Introduction
Raspberry White Chocolate Cheesecake is a delightful fusion of creamy cheesecake, the tangy sweetness of raspberries, and the rich flavor of white chocolate. This elegant dessert not only looks stunning but also tantalizes the taste buds, making it perfect for any special occasion or gathering. Its creamy texture and balanced flavors create an irresistible treat that will leave your guests asking for seconds.
Detailed Ingredients with measures
For the Crust:
1/4 cup granulated sugar
2 cups graham cracker crumbs
1/2 cup unsalted butter, melted
For the Cheesecake:
24 oz cream cheese, softened
1/2 cup raspberry puree strained to remove seeds
1 cup granulated sugar
1 cup white chocolate chips, melted
3 large eggs
1 teaspoon vanilla extract
1 cup sour cream
For the Topping:
White chocolate curls
Fresh raspberries
Prep Time
Preparation Time: 30 minutes
Cook Time, Total Time, Yield
Cook Time: 60-70 minutes
Total Time: 4 hours cooling
Yield: 12 servings
Raspberry White Chocolate Cheesecake is a sweet and creamy treat that is sure to impress. Enjoy this luscious dessert on your next special occasion!
Detailed Directions and Instructions
Preheat Oven
Set your oven to 325F (163C). Grease a 9-inch springform pan to prevent sticking.
Make the Crust
In a bowl, combine 2 cups of graham cracker crumbs, 1/4 cup of granulated sugar, and 1/2 cup of melted unsalted butter. Mix until well combined, then press the mixture firmly into the bottom of the prepared springform pan. Bake for 10 minutes, then remove it from the oven and let it cool completely.
Prepare the Cheesecake Filling
In a large mixing bowl, beat 24 ounces (680g) of softened cream cheese until smooth. Gradually add in 1 cup of granulated sugar and mix until fully incorporated. Next, stir in 1 cup of sour cream and 1 teaspoon of vanilla extract. Add the eggs one at a time, mixing well after each addition. Finally, fold in 1 cup of melted white chocolate chips and 1/2 cup of raspberry puree (strained to remove seeds) until the mixture is smooth and well combined.
Assemble and Bake
Carefully pour the cheesecake batter over the cooled crust, spreading it evenly. Bake in the preheated oven for 60-70 minutes, or until the center is set and the edges are lightly browned. After baking, turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour to cool slowly.
Chill
Once cooled, refrigerate the cheesecake for at least 4 hours, or preferably overnight, before removing it from the springform pan.
Top and Serve
Before serving, garnish the cheesecake with fresh raspberries and white chocolate curls. Serve chilled and enjoy!
Notes
Storage
Keep the cheesecake refrigerated and consume within 5-7 days for optimal freshness.
Serving Suggestions
For an elegant presentation, serve with a drizzle of raspberry sauce or whipped cream alongside the cheesecake.
Substitutions
You can substitute fresh raspberries with frozen ones, just ensure they are thawed and drained before use.
Serving Size
This recipe serves approximately 12, but portion sizes can be adjusted based on preference.
