White Chocolate Raspberry Cheesecake

White Chocolate Raspberry Cheesecake is a delicious dessert that combines the rich and creamy texture of cheesecake with the sweet and tart flavors of raspberries. Topped with a brilliant raspberry jam and light whipped cream, this cheesecake is sure to impress at any gathering. Whether it’s a birthday, holiday, or just a treat for yourself, this recipe is perfect for satisfying your sweet tooth.

Why Make This Recipe

This cheesecake is not only beautiful to look at but also bursting with flavor. The unique pairing of white chocolate and raspberries creates a delightful contrast that makes every bite special. Plus, it’s a great way to use frozen raspberries, making it a treat you can enjoy year-round. Making this cheesecake from scratch also allows you to customize it to your taste, ensuring it will be loved by all.

How to Make White Chocolate Raspberry Cheesecake

Ingredients:

16 oz (453 g) frozen raspberries
1/2 cup (100 g) granulated sugar (for raspberry jam)
1/2 tbsp (4 g) cornstarch (for raspberry jam)
16 graham cracker sheets (240 g)
10 tbsp (140 g) unsalted butter, melted
2 tbsp (25 g) granulated sugar (for crust)
32 oz (907 g) cream cheese, softened
3/4 cup (150 g) granulated sugar (for cheesecake)
2 tbsp (16 g) cornstarch (for cheesecake)
1 tbsp vanilla extract
1/3 cup (82 g) sour cream
8 oz (226 g) white chocolate, melted
3 eggs + 3 egg yolks, at room temperature
4.5 oz (127 g) white chocolate, chopped (for ganache)
3 tbsp (45 ml) heavy cream (for ganache)
3 tbsp (10 g) freeze-dried raspberries
3/4 cup (180 ml) heavy cream (for whipped cream)
1/4 cup (34 g) powdered sugar (for whipped cream)
Fresh raspberries for topping

Directions:

Make the Raspberry Jam: Cook the frozen raspberries over medium heat for 10 minutes until they become liquidy. Strain the mixture to remove the seeds, then return the liquid to the saucepan. Add cornstarch and sugar, cooking until thickened. Chill the jam.
Make the Crust: Preheat oven to 350°F (175°C). In a food processor, pulse graham crackers, melted butter, and sugar until well combined. Press this mixture into a 9-inch springform pan and bake for 10 minutes. Allow to cool completely.
Prepare the Cheesecake: In a stand mixer, beat the softened cream cheese, sugar, and cornstarch until smooth. Add the vanilla extract, sour cream, and melted white chocolate. Then add the eggs and yolks one at a time on low speed, being careful not to overmix. Pour half of the cheesecake batter into the cooled crust. Swirl in half of the raspberry jam. Pour the remaining batter over and swirl in the rest of the jam.
Bake the Cheesecake: Place the cheesecake in a water bath and bake in the preheated oven for 65-75 minutes. Once done, cool in the oven with the door cracked open for 1 hour, then refrigerate for at least 8 hours or overnight.
Make the Ganache: Crush freeze-dried raspberries into a powder. Melt white chocolate and cream together in a double boiler, then stir in the raspberry powder.
Make the Whipped Cream: Beat heavy cream and powdered sugar together until stiff peaks form.
Assemble the Cheesecake: Spread the ganache over the chilled cheesecake. Return to the fridge to set. Decorate with whipped cream and fresh raspberries.

Prep Time: 1 hour 30 minutes
Cook Time: 2 hours 15 minutes
Chill Time: 8 hours
Servings: 16 slices

How to Serve White Chocolate Raspberry Cheesecake

Serve slices of the cheesecake chilled, topped with a dollop of whipped cream and a few fresh raspberries. It pairs wonderfully with a cup of coffee or a glass of dessert wine, making it a lovely end to any meal.

How to Store White Chocolate Raspberry Cheesecake

Store any leftovers in an airtight container in the refrigerator. The cheesecake will stay fresh for about 4-5 days. If you want to keep it longer, you can freeze it. Wrap slices tightly in plastic wrap and place them in a freezer-safe container. This way, you can enjoy a slice anytime!

Tips to Make White Chocolate Raspberry Cheesecake

Make sure the cream cheese is softened properly for a smooth batter.
Be careful not to overmix the cheesecake batter after adding the eggs to prevent cracks.
You can use fresh raspberries if desired, but frozen ones work just as well and save preparation time.

Variation

Feel free to switch things up! You can make this cheesecake with different types of berries, such as strawberries or blueberries, for a new flavor twist. Additionally, you could add a chocolate or nut crust for extra deliciousness.

FAQs

Can I use fresh raspberries instead of frozen?
Yes, you can use fresh raspberries, but frozen ones are more convenient and often more affordable.
How can I tell when my cheesecake is done baking?
The cheesecake should be set around the edges but slightly jiggly in the center. It will continue to set as it cools.
Can I make this cheesecake ahead of time?
Absolutely! This cheesecake actually tastes better after it has chilled for a while. You can make it a day or two in advance for perfect results at your gathering.