This creamy white chocolate raspberry cheesecake is a sweet treat! The delicious mix of rich white chocolate and tart raspberries makes each bite a delight. Yum!
I can’t resist the fruity burst from the raspberries against the creamy filling. It’s the perfect dessert for any occasion, and your friends will absolutely love it. 🍰❤️
Key Ingredients & Substitutions
Graham Cracker Crumbs: These are the base of your crust. If you can’t find them, try using crushed digestive biscuits or vanilla wafers. A chocolate cookie crust could also add a fun twist!
White Chocolate: For the filling, I love using quality white chocolate. If you’re in a pinch, you can swap it with a white chocolate bar or even use white chocolate chips, though chocolate bars generally melt better.
Fresh Raspberries: Fresh raspberries add a delicious tartness. If they’re out of season, you can use frozen raspberries; just make sure to thaw and drain them first to avoid too much moisture.
Cream Cheese: This is key for the creamy texture. If you’re looking for a lighter option, you can use reduced-fat cream cheese, but it may alter the consistent creaminess slightly.
How Do You Prevent Cracks in Your Cheesecake?
Cracks can be a common issue when baking cheesecakes, but with a few tips, you can avoid them. Start by mixing your cheesecake batter on low speed to incorporate air gently. Too much air can cause cracks as it bakes.
- Always bake your cheesecake in a water bath (bain-marie). This helps to keep the temperature steady and prevents the cheesecake from browning too quickly.
- After baking, turn off the oven and leave the door slightly open, letting the cake cool down gradually.
- Let your cheesecake cool completely before chilling in the fridge. This helps set the filling properly.
By following these steps, you’ll have a beautifully smooth cheesecake without any cracks. Happy baking!
White Chocolate Raspberry Cheesecake
Ingredients You’ll Need:
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the Filling:
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 4 large eggs
- 8 oz white chocolate, melted and slightly cooled
- 1 teaspoon vanilla extract
- 1 cup fresh raspberries
For the Raspberry Sauce and Topping:
- 1 cup fresh raspberries
- 2 tablespoons sugar
- 1 tablespoon lemon juice
- Powdered sugar for dusting (optional)
- Fresh mint sprig for garnish (optional)
- Additional fresh raspberries for topping
How Much Time Will You Need?
This delightful cheesecake takes about 20 minutes of preparation time and then 50-60 minutes to bake. After baking, you’ll need to let it cool for an hour and chill in the fridge for at least 4 hours (or overnight is ideal). So, plan for about 5 hours total, but it’s mostly waiting! It will be worth it when you taste it!
Step-by-Step Instructions:
1. Prepare the Crust:
First, preheat your oven to 325°F (160°C). In a medium bowl, mix together the graham cracker crumbs, sugar, and melted butter until everything is combined nicely. Next, press this crumb mixture firmly into the bottom of a 9-inch springform pan to shape your crust. Bake it in the oven for about 10 minutes, then take it out and set it aside to cool.
2. Make the Filling:
While the crust cools, let’s make the filling! In a large mixing bowl, beat the softened cream cheese with an electric mixer until it’s nice and smooth. Gradually add in the granulated sugar and mix until everything is well combined. Now, add the eggs one at a time, mixing gently on low speed after each addition. This helps keep the mixture creamy! Stir in the melted white chocolate and vanilla until everything is smooth, then gently fold in the fresh raspberries, trying not to break them too much.
3. Bake the Cheesecake:
Pour the cheesecake filling over your cooled crust in the springform pan, smoothing the top with a spatula. For even baking, place the filled springform pan on a baking sheet and bake in your preheated oven for about 50-60 minutes. The center should still be a little jiggly. Once done, turn off the oven, crack open the door, and let your cheesecake cool inside for about 1 hour to help prevent cracks.
4. Cool and Chill:
Once the hour has passed, remove the cheesecake from the oven and let it cool completely at room temperature. After it cools, cover it and refrigerate for at least 4 hours, or overnight if you can wait!
5. Prepare the Raspberry Sauce:
To make your raspberry sauce, combine 1 cup of fresh raspberries, sugar, and lemon juice in a small saucepan. Cook it over medium heat, stirring occasionally until the raspberries break down and the sauce thickens a bit—this should take about 5-7 minutes. If you would like a smoother sauce, you can strain it through a fine sieve to remove any seeds. Let it cool before serving.
6. Serve:
When you’re ready to serve, carefully remove the cheesecake from the springform pan and place it on a serving plate. Drizzle your raspberry sauce over each slice, and top with some additional fresh raspberries. If you like, you can dust it with powdered sugar and add a sprig of fresh mint for a lovely touch!
7. Enjoy:
Slice and serve the cheesecake while it’s chilled. Any leftovers can be covered and stored in the refrigerator for a few days—if they last that long!
This recipe results in a luscious white chocolate raspberry cheesecake that’s beautifully balanced in flavors, making it a perfect treat for any occasion. Enjoy every creamy, fruity bite!
Can I Use Different Types of Berries?
Absolutely! While raspberries work beautifully, you can substitute them with other berries like blueberries, strawberries, or blackberries. Just be sure to adjust the sugar in the sauce if the berries are sweeter or tarter than raspberries.
What to Do If My Cheesecake Cracks?
Don’t worry if that happens! Cracks can be hidden with raspberry sauce or fresh fruit on top. To prevent this in future bakes, try cooling the cheesecake gradually in the oven and using a water bath during baking for a gentle heat.
How Can I Make This Cheesecake Gluten-Free?
To make it gluten-free, simply use gluten-free graham cracker crumbs or any gluten-free cookie crumbs of your choice for the crust. The rest of the ingredients should already be gluten-free!
What’s the Best Way to Store Leftovers?
Store any leftover cheesecake in an airtight container in the refrigerator for up to 5 days. For longer storage, you can freeze slices wrapped tightly in plastic wrap and then foil for up to 2 months. Thaw in the fridge before serving.