This creamy white chocolate raspberry cheesecake is a treat for your taste buds! With a buttery crust and a swirl of tart raspberries, it’s both sweet and tangy.
Baking this beauty makes your kitchen smell heavenly. I can’t resist sneaking a slice before it’s fully chilled—who’s with me on that? 😋
What I love most is that it looks fancy but is surprisingly easy to whip up. Just mix, layer, and chill—simple as pie… or should I say cheesecake?!
Key Ingredients & Substitutions
Graham cracker crumbs: This forms the base of your cheesecake crust. If you’re looking for a gluten-free option, crushed nuts or gluten-free cookies can work well. I sometimes use vanilla wafers for extra flavor!
Cream cheese: The star of the filling! Make sure it’s softened to ensure a smooth texture. For a lighter option, you can use Neufchâtel cheese, which has less fat but a similar taste.
White chocolate: Adds sweetness and richness. If you’re watching sugar, try sugar-free white chocolate or even a white chocolate substitute, but keep in mind they might alter the taste a bit.
Raspberries: Fresh is best for flavor but frozen works if fresh isn’t available. Just make sure to thaw and drain them first to avoid excess moisture.
How do I prevent cracks in my cheesecake?
Cracks can be a common issue with cheesecakes, but here are a few tips to keep it smooth:
- Beat cream cheese until fully creamy before adding other ingredients.
- Mix at low speed to avoid incorporating too much air, which can cause cracks.
- Cool the cheesecake gradually in the oven with the door slightly ajar. This helps prevent sudden temperature changes.
- Let it chill completely in the fridge for a minimum of 4 hours to set beautifully.
Follow these steps, and you should have a gorgeous cheesecake without those pesky cracks!
How to Make White Chocolate Raspberry Cheesecake
Ingredients
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the Filling:
- 16 oz (450g) cream cheese, softened
- 8 oz (230g) white chocolate, chopped
- 1 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1/2 cup sour cream or heavy cream
- 1 cup fresh raspberries (reserve some for topping)
For the Raspberry Sauce:
- 1 cup fresh or frozen raspberries
- 1/4 cup granulated sugar
- 1 tsp lemon juice
- 1 tbsp water
For Decoration:
- Fresh raspberries
- Powdered sugar (optional)
- Fresh mint leaves (optional)
Time Needed
This delicious cheesecake requires about 20 minutes of preparation time, followed by 50-60 minutes of baking. Don’t forget to chill for at least 4 hours, or overnight for best results. Total time: about 5 hours including chill time.
Step-by-Step Instructions
1. Prepare the Oven and Pan:
Start by preheating your oven to 325°F (160°C). Prepare a 9-inch springform pan by greasing it or lining the bottom with parchment paper to prevent sticking.
2. Make the Crust:
In a mixing bowl, combine the graham cracker crumbs and sugar. Stir in the melted butter until the mixture looks like wet sand. Press this mixture firmly and evenly into the bottom of the prepared pan. Bake for 8-10 minutes until set, then remove from the oven and let it cool slightly.
3. Melt the White Chocolate:
Place the chopped white chocolate in a heatproof bowl over a pot of simmering water (double boiler) or use the microwave in short bursts. Stir until smooth and then set aside to cool slightly.
4. Make the Filling:
In a large mixing bowl, beat the softened cream cheese with the granulated sugar until creamy and smooth. Add the eggs one at a time, mixing well after each addition. Then, mix in the vanilla extract and sour cream (or heavy cream) until combined.
5. Combine Chocolate and Raspberries:
Once the white chocolate has cooled slightly, slowly incorporate it into the cream cheese mixture, mixing until fully smooth. Gently fold in the fresh raspberries, being careful not to crush them too much to keep the color vibrant.
6. Bake the Cheesecake:
Pour the creamy filling over the cooled crust and smooth the top. Bake in the preheated oven for 50-60 minutes, or until the edges are set and the center is slightly jiggly. Turn off the oven, crack the door open, and let the cheesecake cool in the oven for about an hour to prevent cracks.
7. Chill Time:
Remove the cheesecake from the oven and let it cool completely at room temperature. Then, cover it and refrigerate for at least 4 hours or overnight for the best texture.
8. Make the Raspberry Sauce:
For the raspberry sauce, combine the raspberries, sugar, lemon juice, and water in a small saucepan over medium heat. Cook for about 8-10 minutes until the raspberries break down and the sauce thickens slightly. Strain through a fine sieve to remove the seeds and let it cool.
9. Serve the Cheesecake:
When you’re ready to serve, carefully loosen the cheesecake from the edges of the pan. Slice and drizzle with raspberry sauce. Top each slice with fresh raspberries and a dusting of powdered sugar and mint leaves, if desired.
Enjoy this luscious white chocolate raspberry cheesecake chilled for the perfect balance of creamy, sweet, and tart flavors!
Can I Use Low-Fat Cream Cheese in This Recipe?
Yes, you can! Low-fat cream cheese will reduce the fat content, but keep in mind that it might affect the creaminess of the cheesecake. Ensure it’s softened to room temperature for easy mixing.
How Can I Make This Cheesecake Gluten-Free?
To make this cheesecake gluten-free, substitute the graham cracker crumbs with crushed gluten-free cookies or almond flour mixed with a bit of melted butter. You’ll still get that delicious crust!
How Do I Store Leftovers?
Store any leftover cheesecake in an airtight container in the refrigerator for up to 5 days. It can also be frozen for up to 2 months; just make sure to wrap it tightly to prevent freezer burn. Thaw in the fridge before serving.
Can I Use Different Berries Instead of Raspberries?
Absolutely! Feel free to substitute with strawberries, blueberries, or blackberries, depending on your preference. Just adjust the sugar in the raspberry sauce if the berries are sweeter or more tart!
