Elegant White Chocolate Raspberry Cheesecake”

Absolutely! 🍰✨
White Chocolate Raspberry Cheesecake is an elegant, indulgent dessert that combines rich, creamy white chocolate with the sweet-tart pop of raspberries — all nestled in a buttery cookie crust. It looks stunning and tastes even better. Perfect for holidays, dinner parties, or special occasions!

🍰 Elegant White Chocolate Raspberry Cheesecake

👩‍🍳 Ingredients:

For the crust:

• 1½ cups graham cracker crumbs (or crushed vanilla wafers or shortbread cookies)

• ¼ cup sugar

• 6 tbsp unsalted butter, melted

For the raspberry swirl:

• 1½ cups fresh or frozen raspberries

• 2 tbsp sugar

• 1 tsp lemon juice

• 1 tsp cornstarch mixed with 1 tsp water (slurry)

For the cheesecake filling:

• 4 (8 oz) blocks cream cheese, softened

• 1 cup granulated sugar

• 1 tsp vanilla extract

• 4 large eggs

• 1 cup sour cream or heavy cream

• 8 oz white chocolate, melted and slightly cooled

🔪 Instructions:

1. Make the Raspberry Swirl:

• In a small saucepan, combine raspberries, sugar, and lemon juice.

• Cook over medium heat, mashing berries as they break down.

• Stir in the cornstarch slurry, simmer for 2–3 minutes until thickened.

• Strain through a fine mesh sieve to remove seeds. Set aside to cool.

2. Prepare the Crust:

• Preheat oven to 325°F (160°C).

• Mix crumbs, sugar, and melted butter.

• Press firmly into the bottom of a 9-inch springform pan.

• Bake for 10 minutes, then cool while preparing filling.

3. Make the Cheesecake Filling:

• Beat cream cheese until smooth and creamy (2–3 minutes).

• Add sugar and vanilla, mix well.

• Add eggs, one at a time, scraping the bowl between each.

• Mix in sour cream (or heavy cream).

• Gently fold in the melted white chocolate until smooth.

4. Assemble:

• Pour half the cheesecake filling over the crust.

• Drizzle or spoon half the raspberry sauce over the top. Swirl gently with a knife.

• Repeat with remaining filling and raspberry sauce. Swirl again for a marbled look.

5. Bake:

• Place the springform pan in a water bath (wrap bottom in foil to prevent leaks).

• Bake at 325°F for 55–70 minutes, or until the center is set but slightly jiggly.

• Turn off the oven, crack the door, and let cheesecake cool inside for 1 hour.

6. Chill:

• Remove from oven and water bath. Chill at least 4 hours, preferably overnight.

✨ To Serve:

• Top with extra white chocolate curls, fresh raspberries, and a dusting of powdered sugar for an elegant finish.

📝 Tips:

• For cleaner slices, dip your knife in hot water and wipe clean between cuts.

• No water bath? Place a separate pan of water on the rack below to add moisture and help prevent cracks.