Perfect White Chocolate Raspberry Cheesecake Recipe with Easy Mirror Glaze Tutorial
A rich and fresh white chocolate raspberry cheesecake topped with a glossy mirror glaze, combining silky sweet white chocolate and tangy raspberry for an indulgent yet refreshing dessert.
- Prep Time: 30 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 6 hours 40 minutes to overnight
- Yield: 12 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
- 1 ¾ cups (180g) graham cracker crumbs or digestive biscuits, finely crushed
- 6 tablespoons (85g) unsalted butter, melted
- 2 tablespoons granulated sugar
- 24 oz (680g) cream cheese, softened
- ¾ cup (150g) granulated sugar
- 8 oz (225g) white chocolate, melted and slightly cooled
- 3 large eggs, room temperature
- 1 teaspoon vanilla extract
- ½ cup (120ml) sour cream
- ½ cup (120ml) fresh or frozen raspberries, pureed and strained
- 1 cup (200g) granulated sugar (for mirror glaze)
- ⅔ cup (160ml) sweetened condensed milk
- ½ cup (120ml) water
- 2 tablespoons (14g) powdered gelatin (about 2 envelopes), bloomed in ⅓ cup cold water
- 8 oz (225g) white chocolate, chopped (for mirror glaze)
- Food coloring (optional, a few drops of pink)
Instructions
- Preheat oven to 325°F (163°C). Mix graham cracker crumbs, melted butter, and sugar until mixture resembles wet sand. Press firmly into bottom of 9-inch springform pan. Bake for 10 minutes and cool completely.
- Blend raspberries until smooth. Push through a fine mesh sieve to remove seeds. Set aside ½ cup (120ml) for swirling into cheesecake filling.
- Beat softened cream cheese until smooth. Gradually add sugar and mix well. Slowly add melted white chocolate, ensuring it’s not too hot. Beat in eggs one at a time, then vanilla extract and sour cream. Gently fold in raspberry puree, reserving a few tablespoons for swirling.
- Pour half the cheesecake batter onto cooled crust. Spoon reserved raspberry puree over batter, then pour remaining batter on top. Use skewer or knife to swirl puree through batter creating a marbled effect without overmixing.
- Bake cheesecake at 325°F (163°C) for 50-60 minutes until edges are set but center jiggles slightly. Avoid overbaking. Cool on wire rack for 30 minutes.
- Refrigerate cheesecake for 4-6 hours or overnight until fully set and chilled.
- Bloom gelatin in cold water for 5 minutes. Heat sugar, condensed milk, and water in saucepan until just boiling. Remove from heat and stir in bloomed gelatin until dissolved. Pour hot mixture over chopped white chocolate, let sit 2 minutes, then whisk until smooth. Add food coloring if desired. Cool glaze to 90°F (32°C).
- Place chilled cheesecake on cooling rack over baking sheet. Slowly pour mirror glaze evenly over top, allowing it to cascade down sides. Use spatula to smooth edges if needed. Refrigerate for 30 minutes to set glaze.
- Remove springform sides carefully. Slice with warm knife for clean cuts and serve.
Notes
Use room temperature ingredients for smooth batter. Melt white chocolate gently to avoid scorching. Pour mirror glaze at 90°F (32°C) for best shine. To prevent cracks, bake at lower temperature and avoid overbaking. Use a water bath or add a pan of water in oven for humidity if desired. For bubbles in glaze, pop with toothpick or use kitchen torch. For gluten-free crust, substitute graham crackers with gluten-free cookies or almond flour. Dairy-free options include dairy-free cream cheese and coconut cream.
Nutrition
- Serving Size: 1 slice (1/12th of c
- Calories: 450
- Sugar: 28
- Sodium: 320
- Fat: 30
- Saturated Fat: 18
- Carbohydrates: 38
- Fiber: 2
- Protein: 7
Keywords: white chocolate cheesecake, raspberry cheesecake, mirror glaze, easy cheesecake recipe, dessert, creamy cheesecake, berry dessert