a water bath and avoid overmixing the batter.
Can I use frozen raspberries instead of fresh?
Yes, just thaw and drain them before using.
How long should I let the cheesecake cool before refrigerating?
Let it cool to room temperature, then refrigerate for at least 8 hours.
Can I substitute white chocolate with another type of chocolate?
You can, but it will change the flavor profile significantly.
How do I store leftover cheesecake?
Keep it covered in the fridge for up to 5 days.
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