White Chocolate Raspberry Cheesecake is a white chocolate cheesecake that has a homemade raspberry sauce that truly elevates this cheesecake to a whole new level.
If you are a fan of white chocolate cheesecake, you have to try this recipe.
White Chocolate Raspberry Cheesecake
I wanted to create this white chocolate raspberry cheesecake recipe for anyone who wanted something besides a classic cheesecake or a decadent chocolate cheesecake. You know, those fruity cheesecake lovers.
The homemade raspberry sauce is so refreshing and adds such sweetness to the cheesecake. Plus it pairs wonderfully with the graham cracker crust.
How to make white chocolate raspberry cheesecake
Crust | Start with a graham cracker based crust. Add the graham cracker crumbs, sugar, and butter to a large mixing bowl. Stir it up until the butter coats all of the crumbs and then press it into the prepared springform pan.
Raspberry Sauce | Now you can work on your raspberry sauce. You will cook on the stovetop for a fruity twist to this cheesecake. You’ll want to make this sauce several hours before making the cheesecake filling or even a day ahead of time.
Start by adding the sugar and cornstarch to a saucepan and stir to combine. Add in the raspberries and place the pan over medium heat. Begin to smash the berries with a wooden spoon.
While stirring constantly, allow the mixture to boil for 3 to 5 minutes until thick. Strain using a fine-mesh strainer and allow to cool.
Cheesecake Filling | This is a simple cheesecake filling that has white chocolate melted and beat into it. This is going to give you an incredibly sweet and rice flavor in every bite.
I like to start by adding just the cream cheese to a large mixing bowl and beating it with a hand mixer until creamy.
Beat in the sugar and vanilla and then the eggs one at a time. Scrape down the sides of the bowl after each egg.
Next, add the sour cream into the cheesecake batter and mix until combined. Add the white chocolate and heavy to a microwave-safe bowl and microwave in 30 second intervals and stir until a creamy ganache forms.
Pour the white chocolate ganache into the cheesecake batter and beat just until combined.
Pour half of the white chocolate cheesecake batter to the prepared springform pan. Drizzle half of the raspberry sauce on top. Pour the remaining cheesecake batter on top of the raspberry sauce and finally drizzle the remaining raspberry sauce on top.
Swirl the raspberry sauce into the white chocolate cheesecake with a butter knife or skewer. Don’t get crazy swirling otherwise your cheesecake can develop cracks. I like to make 4 to 6 passes with the skewer.
Place in the oven and bake according to the times in the recipe card below.
Whipped Topping | You can make homemade whipped cream or buy some to spread on your cheesecake. Or if you prefer to skip you are more than welcome to leave it off.
The full directions for this white chocolate cheesecake with raspberry sauce recipe is below.
Can you freeze White Chocolate and Raspberry Cheesecake
You can freeze this cheesecake. Once the cheesecake has cooled you can then place in an airtight container.
You can store your cheesecake whole, or sliced into pieces. If you slice into pieces then use wax paper to place in between each slice. That way if you want to remove one slice you can easily.
The cheesecake will store in the freezer for up to three months. You can thaw on the counter for a quick thaw, or place in the fridge overnight for a slower thaw.
Check out these other popular cheesecake recipes
- No Bake Lemon Cheesecakes | Here is a no-bake cheesecake that takes just a short amount of time to bring together. Refreshing citrus flavor in every bite.
- Instant Pot Pina Colada Cheesecake | Tropical, sweet, and just the right flavor of cheesecake I want to serve up. Here is one of my favorites to try out.
- Espresso Cheesecake | Talk about the perfect cheesecake for coffee lovers. A nice kick of caffeine in every single bite.
Can I swap out this Cheesecake Crust
Yes, you could swap out the crust with vanilla wafers, gluten free graham crackers, or even chocolate cookies if you would like.
I love the pairing of the classic crust but feel free to swap if you feel a different flavor would be best.
White Chocolate Raspberry Cheesecake
- 1 1/2 cups graham cracker crumbs
- 2 tablespoons granulated sugar
- 5 tablespoons butter melted
- 1/2 cup granulated sugar
- 1/2 teaspoon cornstarch
- 1 teaspoon lemon juice
- 2 cups (about 10 ounces) raspberries fresh or frozen
- 3 (8 ounce) packages cream cheese room temperature
- 1 1/4 cups granulated sugar
- 4 large eggs
- 2 teaspoon vanilla
- 1 cup full-fat sour cream
- 12 ounces white baking chocolate
- 1/2 cup heavy cream
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
- Grease the sides of a 9-inch springform pan with nonstick cooking spray. Line the sides with parchment paper strips.
- Add the graham cracker crumbs and sugar to a medium bowl. Stir to combine.
- Pour the melted butter on top of the crumbs and stir until the crumbs are coated.
- Press the crust into the bottom of the prepared springform pan. Place in the fridge to set up while you work on the raspberry sauce.
- In a medium saucepan, add in the sugar and cornstarch. Stir to combine.
- Stir in the lemon juice and the raspberry. Using a wooden spoon, press the raspberries to help release the juice.
- Bring to a boil over medium heat and let boil for about 3 to 5 minutes until thick while stirring constantly.
- Pour the raspberry sauce into a fine-mesh strainer that’s been set on a medium bowl. Using a spatula, press the sauce through the strainer. This will get rid of the pesky seeds. Discard the seeds.
- Cover the sauce with plastic wrap and place in the fridge to chill. Work on the cheesecake.
- Preheat the oven to 325 degrees F.
- In a large bowl, add in the cream cheese. Beat with a hand mixer on medium until creamy. Scrape down the bowl.
- Add in the sugar and continue to beat until incorporated.
- Add in the vanilla extract and then the eggs one at a time. Beat in each egg until incorporated and then add the next. Scrape down the bowl.
- Add in the sour cream and beat on medium until combined.
- In a medium microwave-safe bowl, add in the white baking chocolate and heavy cream. Heat for 30 seconds and stir. Repeat until the white chocolate and heavy cream have come together into a smooth, creamy ganache.
- Pour the white chocolate ganache into the batter and beat until the ganache is worked in. Scrape down the sides and bottom of the bowl and beat in any remaining bits.
- Pour half of the batter in the prepared pan.
- Drizzle half of the chilled raspberry sauce on top of the cheesecake.
- Pour the remaining cheesecake batter on top of the raspberry sauce.
- Drizzle the remaining raspberry sauce on top of the cheesecake batter.
- Using a skewer or butter knife, swirl the raspberry sauce into the cheesecake batter. Try not to dig up the crust while swirling the cheesecake.
- Place the springform pan in a slightly larger pan to prevent water from the water bath leaking into the cheesecake. You can also double wrap the springform pan with heavy-duty tin foil instead.
- Place the two pans or foil-wrapped springform pan in an even larger pan. Fill the largest pan with about 1 inch of hot water.
- Place in the oven and bake for about 1 hour 20 minutes to 1 hour 30 minutes or until done. To test the recipe, gently jiggle the pan. The edges of the cheesecake shouldn’t move and the center would slightly jiggle like jello.
- Turn off the oven and open the door slightly. Let the cheesecake cool in the oven for about an hour. Remove from the oven and if it’s not cooled to room temperature let it continue to cool on the counter until it reaches room temperature.
- Cover the cooled cheesecake and place it in the fridge overnight or for 8 hours until it’s set up and chilled.
- To garnish, use a vegetable peeler and peel the side of a white baking chocolate bar to make chocolate curls. Drizzle extra raspberry sauce on top of the chocolate curls.
- Add the heavy cream, vanilla, and sugar to a large bowl and beat with a hand mixer on high until stiff peaks are reached. Fill a piping bag fitted with the 1M Wilton tip with the whipped cream.
- Pipe swirls of whipped cream around the edge of the cheesecake.