Raspberry Lemon White Chocolate Cheesecake (Print Version)
# Ingredients:
→ For the Crust
01 -
2 cups graham cracker crumbs
02 -
¼ cup granulated sugar
03 -
½ cup unsalted butter, melted
→ For the Raspberry Swirl
04 -
1 cup fresh raspberries
05 -
¼ cup granulated sugar
06 -
1 tsp lemon juice
07 -
1 tbsp cornstarch + 1 tbsp water (slurry)
→ For the Lemon White Chocolate Cheesecake Filling
08 -
16 oz cream cheese, softened
09 -
¾ cup granulated sugar
10 -
2 eggs
11 -
1 tbsp lemon zest
12 -
¼ cup lemon juice (freshly squeezed)
13 -
½ cup sour cream
14 -
1 tsp vanilla extract
15 -
½ cup white chocolate chips, melted
→ For the Whipped Cream Topping (Optional)
16 -
1 cup heavy whipping cream
17 -
2 tbsp powdered sugar
18 -
½ tsp vanilla extract
# Instructions:
01 -
Preheat oven to 325°F (163°C). In a bowl, mix graham cracker crumbs, sugar, and melted butter until combined. Press into the bottom 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 and cook until thickened. Strain through a sieve to remove seeds and let cool.
03 -
In a large bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, mixing well. Mix in lemon zest, lemon juice, sour cream, and vanilla. 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 swirl with a knife. Add the remaining cheesecake batter and swirl in the rest of the raspberry sauce. Bake at 325°F (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, preferably overnight.
05 -
Whip the heavy cream, powdered sugar, and vanilla until stiff peaks form. Pipe whipped cream on top and garnish with fresh raspberries and a lemon slice.
# Notes:
01 -
Drizzle with extra melted white chocolate for indulgence.
02 -
Store in the fridge for up to 4 days.
03 -
Serve chilled for the best flavor!