White Chocolate Cheesecake Recipe
We used to love going to the Cheesecake Factory and enjoying a slice of their tall, dense cheesecakes for dessert, but ever since we learned they weren’t made on site but were shipped in frozen then thawed I confess that I have been disillusioned. Then I discovered that I can make cheesecakes at home that are even BETTER than Cheesecake Factory. If the white chocolate raspberry cheesecake is your favorite flavor, like it is mine, then be prepared to fall head-over-heels in love with this simple cheesecake recipe that doesn’t even need a water bath to turn out fabulous. To me, cheesecake is the best way to finish off a meal! For a quick and easy cheesecake, try our Instant Pot Classic Cheesecake. Or if you love chocolate, maybe our Black Forest Cheesecake is for you. And for something a little extra crunchy, try our Pecan Pie Cheesecake Bars!
Raspberry White Chocolate Cheesecake Ingredients:
Cheesecake Crust Ingredients:
Oreo cookies: Crushed Oreo cookies give this cheesecake recipe a crunchy chocolate layer. No need to scrape out the creamy filling before crushing to fine crumbs in a food processor (affiliate link). Butter: Butter holds the crushed cookies together and adds a delicious, rich flavor.
White Chocolate Cheesecake Filling:
White chocolate chips: White chocolate chips add the delicious white chocolate flavor to this recipe, as well as a creamy sweetness. Cream: We want a rich cheesecake so we have to add cream! I used two types: regular cream for a neutral richness and to help melt the white chocolate, and sour cream to really bring out that tangy cheesecake taste! Cream cheese: What’s a cheesecake without cream cheese? I’ve done this with both full-fat cream cheese and the reduced fat neufchatel variety. It works with either, but the full-fat cream cheese version is definitely the best. Sugar: Granulated white sugar adds a simple sweetness – a good cheesecake needs to be sweet! Vanilla extract: I love vanilla in cheesecake! I used my homemade vanilla extract for this White Chocolate Raspberry Cheesecake! Eggs: Adding eggs to your cheesecake batter brings all of the ingredients together and helps it to rise properly when it’s baking in the oven.
Raspberry Swirl Ingredients:
Raspberries: You can use fresh or frozen – whatever you have available. Granulated sugar: To help counter the tartness of the raspberries, and to make the sauce more syrupy, I added white sugar. Cornstarch: Cornstarch helps to thicken the raspberry swirl sauce. It would go everywhere if it was too runny!
White Chocolate Cheesecake Topping Ingredients:
White chocolate: Of course! I added more white chocolate by shaving a bar of Ghiradelli white chocolate just to really emphasize that flavor in this white chocolate raspberry cheesecake. Cream: Heavy cream is whipped up to stiff peaks so that the topping holds in place. Sugar: I used powdered this time as I wanted it to be completely smooth and not at all grainy. Vanilla extract: Just a little extra flavor! I think it really complements the white chocolate in the topping.
How to Make White Chocolate Raspberry Cheesecake
- Make the raspberry swirl sauce. Combine raspberries, water, sugar, and cornstarch in a medium saucepan over medium heat. Cook and stir until thickened and boiling, about 5 minutes, and then strain through a wire mesh strainer.
- Mix the cheesecake batter. Next, melt white chocolate chips and heavy cream (or half-and-half would also work) in the microwave in short bursts, stirring frequently until smooth. Beat the softened cream cheese in a large bowl until smooth, and then add the sugar and sour cream. Add eggs, beating on low speed just until combined. Next, beat in melted white chocolate, vanilla, and cream.
- Put it together. Pour HALF of the batter into the crust. Dollop half of the raspberry sauce (about 3 tablespoons) over the batter and swirl with a skewer or knife. Add remaining batter and then dollop the remaining sauce. Swirl again.
- Bake, cool & chill. Bake 60 to 70 minutes with a pan of water on the rack below the cheesecake just until set. Turn off the oven and crack the oven door open. Let the cheesecake cool for 1 hour in the oven before removing. Next, take it out to cool completely and chill it in the fridge.
- Whip up the topping. Beat heavy cream, powdered sugar, and vanilla using a hand mixer or in the bowl of a stand mixer fitted with a whisk attachment. Finally, sprinkle the cheesecake with the white chocolate shavings, then pipe the whipped cream in decorative swirls around the edges to finish.
How to Store Raspberry Cheesecake
How do I store this White Chocolate Raspberry Cheesecake?
In the refrigerator, this cheesecake will last for up to 5 days. Store it in a container if possible, or carefully covered with aluminum foil.
Can you make cheesecake in advance?
Yes! You can freeze the entire cheesecake whole if you need to make a bunch of cheesecakes in advance. Or slice and freeze individual slices, then wrap in plastic wrap and store in a freezer-safe bag for up to 3 months. Thaw completely in the fridge overnight before serving.
More like this Raspberry Cheesecake Recipe:
Raspberry Macarons Raspberry Pretzel Salad Easy Raspberry Peach Pie Raspberry Butter
Raspberry Chocolate Tart
White Chocolate Raspberry Truffle Ice Cream
Raspberry Chocolate Chunk Cookies
Let me know what you thought with a comment and rating below. You can also take a picture and tag me on Instagram @houseofnasheats or share it on the Pinterest pin so I can see.
