This White Chocolate Raspberry Truffle Cheesecake is a luxurious and decadent dessert that is perfect for any special occasion. Featuring a creamy white chocolate filling swirled with raspberry preserves, all atop a buttery graham cracker crust, this cheesecake is both beautiful and delicious. Whether you’re serving it at a dinner party or indulging in it yourself, this dessert is sure to impress. Let’s dive into the recipe!
White Chocolate Raspberry Truffle Cheesecake Ingredients
For the Crust
- 1½ cups (150g) graham cracker crumbs
- ¼ cup (50g) sugar
- ½ cup (115g) unsalted butter, melted
The Cheesecake Filling
- 2 cups (340g) white chocolate chips
- ½ cup (120ml) heavy cream
- 3 (8-ounce) packages (680g) cream cheese, softened
- 1¼ cups (250g) sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- ½ cup (150g) raspberry preserves
For Garnish (Optional)
- Fresh raspberries
- White chocolate shavings
White Chocolate Raspberry Truffle Cheesecake Step by Step Instructions
Preparation
- Preheat the oven to 325°F (163°C).
- Grease a 9-inch springform pan to ensure the cheesecake doesn’t stick.
Crust
- In a medium bowl, combine the graham cracker crumbs, ¼ cup sugar, and melted butter.
- Press the mixture firmly into the bottom of the prepared pan to form a crust. Set aside.
Cheesecake Filling
- In a saucepan, melt the white chocolate chips with the heavy cream over low heat, stirring until smooth. Set aside to cool slightly.
- In a large bowl, beat the softened cream cheese and 1¼ cups sugar until smooth and creamy.
- Blend in the vanilla extract and the melted white chocolate mixture.
- Add the eggs one at a time, mixing well after each addition to ensure a smooth batter.
Assembling
- Pour half of the cheesecake batter over the crust in the springform pan.
- Drop spoonfuls of raspberry preserves onto the batter.
- Pour the remaining cheesecake batter over the preserves.
- Use a knife to gently swirl the batter to create a marbled effect.
Baking
- Bake in the preheated oven for 55-60 minutes, or until the filling is set.
- Turn off the oven and leave the cheesecake inside with the door ajar for 1 hour to allow it to cool gradually.
Cooling
- Refrigerate the cheesecake for at least 4 hours before serving to allow it to set properly.
Serving
- Garnish with fresh raspberries and white chocolate shavings if desired for an elegant finish.
Tips for Success White Chocolate Raspberry Truffle Cheesecake
- Use Room Temperature Ingredients: Ensure the cream cheese and eggs are at room temperature for a smooth, lump-free filling.
- Don’t Overmix: When adding the eggs, mix just until incorporated to avoid incorporating too much air, which can cause cracks in the cheesecake.
- Chill Properly: Allowing the cheesecake to chill in the refrigerator for several hours (or overnight) ensures it sets perfectly and develops its full flavor.
Serving Suggestions White Chocolate Raspberry Truffle Cheesecake
- Perfect for Celebrations: This cheesecake is ideal for special occasions like birthdays, anniversaries, or holiday gatherings.
- Pair with Coffee or Champagne: Serve with a cup of coffee or a glass of champagne for an indulgent treat.
White Chocolate Raspberry Truffle Cheesecake Variations
- Dark Chocolate Raspberry Cheesecake: Substitute dark chocolate chips for white chocolate to create a rich, dark chocolate version of this cheesecake.
- Mixed Berry Cheesecake: Use a combination of raspberry, blueberry, and blackberry preserves for a mixed berry swirl.
White Chocolate Raspberry Truffle Cheesecake Storage Instructions
- Refrigerate: Store the cheesecake in an airtight container in the refrigerator for up to 5 days.
- Freeze: To freeze, wrap the cheesecake tightly in plastic wrap and aluminum foil and freeze for up to 2 months. Thaw in the refrigerator overnight before serving.
Nutritional Information White Chocolate Raspberry Truffle Cheesecake (Per Serving)
- Calories: 450 kcal
- Fat: 30g
- Carbohydrates: 39g
- Protein: 7g
- Sugar: 28g
- Fiber: 1g
White Chocolate Raspberry Truffle Cheesecake FAQs
Can I Use Fresh Raspberries Instead of Preserves?
Yes, you can use fresh raspberries, but you may need to cook them down with a bit of sugar to create a thicker consistency similar to preserves.
How Do I Prevent My Cheesecake from Cracking?
To prevent cracks, avoid overmixing the batter and allow the cheesecake to cool gradually in the oven with the door ajar before refrigerating.
Can I Make This Cheesecake Ahead of Time?
Absolutely! This cheesecake can be made a day in advance and stored in the refrigerator until ready to serve.
What Can I Use Instead of White Chocolate?
If you prefer, you can substitute white chocolate with milk or dark chocolate, but keep in mind this will alter the flavor and color of the cheesecake.