Name: White Chocolate Raspberry Cheesecake Recipe
Prep time: 20 min
Cook time: 55 min
Total time: 75 min
Ingredients: 12 ounces frozen raspberries; 3 tablespoons sugar; 2 teaspoons cornstarch; 1/3 cup water; 1 1/4 cup graham cracker crumbs; 1/4 cup sugar; 1/3 cup melted butter; 24 ounces cream cheese; 1/2 cup sugar; 3 eggs, large; 1 teaspoon vanilla; 1/2 teaspoon salt; squeeze of lemon; 11 ounces white chocolate chips (good quality); 1/2 cup cream; fresh raspberries for garnish (optional)

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This White Chocolate Raspberry Cheesecake Recipe is the perfect twist on your favorite cheesecake dessert. Creamy white chocolate and tart raspberry sauce help make this White Chocolate Raspberry Cheesecake Recipe the best cheesecake you will ever have!

Cheesecake. Yes!! I said the magic word… cheesecake! Cheesecake is by far one of my most favorite desserts to eat and one of my favorite desserts to MAKE! There is no elaborate cheesecake recipe to follow, no pressure making your frosting doesn’t look like a 4 year old did it, no hoping your layers are cut straight so they don’t fall down. Cheesecake is easy peasy!! But even the very best cheesecake recipe can be improved upon and this White Chocolate Raspberry Cheesecake Recipe is the perfect example of a good idea made GREAT.

IS MAKING CHEESECAKE HARD?

No, making cheesecake is not hard. It sometimes gets a bad rep for being difficult because there are so many different ways to make cheesecake that but if you stick to my tried and true method, you will be rewarded with the perfect White Chocolate Raspberry Cheesecake every time.

FRESH OR FROZEN RASPBERRIES?

For this White Chocolate Raspberry Cheesecake recipe, I prefer to use frozen raspberries but if you have access to fresh raspberries, by all means, feel free to use them. I like frozen only because sometimes the raspberries go past their prime and then I don’t want to use them. Frozen raspberries ensure that they are fresh when they are packaged / frozen, they are always available and you aren’t missing out due to seasons and there is never a bad one in the bunch.

HOW DO YOU MAKE THIS WHITE CHOCOLATE RASPBERRY CHEESECAKE RECIPE?

Easy! Preheat your oven to 350 degrees and put a pan of water on the bottom rack of your oven. Start by making your raspberry sauce. In a small saucepan, combine raspberries, water, sugar and cornstarch. Heat over medium heat and bring to a boil, stirring frequently. As your sauce heats, gently smash your raspberries with the back of spoon to release the flavor. Once your sauce comes to a low boil, reduce heat to medium and simmer for 5 minutes. Then, push sauce through a fine mess strainer to remove the seeds and then move that bowl to the refrigerator to cool while you make the rest of your White Chocolate Raspberry Cheesecake. Then in a medium sized bowl, combine graham crackers, sugar and melted butter.

Pour crust into your cheesecake pan and firmly press crust crumbs evenly on bottom and going up sides of pan. Set aside. Once that is done, add cream cheese to a large mixing bowl and beat with electric mixer for 1 minute or until cream cheese is light and fluffy. Mix in the sugar and then eggs, one at a time. Last, add in vanilla and a squeeze of lemon and mix to incorporate.

Add white chocolate chips and cream to a microwave safe bowl and microwave in 30 second bursts, stirring after each until white chocolate is melted and smooth. Pour white chocolate into cheesecake mixture and mix to combine. Pour half of your cheesecake batter into cheesecake pan and smooth evenly. Spoon lines of raspberry sauce onto the cheesecake batter and using a knife or toothpick, lightly swirl making sure not to go deep enough to disturb the crust.

Spoon remaining batter on top of the raspberry swirl and again even the batter out and spoon more lines of raspberry sauce on top of the White Chocolate Raspberry Cheesecake.

Swirl the sauce into the cheesecake batter and move to the oven.

Bake for 55 minutes and then turn off the oven. Open the oven door and leave cheesecake in the turned off oven for 1 hour before moving it to the refrigerator to cool completely.

HELPFUL TIPS

Make your cheesecake the day before you actually need it. Letting your White Chocolate Raspberry Cheesecake cool completely overnight will let the flavors enhance and let your cheesecake completely cool and set.
Adding the pan of water to your oven and letting your cheesecake cool gradually in the open oven helps reduce the chance of your cheesecake cracking. Cracks may still happen but it helps.
If using a springform cheesecake pan, remember to make sure your pan is properly fastened and bottom is snug before adding your cheesecake batter to it. You don’t want your cheesecake falling out onto your kitchen floor. (Yes, that has happened to me before!! Uggg!!)
A little swirl goes a long way … don’t over swirl or your raspberry sauce will mix in with your cheesecake batter.

Looking for more cheesecake recipes? Try my Triple Chocolate Mocha Cheesecake and my Blackberry Lemon Cheesecake Bars.

ENJOY! ~ HEATHER

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