This creamy white chocolate raspberry cheesecake is a real treat! With its smooth filling, crunchy crust, and bursts of juicy raspberries, it’s a dessert that everyone will love.
Every slice feels like a special occasion! I enjoy serving it with whipped cream on top—let’s be honest, who can resist that? 🎉
I find this cheesecake fun to make because it packs a punch of flavor without being too complicated. Just mix, bake, and chill—it’s that easy! Yum!
Key Ingredients & Substitutions
Graham Cracker Crumbs: This is the base of the crust, giving it that classic flavor. If you don’t have graham crackers, try using digestive biscuits or Oreo cookie crumbs for a twist.
Cream Cheese: This is essential for a rich and creamy texture. Low-fat cream cheese can be a substitute, but it may alter the cheesecake’s creaminess. Tofu or cashew cream can work well for a vegan option!
White Chocolate: This adds sweetness and flavors to the filling. If you can’t find white chocolate, you can use cream cheese mixed with a bit of powdered sugar for extra sweetness.
Fresh Raspberries: These provide tartness to balance the sweetness. If fresh raspberries aren’t available, frozen ones work too; just thaw and drain the excess moisture.
How Do You Ensure a Smooth Cheesecake Filling?
Getting a smooth filling is crucial for a fantastic cheesecake! It starts with soft cream cheese—let it sit at room temperature before mixing. For the best texture:
- Beat cream cheese until creamy before adding sugar to prevent lumps.
- Add eggs one at a time, mixing gradually on low speed. This helps maintain a light texture.
- Gently fold in the raspberries so they don’t break apart, creating a nice swirl effect.
- Bake it slowly, and don’t rush the cooling process! Letting it cool in the oven prevents cracks.
How to Make White Chocolate Raspberry Cheesecake
Ingredients You’ll Need:
For the Crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tablespoons unsalted butter, melted
For the Filling:
- 16 oz (450g) cream cheese, softened
- 1 cup granulated sugar
- 4 oz white chocolate, melted and slightly cooled
- 1 teaspoon vanilla extract
- 3 large eggs
- ½ cup sour cream
- 1 cup fresh raspberries (plus more for topping)
For the Raspberry Sauce:
- 1 cup fresh raspberries
- ¼ cup granulated sugar
- 1 tablespoon lemon juice
Garnish:
- Fresh raspberries
- Fresh mint leaves (optional)
How Much Time Will You Need?
This delightful cheesecake involves about 20 minutes of prep time, followed by 50-60 minutes of baking time, then you’ll want at least 4 hours chill time (or overnight for the best flavor). So, plan for approximately 5 hours total, but don’t worry, most of that is just waiting for it to chill!
Step-by-Step Instructions:
1. Preparing the Crust:
Start by preheating your oven to 325°F (163°C). In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Using your fingers or the back of a spoon, press the crumb mixture firmly into the bottom of a 9-inch springform pan. This is your crust! Bake it in the oven for 10 minutes, then remove it and allow it to cool.
2. Making the Filling:
In a large mixing bowl, beat the softened cream cheese with an electric mixer until it’s super smooth. Gradually add in the granulated sugar while continuing to beat it, making sure there are no lumps. Now, stir in the melted white chocolate and vanilla extract – it’s going to smell incredible!
3. Adding the Eggs:
Add the eggs one at a time, mixing on low speed after each addition. This helps keep the mixture fluffy! Then gently stir in the sour cream until well blended.
4. Adding Raspberries:
Carefully fold in 1 cup of fresh raspberries. Be gentle so that they don’t get crushed—you want some beautiful whole berries in your cheesecake!
5. Baking the Cheesecake:
Pour the creamy filling over the cooled crust in the springform pan. Bake it in the preheated oven at 325°F (163°C) for about 50 to 60 minutes. It should be almost set in the center but still slightly jiggly—this is perfect!
6. Cooling and Chilling:
Once it’s baked, turn the oven off but leave the cheesecake inside with the door slightly ajar for about 1 hour. This gradual cooling helps prevent cracking. After that, pop it in the fridge to chill for at least 4 hours, but overnight is even better!
7. Preparing Raspberry Sauce:
While your cheesecake is chilling, make the raspberry sauce. In a small saucepan over medium heat, combine 1 cup of fresh raspberries, sugar, and lemon juice. Stir continuously until the sugar dissolves and the berries break down, about 5 to 7 minutes. Strain this mixture through a fine mesh sieve to remove any seeds, then let it cool.
8. Serving the Cheesecake:
Once your cheesecake is completely chilled, carefully remove it from the springform pan. Delightfully drizzle the raspberry sauce generously over the top and sides. Pile fresh raspberries on top for a beautiful finish and garnish with mint leaves if you like.
9. Enjoy:
Slice your cheesecake and serve it chilled. Every bite is a luscious blend of creamy white chocolate goodness and tart raspberries. Enjoy this crowd-pleasing dessert with friends and family!
Can I Use a Different Type of Crust?
Absolutely! If you’re not a fan of graham cracker crust, you can use Oreo cookie crumbs or even a nut-based crust for a gluten-free option. Just adjust the ingredients accordingly!
Can I Make This Cheesecake Ahead of Time?
Yes, making it ahead is a great idea! You can prepare the cheesecake a day in advance. Just remember to cover it well with plastic wrap once it’s completely cooled to keep it fresh in the fridge.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 5 days. To enjoy the best flavor and texture, bring it to room temperature before serving again, or you can enjoy it chilled straight from the fridge!
What Can I Substitute for White Chocolate?
If you prefer not to use white chocolate, you can substitute it with extra cream cheese and a bit of powdered sugar for sweetness. This will alter the flavor slightly but will still yield a delicious cheesecake!
