White Chocolate Raspberry Cheesecake is a silky creamy delight that will elevate any dessert table. This indulgent cheesecake combines the rich flavors of white chocolate with the tartness of raspberries, creating a perfect balance that is simply irresistible. Whether you are celebrating a special occasion or just treating yourself, this cheesecake is bound to impress. Let’s embark on this delicious journey!
Why You’ll Love This White Chocolate Raspberry Cheesecake
This cheesecake is not only a feast for the eyes but also a treat for the taste buds. Here are several reasons to love it:
- Decadent flavor profile that combines sweetness and tartness.
- Rich and creamy texture that melts in your mouth.
- Versatile dessert that can be served at various occasions.
- Easy to customize with different toppings.
- Perfect balance of white chocolate and raspberry flavors.
- Can be made ahead of time for convenience.
With the best white chocolate raspberry cheesecake recipe, you can easily impress your guests and make them fall in love with this raspberry cheesecake dessert.
Ingredients for White Chocolate Raspberry Cheesecake
Gather these items:
- 2 cups fresh or frozen raspberries
- 1/2 cup granulated sugar (Adjust sweetness to taste.)
- 3 tablespoons water (Divided.)
- 1 tablespoon cornstarch
- 30 Oreo cookies (About 2 1/2-3 cups crushed.)
- 5 tablespoons unsalted butter (Melted.)
- 8 ounces high-quality white chocolate (Melted.)
- 32 ounces full-fat cream cheese (4 blocks of 8 ounces each.)
- 1 cup granulated sugar
- 3 large eggs
- 2 large egg yolks
- 1/2 cup sour cream
- 1 tablespoon cornstarch
- 1 teaspoon vanilla extract
How to Make White Chocolate Raspberry Cheesecake Step-by-Step
- Step 1: In a medium saucepan, combine the raspberries, sugar, and 2 tablespoons of water. Cook over medium heat, stirring frequently and mashing the berries until they break down and release their juices.
- Step 2: In a small bowl, mix the cornstarch with 1 tablespoon of water until dissolved. Stir this into the raspberry mixture, bring to a boil, and cook until thickened, about 2 minutes. Strain the sauce through a fine mesh sieve and set aside to cool.
- Step 3: Preheat the oven to 350°F. Line the bottom of a 9-inch springform pan with parchment paper and lightly grease the sides. Wrap 2-3 layers of foil around the outside of the pan to prevent leaks.
- Step 4: Crush the Oreo cookies until there are no large lumps, then combine them with the melted butter. Press the mixture firmly into the bottom and up the sides of the pan. Bake for 10 minutes, then set aside to cool.
- Step 5: In a microwave-safe bowl, melt the white chocolate in 30-second intervals, stirring well between each, until smooth. Allow it to cool slightly before using.
- Step 6: In a large bowl, beat the cream cheese and sugar on medium speed until smooth and creamy. Make sure to scrape the bowl’s bottom and sides before blending again for 20 seconds.
- Step 7: Turn the mixer to low speed, then add the eggs and yolks one at a time. Follow with the sour cream, cornstarch, and vanilla extract, blending until the mixture is smooth. Finally, gently mix in the cooled white chocolate.
- Step 8: Pour half of the cheesecake batter over the cooled crust. Dollop about a third of the raspberry sauce on top and swirl gently with a knife. Carefully pour the remaining batter, then spoon over another third of the raspberry sauce and swirl again.
- Step 9: Place the springform pan in a roasting tray, then fill the outer pan with hot water until it reaches halfway up the sides of the springform.
- Step 10: Bake for 10 minutes at 350°F, then reduce the temperature to 300°F. Continue baking for 60-70 minutes or until the edges are set and the center jiggles slightly when tapped.
- Step 11: Turn off the oven, crack the door open slightly, and let the cheesecake cool inside for 60 minutes. Remove from the oven and let it cool completely on a wire rack before covering and refrigerating for 6-8 hours or overnight.
- Step 12: Once ready to serve, carefully remove the cheesecake from the pan and generously top with the remaining raspberry sauce, whipped cream, fresh raspberries, and white chocolate curls if desired.
Pro Tips for the Perfect White Chocolate Raspberry Cheesecake
Keep these in mind:
- Use high-quality white chocolate for the best flavor.
- Be gentle when swirling the raspberry sauce to maintain a beautiful marbled effect.
- Let the cheesecake cool gradually to prevent cracking.
- Consider using a water bath to ensure even baking.
- For an added twist, try a white chocolate raspberry mousse layer on top.
Best Ways to Serve White Chocolate Raspberry Cheesecake
This cheesecake is versatile and can be served in various ways:
- Top with fresh raspberries and whipped cream for a classic finish.
- Drizzle with chocolate sauce for an extra indulgent touch.
- Enjoy with a scoop of vanilla ice cream for a delightful dessert experience.
How to Store and Reheat White Chocolate Raspberry Cheesecake
To store, cover the cheesecake tightly and refrigerate for up to 5 days. For meal prep, you can make the cheesecake a day in advance. If you have leftovers, reheat slices gently in the microwave for about 10-15 seconds, or enjoy them cold!
Frequently Asked Questions About White Chocolate Raspberry Cheesecake
What’s the secret to perfect White Chocolate Raspberry Cheesecake?
The secret lies in using high-quality ingredients and allowing the cheesecake to cool gradually. This helps prevent cracks and ensures a creamy texture.
Can I make White Chocolate Raspberry Cheesecake ahead of time?
Absolutely! This cheesecake can be made a day in advance, allowing the flavors to meld beautifully. Just refrigerate it until ready to serve.
How do I avoid common mistakes with White Chocolate Raspberry Cheesecake?
To avoid common mistakes, be sure to mix the batter gently and not overbake the cheesecake. Monitor the baking time closely for the best results.
Variations of White Chocolate Raspberry Cheesecake You Can Try
There are plenty of ways to switch things up:
- Try a no-bake version for a lighter treat.
- Incorporate a graham cracker crust for a classic touch.
- Experiment with different berry toppings for variety.
For more delicious recipes, check out our dessert section for inspiration!
For tips on baking, visit this guide to ensure your cheesecake turns out perfect every time.
Lastly, if you’re interested in more variations, check out our variations page for exciting twists on classic recipes.
Print
Decadent White Chocolate Raspberry Cheesecake Bliss
- Total Time: 150 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Indulge in the silky creamy delight of White Chocolate Raspberry Cheesecake, a perfect dessert for any occasion.
Ingredients
- 2 cups fresh or frozen raspberries
- 1/2 cup granulated sugar (Adjust sweetness to taste.)
- 3 tablespoons water (Divided.)
- 1 tablespoon cornstarch
- 30 Oreo cookies (About 2 1/2–3 cups crushed.)
- 5 tablespoons unsalted butter (Melted.)
- 8 ounces high-quality white chocolate (Melted.)
- 32 ounces full-fat cream cheese (4 blocks of 8 ounces each.)
- 1 cup granulated sugar
- 3 large eggs
- 2 large egg yolks
- 1/2 cup sour cream
- 1 tablespoon cornstarch
- 1 teaspoon vanilla extract
Instructions
- In a medium saucepan, combine the raspberries, sugar, and 2 tablespoons of water. Cook over medium heat, stirring frequently and mashing the berries until they break down and release their juices.
- In a small bowl, mix the cornstarch with 1 tablespoon of water until dissolved. Stir this into the raspberry mixture, bring to a boil, and cook until thickened, about 2 minutes. Strain the sauce through a fine mesh sieve and set aside to cool.
- Preheat the oven to 350°F. Line the bottom of a 9-inch springform pan with parchment paper and lightly grease the sides. Wrap 2-3 layers of foil around the outside of the pan to prevent leaks.
- Crush the Oreo cookies until there are no large lumps, then combine them with the melted butter. Press the mixture firmly into the bottom and up the sides of the pan. Bake for 10 minutes, then set aside to cool.
- In a microwave-safe bowl, melt the white chocolate in 30-second intervals, stirring well between each, until smooth. Allow it to cool slightly before using.
- In a large bowl, beat the cream cheese and sugar on medium speed until smooth and creamy. Make sure to scrape the bowl’s bottom and sides before blending again for 20 seconds.
- Turn the mixer to low speed, then add the eggs and yolks one at a time. Follow with the sour cream, cornstarch, and vanilla extract, blending until the mixture is smooth. Finally, gently mix in the cooled white chocolate.
- Pour half of the cheesecake batter over the cooled crust. Dollop about a third of the raspberry sauce on top and swirl gently with a knife. Carefully pour the remaining batter, then spoon over another third of the raspberry sauce and swirl again.
- Place the springform pan in a roasting tray, then fill the outer pan with hot water until it reaches halfway up the sides of the springform.
- Bake for 10 minutes at 350°F, then reduce the temperature to 300°F. Continue baking for 60-70 minutes or until the edges are set and the center jiggles slightly when tapped.
- Turn off the oven, crack the door open slightly, and let the cheesecake cool inside for 60 minutes. Remove from the oven and let it cool completely on a wire rack before covering and refrigerating for 6-8 hours or overnight.
- Once ready to serve, carefully remove the cheesecake from the pan and generously top with the remaining raspberry sauce, whipped cream, fresh raspberries, and white chocolate curls if desired.
Notes
- Prep Time: 30 minutes
- Cook Time: 120 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 30 g
- Sodium: 300 mg
- Fat: 30 g
- Saturated Fat: 18 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 100 mg
Keywords: White Chocolate Raspberry Cheesecake, Dessert, Cheesecake, Raspberry
