Dreamy White Chocolate Raspberry Cheesecake Recipe For Sweet Tooths

Rich, creamy white chocolate raspberry cheesecake sits at the pinnacle of decadent dessert experiences.

Swirls of vibrant raspberry dance through a silky-smooth cream cheese base.

Each slice promises a luxurious blend of tangy and sweet flavors that melt effortlessly on your tongue.

The buttery graham cracker crust provides a perfect crisp foundation for this elegant treat.

Delicate white chocolate adds a velvety richness that complements the bright berry notes.

Summer or winter, this cheesecake delivers pure indulgence without complicated techniques.

You’ll fall in love with every single bite of this showstopping dessert that’s guaranteed to impress everyone at the table.

Tools for Preparing White Chocolate Raspberry Cheesecake

• Stand Mixer or Hand Mixer: Essential for creating smooth, lump-free cheesecake batter.
• Food Processor: Perfect for grinding graham crackers into fine crumbs for the crust.
• 9-inch Springform Pan: Crucial for baking and easily releasing the cheesecake.
• Aluminum Foil: Needed to wrap the pan for the water bath method.
• Sieve: Helps strain raspberry seeds and create smooth jam.
• Saucepan: Used for cooking raspberry jam and melting chocolate.
• Butter Knife: Great for swirling jam and loosening cheesecake edges.
• Double Boiler: Melts white chocolate smoothly and gently.
• Piping Bag with Decorative Tip: Creates beautiful whipped cream decoration.
• Rolling Pin: Crushes freeze-dried raspberries into fine powder.
• Large Roasting Pan: Holds water bath for even baking.
• Measuring Cups and Spoons: Ensures precise ingredient quantities.

Baking Steps for White Chocolate Raspberry Cheesecake

• Raspberry Sauce Preparation

Warm frozen raspberries in a saucepan, crushing and stirring until they transform into a luscious liquid. Strain to remove seeds, creating a smooth ruby-colored sauce. Whisk in sugar and cornstarch, then simmer until thickened and glossy. Chill while preparing other components.

• Crunchy Graham Base

Create a sandy foundation by grinding graham crackers into fine crumbs. Blend with melted butter and a touch of sweetness. Press mixture firmly into a springform pan, creating an even layer that climbs slightly up the sides. Bake until golden and set.

• Creamy Cheesecake Filling

Blend softened cream cheese until silky smooth. Incorporate vanilla, sour cream, and melted white chocolate for incredible richness. Gently fold in eggs, being careful not to overmix. Swirl raspberry sauce throughout the velvety batter for beautiful marbling.

• Gentle Baking Process

Place cheesecake in a water bath, allowing it to bake slowly and evenly. Watch for a slight jiggle in the center, indicating perfect doneness. Let it rest in the warm oven, cooling gradually to prevent cracking.

• Elegant Finishing Touches

Create a decadent white chocolate ganache by melting chocolate with cream and crushed freeze-dried raspberries. Whip cream to cloud-like peaks. Drizzle ganache over the chilled cheesecake and pipe delicate cream rosettes around the edges. Scatter fresh raspberries for a beautiful presentation.

Raspberry Swirl Ideas for Extra Flavor

• Avoid overmixing the cheesecake batter and bake in a water bath to create a smooth, crack-free surface that looks professionally made.
• Swap frozen raspberries with fresh ones or experiment with different berry combinations like blackberries or mixed berries to customize the fruity profile.
• Replace graham crackers with gluten-free cookie crumbs or almond flour to make the crust suitable for those with dietary restrictions.
• Drizzle dark chocolate over the top or sprinkle chocolate shavings for an extra decadent chocolate variation that complements the white chocolate base.
• Prepare the cheesecake up to 3 days in advance and store in the refrigerator, allowing flavors to meld and making party preparation easier.

Serving Up White Chocolate Raspberry Cheesecake Beautifully

• Decorate with Elegance: Pipe delicate swirls of whipped cream around the cheesecake's edges, creating a professional bakery-style presentation that looks stunning and adds a creamy texture.
• Garnish with Fresh Berries: Scatter fresh raspberries on top of the cheesecake to add bright color, natural sweetness, and a pop of vibrant contrast against the white chocolate ganache.
• Slice and Serve Chilled: Cut clean, precise slices using a warm knife for perfect edges. Serve the cheesecake cold directly from the refrigerator to maintain its rich, creamy texture and allow the flavors to shine.
• Pair with Complementary Drinks: Enjoy this decadent dessert alongside a hot espresso, sweet dessert wine, or a refreshing raspberry-infused tea to enhance the cheesecake's delicate raspberry and white chocolate flavors.

Storage Tips for Cheesecake That Holds Up

• Maximize Freshness: Seal the cheesecake in an airtight container to prevent moisture absorption and flavor transfer in the refrigerator. Wrap tightly to maintain its delicate texture and vibrant raspberry swirls.
• Extend Enjoyment: Refrigerate leftover slices for up to 3-4 days, ensuring the best taste and quality. Keep the cheesecake away from strong-smelling foods to preserve its delicate white chocolate and raspberry flavors.
• Freeze for Later: Carefully wrap individual slices or the entire cheesecake in plastic wrap, then aluminum foil. Store in the freezer for up to 1 month. Thaw overnight in the refrigerator for the best texture and taste.
• Handle with Care: Always use a clean, sharp knife when cutting. Wipe the blade between slices with a warm, damp cloth to create clean, beautiful cuts that showcase the gorgeous raspberry swirls and white chocolate ganache.

Quick Recipe Overview

Prep Time: 45 minutes

Cook Time: 75 minutes

Total Time: 2 hours

Calories: 500 kcal

Servings: 13

Ingredients for White Chocolate Raspberry Cheesecake

• Frozen Raspberries: Bursting with vibrant flavor, these berries create a luscious, tangy base for the jam.
• Granulated White Sugar: Balances the tartness and adds delightful sweetness to the raspberry mixture.
• Cornstarch: Helps thicken the jam, creating a perfect, glossy consistency for swirling.

• Graham Crackers: Provides a classic, crisp foundation with a hint of honey-like warmth.
• Unsalted Butter: Binds the crumbs together, creating a rich, golden base that melts in your mouth.
• Granulated White Sugar: Adds a subtle sweetness to complement the buttery crust.

• Cream Cheese: The creamy heart of the cheesecake, delivering a luxurious, smooth texture.
• Granulated White Sugar: Sweetens and balances the tanginess of the cream cheese.
• Cornstarch: Ensures a silky, stable filling that prevents cracking.
• Vanilla Bean Paste: Infuses the cheesecake with deep, aromatic vanilla notes.
• Sour Cream: Adds tanginess and creates an incredibly creamy, light texture.
• White Chocolate Bar: Introduces a sweet, mellow flavor that elevates the entire dessert.
• Eggs, Egg Yolks: Provide structure and richness to the cheesecake.

• Freeze Dried Raspberries: Concentrates raspberry flavor with an intense, bright taste.

Silky White Chocolate Raspberry Cheesecake Recipe

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4.7 from 32 reviews

• Total Time: 2 hours
• Yield: 13 1x

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Description

Smooth white chocolate raspberry cheesecake brings creamy indulgence to dessert tables with luxurious layers of flavor. Rich cream cheese and tangy raspberries create a perfect balance you cannot resist.

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Ingredients

Scale 1x2x3x

• 32 oz (907 g) cream cheese, softened
• 8 oz (226 g) white chocolate bar, melted and slightly cooled
• 4.5 oz (127 g) white chocolate bar, chopped
• 3 eggs, at room temperature
• 3 egg yolks, at room temperature
• 1 tbsp vanilla extract
• 16 oz (453 g) frozen raspberries
• 3 tbsps (10 g) freeze dried raspberries
• Fresh raspberries, for topping
• 16 graham crackers, full sheets
• ¾ cup (150 g) granulated white sugar
• ½ cup (100 g) granulated white sugar
• ¼ cup (34 g) powdered sugar
• 2 tbsps (25 g) granulated white sugar
• ⅓ cup (82 g) sour cream, at room temperature
• ¾ cup (180 ml) heavy cream
• 3 tbsps (45 ml) heavy cream
• 10 tbsps (140 g) unsalted butter, melted
• ½ tbsp (4 g) cornstarch
• 2 tbsps (16 g) corn starch

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Instructions

1. Raspberry Jam Preparation: Simmer frozen raspberries in a saucepan, continuously mashing until liquefied. Strain through a fine-mesh sieve, discarding seeds, and return liquid to pan. Whisk in sugar and cornstarch, then simmer until thickened. Refrigerate while preparing remaining components.
2. Crust Formation: Pulse graham crackers in a food processor, blend with melted butter and sugar. Press mixture firmly into a foil-wrapped 9-inch springform pan. Bake at 350°F for 10 minutes, then cool completely.
3. Cheesecake Batter Creation: Blend cream cheese, sugar, and cornstarch in a stand mixer until smooth. Incorporate vanilla bean paste, sour cream, and melted white chocolate. Gently add eggs and egg yolks, mixing on low speed.
4. Layering and Swirling: Pour half the batter into the crust, distribute half the raspberry jam, creating gentle swirls with a butter knife. Repeat with remaining batter and jam.
5. Baking Process: Place cheesecake in a roasting pan, carefully add hot water. Bake for 65-75 minutes until center slightly wobbles. Turn off oven, crack door open, and let cool for one hour.
6. Cooling and Setting: Loosen crust edges with a butter knife. Cool completely at room temperature, then refrigerate for 8 hours or overnight.
7. Ganache and Topping Preparation: Melt white chocolate with heavy cream and crushed freeze-dried raspberries in a double boiler. Whip heavy cream and powdered sugar to stiff peaks.
8. Final Assembly: Remove cheesecake from springform pan, pour ganache over top, and smooth with an offset spatula. Refrigerate until set. Pipe whipped cream around edges and garnish with fresh raspberries.
9. Storage: Preserve leftover cheesecake in an airtight container in the refrigerator for up to three days.

Notes

• Prevent Crust Crumbling: Use melted butter and press graham cracker mixture firmly to create a compact, stable base that holds together perfectly.
• Master Water Bath Technique: Wrap springform pan tightly with aluminum foil and pour hot water carefully to prevent water seepage and ensure even baking.
• Achieve Silky Smooth Texture: Mix cream cheese at room temperature and blend on medium speed, scraping bowl sides to eliminate lumps and create a velvety consistency.
• Optimize Cooling Process: Allow cheesecake to cool gradually in the oven with door cracked open, then refrigerate for 8 hours to develop rich flavor and perfect set.

• Prep Time: 45 minutes
• Cook Time: 75 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 13
• Calories: 500
• Sugar: 34 g
• Sodium: 300 mg
• Fat: 36 g
• Saturated Fat: 22 g
• Unsaturated Fat: 10 g
• Trans Fat: 0 g
• Carbohydrates: 41 g
• Fiber: 1 g
• Protein: 7 g
• Cholesterol: 150 mg