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If you’re a fan of desserts that tantalize the taste buds and impress at gatherings, then the White Chocolate Raspberry Cheesecake is a must-try. This dessert is a splendid union of velvety cream cheese, luscious white chocolate, and the bright, tangy burst of fresh raspberries. Each slice is a delightful journey into creaminess, sweetness, and a hint of tartness, making it an exquisite choice for celebrations or simply as a treat to indulge yourself.

White Chocolate Raspberry Cheesecake

Discover the ultimate dessert experience with this White Chocolate Raspberry Cheesecake recipe! This indulgent treat combines velvety cream cheese, rich white chocolate, and a bright raspberry swirl, creating a visually stunning and delicious cake perfect for any occasion. Learn about key ingredients, from the buttery graham cracker crust to the fresh raspberry topping. Follow the easy step-by-step instructions to impress guests or indulge yourself! Enjoy this decadent delight!
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Ingredients
  

For the crust:

1 ½ cups graham cracker crumbs

1/3 cup granulated sugar

1/2 cup unsalted butter, melted

For the cheesecake filling:

16 oz (450g) cream cheese, softened

1 cup granulated sugar

1 teaspoon vanilla extract

3 large eggs

8 oz (225g) white chocolate, chopped

1 cup sour cream

1 cup fresh raspberries (plus extra for garnish)

For the raspberry swirl:

1 cup fresh raspberries

2 tablespoons granulated sugar

1 tablespoon lemon juice

Instructions
 

Preheat the oven: Preheat your oven to 325°F (160°C).

    Make the crust: In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Stir until the mixture resembles wet sand. Press the mixture firmly into the bottom of a 9-inch springform pan to form an even layer. Bake for 10 minutes, then remove from the oven and let it cool slightly.

      Prepare the raspberry swirl: In a small saucepan over medium heat, combine the fresh raspberries, granulated sugar, and lemon juice. Stir gently and cook for about 5-7 minutes until the raspberries have broken down and the mixture is slightly thickened. Remove from heat and let it cool to room temperature.

        Melt the white chocolate: In a double boiler or a microwave-safe bowl, melt the chopped white chocolate until smooth. If using the microwave, stir every 30 seconds to avoid burning. Let it cool for a few minutes.

          Make the cheesecake filling: In a large mixing bowl, beat the softened cream cheese and sugar with an electric mixer until smooth and creamy. Add the vanilla extract. Then, add the eggs one at a time, mixing on low speed after each addition until just blended. Do not overmix. Gently fold in the sour cream and melted white chocolate until fully incorporated.

            Add raspberries: Carefully fold in the fresh raspberries into the cheesecake filling, being cautious not to break them apart.

              Assemble the cheesecake: Pour the cheesecake filling into the cooled crust. Using a spoon or knife, drop dollops of the raspberry swirl mixture on top of the cheesecake. Use a toothpick or knife to gently swirl the raspberry mixture into the cheesecake, creating a beautiful marbled effect.

                Bake the cheesecake: Bake in the preheated oven for 55-60 minutes, or until the edges are set and the center has a slight jiggle. Turn off the oven, crack the oven door, and let the cheesecake cool in the oven for about 1 hour to prevent cracking.

                  Chill the cheesecake: Remove the cheesecake from the oven and refrigerate for at least 4 hours, preferably overnight, to set completely.

                    Serve: Before serving, garnish with extra fresh raspberries and a sprinkle of shaved white chocolate if desired. Carefully remove the sides of the springform pan. Slice and enjoy your delicious White Chocolate Raspberry Cheesecake!

                      Prep Time: 30 minutes | Total Time: 6 hours 30 minutes | Servings: 12