Each year I have trouble deciding whether I want to share a sweet or savory recipe. Both have a place on our Eid spread, and it is an occasion to go all out. After much deliberation, I decided that I wanted to share the recipe for this White Chocolate Raspberry Cheesecake. This cheesecake is a showstopper and really has that fancy black-tie feel to it. I chose to create my own recipe by using parts of recipes found on Mel’s Kitchen Cafe and Chew Out Loud. The end result is a dreamy and creamy, tall, bursting-with-flavor cheesecake that is sure to impress all those indulging!
White Chocolate Raspberry Cheesecake
- 2 ½ cups cups chocolate graham cracker crumbs
- ½ cup unsalted butter melted
- 1 (10 ounce) package frozen raspberries
- 2 tablespoons granulated sugar
- 1 tablespoon cornstarch dissolved in ½ cup water
- 6 ounces white chocolate chopped (NOT white chocolate chips)
- ¼ cup heavy cream
- 3 (8 ounce) packages cream cheese, at room temperature
- 1 cup sour cream
- 1 cup granulated sugar
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
- White Chocolate shavings or pieces
- Whipped Cream
Preheat oven to 215°F and set aside a greased 9-inch springform pan. Fill a roasting pan with boiling water and place inside the oven on the lowest rack. This will create steam in the oven, which will help prevent the cheesecake from cracking.
In a bowl, stir together all ingredients until thoroughly combined. Press the mixture evenly into the bottom and sides of the springform pan. Set aside.
Prepare Raspberry Sauce
In a medium saucepan, combine raspberries, sugar, and cornstarch mixture. Bring to a boil, and cook for 5 minutes, until the sauce is thick and coats a spoon. Strain the mixture, discarding the seeds, and set aside to cool to room temperature.
In a small microwave-safe bowl, combine chopped white chocolate and heavy cream. Microwave for 30-second intervals, stirring in between, until melted and smooth. Set aside and cool to room temperature.
In a large bowl, beat cream cheese until smooth over medium speed. Add sour cream, sugar, cornstarch, and vanilla, and beat until thoroughly mixed, scraping down the sides of the bowl as needed.
Add the melted white chocolate mixture and mix on low speed until combined, making sure not to overmix. Spread half of the filling over the prepared crust.
Spoon half of the prepared rapberry sauce over the filling. Gently swirl with a knife. Carefully pour in the remaining cheesecake filling. Spoon the remaining raspberry sauce over the top, and swirl with the tip of a knife to achieve the desired marble effect.
Bake the cheesecake until the edges feel firm, but the center is still jiggly and seems undone, about 3 to 4 hours. Turn off the oven, leave the door slightly ajar, and allow the cheesecake to cool to room temperature. Once cool, cover tightly with aluminum foil, and refrigerate overnight.
To serve, garnish with white chocolate shavings, whipped cream, and raspberries.