Get ready for the ultimate dessert experience with this amazing white chocolate raspberry cheesecake! Picture this: a silky smooth white chocolate cheesecake nestled on a graham cracker crust, swirled with delicious raspberry jam, and topped with a luscious white chocolate raspberry ganache and fluffy whipped cream.
Here’s why you’ll fall in love with this cheesecake recipe:
- Silky smooth texture: Thanks to the perfect blend of cream cheese, sour cream, and white chocolate, this cheesecake boasts an incredibly smooth texture that’s simply irresistible.
- Bursting with raspberry flavor: Each bite is infused with the fruity goodness of raspberry jam, complemented by a decadent raspberry white chocolate ganache and fresh raspberries.
- Irresistible crust: The crunchy graham cracker crust adds a delightful contrast to the creamy cheesecake and tart raspberry flavors.
Got questions? I’ve got answers!
- Do I need to use a water bath? Absolutely! It’s essential for baking the cheesecake evenly and preventing cracks.
- Can I use white chocolate chips? It’s best to use white chocolate bars for a smoother texture.
- Can I use store-bought raspberry jam? While you can, homemade jam ensures a thicker consistency, which is ideal for this recipe.
Pro Tips for baking perfection:
- Ensure all your wet ingredients are at room temperature for the smoothest cheesecake texture.
- Use a stand mixer for best results, and avoid over-mixing the batter.
- Allow the cheesecake to chill completely before decorating or cutting into it.
Let’s dive into the deliciousness with the recipe!
White Chocolate Raspberry Cheesecake
Servings 16 slices
Ingredients
For the Raspberry Jam:
- 16 oz frozen raspberries 453 g
- ½ cup granulated white sugar 100 g
- ½ tablespoon cornstarch 4 g
For the Crust:
- 16 graham crackers 240 g, full sheets
- 10 tablespoon unsalted butter melted (140 g)
- 2 tablespoon granulated white sugar 25 g
For the White Chocolate Cheesecake:
- 32 oz cream cheese softened (907 g)
- ¾ cup granulated white sugar 150 g
- 2 tablespoon cornstarch 16 g
- 1 tablespoon vanilla bean paste or extract
- ⅓ cup sour cream at room temperature (82 g)
- 8 oz white chocolate bar melted and slightly cooled (226 g)
- 3 eggs at room temperature
- 3 egg yolks at room temperature
For the White Chocolate Raspberry Ganache:
- 3 tablespoon heavy cream 45 ml
- 4.5 oz white chocolate bar chopped (127 g)
- 3 tablespoon freeze-dried raspberries 10 g
For the Whipped Cream:
- ¾ cup heavy cream 180 ml
- ¼ cup powdered sugar 34 g
- Fresh raspberries for topping
Instructions
For the Raspberry Jam:
- Cook frozen raspberries in a saucepan over medium heat until they break down and become liquidy.
- Strain the raspberries to remove seeds and return the liquid to the saucepan.
- Whisk in sugar and cornstarch, then cook until thickened. Chill in the fridge.
For the Crust:
- Preheat oven to 350°F (175°C) and wrap the springform pan in foil.
- Pulse graham crackers in a food processor, then mix with melted butter and sugar.
- Press mixture into the bottom of the pan and bake for 10 minutes. Let cool.
For the White Chocolate Cheesecake:
- Beat cream cheese, sugar, and cornstarch until smooth. Mix in vanilla, sour cream, and melted white chocolate.
- Add eggs and yolks one at a time, then pour half the batter into the pan. Swirl in half the raspberry jam, then repeat.
- Bake in a water bath for 65-75 minutes, then let cool and chill in the fridge.
For the White Chocolate Raspberry Ganache:
- Crush freeze-dried raspberries and mix with melted white chocolate and cream.
For the Whipped Cream:
- Whip cream and sugar until stiff peaks form.
Assembling the Cheesecake:
- Pour ganache over the cheesecake and chill until set. Pipe whipped cream around the edges and top with fresh raspberries. Serve and enjoy!
Notes
Store leftovers in the fridge for up to three days in an airtight container.