Description
Creamy raspberry lemon white chocolate cheesecake blends tangy and sweet flavors into a luxurious dessert masterpiece. Rich layers of silky filling and buttery crust promise pure indulgence for passionate bakers seeking something extraordinary.
Ingredients
Scale
Main Ingredients
Cheesecake Base:
- 16 ounces (454 grams) cream cheese, softened
- 3/4 cup granulated sugar
- 2 eggs
- 1/2 cup white chocolate chips, melted
Crust:
- 2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
Flavor and Swirl Ingredients:
- 1 cup fresh raspberries
- 1/4 cup granulated sugar
- 1/4 cup lemon juice (freshly squeezed)
- 1 tablespoon lemon zest
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
- 1 tablespoon cornstarch
- 1 tablespoon water
- 1 teaspoon lemon juice
Optional Topping:
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
Instructions
- Prepare the crust by pulverizing graham crackers and blending with melted butter and sugar. Press the mixture firmly into a springform pan’s base, creating an even layer. Bake at 325F for 8 minutes to set the foundation, then allow to cool completely.
- Create raspberry coulis by simmering fresh raspberries with sugar and lemon juice over medium heat for 5 minutes. Crush the berries while cooking and incorporate cornstarch mixture to thicken. Strain through a fine mesh sieve to remove seeds, then cool the sauce to room temperature.
- Craft the cheesecake filling by whipping cream cheese until silky smooth. Gradually incorporate eggs, ensuring each is fully integrated before adding the next. Fold in lemon zest, fresh lemon juice, sour cream, and vanilla extract. Gently fold melted white chocolate into the mixture until uniformly combined.
- Construct the cheesecake by layering half the batter over the cooled crust. Artfully drizzle and swirl half the raspberry sauce using a knife. Add remaining cheesecake batter and decorate with remaining raspberry sauce, creating intricate marbled patterns.
- Bake at 325F for 50-55 minutes until the center shows minimal jiggle. Turn off oven, crack the door slightly, and allow cheesecake to cool gradually inside. Refrigerate for minimum 4 hours or ideally overnight for optimal texture.
- Prepare billowy whipped cream by beating heavy cream with powdered sugar and vanilla until stiff peaks form. Pipe decorative cream along the cheesecake’s edges and garnish with fresh raspberries and a delicate lemon slice.
Notes
- Avoid overbaking by removing the cheesecake when the center is slightly jiggly, as it continues to set while cooling.
- Use a toothpick or thin knife to create delicate raspberry swirls without overmixing the layers.
- Melt white chocolate slowly and carefully to prevent seizing or burning, using a double boiler or microwave in short bursts.
- Substitute graham cracker crumbs with gluten-free cookie crumbs or ground almonds for a celiac-friendly version.
- Prep Time: 45 minutes
- Cook Time: 1 hour 5 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 400
- Sugar: 30 g
- Sodium: 250 mg
- Fat: 28 g
- Saturated Fat: 17 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 100 mg