Raspberry Lemon White Chocolate Cheesecake (Print Version)
# Ingredients:
→ Crust
01 -
2 cups graham cracker crumbs
02 -
1/4 cup granulated sugar
03 -
1/2 cup unsalted butter, melted
→ Raspberry Swirl
04 -
1 cup fresh raspberries
05 -
1/4 cup granulated sugar
06 -
1 tsp lemon juice
07 -
1 tbsp cornstarch
08 -
1 tbsp water
→ Lemon White Chocolate Cheesecake Filling
09 -
16 oz cream cheese, softened
10 -
3/4 cup granulated sugar
11 -
2 eggs
12 -
1 tbsp lemon zest
13 -
1/4 cup lemon juice, freshly squeezed
14 -
1/2 cup sour cream
15 -
1 tsp vanilla extract
16 -
1/2 cup white chocolate chips, melted
→ Whipped Cream Topping (Optional)
17 -
1 cup heavy whipping cream
18 -
2 tbsp powdered sugar
19 -
1/2 tsp vanilla extract
# Instructions:
01 -
Preheat oven to 163°C. In a bowl, mix graham cracker crumbs, sugar, and melted butter until combined. Press into the base of a 9-inch springform pan and bake for 8 minutes. Let cool.
02 -
In a small saucepan, combine raspberries, sugar, and lemon juice over medium heat. Simmer for 5 minutes, mashing the raspberries. Stir in the cornstarch slurry made from 1 tbsp cornstarch and 1 tbsp water. Cook until thickened. Strain through a sieve to remove seeds and let cool.
03 -
In a large bowl, beat cream cheese and granulated sugar until smooth. Add eggs one at a time, mixing well after each addition. Mix in lemon zest, lemon juice, sour cream, and vanilla extract. Stir in the melted white chocolate until fully combined.
04 -
Pour half of the cheesecake batter over the cooled crust. Drizzle half of the raspberry sauce and create a swirl using a knife. Add the remaining cheesecake batter and swirl in the rest of the raspberry sauce. Bake at 163°C for 50-55 minutes, or until the center is just set. Turn off the oven and let the cheesecake cool inside with the door slightly open. Chill for at least 4 hours or overnight.
05 -
Whip heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Pipe whipped cream on top of the chilled cheesecake. Garnish with fresh raspberries and a slice of lemon if desired.
# Notes:
01 -
Drizzle with extra melted white chocolate for added indulgence.
02 -
Store in the fridge for up to 4 days.
03 -
Serve chilled for the best flavor experience.