White Chocolate Raspberry Cheesecake

White Chocolate Raspberry Cheesecake is a delightful and indulgent dessert that combines the creamy richness of cheesecake with the sweet and tart flavors of raspberries. Topped with a luscious ganache and whipped cream, this cheesecake is perfect for any occasion, from dinner parties to holiday celebrations.

Why Make This Recipe

This recipe is a winner for several reasons. First, it’s visually stunning, with vibrant colors that make it a showstopper dessert. Second, the combination of white chocolate and raspberries offers a delicious blend of flavors that will please any palate. Lastly, it is a great way to impress your friends and family with something homemade and special, yet it’s not too complicated to make!

How to Make White Chocolate Raspberry Cheesecake

Making this cheesecake is a multi-step process, but it is straightforward. Follow the steps below, and you’ll have a beautiful and tasty dessert to enjoy.

Ingredients:

16 oz frozen raspberries
1/2 cup granulated sugar (for raspberry jam)
1/2 tbsp cornstarch (for raspberry jam)
16 graham cracker sheets
10 tbsp unsalted butter, melted (for crust)
2 tbsp granulated sugar (for crust)
32 oz cream cheese, softened
3/4 cup granulated sugar (for cheesecake)
2 tbsp cornstarch (for cheesecake)
1 tbsp vanilla extract
1/3 cup sour cream
8 oz white chocolate, melted
3 eggs + 3 egg yolks, at room temperature
4.5 oz white chocolate, chopped (for ganache)
3 tbsp heavy cream (for ganache)
3 tbsp freeze-dried raspberries
3/4 cup heavy cream (for whipped cream)
1/4 cup powdered sugar (for whipped cream)
Fresh raspberries for topping

Directions:

Make the Raspberry Jam: Cook the frozen raspberries over medium heat for about 10 minutes until they become liquidy. Strain to remove seeds, then return the liquid to the saucepan. Add cornstarch and sugar, cooking until thickened. Chill the jam.
Make the Crust: Preheat your oven to 350°F (175°C). In a food processor, pulse graham crackers, melted butter, and sugar until combined. Press this mixture into a 9-inch springform pan and bake for 10 minutes. Allow it to cool completely.
Prepare the Cheesecake: In a stand mixer, beat cream cheese, sugar, and cornstarch until smooth. Add vanilla, sour cream, and melted white chocolate. Then add eggs and yolks one at a time on low speed. Pour half the batter into the crust, swirl in half of the raspberry jam, add the remaining batter, and swirl in the rest of the jam.
Bake the Cheesecake: Place the cheesecake in a water bath and bake at 350°F for 65-75 minutes. After baking, cool it in the oven with the door cracked for 1 hour, then refrigerate for at least 8 hours or overnight.
Make the Ganache: Crush freeze-dried raspberries into a powder. Melt the chopped white chocolate and heavy cream in a double boiler. Stir in the raspberry powder once melted.
Make the Whipped Cream: Beat heavy cream and powdered sugar until stiff peaks form.
Assemble: Spread the ganache over the chilled cheesecake and refrigerate until set. Finally, decorate with whipped cream and fresh raspberries.

How to Serve White Chocolate Raspberry Cheesecake

Serve the cheesecake chilled. Slice it into pieces and offer extra whipped cream and fresh raspberries on the side for an added touch.

How to Store White Chocolate Raspberry Cheesecake

Store any leftover cheesecake in the refrigerator. Cover it with plastic wrap or place it in an airtight container. It will stay fresh for about 5-7 days.

Tips to Make White Chocolate Raspberry Cheesecake

Ensure your cream cheese is softened to room temperature for a smooth batter.
Swirl the raspberry jam gently in the batter for a marbled effect.
Let the cheesecake cool in the oven to prevent cracks on the surface.

Variation

You can use fresh raspberries instead of frozen ones, especially when they are in season. Additionally, you can substitute the white chocolate with dark chocolate for a different flavor profile.

FAQs

Q: Can I make this cheesecake in advance?
A: Yes, this cheesecake can be made a day or two in advance. Just make sure to refrigerate it until serving time.

Q: How do I know when the cheesecake is done?
A: The cheesecake should be set around the edges but slightly jiggly in the center when it’s done baking. It will firm up more as it cools.

Q: Can I freeze the cheesecake?
A: Yes, you can freeze the cheesecake. Wrap it well in plastic wrap and aluminum foil. It can be frozen for up to 2-3 months. Just thaw it in the fridge before serving.