Experience the delight of this Raspberry White Chocolate Cheesecake, a divine combination of rich, creamy cheesecake and the vibrant tang of fresh raspberries. Set on a crumbly biscuit base and topped with a smooth white chocolate ganache, this cheesecake is both visually stunning and decadently delicious. Each component—from the buttery crust to the velvety cream cheese filling and the luxurious ganache—works in harmony to create a dessert that’s perfect for any special occasion or as a treat to enjoy any day of the week.
Why You’ll Love This:
This cheesecake offers a perfect balance of flavors and textures. The crisp biscuit base contrasts beautifully with the smooth and rich cream cheese filling, which is enhanced with vanilla and lightened slightly by the tanginess of fresh raspberries. The white chocolate ganache adds a final touch of sweetness and elegance, making this cheesecake a true indulgence. It’s a great recipe for those who appreciate the classic combination of chocolate and raspberries, providing a sophisticated twist on traditional cheesecake.
Perfect Occasion:
Ideal for celebrations such as birthdays, anniversaries, or holidays, this Raspberry White Chocolate Cheesecake is sure to impress. It’s also perfect for a summer gathering or a festive dinner party, offering a refreshing yet rich dessert option that guests will adore. Serve it at bridal showers or special brunch events, where its stunning appearance and exquisite taste can truly shine.
Decoration Tips:
To enhance the presentation, top the cheesecake with more fresh raspberries and perhaps a sprinkling of edible gold leaf or shimmering sugar for a touch of luxury. A few mint leaves can add a pop of color and a fresh aroma. For those who love extra texture, sprinkle some crushed pistachios or toasted almond slices around the edges of the ganache for a delightful crunch.
Ingredients:
- For the Base:
- 150g crushed biscuits
- 80g melted butter
- For the Cream:
- 400g cream cheese (e.g., Philadelphia)
- 3 eggs
- 70g sugar
- 120ml heavy cream
- Vanilla extract
- 2 tbsp flour
- Fresh raspberries, halved
- For the Ganache:
- 120g white chocolate
- 100ml whipping cream
1. Prepare the Base:
- Combine 150g of crushed biscuits with 80g of melted butter. Press this mixture firmly into the bottom of a springform pan to create an even layer. Set aside.
2. Make the Cream Cheese Filling:
- In a large mixing bowl, beat 400g of cream cheese with 70g of sugar and a splash of vanilla extract until smooth.
- Gradually mix in 120ml of heavy cream, then add the eggs one at a time, ensuring each is fully incorporated before adding the next.
- Sift in 2 tablespoons of flour and mix until just combined.
- Pour this cream cheese mixture over the prepared biscuit base. Scatter halved raspberries evenly over the top.
3. Bake the Cheesecake:
- Preheat the oven to 200°C (392°F). Bake the cheesecake for 10 minutes, then reduce the temperature to 100°C (212°F) and continue baking for 50 minutes. The cheesecake should be set but still slightly wobbly in the center.
- Turn off the oven and let the cheesecake cool inside overnight to set completely.
4. Prepare the White Chocolate Ganache:
- Heat 100ml of whipping cream until it just begins to simmer, then pour it over 120g of white chocolate. Let sit for a few minutes, then stir until the chocolate is melted and the mixture is smooth.
- Chill the ganache in the refrigerator for at least 30 minutes until it thickens slightly.
5. Finish and Serve:
- Once the ganache is chilled and the cheesecake is set, spread the ganache over the top of the cheesecake.
- Decorate with additional raspberries and optional garnishes before serving.
Enjoy this Raspberry White Chocolate Cheesecake as a decadent dessert that combines fruity freshness with creamy, chocolaty indulgence, perfect for making any occasion feel extra special!
