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White chocolate raspberry cheesecake is an irresistible cheesecake flavor combination. White chocolate cheesecake is swirled with tart and sweet raspberry sauce.
What is your favorite cheesecake flavor? I enjoy most cheesecakes. But this cheesecake is definitely one of my favorites! It’s light and creamy with a bit of tartness that comes from the sauce. White chocolate cheesecake with a swirls of raspberry sauce is a classic combination no one can resist. Not only is this cheesecake delicious but it’s also gorgeous. Just look at those vibrant raspberry swirls!
This white chocolate raspberry cheesecake may look intimidating to make however, I’m here to tell you it’s not. I’ll walk you through the whole process so you can make this delicious cheesecake. This white chocolate raspberry cheesecake consists of three parts – the graham cracker crust, the white chocolate cheesecake filling and the raspberry sauce. I know it may seem like a lot, but each part is so simple to make. Lets get started!
Making the white chocolate raspberry cheesecake
First, you will make the raspberry sauce.
Stir water and frozen raspberries in a saucepan. Cook for a few minutes or until raspberries are soft. Press the raspberries through a mesh strainer to get rid of the seeds then return raspberry sauce to the sauce pan. Add sugar and cornstarch and cook until sauce has thickened. Set aside to cool.
Next you will make the crust.
- Before making the crust I like preparing the pan for the water bath. Line the outside of a springform pan with foil and set some water to boil. Set everything aside.
In a food processor, process the graham crackers. Stir melted butter, crushed graham crackers and sugar. Press the graham crackers onto the bottom and sides of a 9 inch springform pan. Set aside.
Lastly, you will make the cheesecake.
Make sure all your ingredients are at room temperature!
Melt the white chocolate and half and half. Set aside. On medium speed, beat cream cheese and sugar until combined. On medium to low speed, add lightly whisked eggs one at a time, mixing a bit after each addition. Scrape the bowl after each egg addition. You don’t want the cheesecake to be lumpy! Once the last egg is added mix until fully incorporated. Add the white chocolate mixture. On low speed mix until incorporated.
Pour approximately ⅓ of the cheesecake batter over the crust. Spoon three tablespoons of raspberry sauce over the cheesecake batter. Then carefully pour the rest of the cheesecake. Spoon the rest of raspberry sauce over the cheesecake. Using a butter knife, swirl the raspberry sauce. Lightly tap the pan on the counter top a few times to release any air bubbles.
Place the cheesecake batter springform pan in a larger pan, baking dish or roasting pan. Place in the oven then pour ½ – 1 inch of hot water in the the larger pan. I found that it’s easier to pour the water when everything is in the oven.
Bake the cheesecake in a water bath for 50 minutes. The cheesecake should still be jiggly. Turn off the oven and let the cheesecake sit in the warm oven for 30-45 minutes. The cheesecake should still be slightly jiggly in the center. Take out of the oven and let the cheesecake cool. Once cooled refrigerate cheesecake until ready to serve.
Water bath
This cheesecake does require a water bath. I would not recommend skipping it. The steam from the water ensures that the cheesecake bakes slowly and evenly. It also reduces the chance that the cheesecake will crack and sink once it’s done baking. If you want a creamy, smooth and no crack cheesecake I would use a water bath.
Tips for success
- Make sure all your ingredients are at room temperature. Room temperature ingredients ensures that the ingredients mix well together. It helps the batter beat smooth and not lumpy.
- Do not over bake! Over baked cheesecakes get cracks and the texture may be dry. I bake the cheesecake for 50 minutes in the preheated oven. The cheesecake is still be a bit jiggly. I then turn off the oven and let the cheesecake sit in the oven for 40 minutes or until cheesecake is just slightly jiggly. The cheesecake will also set after it’s out of then oven.
- Lightly whisk the eggs before adding them to the cheesecake batter. Add the eggs one at a time mixing after each addition. Mix until just incorporated, do not over mix. Scrape the sides of the bowl after each addition. Scraping the bowl will help get rid of any lumps in the batter.
- I would recommend using a good quality chocolate. I found that good quality chocolate does not clump after it is added to the batter.
- Do not over mix the batter. Beat the cream cheese and sugar well, but once the eggs are added do not over mix. Overmixing can cause the batter to incorporate too much air bubbles. When making a cheesecake you want as least amount of air bubbles as possible. Air bubbles will burst when baking and can cause the cheesecake to fall flat and crack.
- Once the cheesecake batter and raspberry sauce is added, gently tap the cake pan on a counter top to release any extra air bubbles.
Other cheesecake recipes you may like
- Cheesecake with Chocolate Ganache
- Blackberry Swirl Cheesecake Bars
- Dulce de leche Swirled Cheesecake
If you made this recipe, I would love to hear from you! Your comment and ratings will help us and other readers as well. I would also love to see your creation! Share your photo by tagging tasty_treat_pantry on Instagram.
White Chocolate Raspberry Cheesecake
White chocolate raspberry cheesecake is an irresistible cheesecake flavor combination. White chocolate cheesecake is swirled with tart and sweet raspberry sauce.
- Author: Nataliya Dudley
- Prep Time: 30 minutes
- Cook Time: 1 hr. 30 min.
- Total Time: 2 hours.
- Yield: 10 slices 1x
- Category: dessert
Ingredients
Scale
Raspberry sauce
- 12 oz. frozen or fresh raspberries
- ⅓ cup water
- 1 ½ – 2 teaspoon cornstarch *
- 2–3 tbsp. granulated sugar **
Crust
- 14 graham crackers
- 1 tsp granulated sugar
- 7 tbsp. unsalted butter
Cheesecake
- 24 oz. cream cheese, room temp
- ⅓ cup granulated sugar
- 3 large eggs, lightly whisked, room temp
- ½ cup half and half, warm
- 7 oz. white chocolate
Instructions
Raspberry sauce(make this first)
- Stir water and frozen raspberries in a saucepan. Cook for a few minutes, until raspberries are soft.
- Press the raspberries through a mesh strainer to get rid of the seeds then return raspberry sauce to the saucepan.
- Add sugar and cornstarch and cook until sauce has thickened. Set aside to cool.
Crust
- Preheat oven to 325 F. Line the outside of 9 inch springform pan with foil. Boil some water for the water bath and set aside.
- In a food processor, process the graham crackers.
- Stir melted butter, crushed graham crackers and sugar.
- Press graham crackers onto the bottom and sides of the prepared 9 inch springform pan. Set aside.
Cheesecake
- Melt the white chocolate and half and half in a microwave safe bowl. Stir every 30 seconds until chocolate is melted. Set aside.
- On medium speed, beat cream cheese and sugar until combined.
- On low – medium speed, add the lightly whisked eggs one at a time, mixing until almost incorporated after each addition. Scrape the bowl after each egg addition.Once the last egg is added mix until fully incorporated.
- Add the white chocolate mixture. Mix on low speed until incorporated.
- Pour approximately ⅓ of the cheesecake batter over the crust. Spoon three tablespoons of raspberry sauce over the cheesecake batter.
- Carefully pour the rest of the cheesecake batter. Spoon the rest of raspberry sauce over the cheesecake. Using a butter knife, swirl the raspberry sauce.
- Lightly tap the pan on the countertop a few times to release any air bubbles.
- Place the cheesecake in a larger pan or baking dish. Place in oven, then carefully pour ½ – 1 inch of the hot water into the larger pan.
- Bake the cheesecake in the water bath for 50 minutes. The cheesecake should still be a bit jiggly.
- Turn off the oven and let the cheesecake sit in the warm oven for 30-45 minutes. The cheesecake should still be slightly jiggly in the center.
- Take out of the oven and let the cheesecake cool. Once cooled refrigerate cheesecake until ready to serve.
Notes
* If the sauce is not thickening after the 1 ½ teaspoon of cornstarch add the rest ½ tsp.
** If you like the raspberries to be on the sweeter side add 3 tbsp. of sugar. You can start with 2 tbsp. and go from there.
- Make sure all your ingredients are at room temperature. Room temperature ingredients ensures that the ingredients mix well together. It helps the batter beat smooth and not lumpy.
- Do not over bake! Over baked cheesecakes get cracks and the texture may be dry. I bake the cheesecake for 50 minutes in the preheated oven. The cheesecake is still be a bit jiggly. I then turn off the oven and let the cheesecake sit in the oven for 40 minutes or until cheesecake is just slightly jiggly. The cheesecake will also set after it’s out of then oven.
- Lightly whisk the eggs before adding them to the cheesecake batter. Add the eggs one at a time mixing after each addition. Mix until just incorporated, do not over mix. Scrape the sides of the bowl after each addition. Scraping the bowl will help get rid of any lumps in the batter.
- I would recommend using a good quality chocolate. I found that good quality chocolate does not clump after it is added to the batter.
- Do not over mix the batter. Beat the cream cheese and sugar well, but once the eggs are added do not over mix. Overmixing can cause the batter to incorporate too much air bubbles. When making a cheesecake you want as least amount of air bubbles as possible. Air bubbles will burst when baking and can cause the cheesecake to fall flat and crack.
- Once the cheesecake batter and raspberry sauce is added, gently tap the cake pan on a counter top to release any extra air bubbles.
