Elegant White Chocolate Raspberry Cheesecake

Here’s an elegant recipe for White Chocolate Raspberry Cheesecake:

Ingredients:

Crust:

• 1 ½ cups graham cracker crumbs
• 2 tablespoons sugar
• 6 tablespoons butter, melted

Cheesecake Filling:

• 8 oz white chocolate, melted and cooled
• 3 (8 oz) packages cream cheese, softened
• 1 cup granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• ½ cup sour cream
• ¼ cup heavy cream

Raspberry Swirl:

• ½ cup fresh or frozen raspberries
• 2 tablespoons sugar
• 1 teaspoon lemon juice
• 1 teaspoon cornstarch mixed with 1 teaspoon water (optional, for thickening)

White Chocolate Ganache (Optional for topping):

• 4 oz white chocolate, chopped
• ¼ cup heavy cream

Instructions:

1. Prepare the Crust:
   • Preheat the oven to 325°F (160°C). Grease a 9-inch springform pan and wrap the outside with aluminum foil to prevent leakage.
   • In a bowl, combine graham cracker crumbs, sugar, and melted butter until evenly moistened.
   • Press the mixture firmly into the bottom of the springform pan.
   • Bake for 8-10 minutes, then let it cool.
2. Make the Raspberry Swirl:
   • In a small saucepan, combine raspberries, sugar, and lemon juice.
   • Cook over medium heat, stirring until the raspberries break down.
   • Optionally, add the cornstarch mixture to thicken.
   • Strain through a sieve to remove seeds and set aside to cool.
3. Prepare the Cheesecake Filling:
   • Beat softened cream cheese and sugar until smooth and creamy.
   • Add eggs one at a time, mixing well after each addition.
   • Stir in vanilla extract, sour cream, and heavy cream until well combined.
   • Fold in melted white chocolate.
4. Assemble the Cheesecake:
   • Pour half of the cheesecake filling over the prepared crust.
   • Drizzle half of the raspberry sauce on top and swirl it gently with a toothpick.
   • Add the remaining cheesecake batter and repeat the swirling process with the remaining raspberry sauce.
5. Bake the Cheesecake:
   • Place the springform pan in a larger roasting pan. Add hot water to the roasting pan, filling it about halfway up the sides of the springform pan (water bath method to prevent cracking).
   • Bake for 60-70 minutes until the center is set but slightly jiggly.
   • Turn off the oven and let the cheesecake sit inside with the door slightly open for 1 hour.
   • Remove from the oven and chill in the fridge for at least 4 hours or overnight.
6. White Chocolate Ganache (Optional):
   • Heat the heavy cream in a small saucepan until simmering.
   • Pour over chopped white chocolate, let sit for 2 minutes, then stir until smooth.
   • Once the cheesecake is chilled, pour the ganache over the top for an extra layer of white chocolate.
7. Serve:
   • Garnish with fresh raspberries and white chocolate shavings if desired.

Enjoy this rich and indulgent White Chocolate Raspberry Cheesecake!