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Indulgent White Chocolate Raspberry Cheesecake Bliss Recipe

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★★★★★

4.8 from 70 reviews

This Indulgent White Chocolate Raspberry Cheesecake Bliss combines a creamy white chocolate-infused cheesecake with a tangy raspberry swirl on a buttery graham cracker crust. Perfectly baked in a water bath for a silky texture, it offers a decadent dessert experience that’s both rich and refreshing.

Ingredients

Scale

Crust

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

Raspberry Sauce

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

Cheesecake Batter

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

For Garnish

  • Extra raspberry sauce or fresh berries

Instructions

  1. Prepare the crust: Preheat your oven to 325°F (160°C). In a mixing bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Press this mixture firmly into the bottom of a 9-inch springform pan. Bake for 8 minutes and then allow to cool completely.
  2. Make the raspberry sauce: In a saucepan, combine raspberries, sugar, and lemon juice. Cook over medium heat for 5-7 minutes until the mixture thickens. Optionally strain out seeds for a smooth sauce. Let it cool completely.
  3. Melt the white chocolate: Melt the white chocolate in a heatproof bowl using either a microwave in short bursts with stirring or a double boiler, stirring frequently. Allow the melted chocolate to cool slightly so it doesn’t curdle when added to the batter.
  4. Prepare the cheesecake batter: In a large bowl, beat the cream cheese and sugar until smooth and creamy. Add the eggs one at a time, mixing well after each addition. Stir in vanilla extract, sour cream, and heavy cream until fully incorporated. Gently fold in the melted white chocolate, ensuring an even blend.
  5. Assemble the cheesecake: Pour half of the cheesecake batter over the cooled crust. Spoon the raspberry sauce over the batter and use a knife to create swirls. Pour the remaining batter on top, followed by additional raspberry sauce swirled again to create a marbled effect.
  6. Bake in a water bath: Place the springform pan inside a larger pan. Pour hot water into the larger pan until it reaches halfway up the sides of the springform pan to create a water bath for even baking. Bake at 325°F (160°C) for 60–70 minutes, until the edges are set but the center jiggles slightly when you gently shake the pan.
  7. Cool the cheesecake: Turn off the oven and crack the door open. Let the cheesecake cool in the oven for 1 hour. Then remove it and refrigerate for at least 4 hours, ideally overnight, to fully set before serving.
  8. Serve: Remove the cheesecake from the springform pan. Add extra raspberry sauce or fresh berries on top for garnish. Slice and enjoy your luxurious white chocolate raspberry cheesecake bliss!

Notes

  • Using a water bath helps prevent cracks and creates a smooth, creamy texture.
  • For a seedless raspberry sauce, strain the cooked sauce through a fine mesh sieve.
  • Allow melted white chocolate to cool slightly before folding into batter to avoid cooking the eggs.
  • The cheesecake is best served chilled, and can be stored covered in the refrigerator for up to 3 days.
  • Fresh or frozen raspberries can be used for the sauce depending on availability.

Keywords: white chocolate cheesecake, raspberry cheesecake, creamy dessert, baked cheesecake, raspberry swirl, graham cracker crust

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