White Chocolate Cheesecake with Triple Raspberry
Indulge in the ultimate dessert experience with this White Chocolate Cheesecake with Triple Raspberry, a decadent fusion of creamy richness and vibrant fruit flavors. Featuring a buttery graham cracker crust and a luscious white chocolate cheesecake filling, this recipe achieves perfect balance with its smooth texture and delicate sweetness. The show-stopping raspberry trio—seedless preserves, fresh raspberries, and a tangy raspberry sauce—elevates each slice with layers of bold berry flavor and stunning visual appeal. Baked to perfection using a water bath method to ensure a flawless, crack-free finish, this cheesecake is ideal for special occasions or indulgent treats. Chill thoroughly for best results and serve with a drizzle of raspberry sauce for an elegant presentation that packs a sweet-tart punch. Whether for a dinner party or a celebration, this white chocolate and raspberry masterpiece is guaranteed to impress and delight every guest!
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Ingredients
- 200 grams graham cracker crumbs
- 75 grams unsalted butter, melted
- 2 tablespoons granulated sugar (for crust)
- 680 grams cream cheese, softened
- 200 grams granulated sugar (for filling)
- 225 grams white chocolate, melted
- 120 grams sour cream
- 120 milliliters heavy cream
- 3 large eggs
- 2 teaspoons vanilla extract
- 300 grams fresh raspberries
- 150 grams raspberry preserves (seedless)
- 120 milliliters raspberry sauce
Directions
Step 1
Preheat your oven to 175°C (350°F). Grease a 9-inch springform pan and wrap the outside with two layers of aluminum foil to prevent leaks.
Step 2
In a medium bowl, mix the graham cracker crumbs, melted butter, and 2 tablespoons of granulated sugar. Press the mixture firmly into the bottom of the prepared pan to form the crust. Bake for 8-10 minutes, then set aside to cool.
Step 3
In a large mixing bowl, beat the softened cream cheese and 200 grams of granulated sugar together until smooth and creamy, about 2-3 minutes.
Step 4
Slowly add the melted white chocolate, mixing continuously to incorporate.
Step 5
Stir in the sour cream, heavy cream, and vanilla extract until fully blended. Add the eggs one at a time, mixing just until each is combined. Do not overmix.
Step 6
Pour the cheesecake filling over the cooled crust. Smooth the top with a spatula.
Step 7
Place the springform pan into a large roasting pan and fill the roasting pan with enough hot water to come halfway up the sides of the springform pan.
Step 8
Bake the cheesecake in the preheated oven for 60-70 minutes, or until the edges are set but the center is still slightly jiggly.
Step 9
Turn off the oven and crack the door open. Let the cheesecake cool in the oven for 1 hour to prevent cracking.
Step 10
Remove the cheesecake from the water bath and let it cool to room temperature before transferring to the refrigerator. Chill for at least 4 hours, or preferably overnight.
Step 11
Once chilled, spread the raspberry preserves evenly over the top of the cheesecake. Arrange fresh raspberries on top as desired.
Step 12
Drizzle raspberry sauce over the raspberries and cheesecake to complete the triple raspberry topping.
Step 13
Slice and serve the cheesecake chilled. Enjoy the creamy white chocolate and vibrant raspberry combination!
Nutrition Facts
| Serving size | (2374.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 7398.4 |
| Total Fat 473.1g | 0% |
| Saturated Fat 274.9g | 0% |
| Cholesterol 1701.8mg | 0% |
| Sodium 3922.2mg | 0% |
| Total Carbohydrate 723.3g | 0% |
| Dietary Fiber 27.8g | 0% |
| Total Sugars 567.8g | |
| Protein 97.1g | 0% |
| Vitamin D 120IU | 0% |
| Calcium 1600.5mg | 0% |
| Iron 16.9mg | 0% |
| Potassium 2579.4mg | 0% |
Source of Calories