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White Chocolate Raspberry Cheesecake

Decadent White Chocolate Raspberry Cheesecake You'll Love

This White Chocolate Raspberry Cheesecake combines creamy textures with vibrant raspberry flavors for an irresistible dessert.
Prep Time 30 minutes
Cook Time 1 hour
Cooling Time 4 hours
Total Time 5 hours 30 minutes
Servings: 12 slices
Course: Dessert
Calories: 350

Ingredients
  

Crust
  • 1 cup Graham Cracker Crust Can substitute with chocolate cookie or almond crust.
Filling
  • 8 ounces Cream Cheese Ensure it's softened and at room temperature.
  • 1 cup White Chocolate Chips Use high-quality chocolate for best results.
  • 2 tablespoons Unsalted Butter Enhances flavor and moisture.
  • 8 ounces Sour Cream Greek yogurt can be used as a substitute.
  • 1 cup Heavy Cream Whipped before folding for airiness.
  • ½ cup Granulated Sugar Adjust based on personal preference.
  • 3 large Eggs Use at room temperature.
  • 1 teaspoon Vanilla Extract Opt for pure vanilla for superior flavor.
  • ¼ cup Raspberry Puree Can be made from fresh or frozen raspberries.
Garnish
  • Fresh Raspberries For garnish.
  • ¼ cup Raspberry Jam For drizzle.

Equipment

  • 9-inch springform pan
  • Microwave-safe bowl
  • electric mixer

Method
 

Preparation
  1. Preheat your oven to 325°F (165°C). Grease a 9-inch springform pan or line it with parchment paper.
  2. In a microwave-safe bowl, combine 1 cup of white chocolate chips and 2 tablespoons of unsalted butter. Microwave in 30-second intervals, stirring until smooth.
  3. Beat 8 ounces of softened cream cheese until creamy. Gradually add ½ cup of granulated sugar and mix until combined and smooth.
  4. Carefully blend the cooled melted white chocolate mixture into the creamed cream cheese until silky and uniform.
  5. Incorporate 3 large eggs one at a time, mixing well after each addition.
  6. Add 1 teaspoon of vanilla extract and 8 ounces of sour cream, mixing just until combined.
  7. Pour the cheesecake batter into the prepared pan and drizzle ¼ cup of raspberry puree on top, swirling gently.
  8. Bake for 55-60 minutes until edges are set and center is slightly jiggly.
  9. Turn off the oven, leave the cake inside with the door slightly ajar for 1 hour, then refrigerate for at least 4 hours.
  10. Remove from the springform pan, drizzle with ¼ cup of raspberry jam, and garnish with fresh raspberries before serving.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 30gProtein: 5gFat: 24gSaturated Fat: 15gCholesterol: 90mgSodium: 220mgPotassium: 120mgFiber: 1gSugar: 22gVitamin A: 600IUVitamin C: 1mgCalcium: 50mgIron: 1mg

Notes

Ensure all ingredients are at room temperature to avoid lumps. Consider using a water bath during baking to reduce the risk of cracks.

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