White Chocolate Raspberry Cheesecake
Rich. Creamy. Tangy. My favourite White Chocolate Raspberry Cheesecake has a thick chocolate cookie crust, a silky white chocolate cheesecake filling, and is speckled with large dollops of raspberry sauce. Decorate this cheesecake with Chantilly cream (sweetened whipped cream) and shaved white chocolate for an elegant dessert fit for any special occasion!
This is my favourite cheesecake to make for birthdays and date nights alike! It can be prepared in less than 15 minutes, requires no water bath, and turns out perfectly every time!
TO MAKE white Chocolate Raspberry CHEESECAKE YOU WILL NEED:
CRUST:
- Chocolate cookie crumbs
- Granulated sugar
- Unsalted butter
- Salt
CHEESECAKE:
- Cream cheese
- Sugar
- Eggs
- White Chocolate
- Heavy Cream
- Vanilla extract
- Salt
DECORATIONS
- Heavy cream
- Sugar
- Vanilla extract
- Additional raspberries (frozen +/- fresh)
- Shaved white chocolate
Let’s make White Chocolate Raspberry Cheesecake!
Preheat oven to 325F (300F convection oven). Gather a 9″ springform pan, set aside.
Chocolate Cookie Crust
In a medium bowl, combine chocolate cookie crumbs with sugar and melted butter.
Pour cookie crumb mixture into your 9″ springform pan. Press cookie crumb mixture firmly into the bottom of the pan. Set aside.
Cheesecake
In a large bowl, using a hand mixer, beat together softened cream cheese with granulated sugar. Mix until just combined.
Add eggs, one at a time, until mixture is smooth and creamy. Add vanilla and salt.
In a small bowl, add hot heavy cream to white chocolate. Let stand for 2-3min then stir until chocolate is melted (creating a ganache). Add chocolate mixture to egg/cheesecake mixture. You want a mixture that is smooth and creamy.
Meanwhile, add sugar to thawed raspberries. Mix until combined.
Pour half of the cheesecake mixture into the springform pan with cookie crust. Add spoonfuls of raspberry to the surface of the cheesecake mixture, swirl with a knife.
Add remaining 1/2 of cheesecake mixture, and repeat raspberry dolloping process. Use a toothpick/knife to swirl through the mixture, creating a spiral design.
Place springform pan onto baking sheet, to collect any leaks of oil during baking. Bake in a oven preheated to 325F for 1h 30-40 minutes or until mixture gently set at the edges and is wobbly in the centre. Turn off oven and allow cheesecake to cool in the oven. (Note: I recommend partially propping open the door of your oven to allow heat to slowly escape while cheesecake cools).
Once cheesecake is cool to room temperature, place in the refrigerator to set for ~4h to overnight.
Sweetened Whipped Cream (optional)
In a medium bowl, combine heavy cream with sugar, and vanilla extract. Whip to a light, airy, whipped cream texture. Set aside.
Assembly
Remove the rim of your springform pan. Place cheesecake on a flat surface.
Drizzle additional raspberry sauce on surface of the cheesecake and decorate cheesecake with pipped sweetened whipped cream, as desired!
Cut, serve, and enjoy!
Also check out:
- The Ultimate Baileys Cheesecake
- Easy Key Lime Cheesecake Bars
- The ULTIMATE Raspberry Cheesecake Brownies
White Chocolate Raspberry Cheesecake
Ingredients
Cookie Crust
- 2 cups (280g) Chocolate cookie crumbs or crushed chocolate cookies
- 2 tbsp Granulated Sugar
- 1/3 cup (75g) Unsalted Butter melted
Cheesecake
- 3 pkg (750g) Cream Cheese softened
- 3/4 cup (150g) Granulated Sugar
- 3 Eggs
- 3/4 cup (180ml) Heavy Cream
- 1 1/4 cup (220g) White Chocolate roughly chopped or chocolate chips
- 1 tsp Vanilla Extract
- 1 tsp Salt
- 2 cups (300g) Frozen Raspberries
- 2 tbsp Granulated Sugar
Decoration (optional)
- 1 cup (240ml) Heavy Cream
- 2 tbsp Granulated Sugar
- 1 tsp Vanilla Extract
- 1 cup (125g) Raspberries (fresh or frozen)
- Shaved white chocolate curls
Instructions
- Preheat oven to 325F (300F convection oven). Gather a 9" springform pan, set aside.
Chocolate Cookie Crust
- In a medium bowl, combine chocolate cookie crumbs with sugar and melted butter. Pour cookie crumb mixture into your 9" springform pan. Press crumbs into the base of your pan. Set aside.
Cheesecake
- In a large bowl, using a hand mixer, beat together softened cream cheese with granulated sugar. Mix until just combined.
- Add eggs, one at a time, until mixture is smooth and creamy. Add vanilla and salt.
- In a small bowl, add hot heavy cream to white chocolate. Let stand for 2-3min then stir until chocolate is melted. Add chocolate mixture to egg/cheesecake mixture. You want a mixture that is smooth and creamy.
- Meanwhile, add sugar to thawed berries. Mix until combined. Let stand for 1-2 min to allow the sugar to dissolve into the berries.
Assembly & Baking
- Pour half of the cheesecake mixture into the springform pan with cookie crust. Add spoonfuls of raspberry to the surface of the cheesecake mixture, swirl with a knife. Add remaining 1/2 of cheesecake mixture, and repeat raspberry dolloping process. Use a toothpick/knife to swirl through the mixture, creating a spiral design.
- Place springform pan onto baking sheet, to collect any leaks of oil during baking. Bake in a oven preheated to 325F for 1h 30-40 minutes or until mixture gently set at the edges and is slightly wobbly in the centre. Turn off oven and allow cheesecake to cool in the oven. (Note: I recommend partially propping open the door of your oven to allow heat to slowly escape while cheesecake cools).
- Once cheesecake is cool to room temperature, place in the refrigerator to set for ~4h to overnight.
Decorations
- Remove the rim of your springform pan. Place cheesecake on flat surface.
- In a small bowl mix 1 cup of thawed frozen raspberries with 2 tsp of sugar. Stir until combined. Let sit for 1-2 minutes until sugar is dissolved.
- In a medium bowl, combine heavy cream with sugar, and vanilla extract. Whip to a light, airy, whipped cream texture. Set aside.
- Dollop additional raspberry sauce on surface of the cheesecake (note: I like adding additional raspberry mixture to the raspberry dollops/cracks in the cheesecake) and decorate cheesecake with pipped Chantilly cream. Top with additional raspberries, and shaved white chocolate, as desired!
- Cut, serve, and enjoy!
what cookies do you use
Hi there, For this recipe I use chocolate cookie crumbs (often found in the baking section of the grocery store). You can alternatively use your favourite crushed chocolate cookie, chocolate sandwich cookie, or graham cracker crumbs (+ 1-2 tablespoons of unsweetened cocoa). Hope this helps and happy baking! – Sofia