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Graham cracker crust ingredients: - 1 ½ cups graham cracker crumbs - ½ cup unsalted butter, melted - 2 tablespoons granulated sugar The crust gives your cheesecake a sweet and crunchy base. The graham cracker crumbs combine with melted butter and sugar to create a rich flavor. Cream cheese filling ingredients: - 16 oz (450g) cream cheese, softened to room temperature - ¾ cup granulated sugar - 2 large eggs, at room temperature - 1 teaspoon pure vanilla extract - 1 cup white chocolate chips, melted and slightly cooled - ½ cup sour cream, at room temperature - 1 tablespoon fresh lemon juice - 1 cup fresh raspberries (plus extra for decoration) This filling is creamy and sweet. The cream cheese pairs with sugar and eggs to create a smooth batter. The white chocolate adds a rich sweetness, while the fresh raspberries bring a fruity zing. Topping components: - ½ cup sour cream - 1 tablespoon fresh lemon juice The sour cream topping adds a tangy finish. Mixing it with lemon juice creates a nice contrast to the sweet filling. Gather these ingredients to make your Raspberry White Chocolate Cheesecake shine! {{ingredient_image_2}} First, set your oven to 325°F (160°C). Preheating the oven is very important. It makes sure the cheesecake cooks evenly. If you skip this step, your cheesecake might not set right. In a medium bowl, mix together: - 1 ½ cups graham cracker crumbs - ½ cup unsalted butter, melted - 2 tablespoons granulated sugar Stir until the crumbs are all coated in butter. Press this mixture firmly into a 9-inch springform pan. Bake the crust for 10 minutes, then let it cool completely. A good crust gives your cheesecake a nice base. In a large bowl, beat 16 oz of softened cream cheese with an electric mixer. Mix until it is smooth and creamy. Slowly add in ¾ cup of sugar. Keep mixing until it is well combined and smooth. Next, add 2 large eggs one at a time. Mix on low speed after each egg until just combined. Don't overmix, or your filling might be too airy. Now, stir in 1 teaspoon of pure vanilla extract and 1 cup of melted white chocolate chips. Mix until everything is smooth. Then gently fold in 1 cup of fresh raspberries. Be careful not to crush them too much. You want to keep their shape for a pop of color and taste. Carefully pour the cheesecake batter over your cooled crust. Use a spatula to smooth the top. In a small bowl, mix ½ cup of sour cream with 1 tablespoon of fresh lemon juice. Spread this mixture evenly over the cheesecake. The sour cream adds a lovely tang. Place the cheesecake in the oven and bake for 50-60 minutes. Check if the center is set but still jiggles slightly. After baking, turn off the oven and crack the door open. Let the cheesecake cool in the oven for 1 hour. This helps prevent cracks. After an hour, move the cheesecake to the fridge. Chill it for at least 4 hours, or overnight if you can. This will help it set perfectly before you serve. To get that creamy texture, avoid overmixing your batter. Once you add eggs, mix on low speed. Just blend until you see no lumps. This keeps your cheesecake smooth and light. For best results, use room temperature ingredients. Softened cream cheese blends easier. Room temperature eggs combine well without chilling the batter. You can let them sit out for about 30 minutes before you start. Garnish your cheesecake with fresh raspberries. They add color and a touch of tartness. You can also sprinkle some white chocolate shavings on top for extra flair. Serve slices on pretty plates. A dollop of whipped cream next to each slice elevates the dish. For a fancy touch, drizzle some raspberry sauce over the cheesecake before serving. If your cheesecake cracks during baking, don't worry! It often happens. To fix this, let your cheesecake cool slowly in the oven. Cracking often comes from sudden temperature changes. If your cheesecake is too sweet, balance it with a bit of lemon juice. This will cut through the sweetness and add a bright flavor. Adjust to your taste as you garnish. Pro Tips Use Room Temperature Ingredients: Ensure that your cream cheese, eggs, and sour cream are at room temperature before mixing. This will help achieve a smoother batter and prevent lumps in your cheesecake. Don’t Overmix the Batter: When adding the eggs, mix just until incorporated. Overmixing can introduce too much air and lead to cracks during baking. Chill Overnight: For the best texture and flavor, allow your cheesecake to chill overnight. This will ensure it sets properly and allows the flavors to meld beautifully. Use a Water Bath: For an extra creamy cheesecake without cracks, consider baking your cheesecake in a water bath. Wrap the springform pan in foil to prevent water from seeping in and place it in a larger pan filled with hot water. {{image_4}} You can change the taste of your Raspberry White Chocolate Cheesecake with different berries. Strawberries, blueberries, or blackberries can add unique flavors. Just swap the raspberries for your choice. You can also mix berries for a fun twist! Adding extracts or flavorings enhances the taste too. A splash of almond extract can make it special. Vanilla bean paste gives a rich flavor and beautiful specks. If you need to make it gluten-free, use gluten-free graham crackers. They work well for the crust. You can also use almond flour or oats as a base. For vegan alternatives, replace cream cheese with a vegan cream cheese. Use coconut cream for a rich texture. Instead of eggs, try flaxseed meal mixed with water. This makes a great binding agent. You can enjoy this cheesecake in different styles. For a no-bake version, skip the oven. Just make the crust and chill it with the filling. This gives a creamy and smooth texture. Mini cheesecakes are another fun idea. Use a muffin tin to create bite-sized treats. This method is perfect for parties or gatherings. To keep your Raspberry White Chocolate Cheesecake fresh, use these simple tips: - Refrigeration: Store the cheesecake in the fridge. Use an airtight container or cover it with plastic wrap. This helps prevent it from drying out or absorbing other flavors in the fridge. It will stay fresh for up to a week. - Freezing for Longer Storage: If you want to save some for later, freezing is great. Wrap the cheesecake tightly in plastic wrap, then cover it with aluminum foil. This helps preserve its taste. You can freeze it for up to three months. When ready to eat, thaw it in the fridge overnight. How long does the cheesecake last? In the fridge, it stays good for about 5 to 7 days. If you freeze it, you can enjoy it for about three months. What are signs of spoilage? Look for any changes in smell or texture. If the cheesecake feels slimy or has an off smell, it’s best to throw it away. Always trust your senses when it comes to food safety! Yes, you can use frozen raspberries. They work well in this recipe. Fresh raspberries have a nice texture and flavor. Frozen raspberries are often more accessible. They can be sweeter too. Just remember, they might release more juice. This can make your cheesecake a bit watery. If using frozen, let them thaw first. Gently fold them in to keep their shape. Cracks can happen, but there are ways to avoid them. Here are some tips: - Bake at a lower temperature to keep it gentle. - Use a water bath to add moisture. - Cool it slowly in the oven after baking. - Don’t overmix your batter, especially after adding eggs. If it cracks, you can cover it with toppings. Fresh raspberries or whipped cream work well. To make a no-bake cheesecake, follow these steps: - Skip the baking part entirely. - Use a mix of cream cheese, sugar, and whipped cream. - Add melted white chocolate for flavor. - Chill the mixture in the crust for at least four hours. This no-bake version is quick and easy, perfect for warm days! Yes, this cheesecake can be made ahead. It tastes better after chilling. Make it a day or two before you need it. Just store it in the fridge. Cover it well to keep it fresh. Add the fresh raspberries just before serving. This makes it look and taste great! This blog post covered how to make a delicious cheesecake from start to finish. You learned about the key ingredients for the crust and filling. I shared step-by-step instructions and helpful tips for perfecting texture and presentation. Variations like gluten-free and mini cheesecakes add fun twists. Lastly, proper storage ensures your cheesecake lasts longer. With this guide, baking a great cheesecake becomes simple and enjoyable. Dive into the joy of cooking and impress your friends with this tasty treat!

Raspberry White Chocolate Cheesecake

A deliciously creamy cheesecake with the sweetness of white chocolate and the tartness of fresh raspberries.
Print Recipe Pin Recipe
Prep Time 40 minutes
Cook Time 1 hour
Total Time 5 hours
Course Dessert
Cuisine American
Servings 12
Calories 350 kcal

Ingredients
  

  • 1.5 cups graham cracker crumbs
  • 0.5 cup unsalted butter, melted
  • 2 tablespoons granulated sugar
  • 16 oz cream cheese, softened to room temperature
  • 0.75 cup granulated sugar
  • 2 large eggs, at room temperature
  • 1 teaspoon pure vanilla extract
  • 1 cup white chocolate chips, melted and slightly cooled
  • 1 cup fresh raspberries
  • 0.5 cup sour cream, at room temperature
  • 1 tablespoon fresh lemon juice

Instructions
 

  • Preheat your oven to 325°F (160°C).
  • In a medium mixing bowl, combine graham cracker crumbs, melted butter, and 2 tablespoons of sugar. Mix thoroughly until the crumbs are evenly coated in butter.
  • Press the crumb mixture firmly into the bottom of a 9-inch springform pan, ensuring an even layer. Bake the crust in the preheated oven for 10 minutes, then remove and let it cool completely.
  • In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy. Gradually add ¾ cup of sugar, mixing until fully blended and no lumps remain.
  • Incorporate the eggs one at a time, mixing on low speed after each addition until just combined. Be careful not to overmix to maintain a creamy texture.
  • Stir in the pure vanilla extract and melted white chocolate, mixing until the cheesecake filling is smooth and homogenous.
  • Gently fold in the fresh raspberries, taking care not to break them apart too much to maintain their shape and texture within the filling.
  • Carefully pour the cheesecake batter over the cooled graham cracker crust, smoothing the top with a spatula to create an even layer.
  • In a small bowl, mix the sour cream and fresh lemon juice together until well combined. Spread this mixture evenly over the cheesecake to add a delightful tart contrast.
  • Place the cheesecake in the oven and bake for 50-60 minutes, or until the center is set but still jiggles slightly when lightly shaken.
  • Once baking is complete, turn off the oven, crack the oven door open, and allow the cheesecake to cool in the oven for 1 hour.
  • Transfer the cheesecake to the refrigerator and chill for at least 4 hours, preferably overnight, to ensure it sets completely.
  • Before serving, top with additional fresh raspberries for a stunning presentation.

Notes

For best results, chill overnight before serving.
Keyword cheesecake, dessert, raspberry, white chocolate