Raspberry White Chocolate Cheesecake is a decadent cheesecake in a butter cookie crust, with white chocolate chunks and real raspberry puree swirled through.
This was fun to make, and damn pretty to look at.
Cheesecake fan?
To the “yeses” – are you also a Raspberry White Chocolate Cheesecake fan?
Even if you say you’re not a White Chocolate Raspberry Cheesecake fan, just hear me out.
We’ve talked before about those recipes that turn out beautiful and taste delicious. Yeah, a unicorn. Rare for me, but this falls into that category. It’s a traditional cheesecake with white chocolate and enough raspberry to give it phenomenal flavor, but not so much that it overpowers the real cheesecake taste.
The chocolate isn’t swirled in the cheesecake batter to make a perfectly blended cheesecake and white chocolate taste and flavor, because I used chunks at the end.
So when you bite into it, you taste thick, luscious cheesecake and instantly sink your teeth into a chunk of white chocolate, then the finale – a butter cookie crust.
I have to attribute the amount of creaminess and luxe of this cheesecake to the cream cheese – Cabot. We know they nailed sharp cheese, and apparently cream cheese, too. Look for it at Publix, Wal-Mart, some Targets and even Aldi carries Cabot.
I was having a hard time deciding what crust I wanted to use. Graham cracker crust is always paired with cheesecake and I wanted to do something different to change up the overall taste and feel. I decided to just start making my simple crust for a strawberry pretzel dessert with cream cheese, but adding a little more sugar and it was so perfect.
Knowhadimean?
For the raspberry swirl, I threw fresh raspberries in the food processor with a little sugar and lemon juice and poured it through a sieve to make a smooth puree. The last part isn’t mandatory; the tiny seeds can actually give it additional character.
I slowly poured the puree over the cheesecake, a little at a time and swirling, until I felt it was “swirly” enough. I was actually surprised and very happy with the end result. You don’t have to use all of the puree, you can save some and drizzle some on top.
The white chocolate I used is from a company named Chocoley. Unfortunately, they had to close their doors, but I’m keeping my fingers crossed that they decide to reopen. I’ve made several things with their chocolate over the last several years.
Shall we peruse a few?
- Homemade Marshmallow Ice Cream
- Krave Chocolate Chip Cookie Dough Truffles
- Bacon, Bourbon and Chocolate Cake Pops
- Chocolate Cookie Dough Peppermint Crunch Cake Pops
If you’ve followed me for any length of time, you’ll know that I’m not a big sweets fan, but I do like to make them from time to time. The very first time they sent me a shipment, I tasted one chip from a dark chocolate chip bucket and when I say it was swoon-worthy, I am not shitting you.
My husband (now ex) and both kids were hooked and extremely impressed; these 3 people eat sweets like its an olympic sport. It’s a very high quality, gourmet, tasty AF chocolate that you can’t get at Wal-Mart or Publix – not even Godiva tastes this good.
Now, if you eat a slice of this cheesecake shortly after it has been removed from the oven, you may not get that white chocolate bite experience I was telling you about. However, after it has been in the fridge for a while those little chips or chunks will have hardened up a little.
Although this is a baked cheesecake, don’t have a panic attack. If you’re anything like me, the thought of baking a cheesecake is anxiety provoking. It gives me PTSD attacks from that time about 12 or so years ago when, by God I was going to impress the actual fuck out of my Thanksgiving guests (my first time hosting).
What a silly, silly idiot.
I had, oh about 12 dishes going at one time because for some reason I thought I was Julia Child and could pull it all off sans issues. AND, AND!, I kept refusing help because God forbid I let anybody do anything.
Anyway, the cheesecake was in the oven sitting in a “water bath”.
Between watching my cornbread dressing in the oven, preparing the baked mac ‘n cheese and the fresh cranberry sauce/pico that had been sitting in my food processor for 2 hours or so, I was a tad overwhelmed, but still determined. Then, I almost doused myself with hot oil outside frying the damn turkey, and remembered I still needed to finish plating approximately 5 different appetizers (no lie, you know I love making those things).
So guess what? My poor cheesecake was a little neglected.
And let’s not forget I had to make my rolls from scratch.
Yes, the water bath had enough water, but I wasn’t thinking about temperature changes with three other dishes in the oven. Idiot.
When the timer went off, I took it out of the oven because it was so beautifully golden brown on top and it went 3 minutes past the estimated bake time. Yes, I did the jiggle test – you’re not supposed to rely on a toothpick because it will continue to cook for a bit after it’s out of the oven.
I let it sit for about 45 minutes and… I’m sure you already know.
Liquid.
Liquid AF.
It was a thin layer of cheesecake on top of liquid.
Never, ever, EVER make a new or challenging recipe when you’re entertaining; save those for recipe playtime. New recipes always flop if someone is there to see it; especially if I’m making it. They come out absolutely delicious and stunning only when you’re alone. It’s called Murphy’s Law.
Here’s your printable recipe, and this one won’t give you PTSD.
Enjoy!
Raspberry White Chocolate Cheesecake
Ingredients
Cheesecake
- 3 blocks cream cheese
- 1/4 cup sour cream
- 1 cup sugar
- 1 tsp vanilla
- 3 eggs
- 8 oz. white chocolate, chopped or broken into chunks
Raspberry Sauce
- 12 oz. fresh raspberries
- 1 tsp lemon juice
- 2 tsp sugar
Crust
- 2 sticks salted butter
- 2 cups AP flour
- 1/2 cup sugar
Topping
- Red raspberries
- Blackberries
Instructions
- Preheat oven to 325F.
- Make raspberry sauce - combine ingredients in a small sauce pan over medium, stirring until sugar has dissolved. Remove from heat and add to a food processor.
- Pulse until sauce is a smooth consistency and drain through a sieve. Set puree aside.
- For crust, mix ingredients together and spread in a round cake pan lined with parchment paper or a *springform pan, pressing into the bottom of the pan. Bake for 7-10 min, until just slightly brown.
- Reduce oven heat to 300F.
- For cheesecake, mix everything but the eggs together in a stand mixer, then add the eggs one at a time, then mix on medium until everything is incorporated.
- Pour half of cheesecake batter into prepared pan, then carefully place white chocolate chips or chunks into batter, pour remaining batter over the chocolate.
- Drizzle raspberry sauce over the cheesecake, use a butterknife to swirl, then place pan in a baking dish larger than your pan. Add enough water to come up halfway of your dish.
- Bake for 60 minutes. Take it out, then wiggle the pan with oven mits, and if ONLY a small circle in the middle jiggles, it's done. Do not use a knife.
- Let cheesecake rest for at least 30 minutes before serving.
- Add fresh berries on top and serve.
Notes
* I used a 10 inch springform pan, but if you want a thicker cheesecake, I would probably use an 8 inch.
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Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 481Total Fat: 26gSaturated Fat: 16gTrans Fat: 1gUnsaturated Fat: 8gCholesterol: 101mgSodium: 181mgCarbohydrates: 57gFiber: 2gSugar: 39gProtein: 6g
The provided nutrition calculated may not always be accurate.
