Dreamy White Chocolate Raspberry Cheesecake Recipe for Sweet Bliss

White chocolate raspberry cheesecake stands as a luxurious dessert that blends rich, creamy textures with vibrant fruity notes.

Sweet and tangy ingredients dance together in perfect harmony, creating a sophisticated culinary experience.

Layers of decadent flavor promise an indulgent treat that upgrades ordinary moments into something extraordinary.

Delicate raspberry swirls intertwine with smooth white chocolate, offering a sensory journey that delights the palate.

Soft, velvety cream cheese provides a luscious foundation for this elegant dessert.

Professional bakers and home cooks alike appreciate the balanced complexity of each carefully crafted bite.

The contrast between silky white chocolate and bright raspberries elevates this cheesecake from simple to spectacular.

How to Store and Slice Raspberry Cheesecake Later

• Storing and Reheating Leftovers
• Refrigerate the cheesecake in an airtight container to maintain its creamy texture and prevent absorption of other refrigerator odors. Wrap tightly with plastic wrap or place in a sealed container to keep the dessert fresh. Consume within 3-4 days for optimal taste and quality. When ready to enjoy again, remove the cheesecake from the refrigerator 15-20 minutes before serving to allow it to slightly soften and reach a perfect, creamy consistency. Avoid freezing, as this can compromise the delicate texture of the white chocolate and raspberry layers. For best results, serve chilled and savor each decadent bite just like the first time.

Delicious Matches for Raspberry Cheesecake

• Pair with Sweet Dessert Wine: A luscious moscato or late harvest riesling complements the rich white chocolate and tangy raspberry flavors, balancing the creamy cheesecake's sweetness.
• Match with Fruity Tea: Serve alongside a chilled raspberry or hibiscus herbal tea to enhance the dessert's berry notes and provide a refreshing contrast to the dense cheesecake texture.
• Complement with Champagne: A crisp, slightly sweet champagne or prosecco cuts through the cheesecake's richness while highlighting its elegant white chocolate and raspberry elements.
• Elevate with Espresso: A smooth, dark espresso or cappuccino provides a robust counterpoint to the dessert's sweetness, cleansing the palate between decadent bites.

Flavor Variations for Raspberry Cheesecake Fans

• Berry Bliss Remix: Swap frozen raspberries with fresh strawberries for a vibrant, summery flavor profile that adds natural sweetness and bright color to the cheesecake.
• Chocolate Lover's Dream: Replace white chocolate with dark chocolate for a rich, intense dessert that provides deeper, more complex flavor notes and a dramatic visual contrast.
• Nutty Crunch Edition: Incorporate chopped almonds or pistachios into the graham cracker crust for added texture and a subtle nutty undertone that complements the creamy cheesecake.
• Tropical Fusion Approach: Blend passion fruit or mango puree into the raspberry jam for an exotic twist that introduces tropical tanginess and unexpected depth to the classic recipe.

White Chocolate Raspberry Cheesecake You Won’t Forget

• Luxurious Layered Indulgence: This white chocolate raspberry cheesecake delivers a stunning combination of creamy white chocolate, tangy raspberry swirls, and a buttery graham cracker crust that creates an irresistible dessert experience.
• Masterful Texture Symphony: Each bite offers a perfect balance between smooth, velvety cheesecake, silky white chocolate ganache, and vibrant raspberry jam that provides delightful contrast and complex mouthfeel.
• Impressive Special Occasion Showstopper: With its elegant presentation and intricate preparation, this cheesecake transforms an ordinary gathering into a memorable celebration, making it ideal for birthdays, holidays, or sophisticated dinner parties.
• Gourmet yet Approachable Technique: Despite looking professionally crafted, the recipe breaks down complex steps into manageable stages, allowing home bakers to create a restaurant-quality dessert with patience and attention to detail.

What You Need for White Chocolate Raspberry Cheesecake

• Frozen Raspberries: Fresh, high-quality berries provide the intense fruity base for the homemade jam.
• Granulated White Sugar: Adds sweetness and helps thicken the raspberry sauce.
• Cornstarch: Ensures the jam reaches the perfect consistency and helps it set properly.

• Graham Crackers: Provides a classic, sweet foundation for the cheesecake base.
• Unsalted Butter: Helps bind the graham cracker crumbs and adds rich flavor.
• Granulated White Sugar: Enhances the sweetness of the crust.

• Cream Cheese: The primary component that creates the smooth, creamy cheesecake texture.
• Granulated White Sugar: Sweetens the cheesecake base.
• Cornstarch: Helps stabilize the cheesecake and prevent cracking.
• Vanilla Bean Paste: Adds deep, authentic vanilla flavor.
• Sour Cream: Contributes to the creamy texture and adds slight tanginess.
• White Chocolate Bar: Provides rich, sweet flavor and smooth texture.
• Eggs, Egg Yolks: Bind the cheesecake and help create a smooth, rich consistency.

• Freeze Dried Raspberries: Intensifies raspberry flavor and adds beautiful color.
• White Chocolate Bar: Creates a smooth, sweet ganache topping.
• Heavy Cream: Helps create a silky ganache texture.

• Heavy Cream: Creates light, fluffy whipped topping.
• Powdered Sugar

Baking Instructions for Raspberry Cheesecake Bliss

Step 1: Prepare Raspberry Jam

Add frozen raspberries to a medium saucepan and cook over medium heat for 10 minutes, stirring and mashing them gently.

Strain the mixture through a sieve to remove seeds, then return the juice to the pan.

Whisk in granulated sugar and cornstarch until smooth.

Heat for 20 minutes, stirring often, until the jam thickens.

Transfer to a bowl and refrigerate until fully cooled.

Step 2: Create Crust

Preheat the oven to 350°F (175°C).

Pulse 16 graham crackers in a food processor until finely ground.

Mix the crumbs with melted unsalted butter and sugar until well combined.

Wrap the outside of a springform pan with several layers of aluminum foil.

Press the crumb mixture firmly into the bottom and sides of the pan.

Bake for 10 minutes and let it cool completely.

Step 3: Mix Cheesecake Batter

In a stand mixer, blend softened cream cheese, sugar, and cornstarch until smooth.

Add vanilla bean paste, sour cream, and melted white chocolate, mixing gently.

Gradually add eggs and egg yolks, one at a time, mixing slowly to avoid incorporating too much air.

Mix just until everything is combined.

Step 4: Layer and Bake Cheesecake

Pour half the batter into the crust and spoon half of the raspberry jam on top.

Swirl gently with a butter knife, then repeat with the remaining batter and jam.

Swirl again for a marbled look.

Place the pan into a large roasting pan and pour hot water around the sides.

Bake for 65 to 75 minutes, then turn off the oven and leave the door slightly open.

Let the cheesecake rest inside for 1 hour.

Step 5: Create Raspberry Ganache

Crush freeze-dried raspberries into a fine powder.

Melt white chocolate with heavy cream, then stir in the raspberry powder.

Mix until smooth and set aside to cool slightly.

Step 6: Prepare Whipped Cream

Whip heavy cream and powdered sugar together until stiff peaks form.

Keep chilled until ready to pipe.

Step 7: Assemble and Serve

Carefully remove the cheesecake from the pan and pour raspberry ganache over the top.

Refrigerate for 10 minutes to let the ganache set.

Pipe whipped cream around the edges and garnish with fresh raspberries.

Store leftovers in the fridge for up to 3 days.

Tips for a Smooth Cheesecake Experience

• Prevent Cracks: Bake the cheesecake in a water bath and avoid overmixing the batter to ensure a smooth, crack-free surface.
• Temperature Matters: Ensure all ingredients are at room temperature before mixing to create a silky, lump-free cheesecake batter.
• Gentle Swirling: When adding raspberry jam, use a light touch with a butter knife to create beautiful marbled patterns without fully mixing the layers.
• Cooling Technique: Allow the cheesecake to cool slowly in the oven with the door cracked open to prevent sudden temperature changes that can cause cracking.
• Make Ahead Friendly: Prepare the cheesecake a day in advance, as it needs at least 8 hours of refrigeration to set perfectly and develop maximum flavor.

White Chocolate Raspberry Cheesecake Recipe

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4.8 from 15 reviews

• Total Time: 2 hours
• Yield: 12 1x

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Description

Silky white chocolate meets tangy raspberries in this luxurious cheesecake that dances between creamy indulgence and fruity brightness. Rich graham cracker crust and luscious filling promise a dessert that makes sweet moments memorable for all who savor its elegant charm.

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Ingredients

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Main Ingredients:

Cream Cheese:

• 32 ounces (907 grams) cream cheese, softened

White Chocolate:

• 8 ounces (226 grams) white chocolate bar, melted and slightly cooled
• 4.5 ounces (127 grams) white chocolate bar, chopped

Eggs:

• 3 eggs, at room temperature
• 3 egg yolks, at room temperature

Supporting Ingredients:

Sugar:

• ¾ cup (150 grams) granulated white sugar
• ½ cup (100 grams) granulated white sugar
• ¼ cup (34 grams) powdered sugar
• 2 tablespoons (25 grams) granulated white sugar

Dairy:

• ⅓ cup (82 grams) sour cream, at room temperature
• ¾ cup (180 milliliters) heavy cream
• 3 tablespoons (45 milliliters) heavy cream
• 10 tablespoons (140 grams) unsalted butter, melted

Additional Ingredients:

Fruits and Flavors:

• 16 ounces (453 grams) frozen raspberries
• 3 tablespoons (10 grams) freeze dried raspberries
• Fresh raspberries, for topping

Dry Ingredients:

• 16 graham crackers, full sheets
• ½ tablespoon (4 grams) cornstarch
• 2 tablespoons (16 grams) corn starch
• 1 tablespoon vanilla extract

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Instructions

1. Craft the raspberry jam by simmering frozen raspberries in a medium saucepan over medium heat for approximately 10 minutes, continuously stirring and mashing until the fruit breaks down and becomes liquefied.
2. Strain the raspberries through a fine-mesh sieve to extract approximately 1 of liquid, discarding the seeds.
3. Return the raspberry liquid to the saucepan and whisk in granulated white sugar and cornstarch off the heat.
4. Simmer the mixture over medium heat for about 20 minutes until the jam thickens to roughly .
5. Transfer the jam to a small bowl, cover with plastic wrap, and refrigerate while preparing the remaining components.
6. Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius) and prepare a 9-inch springform pan by thoroughly wrapping its exterior with multiple layers of aluminum foil to prevent water infiltration during baking.
7. Pulse graham crackers in a food processor until finely ground, then incorporate melted unsalted butter and sugar until well combined.
8. Press the graham cracker mixture firmly into the bottom and slightly up the sides of the prepared pan.
9. Bake the crust for 10 minutes, then allow it to cool completely.
10. Using a stand mixer with a paddle attachment, blend softened cream cheese, sugar, and cornstarch for two minutes on medium speed until smooth and lump-free.
11. Incorporate vanilla bean paste, sour cream, and melted white chocolate, mixing for an additional minute and scraping down the bowl’s sides.
12. Bring a pot of water to a boil for the water bath.
13. Gently add room temperature eggs and egg yolks one at a time, mixing on low speed and ensuring each is fully integrated before adding the next.
14. Pour half the cheesecake batter into the prepared crust, then distribute half the raspberry jam on top, creating gentle swirls with a butter knife.
15. Add the remaining batter and jam, repeating the swirling technique.
16. Place the cheesecake in a large roasting pan and carefully pour hot water around it, avoiding splashing.
17. Bake for 65-75 minutes until the center has a slight wobble, then turn off the oven and crack the door open, allowing the cheesecake to cool gradually for one hour.
18. Run a butter knife around the pan’s edges to loosen the crust, then cool completely at room temperature before refrigerating for 8 hours or overnight.
19. Prepare the white chocolate raspberry ganache by crushing freeze-dried raspberries and combining them with chopped white chocolate and heavy cream in a double boiler.
20. Create whipped cream by beating heavy cream and powdered sugar until stiff peaks form.
21. Remove the cheesecake from the springform pan and transfer to a serving plate.
22. Pour ganache over the cheesecake, smooth with an offset spatula, and refrigerate until set.
23. Pipe whipped cream around the edges and garnish with fresh raspberries before serving.
24. Store leftover cheesecake in an airtight container in the refrigerator for up to three days.

Notes

• Precision matters when making raspberry jam, ensuring it thickens to the right consistency without burning.
• Wrapping the springform pan thoroughly prevents water from seeping into the delicate cheesecake during the water bath.
• Room temperature ingredients are crucial for creating a smooth, lump-free cheesecake batter that blends perfectly.
• Gentle swirling of raspberry jam creates beautiful marbled patterns without completely mixing the layers.
• Slow cooling in the oven prevents cracking and ensures a creamy, perfectly textured cheesecake.
• Freeze-dried raspberry powder adds an intense, concentrated flavor to the white chocolate ganache topping.

• Prep Time: 45 minutes
• Cook Time: 75 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 12
• Calories: 578 kcal
• Sugar: 38 g
• Sodium: 320 mg
• Fat: 42 g
• Saturated Fat: 24 g
• Unsaturated Fat: 12 g
• Trans Fat: 0.5 g
• Carbohydrates: 44 g
• Fiber: 2 g
• Protein: 9 g
• Cholesterol: 165 mg