White Chocolate Raspberry Cheesecake

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If you’re looking for a show-stopping dessert that combines rich, creamy flavors with a touch of fruity freshness, this White Chocolate Raspberry Cheesecake is the perfect choice. With its velvety texture, luscious white chocolate, and tangy raspberry swirls, this cheesecake is a crowd-pleaser that’s sure to impress. Whether you’re hosting a holiday gathering or simply craving a luxurious treat, this recipe is a must-try.


Why You’ll Love This Recipe

This cheesecake is the ultimate indulgence, blending the sweetness of white chocolate with the tartness of raspberries. The buttery graham cracker crust adds the perfect crunch, while the creamy filling melts in your mouth. Plus, it’s easier to make than you might think!


Ingredients

For the crust:

  • 1 ½ cups graham cracker crumbs
  • ¼ cup granulated sugar
  • 6 tbsp unsalted butter, melted

For the filling:

  • 24 oz cream cheese, softened
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 tsp vanilla extract
  • 8 oz white chocolate, melted and slightly cooled
  • ½ cup raspberry puree (fresh or frozen raspberries blended and strained)

For the topping:

  • Fresh raspberries
  • White chocolate shavings

Step-by-Step Instructions

  1. Prepare the Crust:
  • Preheat your oven to 325°F (160°C).
  • Mix graham cracker crumbs, sugar, and melted butter in a bowl. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then let it cool.
  1. Make the Filling:
  • In a large bowl, beat the cream cheese and sugar until smooth. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract and melted white chocolate.
  • Pour the filling over the cooled crust.
  1. Add the Raspberry Swirl:
  • Drop spoonfuls of raspberry puree onto the cheesecake batter. Use a knife or skewer to gently swirl the puree into the filling for a marbled effect.
  1. Bake the Cheesecake:
  • Bake for 45-50 minutes, or until the edges are set but the center is slightly jiggly. Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour.
  1. Chill and Serve:
  • Refrigerate the cheesecake for at least 4 hours or overnight. Before serving, garnish with fresh raspberries and white chocolate shavings.

Tips for the Perfect Cheesecake

  • Use room temperature ingredients to ensure a smooth batter.
  • Avoid overmixing the batter to prevent cracks.
  • For a cleaner slice, dip your knife in hot water before cutting.

FAQs

1. Can I use frozen raspberries for the puree?
Yes, frozen raspberries work just as well as fresh ones. Simply thaw and blend them before straining.

2. How do I prevent my cheesecake from cracking?
Avoid overbaking and let the cheesecake cool gradually in the oven. A water bath can also help maintain even baking.

3. Can I make this cheesecake ahead of time?
Absolutely! This cheesecake tastes even better the next day, making it a great make-ahead dessert.

4. Can I substitute dark chocolate for white chocolate?
While you can, it will change the flavor profile. White chocolate pairs perfectly with raspberries for a balanced taste.

5. How long does this cheesecake last in the fridge?
Stored properly, it will stay fresh for up to 5 days.

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