Introduction
If you're looking for a dessert that combines elegance with rich flavors, this luscious white chocolate cheesecake with raspberries is the answer. The creamy texture, paired with the tartness of fresh raspberries, creates a delightful balance that will impress your guests and satisfy your sweet cravings.
This cheesecake is perfect for special occasions or simply as a treat for yourself. The combination of smooth white chocolate and tangy raspberries creates a luxurious experience with every bite. With a straightforward approach, even novice bakers can achieve a stunning result.
Ingredients
- 200 g digestive biscuits, crushed
- 100 g unsalted butter, melted
- 400 g cream cheese, softened
- 200 g white chocolate, melted and slightly cooled
- 100 g granulated sugar
- 200 ml heavy cream
- 1 teaspoon vanilla extract
- 150 g fresh raspberries (plus extra for garnish)
Directions & Preparation
- Preheat your oven to 160°C (320°F). Prepare a 9-inch springform pan by greasing the bottom and sides lightly.
- In a mixing bowl, combine the crushed digestive biscuits and melted butter. Stir until the mixture resembles wet sand.
- Press the biscuit mixture firmly into the bottom of the prepared springform pan to create an even crust. Use the back of a measuring cup or your fingers to compact it well.
- Bake the crust in the preheated oven for about 10 minutes. Once baked, remove it from the oven and allow it to cool completely.
- In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy, about 2-3 minutes.
- Add the melted white chocolate to the cream cheese, mixing until fully incorporated and smooth. Scrape down the sides of the bowl as necessary.
- Gradually add the granulated sugar to the cream cheese mixture, beating until well combined and fluffy.
- In another bowl, whip the heavy cream and vanilla extract until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture, being careful not to deflate it.
- Fold in the fresh raspberries, ensuring they are evenly distributed throughout the mixture.
- Pour the cheesecake filling over the cooled crust in the springform pan, smoothing the top with a spatula.
- Tap the springform pan gently on the counter to release any air bubbles that may have formed.
- Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to allow it to set properly.
- Once set, carefully remove the sides of the springform pan. Garnish the top with additional fresh raspberries for a pop of color and flavor before serving.
FAQs
What if my cheesecake cracks on top?
Cracks can occur if the cheesecake is overbaked or if it cools too quickly. To prevent this, bake at a lower temperature and avoid sudden temperature changes.
Can I use white chocolate chips instead of bars?
Yes, white chocolate chips work well, but ensure they are melted and slightly cooled before adding to the mixture.
What if my cheesecake filling is too runny?
If the filling is too runny, it may need more time to chill in the refrigerator. Ensure it's well mixed and properly set before serving.
Can I add more raspberries for a stronger flavor?
Absolutely! You can fold in more raspberries into the batter or even layer them between the crust and filling for added fruitiness.
What alternative can I use for digestive biscuits?
Graham crackers or shortbread cookies can be used as substitutes for the crust.
How do I know when my cheesecake is done cooking?
The cheesecake should be set around the edges but still have a slight jiggle in the center when you gently shake the pan.
Can I make this cheesecake in a larger size?
Yes, you can double the ingredients and use a larger springform pan, but you may need to adjust the baking time.
Conclusion
This luscious white chocolate cheesecake with raspberries is not just a dessert; it's an experience that brings joy to any occasion. The creamy filling and the burst of raspberry flavor will leave a lasting impression on your taste buds.
With a little patience and the right techniques, you can master this recipe and impress family and friends with your baking skills. Enjoy every creamy, fruity bite!
Recipe Card
Luscious White Chocolate Cheesecake with Raspberries
Ingredients
- 200 g digestive biscuits crushed
- 100 g unsalted butter melted
- 400 g cream cheese softened
- 200 g white chocolate melted and slightly cooled
- 100 g granulated sugar
- 200 ml heavy cream
- 1 teaspoon vanilla extract
- 150 g fresh raspberries plus extra for garnish
Instructions
- Preheat your oven to 160°C (320°F). Prepare a 9-inch springform pan by greasing the bottom and sides lightly.
- In a mixing bowl, combine the crushed digestive biscuits and melted butter. Stir until the mixture resembles wet sand.
- Press the biscuit mixture firmly into the bottom of the prepared springform pan to create an even crust. Use the back of a measuring cup or your fingers to compact it well.
- Bake the crust in the preheated oven for about 10 minutes. Once baked, remove it from the oven and allow it to cool completely.
- In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy, about 2-3 minutes.
- Add the melted white chocolate to the cream cheese, mixing until fully incorporated and smooth. Scrape down the sides of the bowl as necessary.
- Gradually add the granulated sugar to the cream cheese mixture, beating until well combined and fluffy.
- In another bowl, whip the heavy cream and vanilla extract until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture, being careful not to deflate it.
- Fold in the fresh raspberries, ensuring they are evenly distributed throughout the mixture.
- Pour the cheesecake filling over the cooled crust in the springform pan, smoothing the top with a spatula.
- Tap the springform pan gently on the counter to release any air bubbles that may have formed.
- Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to allow it to set properly.
- Once set, carefully remove the sides of the springform pan. Garnish the top with additional fresh raspberries for a pop of color and flavor before serving.
Notes
Additional serving suggestions: pair with a crisp salad, garlic bread, or roasted seasonal vegetables for balance.
For make-ahead, prep components separately and assemble just before heating to preserve texture.
Taste and adjust with acid (lemon/vinegar) and salt right at the end to wake up flavors.
