“Elegant White Chocolate Raspberry Cheesecake”

The elegance of this cheesecake lies in its perfect marriage of creamy white chocolate and tart raspberries. Each bite offers a balance of velvety richness from the white chocolate cheesecake, contrasted beautifully with the bright raspberry swirls. The graham cracker crust adds a subtle crunch, grounding the dessert in classic comfort. With its flawless presentation and luxurious flavor, this cheesecake is the ideal centerpiece for any special occasion, offering not only a feast for the palate but also a stunning visual appeal that is sure to impress.

Ingredients:

Crust:

• 1 ½ cups graham cracker crumbs
• ¼ cup sugar
• ½ cup unsalted butter, melted

Cheesecake Filling:

• 24 oz cream cheese, softened
• 1 cup granulated sugar
• 3 large eggs
• 1 tsp vanilla extract
• 8 oz white chocolate, melted
• ½ cup sour cream

Raspberry Sauce:

• 1 ½ cups fresh raspberries (or frozen, thawed)
• ¼ cup sugar
• 2 tbsp water
• 1 tbsp lemon juice
• 1 tbsp cornstarch mixed with 2 tbsp water

Topping:

• Fresh raspberries for garnish
• White chocolate shavings for garnish

Directions:

Step 1: Prepare the Crust

1. Preheat your oven to 325°F (160°C).
2. In a medium mixing bowl, combine the graham cracker crumbs and sugar. Add the melted butter and stir until the mixture resembles wet sand.
3. Press the crumb mixture firmly into the bottom of a 9-inch springform pan, ensuring even coverage.
4. Bake the crust for 10 minutes, then remove from the oven and set aside to cool while preparing the filling.

Step 2: Make the Raspberry Sauce

1. In a small saucepan, combine the raspberries, sugar, water, and lemon juice.
2. Bring the mixture to a boil over medium heat, then reduce the heat and simmer for about 5 minutes, or until the raspberries are soft.
3. Stir in the cornstarch mixture, and cook until the sauce thickens (about 1 minute). Remove from heat, strain the sauce through a fine mesh sieve to remove seeds, and set aside to cool.

Step 3: Make the Cheesecake Filling

1. In a large mixing bowl, beat the softened cream cheese with a hand mixer or stand mixer until smooth and creamy, about 3 minutes.
2. Add the sugar and continue beating until fully combined.
3. Add the eggs one at a time, beating well after each addition. Then, mix in the vanilla extract.
4. Pour in the melted white chocolate, and blend until smooth.
5. Finally, fold in the sour cream until the mixture is uniform.

Step 4: Assemble the Cheesecake

1. Pour half of the cheesecake filling over the baked crust.
2. Drizzle a few spoonfuls of raspberry sauce over the filling and use a toothpick to swirl it gently.
3. Pour the remaining cheesecake filling over the top, and add another swirl of raspberry sauce.
4. Smooth the surface and tap the pan gently to remove any air bubbles.

Step 5: Bake the Cheesecake

1. Wrap the springform pan in foil and place it in a larger baking pan. Add about 1 inch of hot water to the outer pan to create a water bath (this helps prevent cracks).
2. Bake for 60–70 minutes, or until the edges are set but the center is still slightly jiggly.
3. Turn off the oven, crack the door, and let the cheesecake cool in the oven for 1 hour.
4. Remove the cheesecake from the oven, let it cool completely, then refrigerate for at least 4 hours or overnight.

Step 6: Garnish and Serve

1. Once fully chilled, remove the cheesecake from the springform pan.
2. Garnish with fresh raspberries and white chocolate shavings before serving.