White Chocolate Raspberry Truffle® Recipe
Creamy Cheesecake Swirled with White Chocolate and Raspberry. (1220 cal)
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Ingredients
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Crust
Filling
White Chocolate Ganache
Raspberry Swirl
Assembly & Bake
Garnish
Method
Crust
- 1
Preheat and prepare pan
Preheat oven to 325°F (163°C). Grease the sides of a 9-inch (23 cm) springform pan and line the bottom with a round of parchment paper for easy removal.
- 2
Make crust
Combine 1.5 cups graham cracker crumbs, 2 tbsp sugar and 0.25 tsp salt in a medium bowl. Pour in 6 tbsp melted unsalted butter and stir until evenly moistened and the mixture holds together when pinched.
- 3
Form crust
Press the crumb mixture firmly and evenly into the bottom (and about 1/2 inch up the sides if desired) of the prepared springform pan using the bottom of a measuring cup or glass to compact. Bake the crust 8–10 minutes until set and slightly golden. Remove from oven and set on a rack to cool while you prepare the filling. Keep oven on at 325°F (163°C).
Filling
- 4
Melt white chocolate
Place 8 oz finely chopped white chocolate in a heatproof bowl. Microwave in 15–20 second bursts, stirring between intervals, until melted and smooth, or melt in a double boiler. Set aside to cool slightly (warm but not hot).
- 5
Beat cream cheese and sugar
In a large bowl or stand mixer fitted with the paddle, beat 24 oz room-temperature cream cheese and 1 cup granulated sugar on medium speed until very smooth and no lumps remain, about 2–3 minutes. Scrape down the bowl as needed.
- 6
Add sour cream and flavorings
Add 1 cup sour cream, 2 tsp vanilla extract, 1 tbsp lemon juice, 2 tbsp all-purpose flour, and 0.25 tsp salt to the cream cheese. Mix on low speed until combined and smooth.
- 7
Incorporate white chocolate
With the mixer on low, gradually add the slightly cooled melted white chocolate and mix until evenly incorporated. The mixture should be smooth and slightly glossy.
- 8
Add eggs
Add the 4 large eggs one at a time, mixing on low speed and scraping the bowl between additions. Mix only until each egg is incorporated; overbeating will add air. The finished batter should be smooth and pourable but not runny.
White Chocolate Ganache
- 9
Make ganache
Place 6 oz finely chopped white chocolate in a heatproof bowl. Heat 0.5 cup heavy cream until it just begins to simmer (do not fully boil). Pour the hot cream over the white chocolate and let sit 30 seconds, then stir gently until smooth and glossy. Stir in 1 tbsp unsalted butter until melted and incorporated. Let the ganache cool at room temperature until thickened to a spoonable but still pourable consistency (about 15–25 minutes). Reserve about 1/3 of the ganache for topping; the rest will be used for swirls in the filling.
Raspberry Swirl
- 10
Cook raspberries
Combine 12 oz raspberries, 0.25 cup granulated sugar and 1 tsp lemon juice in a small saucepan over medium heat. Cook, stirring occasionally, until berries break down and release juices, 5–7 minutes.
- 11
Thicken and strain
Mix 1 tsp cornstarch with 1 tbsp cold water to make a slurry. Stir the slurry into the raspberry mixture and simmer 1–2 minutes until slightly thickened. Remove from heat. For a smooth swirl, press the mixture through a fine-mesh sieve to remove seeds, pressing to extract as much purée as possible. Let the purée cool to room temperature. You should have about 3/4–1 cup of raspberry purée.
Assembly & Bake
- 12
Assemble cheesecake
Pour the prepared filling over the cooled crust and spread gently to level. Drop tablespoon-size dollops of the cooled white chocolate ganache and of the raspberry purée across the top of the filling in a roughly even pattern.
- 13
Create swirls
Using a thin skewer or the tip of a knife, drag through the dollops in a swirl pattern to create marbled white chocolate and raspberry streaks in the filling. Avoid over-swiping — you want distinct veins and marbling, not full blending.
- 14
Prepare water bath
Wrap the bottom and sides of the springform pan tightly with a double layer of heavy-duty foil to prevent leaks. Place the wrapped pan in a large roasting pan. Pour hot water (about 1000 ml) into the roasting pan so that it comes halfway up the sides of the springform pan (be careful and pour slowly to avoid splashing into the filling).
- 15
Bake
Bake at 325°F (163°C) for 50–65 minutes. The edges should be set and slightly puffed; the center will still have a slight jiggle (like gelatin). Avoid overbaking to keep the truffle-like creaminess.
- 16
Cool gradually
Turn the oven off, crack the oven door open about 1 inch, and let the cheesecake cool in the oven for 1 hour. This gentle cooling helps prevent cracks.
- 17
Remove from water bath and chill
Carefully lift the springform pan out of the water bath and remove the foil. Run a thin knife around the pan edge to loosen (optional). Let the cheesecake cool to room temperature on a wire rack, then refrigerate uncovered for at least 6 hours, preferably overnight, until fully set.
Garnish
- 18
Add final ganache and decorations
When cheesecake is fully chilled and set, remove from springform pan and transfer to a serving plate. If you reserved ganache, warm it slightly if needed to a spreadable consistency and pour or spread a thin layer over the top. Arrange 0.5 cup fresh raspberries around the top, pipe or dollop whipped cream if using, and finish with 2 tbsp white chocolate shavings.
- 19
Serve
Slice with a sharp knife dipped in hot water and wiped dry between cuts for clean slices. Serve chilled. Leftovers will keep well, covered, in the refrigerator for up to 4 days.
