White Chocolate Raspberry Cheesecake Recipe
Total Time: 1 Hour 25 Minutes
Prep Time: 30 Minutes
Cook Time: 55 Minutes
Servings: 16
Category: Dessert / Cheesecake
Keywords: Dessert, Fruit, Summer, For Large Groups, Oven, < 4 Hours
Introduction
Indulge in the creamy decadence of this White Chocolate Raspberry Cheesecake, a mouthwatering dessert that combines the richness of white chocolate and the fresh tartness of raspberries, perfectly set in a graham cracker crust. Inspired by a recipe from Sara’s Secrets on the Food Network, this cheesecake is the ultimate showstopper for gatherings, special occasions, or any time you crave a refreshing and indulgent treat. The velvety filling is complemented by a crispy base, and the fresh raspberries add an extra burst of flavor. Here’s how to make this irresistible dessert at home.
Ingredients
| Ingredient | Quantity |
|---|---|
| Graham cracker crumbs | 1 cup |
| Unsalted butter | 2 tablespoons |
| White chocolate | 1/4 lb (4 oz) |
| Cream cheese | 8 oz |
| Sugar | 4 tablespoons |
| Additional sugar | 1/2 cup |
| Eggs | 2 whole eggs |
| Egg yolks | 2 |
| All-purpose flour | 1 tablespoon |
| Vanilla extract | 2 teaspoons |
| Fresh raspberries | 1 cup |
| Fresh raspberry (for garnish) | 1/2 cup |
| Fresh mint sprig (for garnish) | 1 sprig |
Nutritional Information (per serving)
| Nutrient | Amount per serving |
|---|---|
| Calories | 446.4 kcal |
| Fat Content | 33.1 g |
| Saturated Fat Content | 16.5 g |
| Cholesterol Content | 142.6 mg |
| Sodium Content | 264.7 mg |
| Carbohydrates | 30.8 g |
| Fiber Content | 2.2 g |
| Sugar Content | 22.3 g |
| Protein Content | 8.6 g |
Instructions
Step 1: Prepare the Crust
- Begin by preparing the crust. In a food processor, finely grind the graham cracker crumbs until they are a fine powder.
- Add the melted unsalted butter and pulse until the mixture is evenly combined.
- Transfer the crumb mixture to a 10-inch springform pan. Press the crumbs over the bottom and approximately two-thirds of the way up the sides of the pan. Set aside while you prepare the filling.
Step 2: Make the Filling
- Preheat your oven to 350°F (175°C) to prepare for baking.
- In a double boiler or a large metal bowl set over a saucepan of barely simmering water, melt the white chocolate. Stir occasionally until the chocolate is completely smooth, then remove from heat.
- In a separate mixing bowl, beat the cream cheese using an electric mixer set to medium speed until fluffy and smooth, around 2-3 minutes.
- Add the 4 tablespoons of sugar and beat well until combined.
- Add the whole eggs and egg yolks, one at a time, beating at low speed after each addition. Be sure to scrape down the sides of the bowl to ensure everything is well combined.
- Stir in the all-purpose flour and vanilla extract until just incorporated.
- Slowly stream the melted white chocolate into the cream cheese mixture, beating continuously until the filling is smooth and well combined.
Step 3: Assemble the Cheesecake
- Arrange the fresh raspberries in a single layer over the prepared graham cracker crust.
- Pour the cheesecake filling over the raspberries, spreading it evenly with a spatula.
- Bake the cheesecake in the preheated oven for 45-55 minutes. The cheesecake is done when the outer edges are set and firm, but the center is still slightly wobbly when gently shaken. You can also test the doneness with a kitchen thermometer – the internal temperature should reach 160-165°F (71-74°C).
Step 4: Cool and Serve
- Once the cheesecake is baked, run a thin knife or offset spatula around the edge of the cake to loosen it from the sides of the pan.
- Allow the cheesecake to cool completely on a wire rack at room temperature. The cheesecake will continue to set as it cools.
- Once cooled, refrigerate the cheesecake for at least 4 hours or overnight for the best flavor and texture.
- Before serving, garnish the cheesecake with fresh raspberries and a sprig of mint for an elegant touch.
Tips for the Perfect White Chocolate Raspberry Cheesecake:
- Room Temperature Ingredients: Ensure your cream cheese, eggs, and vanilla are at room temperature before mixing. This helps the filling come together more smoothly and prevents lumps.
- Use Good Quality Chocolate: The quality of the white chocolate makes a huge difference in the flavor of this cheesecake. Opt for high-quality white chocolate for the best result.
- Do Not Overmix: When adding eggs and flour to the mixture, be sure not to overbeat as this can incorporate too much air, resulting in cracks during baking.
- Test the Cheesecake: If you’re unsure whether your cheesecake is done, use a thermometer. The temperature should read between 160°F and 165°F in the center when fully set.
Conclusion
This White Chocolate Raspberry Cheesecake is a deliciously creamy and decadent dessert that’s sure to wow guests at your next gathering. The delicate balance between the rich white chocolate and the tart raspberries creates an unforgettable flavor experience. Whether served at room temperature or chilled, this cheesecake is a perfect addition to any dessert table
