Introduction
If you’re looking for a dessert that’s as beautiful as it is indulgent, this White Chocolate Raspberry Cheesecake is your answer.
With its luscious layers of creamy white chocolate filling and vibrant raspberry swirls, this cheesecake strikes the perfect balance between rich sweetness and bright, tangy flavor.
The chocolate cookie crust adds just the right amount of crunch, making every bite a decadent experience.
Whether you’re celebrating a special occasion or simply treating yourself, this showstopping cheesecake is sure to impress. Its silky texture and elegant marbled top make it a centerpiece-worthy dessert that’s surprisingly doable at home.
Ingredients
For the crust: chocolate cookie crumbs, butter, and sugar.For the raspberry sauce:
raspberries, water, sugar, and cornstarch.For the cheesecake filling:
white chocolate chips, cream or half-and-half, cream cheese, sugar, eggs, and vanilla extract.
Preparation
Prepare the crust: Mix the cookie crumbs, melted butter, and sugar and press the mixture into the bottom of a springform pan.
Make the raspberry sauce: Combine the raspberries with water and sugar, bring to a boil, then thicken with cornstarch and strain.
Prepare the cheesecake filling: Melt the white chocolate with cream, then blend with cream cheese, sugar, eggs, and vanilla.
Assemble: Pour half of the cheesecake filling over the crust, add dollops of raspberry sauce, and cover with the remaining filling.
Swirl the sauce through the cheesecake using a knife.Bake and cool: Bake at 325°F in a water bath to ensure even cooking and prevent cracking.
Let it cool in the oven gradually before chilling in the refrigerator.Conclusion:This cheesecake is a showstopper, perfect for impressing guests.
The smooth, creamy texture of the white chocolate cheesecake paired with the vibrant raspberry swirl not only tastes exquisite but also looks stunning.
Variations
1. Berry Swaps
Try blueberries, blackberries, or a mixed berry blend in place of raspberries.
Strawberry sauce also works beautifully with white chocolate.
2. Crust Options
Use graham crackers, vanilla wafers, or shortbread cookies instead of chocolate cookies for a lighter twist.
Add a pinch of cinnamon or espresso powder to the crust for extra depth.
3. Chocolate Lovers’ Version
Mix mini white chocolate chips or chunks into the batter before baking.
Add a dark chocolate drizzle on top for contrast and flair.
4. Mini Cheesecakes
Use a muffin tin with cupcake liners to make individual cheesecakes—great for parties!
5. Liqueur Boost
Add a tablespoon of raspberry liqueur (like Chambord) or white chocolate liqueur to the filling for a more indulgent flavor.
Tips for Success
Use a water bath (bain-marie) to prevent cracking and ensure a smooth, creamy texture.
Room temperature ingredients blend more easily and prevent lumps in the batter.
Do not overmix once the eggs are added—overmixing can cause the cheesecake to rise and fall.
Let it cool slowly by turning off the oven and cracking the door. This helps prevent cracks from rapid cooling.
Chill overnight for the best texture and flavor—cheesecake sets beautifully in the fridge.
Nutritional Information (Per Slice)
Calories: ~430–500 kcal
Total Fat: ~32–36g
Saturated Fat: ~18–22g
Cholesterol: ~120–140mg
Carbohydrates: ~32–38g
Sugars: ~25–30g
Protein: ~6–8g
Fiber: ~1g
Sodium: ~200–250mg
Calcium: ~10% DV
Vitamin A: ~15–20% DV
Nutrition Highlights
Rich in calcium and vitamin A thanks to cream cheese and white chocolate
Raspberries offer a touch of fiber and antioxidants
High in fat and sugar—as expected for a decadent dessert—but perfect for occasional indulgence