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

1. Strain through a fine sieve to remove seeds and set aside to cool.

3. Prepare the Cheesecake Filling:

1. Melt white chocolate and allow it to cool slightly.
2. In a large bowl, beat cream cheese and sugar until smooth.
3. Add sour cream and vanilla extract, mixing until fully incorporated.
4. Add eggs one at a time, mixing on low speed.
5. Gently fold in the melted white chocolate.

4. Assemble the Cheesecake:

1. Pour the cream cheese mixture over the cooled crust.
2. Drizzle raspberry sauce over the top and use a toothpick or knife to create swirls.
3. Place the springform pan onto a baking tray to catch leaks.

5. Bake the Cheesecake:

1. Bake for 55–65 minutes until the edges are set but the center still jiggles slightly.
2. Turn off the oven and leave the cheesecake inside for 1 hour with the door slightly ajar.

6. Chill and Serve:

1. Let the cheesecake cool to room temperature before refrigerating for at least 4 hours.
2. Before serving, top with fresh raspberries, white chocolate shavings, and mint leaves.

Recipe Variations

• Lemon Twist: Add 2 tbsp of lemon zest to the filling for a zesty kick.
• Chocolate Crust: Use crushed Oreos instead of digestive biscuits for a chocolaty base.
• Berry Medley: Mix in blueberries or strawberries for a colorful berry blend.

Frequently Asked Questions (FAQs)

Q: Can I use frozen raspberries?
A: Yes! Thaw them first and drain excess liquid before making the sauce.

Q: How do I prevent cracks in my cheesecake?
A: Don’t overmix the batter and avoid opening the oven during baking.

Q: Can I make this cheesecake ahead of time?
A: Absolutely! It tastes even better the next day.

Q: How should I store leftovers?
A: Store in an airtight container in the fridge for up to 5 days or freeze slices for up to 2 months.

Notes

• Ensure cream cheese is softened for a smoother filling.
• Don’t skip the chilling time—this helps the flavors meld and the cheesecake to firm up.
• Use a water bath for an ultra-creamy texture and fewer cracks.

Nutritional Info (Per Slice)

• Calories: 420
• Fat: 28g
• Carbohydrates: 34g
• Protein: 6g
• Sugars: 24g

Conclusion

This Raspberry Cheesecake with White Chocolate is a show-stopper dessert that’s perfect for celebrations or treating yourself. The creamy white chocolate filling balanced with tangy raspberry swirls creates a harmony of flavors that will have everyone reaching for seconds. Whether you’re a seasoned baker or a cheesecake newbie, this recipe is a guaranteed crowd-pleaser. Enjoy every decadent bite!