Irresistible Raspberry Cheesecake with Creamy White Chocolate – A Decadent Delight!

Summary

This Raspberry Cheesecake with White Chocolate is a luxurious, creamy dessert that combines the tartness of fresh raspberries with the smooth sweetness of white chocolate. With a buttery biscuit crust, silky cream cheese filling, and a vibrant raspberry swirl, this cheesecake is perfect for special occasions or whenever you need an indulgent treat. Each bite delivers the perfect balance of fruity brightness and velvety richness.

Prep Time: 30 minutes

Cook Time: 1 hour

Chill Time: 4 hours (or overnight)

Total Time: 5 hours 30 minutes

Servings: 12 slices

Calories: 420 per slice

Course: Dessert

Cuisine: American

Ingredients

For the Crust:

• 200g digestive biscuits (or graham crackers)
• 100g unsalted butter, melted
• 2 tbsp granulated sugar

For the Cheesecake Filling:

• 500g cream cheese, softened
• 200g white chocolate, melted and cooled
• 200g granulated sugar
• 200ml sour cream
• 3 large eggs
• 1 tsp vanilla extract

For the Raspberry Swirl:

• 250g fresh or frozen raspberries
• 2 tbsp sugar
• 1 tsp lemon juice

For Garnish (Optional):

• Fresh raspberries
• White chocolate shavings
• Mint leaves

Equipment Needed

• 9-inch springform pan
• Mixing bowls
• Electric mixer or stand mixer
• Spatula
• Saucepan
• Fine mesh sieve
• Baking tray

Instructions

1. Prepare the Crust:

1. Preheat the oven to 160°C (320°F).
2. Crush digestive biscuits into fine crumbs using a food processor or rolling pin.
3. Mix crumbs with melted butter and sugar until evenly combined.
4. Press the mixture firmly into the bottom of the springform pan.
5. Bake for 10 minutes, then let cool completely.

2. Make the Raspberry Sauce:

1. In a small saucepan, combine raspberries, sugar, and lemon juice.
2. Cook over medium heat until raspberries break down (5-7 minutes).