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White Chocolate Raspberry Cheesecake - the best raspberry cheesecake recipe ever, with rich, sweet and creamy cheesecake loaded with fresh raspberries and raspberry sauce. This incredible dessert is to die for!
Table of Contents
- Raspberry Cheesecake
- Ingredients For White Chocolate-Raspberry Cheesecake
- How To Keep Cheesecake From Cracking
- How To Swirl The Top Of Cheesecake To Make Marble Effect
- Frequently Asked Questions
- What To Serve With White Chocolate Raspberry Cheesecake
- Other Recipes You Might Like
- White Chocolate-Raspberry Cheesecake Recipe
Raspberry Cheesecake
This is an easy raspberry cheesecake recipe made with white chocolate, and I assure you that this is probably the best dessert ever from my kitchen.
The raspberry cheesecake is utterly creamy, rich, with topping of fresh raspberries and raspberry sauce.
The bottom of the cheesecake is chocolate-cookie crumbs, making this white chocolate-raspberry cheesecake the most incredible dessert ever.
Ingredients For White Chocolate-Raspberry Cheesecake
To make the cheesecake, you need two sets of ingredients: raspberry sauce and cheesecake. The sauce is very simple, you just need fresh raspberries with sugar, water and cornstarch.
For the cheesecake, you need the following:
- Chocolate-cookie crumbs, such as Oreo
- Butter
- Sugar
- White chocolate chips
- Cream cheese
- Half-and-half
- Eggs
See the recipe card for full information on ingredients.
How To Keep Cheesecake From Cracking
If you are a baker, you know that cheesecake has the tendency of sinking and cracking.
Now, how do you make perfect cheesecake that doesn’t crack or sink? How do you prevent cracks on the surface of cheesecake?
You want a perfect cheesecake that doesn’t crack, with a smooth and even surface, here are the tips:
- Avoid over-beating the batter. As soon as you combine the ingredients of the cheesecake and the batter has become smooth, it’s ready for baking. Over-beating and over-mixing creates too much air bubbles inside the batter. During the baking process, the air bubbles cause the cheesecake to rise but as soon as the temperature drops, the cheesecake sinks and cracks. Therefore, air bubbles are the main reason why cheesecake cracks.
- Grease the pan generously with butter or baking spray, on the bottom and the sides. This will prevent the cheesecake from shrinking and sinking.
- Add cornstarch to the batter will help to bind it, making it less likely to crack.
- Use a water bath to bake the cheesecake. The steam from the hot water will create moisture in the oven and hence minimize cracking on the surface.
How To Swirl The Top Of Cheesecake To Make Marble Effect
There are two ways to swirl cheesecake topping. For this recipe, I used raspberry sauce as the topping.
- Use the tip of a small knife to create the marbling effect. Start off by adding a few tablespoons of the raspberry sauce on top of the cheesecake, in the center. Then use the tip of the knife to swirl all around the top of the cheesecake until a nice pattern forms.
- Use a wooden or bamboo skewers. I prefer this option as I always have bamboo skewers at home. This allows for better control as the bamboo skewers are longer with pointed tip.
Frequently Asked Questions
This recipe is only 402 calories per serving.
What To Serve With White Chocolate Raspberry Cheesecake
This cheesecake is best served alone. If you are having a afternoon tea party, I recommend the following recipes to go with it.
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Other Recipes You Might Like
White Chocolate-Raspberry Cheesecake
Ingredients
Raspberry Sauce
- 10 oz (280g) fresh raspberries
- 1/2 cup water
- 2 tablespoons sugar
- 2 teaspoons cornstarch
Cheesecake
- 1 cup chocolate-cookie crumbs, about 22 Oreo cookies
- 1/2 cup sugar , + 3 tablespoons
- 1/4 cup unsalted butter, melted
- 2 cups white chocolate chips
- 1/2 cup half-and-half
- 3 packages cream cheese, softened (8 oz. (230g) per package)
- 3 eggs, at room temperature
- 1 tablespoon cornstarch
- 1 teaspoon vanilla extract
Instructions
Make Sauce:
- Stir together the raspberries, water, sugar, and cornstarch in a saucepan. Bring to a boil and cook until the sauce thickens, about 5 minutes. Strain through a mesh strainer and discard the seeds. Set aside.
Make Cheesecake:
- Preheat the oven to 325°F (162°C). In a bowl, stir together the cookie crumbs, 3 tablespoons of sugar, and butter. Press the mixture into the bottom of a 9-inch springform pan. (I used Oreo cookies; I placed the cookies in a Ziploc bag and smashed them with the bottom of a small pan.)
- Melt the white chocolate chips with half-and-half in a metal bowl set over a pan of simmering water, stirring occasionally until smooth.
- Gently beat together the cream cheese and the remaining ½ cup of sugar with an electric mixer on low speed until smooth. Beat in the eggs one at a time. Stir in the cornstarch, vanilla extract, and white chocolate mixture. Mix well, but do not overmix. Pour half of the batter over the crust and drizzle 3 tablespoons of sauce on top. Add the remaining batter and spoon another 3 tablespoons of sauce on top. Use a knife tip or a bamboo skewer to swirl the sauce into the batter to create a marbled effect.
- Bake until the center jiggles slightly and the edges are puffed, about 40-45 minutes. Cool at room temperature, then cover with plastic wrap and chill for at least 2 hours, or preferably overnight, before removing from the pan. Top the cheesecake with the remaining sauce and fresh raspberries. Slice and serve cold.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I LOVE cheesecake, raspberries, white chocolate so I cannot wait to try this gorgeous cheesecake! This looks seriously amazing! You are a genius!
Thanks!
Never heard of half and half before and not seen in any UK supermarkets. Would double cream do?
I think it’s called a half cream in the UK. I think it should work.
R, what is half and half?
Half and half is available at the stores, it’s like heavy cream.
The recipe says “pour half of the batter into pan and drizzle with 3 tbs of sauce on top … and swirl to make marbling effect .” What do you do with the other half of the batter?
In your notes you mention a bain-marie (water bath) to bake cheesecakes as a way to avoid cracking on top of cheesecake; but your recipe does not even use this method of baking. So do we need a bain-marie for this cheese cake or not?
I missed a sentence in the recipe. Updated. You can use water bath, or not. I didn’t use it per the recipe which I adapted from a magazine!
What do you do with the other half of the batter? If there’s no use for it, can we just make half the batter recipe?
I missed a sentence in the recipe, updated.
So delicious looking!
Yes thanks Jan!
Why does it say pour half of the batter? Why not use all of the batter?
I missed a sentence in the recipe, updated.