Elegant White Chocolate Raspberry Cheesecake

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Elegant White Chocolate Raspberry Cheesecake Recipe

 Servings: 12 | 🕒 Total Time: ~6 hours (includes chilling)

Bake Time: 60–70 mins | Prep Time: 45 mins

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📝 Ingredients

For the Crust:

• 1 ½ cups (150g) graham cracker crumbs (or digestive biscuits)

• 2 tbsp granulated sugar

• 6 tbsp (85g) unsalted butter, melted

For the Raspberry Swirl:

• 1 ½ cups (180g) fresh or frozen raspberries

• 2 tbsp granulated sugar

• 1 tsp lemon juice

• 1 tsp cornstarch + 1 tbsp water (for slurry)

For the White Chocolate Cheesecake Filling:

• 4 packages (32 oz / 900g total) cream cheese, softened

• 1 cup (200g) granulated sugar

• 4 large eggs, room temperature

• 1 tsp vanilla extract

• 8 oz (225g) high-quality white chocolate, melted and slightly cooled

• ⅔ cup (160ml) sour cream

• ⅓ cup (80ml) heavy cream

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🍽️ Equipment

• 9-inch springform pan

• Mixer (stand or hand)

• Medium saucepan

• Water bath (roasting pan)

• Aluminum foil (heavy-duty)

• Fine mesh sieve (optional, for raspberry purée)

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🔪 Directions

🔸 Step 1: Prepare the Crust

1. Preheat oven to 325°F (163°C).

2. In a bowl, combine graham cracker crumbs, sugar, and melted butter until evenly moistened.

3. Press mixture firmly into the bottom of a greased or parchment-lined 9-inch springform pan.

4. Bake for 10 minutes, then set aside to cool.

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🔸 Step 2: Make the Raspberry Swirl

1. In a saucepan, add raspberries, sugar, and lemon juice. Cook over medium heat until raspberries break down (about 5 mins).

2. Stir in cornstarch slurry and cook for another 1–2 mins until thickened.

3. Strain through a fine mesh sieve for a smooth sauce (optional).

4. Let cool completely.

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🔸 Step 3: Make the Cheesecake Filling

1. Melt white chocolate and let it cool slightly (should be warm, not hot).

2. Beat softened cream cheese until smooth and creamy (no lumps).

3. Add sugar and mix until well combined.

4. Mix in eggs one at a time, scraping down the bowl.

5. Add vanilla, then mix in the melted white chocolate.

6. Blend in sour cream and heavy cream until smooth and velvety.

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🔸 Step 4: Assemble the Cheesecake

1. Wrap outside of the springform pan in heavy-duty foil (to prevent water bath leakage).

2. Pour half of the cheesecake batter over the crust.

3. Add half of the raspberry sauce in spoonfuls and swirl gently with a knife or skewer.

4. Pour remaining batter, then swirl in the rest of the raspberry sauce on top.

5. Place springform pan inside a large roasting pan and fill with 1 inch of hot water.

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🔸 Step 5: Bake

1. Bake at 325°F (163°C) for 60–70 minutes, until edges are set but center still has a slight jiggle.

2. Turn off oven, crack door slightly, and let cheesecake sit inside for 1 hour.

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🔸 Step 6: Chill

1. Remove from oven, cool completely at room temperature.

2. Cover and chill in the fridge for at least 4–6 hours, preferably overnight.

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🔸 Step 7: Garnish and Serve

• Top with white chocolate shavings, fresh raspberries, and a dusting of powdered sugar.

• Slice with a clean, warm knife (wipe between slices).

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💡 Tips for Perfection

• Use room temperature ingredients to prevent lumps.

• Don’t overmix the batter once eggs are added — it can cause cracks.

• Water bath ensures even baking and prevents surface cracking.

• Chill thoroughly for clean slices and best texture.