White Chocolate Raspberry Cheesecake (Printable Version)
A creamy dessert that blends zesty lemon, smooth white chocolate, and sweet raspberry layers for a dazzling treat at any gathering!
# Ingredients:
→ Crust Base
01 -
½ cup melted unsalted butter
02 -
2 cups of finely crushed graham crackers
03 -
¼ cup white sugar
→ Raspberry Sauce
04 -
1 tbsp cornstarch mixed with 1 tbsp water (slurry)
05 -
1 tsp freshly squeezed lemon juice
06 -
1 cup fresh raspberries
07 -
¼ cup white sugar
→ Lemon Cheesecake Mixture
08 -
½ cup sour cream
09 -
¼ cup fresh lemon juice
10 -
2 large eggs
11 -
½ cup melted white chocolate chips
12 -
1 tbsp grated lemon zest
13 -
16 oz softened cream cheese
14 -
¾ cup white sugar
15 -
1 tsp vanilla extract
→ Whipped Cream Layer (Optional)
16 -
2 tbsp powdered sugar
17 -
½ tsp vanilla flavoring
18 -
1 cup heavy whipping cream
# Steps:
01 -
Turn your oven to 325°F (163°C). Mix together the graham cracker crumbs, sugar, and the melted butter in a bowl. Push the crumb mix firmly into a 9-inch springform pan. Bake for 8 minutes and set the base aside to cool down.
02 -
Simmer raspberries, sugar, and lemon juice for about 5 minutes in a pan over medium heat, squishing the berries as you go. Add the cornstarch mix, stir, and let it thicken. Push through a mesh sieve to take out the seeds and leave to cool off.
03 -
Using a big mixing bowl, beat the cream cheese and sugar until creamy. Add eggs one at a time while mixing, then pour in the zest, lemon juice, sour cream, and vanilla. Stir in the melted chocolate till it's all mixed well.
04 -
Spoon half the cheesecake batter into the cooled crust. Drizzle half the raspberry sauce on top and swirl it gently. Spread the rest of the cheesecake batter over it and swirl the rest of the sauce on top. Bake at 325°F (163°C) for 50-55 minutes, until the middle is just set. Let it cool in the oven with the door open a bit, then let it sit in the fridge for 4 hours or more.
05 -
Beat heavy cream, powdered sugar, and vanilla until it becomes fluffy and forms stiff peaks. Use a piping bag to decorate the cheesecake and sprinkle on some fresh raspberries and a lemon slice for a cute touch.
# Notes:
01 -
Dribble more melted white chocolate on top if you'd like.
02 -
Pop leftovers in the fridge for up to 4 days.
03 -
Serve chilled to enjoy its best flavor!