This White Chocolate Raspberry Cheesecake is a sweet treat with a creamy filling and a rich graham cracker crust. The delightful mix of white chocolate and tart raspberries makes it special!
Let’s be real, it’s hard to resist that creamy goodness! I love serving it with fresh raspberries on top. It’s a perfect way to impress friends or treat yourself on a cozy night in!
Key Ingredients & Substitutions
Graham Cracker Crumbs: This is the base for your crust. You can substitute with crushed digestive biscuits or even vanilla wafer cookies if you’re in a pinch.
Cream Cheese: Use full-fat cream cheese for the best texture. Low-fat options can be grainy. If you’re dairy-free, try cashew cream or a vegan cream cheese alternative for a similar creaminess.
White Chocolate: I prefer using good-quality white chocolate for a rich flavor. If you can’t find it, white chocolate chips work too. For a different twist, try using white chocolate-flavored candy melts.
Sour Cream: This adds to the creaminess and tang. Greek yogurt can substitute well if you’re looking for a healthier option.
Fresh Raspberries: The stars of this cheesecake! If they’re out of season, frozen raspberries will also work; just thaw and drain them first.
How Do I Melt White Chocolate Smoothly Without Seizing It?
Melted white chocolate can be tricky; it can seize up if overheated. Here’s how to do it right:
- Set up a double boiler by placing a heatproof bowl over simmering water, ensuring the bowl doesn’t touch the water.
- Add your chopped white chocolate to the bowl and stir gently as it melts.
- If using a microwave, heat in short bursts (20 seconds), stirring after each cycle until just smooth.
- Remove it from heat as soon as it’s melted to avoid burning.
This method will give you a perfectly melted chocolate that’s silky and ready for your cheesecake!
How to Make White Chocolate Raspberry Cheesecake
Ingredients You’ll Need:
For the Crust:
- 1 1/2 cups graham cracker crumbs (about 10-12 full sheets)
- 1/4 cup granulated sugar
- 7 tablespoons unsalted butter, melted
For the Cheesecake Filling:
- 16 oz (450g) cream cheese, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 6 oz white chocolate, chopped
- 1/2 cup sour cream
- 1 cup fresh raspberries (plus extra for garnish)
For the Raspberry Topping:
- 1 cup fresh raspberries
- 1/4 cup granulated sugar
- 1 tablespoon lemon juice
For Garnish:
- Whipped cream
- Fresh raspberries
- Fresh mint leaves (optional)
How Much Time Will You Need?
This delicious cheesecake requires about 20 minutes of prep time, followed by 50-60 minutes of baking time. Then, you’ll want to chill it for at least 4 hours (or overnight for the best flavor). In total, plan for around 5 to 6 hours to make and chill your cheesecake before digging in!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 325°F (160°C). This ensures your cheesecake bakes evenly. Lightly grease a 9-inch springform pan to prevent sticking.
2. Prepare the Crust:
In a medium bowl, mix together the graham cracker crumbs, sugar, and melted butter. Use a fork to stir until combined, then press the mixture firmly and evenly into the bottom of the springform pan. Bake the crust for 10 minutes and then let it cool while you prepare the filling.
3. Melt the White Chocolate:
Using a heatproof bowl over simmering water (or the microwave), melt the chopped white chocolate. Stir gently until it’s all smooth and melted. Once done, set it aside to cool slightly.
4. Mix the Cream Cheese Filling:
In a large mixing bowl, beat together the softened cream cheese and sugar for about 2-3 minutes until it’s smooth and creamy. This step is crucial for a velvety texture!
5. Add Eggs and Other Ingredients:
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and sour cream until everything is well blended.
6. Combine with White Chocolate:
Slowly add the melted white chocolate to the cream cheese mixture, stirring until fully combined. Be gentle with the stirring to keep everything light and fluffy.
7. Fold in Raspberries:
Gently fold in the fresh raspberries, making sure they are evenly distributed throughout the cheesecake mixture without breaking them up too much.
8. Pour and Smooth:
Pour the cheesecake mixture over your prepared crust in the springform pan. Use a spatula to smooth the top, making it look nice and even!
9. Bake the Cheesecake:
Place the cheesecake in the preheated oven and bake for about 50-60 minutes. The edges should be set, but the center should still have a slight jiggle. This means it’s perfectly cooked!
10. Cool Gradually:
Turn off the oven and crack the oven door open. Let the cheesecake sit in the oven for about 1 hour to cool down gradually. This helps prevent cracks on top.
11. Chill the Cheesecake:
After the hour is up, take the cheesecake out of the oven and allow it to cool completely on the countertop. Once cool, refrigerate it for at least 4 hours or overnight to set properly.
12. Make the Raspberry Topping:
While the cheesecake is chilling, prepare the raspberry topping. In a small saucepan, combine the raspberries, sugar, and lemon juice. Over medium heat, cook the mixture until the raspberries break down and thicken, about 10 minutes. If you prefer a smooth topping, you can strain it to remove the seeds. Let it cool.
13. Assemble the Cheesecake:
Before serving, spread the raspberry topping over the chilled cheesecake. Get creative with the decoration! Use whipped cream, fresh raspberries, and mint leaves for a beautiful presentation.
14. Slice and Serve:
Slice the cheesecake into pieces and serve chilled. Enjoy every creamy, fruity bite of your homemade delight!
This White Chocolate Raspberry Cheesecake is always a hit, whether it’s for special occasions or just a treat for yourself. Happy baking!
Can I Use a Different Type of Crust?
Absolutely! If graham crackers aren’t your favorite, you can use crushed Oreos, vanilla wafers, or even a nut-based crust for a gluten-free option. Just remember to adjust the sweetness depending on your choice!
How Do I Prevent Cracks in My Cheesecake?
To prevent cracks, make sure to bake your cheesecake at a lower temperature and avoid overmixing the batter. Cooling it gradually in the oven after baking, as well as refrigerating it completely before serving, helps keep it smooth!
Can I Make This Cheesecake in Advance?
Yes! This cheesecake can be made up to 2 days in advance. Just keep it tightly covered in the refrigerator. Add the raspberry topping right before serving to keep it fresh!
What Should I Do If My Cheesecake Isn’t Setting?
If your cheesecake isn’t setting, it may need more baking time. Before taking it out of the oven, ensure the edges are firm, and the center has a slight jiggle. If it’s still not firm after cooling, try putting it back in for a bit longer.