Introduction
Welcome to my kitchen, where I’m excited to share with you one of my all-time favorite dessert recipes: White Chocolate Raspberry Cheesecake. Picture this – a velvety smooth white chocolate cheesecake base, swirled with a vibrant raspberry coulis, all nestled on a buttery graham cracker crust. This indulgent treat never fails to impress both guests and family alike, and it has a special place in my heart as it reminds me of cozy Sunday afternoons spent baking with loved ones.
Now, let’s dive into why this White Chocolate Raspberry Cheesecake has earned its spot as a star dessert in my repertoire.
Why You’ll Love This
I make this cheesecake when I want to combine the richness of white chocolate with the tartness of raspberries for the perfect balance of flavors. My family goes crazy for this because every bite is a delightful contrast of creamy, sweet, and fruity notes that create a symphony of flavors in your mouth.
One of the keys to the success of this recipe is using high-quality white chocolate and fresh raspberries. However, feel free to experiment with different chocolate brands or frozen raspberries if that’s what you have on hand!
This cheesecake is a real crowd-pleaser at gatherings, and I love how it can be made ahead of time, allowing the flavors to meld together beautifully in the refrigerator.
Are you ready to embark on this delicious baking journey with me? Let’s start with the essential ingredients you’ll need.
Ingredients
For the crust:
– 1 ½ cups graham cracker crumbs
– 1/3 cup sugar
– 6 tbsp butter, melted
– Optional: a pinch of cinnamon for warmth
For the filling:
– 24 oz cream cheese, softened
– 1 cup sugar
– 4 eggs
– 8 oz white chocolate, melted and cooled
– 1 tsp vanilla extract
– 1 cup raspberry coulis (recipe to follow)
Feel free to swap out the white chocolate for dark or milk chocolate if you prefer a different flavor profile. I sometimes use dark chocolate for a more intense chocolatey experience!
Directions
1. Preheat your oven to 325°F (160°C) and grease a 9-inch springform pan.
2. In a bowl, combine the graham cracker crumbs, sugar, melted butter, and cinnamon if using. Press the mixture into the bottom of the pan to form the crust.
3. In a large mixing bowl, beat the cream cheese and sugar until smooth. Add the eggs one at a time, mixing well after each addition.
4. Stir in the melted white chocolate and vanilla extract until everything is well combined.
5. Pour half of the cheesecake batter over the crust. Spoon half of the raspberry coulis on top and swirl with a knife.
6. Repeat with the remaining batter and coulis, creating a beautiful marbled effect.
7. Bake the cheesecake for about 55-60 minutes or until the center is almost set. Turn off the oven and let the cheesecake rest inside for an hour before chilling it in the refrigerator.
This is where I usually sneak a taste (or two!) of the raspberry coulis. It’s just too good to resist!
Notes
Through trial and error, I’ve discovered that allowing the cheesecake to cool gradually in the oven helps prevent cracks on the surface. It’s a little trick that has worked wonders for me!
Variations
One experiment I tried was adding a splash of lemon juice to the raspberry coulis for a tangier flavor. Unfortunately, it didn’t work out as I expected, but hey, that’s all part of the fun in the kitchen!
Equipment
If you don’t have a springform pan, a regular cake pan lined with parchment paper can also do the trick. It might be a bit trickier to unmold the cheesecake, but it’s definitely manageable!
Storage Information
Though honestly, in my house, this White Chocolate Raspberry Cheesecake never lasts more than a day! However, if you have leftovers, store them in the refrigerator for up to 3 days. The flavors intensify, and I think it tastes even better the next day.
Serving Suggestions
I love serving this cheesecake with a dollop of freshly whipped cream and a few extra raspberries on top. It adds a touch of freshness and complements the richness of the dessert perfectly.
Pro Tips
I once tried rushing the chilling step, and let me tell you, it wasn’t pretty. The cheesecake needs time to set properly, so patience is key in achieving that perfect creamy texture!
FAQ
“Can I use frozen raspberries instead of fresh ones?”
Absolutely! Frozen raspberries work just as well in this recipe. Just make sure to thaw and drain them before incorporating them into the coulis.
“Do I have to use a water bath for baking the cheesecake?”
It’s not necessary for this recipe, but if you’re worried about cracks, you can place a pan of water on the rack below the cheesecake in the oven to create a steamy environment.
White Chocolate Raspberry Cheesecake
Indulge in a creamy and decadent White Chocolate Raspberry Cheesecake that balances the richness of white chocolate with the tartness of raspberries. This dessert is a crowd-pleaser with each bite offering a symphony of flavors – creamy, sweet, and fruity.
Ingredients
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1 ½ cups graham cracker crumbs
-
1/3 cup sugar
-
6 tbsp butter, melted
-
24 oz cream cheese, softened
-
1 cup sugar
-
4 eggs
-
8 oz white chocolate, melted and cooled
-
1 tsp vanilla extract
-
1 cup raspberry coulis
-
A pinch of cinnamon
Directions
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Preheat the oven to 325°F (160°C) and grease a 9-inch springform pan.
-
Combine graham cracker crumbs, sugar, melted butter, and cinnamon. Press into the bottom of the pan.
-
In a large mixing bowl, beat cream cheese and sugar until smooth. Add eggs one at a time.
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Stir in melted white chocolate and vanilla extract until well combined.
-
Pour half of the cheesecake batter over the crust. Spoon half of the raspberry coulis on top and swirl.
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Repeat with the remaining batter and coulis for a marbled effect.
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Bake for 55-60 minutes until almost set. Allow to rest in the oven before chilling in the refrigerator.
