There’s something magical about the combination of white chocolate and raspberry—sweet, creamy, and just the right hint of tartness to keep your taste buds intrigued. This white chocolate raspberry cheesecake is a dessert that looks as impressive as it tastes, making it perfect for special occasions or indulgent evenings at home.
When I think of this cheesecake, I’m reminded of cozy gatherings with friends or those moments when you just need a slice of something rich and decadent. With its luscious white chocolate filling swirled with vibrant raspberry sauce, it’s the kind of dessert that steals the show, no matter where it’s served. The creamy cheesecake base balances perfectly with the raspberry’s tang, while the buttery graham cracker crust ties everything together beautifully.
Let’s dive into this unforgettable dessert, shall we?
Why You’ll Love This Recipe:
- Visually Stunning: The swirls of raspberry against the creamy white chocolate make this cheesecake a showstopper.
- Flavor Perfection: Sweet, creamy, and just the right touch of fruity tartness.
- Ideal for Any Occasion: Whether it’s a holiday, birthday, or just a weekend treat, this cheesecake feels celebratory.
- Make-Ahead Friendly: Cheesecake tastes even better after it’s had time to chill, so it’s perfect for prepping in advance.
Ingredients You’ll Need:
For the Crust:
- 2 cups graham cracker crumbs
- ½ cup unsalted butter, melted
- ¼ cup granulated sugar
For the Raspberry Sauce:
- 1 ½ cups fresh or frozen raspberries
- ¼ cup granulated sugar
- 1 tablespoon cornstarch
- 1 tablespoon water
For the Cheesecake:
- 2 cups white chocolate chips
- 4 (8-ounce) packages cream cheese, softened
- 1 ¼ cups granulated sugar
- 1 teaspoon vanilla extract
- 4 large eggs
How to Make White Chocolate Raspberry Cheesecake
This recipe may look fancy, but don’t worry—breaking it down step-by-step makes it totally manageable. Plus, you’ll feel like a pro baker by the end!
Step 1: Prepare the Crust
Preheat your oven to 325°F (160°C). Start by making the crust. Mix the graham cracker crumbs, melted butter, and sugar in a bowl until the texture resembles wet sand. Press this mixture into the bottom of a 9-inch springform pan, making sure it’s evenly distributed and tightly packed. Bake for 10 minutes, then set aside to cool.
Step 2: Make the Raspberry Sauce
While the crust is baking, it’s time to whip up that gorgeous raspberry sauce. Combine the raspberries and sugar in a small saucepan over medium heat. Stir until the raspberries break down and the mixture starts to bubble. In a small bowl, mix the cornstarch and water to create a slurry, then stir it into the raspberries. Cook for another minute or two, until the sauce thickens. Strain the mixture through a fine-mesh sieve to remove the seeds, then set aside to cool.
Step 3: Melt the White Chocolate
Melt the white chocolate chips gently using a double boiler or by microwaving them in 30-second intervals, stirring between each round. Once smooth and melted, let it cool slightly while you prepare the cheesecake batter.
Step 4: Make the Cheesecake Batter
In a large mixing bowl, beat the softened cream cheese and sugar together until smooth and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and the melted white chocolate until everything is fully incorporated.
Step 5: Assemble the Cheesecake
Pour half of the cheesecake batter over the cooled crust. Drizzle half of the raspberry sauce over the batter, then use a toothpick or knife to gently swirl it into the mixture. Add the remaining cheesecake batter on top and repeat the swirling process with the remaining raspberry sauce.
Step 6: Bake the Cheesecake
Wrap the bottom of the springform pan in aluminum foil to prevent leaks, then place it in a large roasting pan. Pour hot water into the roasting pan to create a water bath, which helps prevent cracks in your cheesecake. Bake the cheesecake for 55–60 minutes, or until the edges are set but the center still jiggles slightly.
Step 7: Cool and Chill
Remove the cheesecake from the oven and let it cool in the pan for about an hour. Then transfer it to the refrigerator to chill for at least 6 hours, preferably overnight.
Helpful Tips:
- Room Temperature Ingredients: Let the cream cheese and eggs sit out for a bit before you start. This ensures a smooth, lump-free batter.
- Don’t Skip the Water Bath: It’s worth the extra step to prevent cracks and keep the texture velvety.
- Swirl Like a Pro: For a more defined swirl, don’t overmix the raspberry sauce into the batter. Just a few gentle strokes will do.
Details:
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Chill Time: 6–8 hours
- Total Time: 7–9 hours
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Notes:
- If you don’t have fresh raspberries, frozen ones work just as well. Just make sure to thaw them first.
- To make slicing easier, dip your knife in hot water before cutting into the cheesecake.
Nutritional Information (Approx. per serving):
- Calories: 450
- Protein: 6g
- Carbohydrates: 41g
- Fat: 30g
- Saturated Fat: 18g
- Cholesterol: 115mg
- Fiber: 1g
- Sugar: 34g
Frequently Asked Questions:
Can I freeze this cheesecake?
Yes! Wrap it tightly in plastic wrap, then in foil, and freeze for up to 2 months. Thaw overnight in the fridge before serving.
What if I don’t have a springform pan?
A deep cake pan can work in a pinch, but make sure to line it with parchment paper for easier removal.
How can I tell if the cheesecake is done?
The edges should be set, and the center should jiggle slightly. Remember, it will firm up as it cools.
Storage Instructions:
Store leftovers in the refrigerator, covered with plastic wrap, for up to 5 days. If freezing, follow the instructions above.
Related Recipes:
If you liked this recipe, you’ll definitely enjoy these other cheesecake delights:
Conclusion:
This white chocolate raspberry cheesecake is more than just dessert—it’s an experience. Whether you’re sharing it with loved ones or savoring a slice solo, every bite is a creamy, fruity celebration. So grab your apron, turn on some music, and treat yourself to this bakery-quality masterpiece. You deserve it!
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White Chocolate Raspberry Cheesecake
Description
There’s something magical about the combination of white chocolate and raspberry—sweet, creamy, and just the right hint of tartness to keep your taste buds intrigued. This white chocolate raspberry cheesecake is a dessert that looks as impressive as it tastes, making it perfect for special occasions or indulgent evenings at home.
When I think of this cheesecake, I’m reminded of cozy gatherings with friends or those moments when you just need a slice of something rich and decadent. With its luscious white chocolate filling swirled with vibrant raspberry sauce, it’s the kind of dessert that steals the show, no matter where it’s served. The creamy cheesecake base balances perfectly with the raspberry’s tang, while the buttery graham cracker crust ties everything together beautifully.
Let’s dive into this unforgettable dessert, shall we?
Ingredients
For the Crust:
- 2 cups graham cracker crumbs
- ½ cup unsalted butter, melted
- ¼ cup granulated sugar
For the Raspberry Sauce:
- 1 ½ cups fresh or frozen raspberries
- ¼ cup granulated sugar
- 1 tablespoon cornstarch
- 1 tablespoon water
For the Cheesecake:
- 2 cups white chocolate chips
- 4 (8-ounce) packages cream cheese, softened
- 1 ¼ cups granulated sugar
- 1 teaspoon vanilla extract
- 4 large eggs
Instructions
Step 1: Prepare the Crust
Preheat your oven to 325°F (160°C). Start by making the crust. Mix the graham cracker crumbs, melted butter, and sugar in a bowl until the texture resembles wet sand. Press this mixture into the bottom of a 9-inch springform pan, making sure it’s evenly distributed and tightly packed. Bake for 10 minutes, then set aside to cool.
Step 2: Make the Raspberry Sauce
While the crust is baking, it’s time to whip up that gorgeous raspberry sauce. Combine the raspberries and sugar in a small saucepan over medium heat. Stir until the raspberries break down and the mixture starts to bubble. In a small bowl, mix the cornstarch and water to create a slurry, then stir it into the raspberries. Cook for another minute or two, until the sauce thickens. Strain the mixture through a fine-mesh sieve to remove the seeds, then set aside to cool.
Step 3: Melt the White Chocolate
Melt the white chocolate chips gently using a double boiler or by microwaving them in 30-second intervals, stirring between each round. Once smooth and melted, let it cool slightly while you prepare the cheesecake batter.
Step 4: Make the Cheesecake Batter
In a large mixing bowl, beat the softened cream cheese and sugar together until smooth and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and the melted white chocolate until everything is fully incorporated.
Step 5: Assemble the Cheesecake
Pour half of the cheesecake batter over the cooled crust. Drizzle half of the raspberry sauce over the batter, then use a toothpick or knife to gently swirl it into the mixture. Add the remaining cheesecake batter on top and repeat the swirling process with the remaining raspberry sauce.
Step 6: Bake the Cheesecake
Wrap the bottom of the springform pan in aluminum foil to prevent leaks, then place it in a large roasting pan. Pour hot water into the roasting pan to create a water bath, which helps prevent cracks in your cheesecake. Bake the cheesecake for 55–60 minutes, or until the edges are set but the center still jiggles slightly.
Step 7: Cool and Chill
Remove the cheesecake from the oven and let it cool in the pan for about an hour. Then transfer it to the refrigerator to chill for at least 6 hours, preferably overnight.
Notes
- If you don’t have fresh raspberries, frozen ones work just as well. Just make sure to thaw them first.
- To make slicing easier, dip your knife in hot water before cutting into the cheesecake.