Indulge in the delightful combination of creamy cheesecake, tangy raspberries, and sweet white chocolate with this White Chocolate Raspberry Cheesecake recipe. It’s a perfect dessert for any occasion, bringing together the freshness of raspberries with the richness of white chocolate in a smooth and decadent cheesecake.
Why Make This Recipe
If you’re a fan of the classic pairing of raspberries and white chocolate, this cheesecake is sure to satisfy your sweet tooth. The creamy texture of the cheesecake, the burst of fruity flavor from the raspberry sauce, and the sweetness of the white chocolate chips create a harmonious blend of flavors that will impress your taste buds.
How to Make White Chocolate Raspberry Cheesecake
Ingredients:
- 1 bag (12 ounces) frozen raspberries
- ½ cup water
- 2 tablespoons granulated sugar
- 2 teaspoons cornstarch
- 2 cups (216 g) crushed Oreo cookies (about 20 cookies)
- ¼ cup (½ stick / 57 g) unsalted butter, melted
- 2 cups (364 g) white chocolate chips
- 3 packages (8 ounces each) cream cheese, softened
- ½ cup (100 g) granulated sugar
- ½ cup (119 g) heavy whipping cream
- 3 large eggs, room temperature
- 1 teaspoon vanilla extract
Directions:
- Make the Raspberry Sauce: In a saucepan, combine the raspberries, water, and 2 tablespoons of sugar. Cook over medium heat until the raspberries break down, stirring occasionally. Strain the mixture to remove seeds, then return the sauce to the saucepan. Dissolve cornstarch in a small amount of water and add to the sauce. Bring to a boil, stirring constantly until thickened. Set aside to cool.
- Prepare the Crust: Preheat the oven to 325°F (163°C). Mix the crushed Oreo cookies with melted butter. Press the mixture into the bottom of a springform pan. Bake for 10 minutes, then set aside to cool.
- Make the Cheesecake Filling: In a large bowl, melt the white chocolate chips in a double boiler or microwave, stirring until smooth. In another bowl, beat the cream cheese and ½ cup of sugar until smooth and creamy. Gradually add the melted white chocolate and whipping cream, mixing until combined. Beat in the eggs one at a time, then stir in the vanilla extract.
- Assemble the Cheesecake: Pour half of the cheesecake filling on top of the crust in the prepared pan. Dollop about 4 tablespoons of the raspberry sauce on top of the filling. Carefully swirl the raspberry sauce into the filling using a knife or toothpick. Pour the remaining cheesecake filling over the swirled layer and smooth the top.
- Bake: Place the pan in a larger baking dish and fill the dish with hot water halfway up the sides of the springform pan. Bake for 55-65 minutes, or until the center is set but still slightly jiggly. Remove the cheesecake from the water bath and let it cool to room temperature. Refrigerate for at least 4 hours or overnight.
- Serve: Drizzle the remaining raspberry sauce over the chilled cheesecake before serving.
How to Serve White Chocolate Raspberry Cheesecake
Serve slices of this cheesecake chilled, with an extra drizzle of the raspberry sauce for added flavor and presentation. Pair it with a cup of hot tea or coffee to balance out the sweetness.
How to Store White Chocolate Raspberry Cheesecake
Store any leftover cheesecake in the refrigerator, covered with plastic wrap or in an airtight container, for up to 5 days. For longer storage, you can freeze the cheesecake for up to 2 months. Thaw in the refrigerator before serving.
Tips to Make White Chocolate Raspberry Cheesecake
- Use a Water Bath: Baking the cheesecake in a water bath helps prevent cracks on the surface.
- Swirl Gently: Be gentle when swirling the raspberry sauce into the filling to create a beautiful marbled effect.
- Cool Completely: Allow the cheesecake to fully cool before refrigerating to prevent condensation on the surface.
- Quality Chocolate: Use good quality white chocolate for the best flavor.
Variation
For a twist, you can substitute the raspberries with strawberries or blackberries for a different flavor profile. Additionally, you can use dark chocolate chips instead of white chocolate for a richer taste.
White Chocolate Raspberry Cheesecake
Ingredients
Instructions
-
Make the Raspberry Sauce: In a saucepan, combine the raspberries, water, and 2 tablespoons of sugar. Cook over medium heat until the raspberries break down, stirring occasionally. Strain the mixture to remove seeds, then return the sauce to the saucepan. Dissolve cornstarch in a small amount of water and add to the sauce. Bring to a boil, stirring constantly until thickened. Set aside to cool.
-
Prepare the Crust: Preheat the oven to 325°F (163°C). Mix the crushed Oreo cookies with melted butter. Press the mixture into the bottom of a springform pan. Bake for 10 minutes, then set aside to cool.
-
Make the Cheesecake Filling: In a large bowl, melt the white chocolate chips in a double boiler or microwave, stirring until smooth. In another bowl, beat the cream cheese and ½ cup of sugar until smooth and creamy. Gradually add the melted white chocolate and whipping cream, mixing until combined. Beat in the eggs one at a time, then stir in the vanilla extract.
-
Assemble the Cheesecake: Pour half of the cheesecake filling on top of the crust in the prepared pan. Dollop about 4 tablespoons of the raspberry sauce on top of the filling. Carefully swirl the raspberry sauce into the filling using a knife or toothpick. Pour the remaining cheesecake filling over the swirled layer and smooth the top.
-
Bake: Place the pan in a larger baking dish and fill the dish with hot water halfway up the sides of the springform pan. Bake for 55-65 minutes, or until the center is set but still slightly jiggly. Remove the cheesecake from the water bath and let it cool to room temperature. Refrigerate for at least 4 hours or overnight.
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Serve: Drizzle the remaining raspberry sauce over the chilled cheesecake before serving.
