raspberry and white chocolate cheesecake recipe

Written ByJenny Smyth Posted on
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The Best raspberry and white chocolate cheesecake recipe

I’ve always been a fan of cheesecakes, and when I discovered the combination of raspberries and white chocolate, I knew I had to try it out. This raspberry and white chocolate cheesecake recipe is a game-changer for any occasion, whether it’s a family gathering or a simple Tuesday night dinner.

The sweetness of the white chocolate pairs perfectly with the tartness of the raspberries, creating a flavor combination that’s both refreshing and decadent. The key to making this cheesecake truly special is in the technique – it’s all about finding the perfect balance between creamy cheesecake and sweet, tangy raspberries.

With this recipe, you’ll be able to achieve just that. I’ve made this cheesecake countless times for my family, and it’s always a hit.

My kids love helping me mix the batter, and my husband can’t get enough of the creamy texture. It’s become a staple in our household, and I’m sure it will be in yours too once you give it a try.

One of the best things about this recipe is that it’s relatively healthy compared to other cheesecakes – the raspberries add natural sweetness and antioxidants, while the white chocolate provides a boost of calcium. Plus, it’s incredibly easy to make – just mix everything together in one bowl and bake until golden brown.

Whether you’re a seasoned baker or a beginner, this recipe is sure to impress.

Raspberry and White Chocolate Cheesecake

4.6 from 596 votes

A creamy cheesecake infused with raspberry and white chocolate flavors, perfect for dessert lovers. This recipe combines a buttery graham cracker crust, a smooth white chocolate and cream cheese filling, and a tangy raspberry topping.

Prep Time30 mins
Cook Time1 hour
Resting Time0 mins
Total Time1 hour 30 mins
Servings: 8Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Crust

1 1/2 cups graham cracker crumbs
1/3 cup unsalted butter, melted

For the Cheesecake Filling

24 oz cream cheese, softened
1 cup granulated sugar
1 tsp vanilla extract
1/2 cup sour cream
4 large eggs
8 oz white chocolate, melted

For the Raspberry Topping

2 cups fresh raspberries
1/4 cup granulated sugar
1 tbsp lemon juice
1 tbsp cornstarch
2 tbsp water

For the White Chocolate Ganache

4 oz white chocolate, finely chopped
1/2 cup heavy cream

👨‍🍳Directions

1Preheat your oven to 325°F (165°C).
2In a medium bowl, combine graham cracker crumbs and melted butter until well mixed.
3Press the mixture evenly into the bottom of a 9-inch springform pan.
4Bake for 7 minutes, then set aside to cool.
5The crust should be lightly golden and firm to the touch.
6In a large mixing bowl, beat the cream cheese and sugar together until smooth and creamy.
7Add the vanilla extract and sour cream, and mix well.
8Add the eggs one at a time, mixing just until combined after each addition.
9Be careful not to overmix.
10Stir in the melted white chocolate until fully incorporated.
11The mixture should be smooth and well combined.
12Pour the cheesecake filling into the cooled crust.
13Place the springform pan into a larger baking dish and fill the dish with about an inch of hot water to create a water bath.
14Bake for 60-70 minutes, or until the edges are set and the center still jiggles slightly.
15Turn off the oven, crack the door open slightly, and let the cheesecake cool in the oven for an additional 30 minutes.
16This helps prevent cracking.
17While the cheesecake is baking, prepare the raspberry topping.
18In a saucepan, combine raspberries, sugar, and lemon juice.
19Cook over medium heat until the raspberries break down and release their juices.
20In a small bowl, mix cornstarch and water to form a slurry.
21Slowly add the slurry to the raspberry mixture, stirring continuously until the mixture thickens.
22Remove from heat and let it cool slightly.
23The topping should be thick and glossy.
24For the white chocolate ganache, heat the heavy cream in a small saucepan until it just begins to simmer.
25Pour the hot cream over the chopped white chocolate and let it sit for 2-3 minutes.
26Stir gently until the chocolate is fully melted and the mixture is smooth.
27Allow the ganache to cool slightly before using.
28The ganache should be thick and pourable.
29Once the cheesecake is completely cooled, spread the raspberry topping evenly over the surface.
30Drizzle the white chocolate ganache over the raspberry topping.
31Allow the cheesecake to chill in the refrigerator for at least 4 hours, or overnight, before serving.
32The cheesecake should be firm and the flavors well combined.

🔧Equipment

9-inch springform pan
Mixing bowl
Electric mixer
Saucepan
Whisk

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 28g💛Saturated Fat: 18g❤️Cholesterol: 145mg🧂Sodium: 350mg🌾Total Carbs: 40g🥦Dietary Fiber: 2g🍬Sugars: 32g🥩Protein: 6g

📝Notes

Tips: Ensure all ingredients are at room temperature before beginning. For a smoother texture, sift the graham cracker crumbs before mixing with butter. To prevent cracks, avoid overmixing the batter and use a water bath during baking.

This raspberry and white chocolate cheesecake is always a good idea for any occasion – whether you’re celebrating a birthday or just need a quick dessert after dinner.

It’s perfect for family gatherings because everyone loves the combination of sweet and tangy flavors.

Plus, it’s incredibly easy to serve – just slice it up and serve each slice with a dollop of whipped cream or vanilla ice cream.

❓ Frequently Asked Questions About Raspberry and White Chocolate Cheesecake

Q: What type of cheese should I use for this recipe?

The best type of cheese to use for this recipe is a high-quality cream cheese. You can also use Neufchâtel or Mascarpone cheese as substitutes if you prefer.

Q: Can I use frozen raspberries instead of fresh?

Yes, you can use frozen raspberries instead of fresh ones. Just make sure to thaw them first and pat them dry with paper towels before using.

Q: How long does this cheesecake take to bake?

This cheesecake typically takes around 45-50 minutes to bake, but it may take longer depending on your oven’s temperature.

Q: Can I make this cheesecake ahead of time?

Yes, you can make this cheesecake ahead of time – simply wrap it tightly in plastic wrap or aluminum foil and store it in the refrigerator overnight.

Q: What if I don’t have white chocolate chips?

You can substitute white chocolate chips with chopped white chocolate bars or shaved white chocolate if you don’t have them on hand.

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