White Chocolate Raspberry Cheesecake

White Chocolate Raspberry Cheesecake

They say, “Anyone can catch your eye, but it takes someone special to catch your heart.” Well if you’re wanting a Valentine, you may need, “something special to catch their heart!”  Our White Chocolate Raspberry Cheesecake is smooth as velvet, on a divine graham cracker crust, then topped with raspberry sauce, fresh berries, mint leaves, and whipped cream, proving Cupid didn’t need an arrow, just this best cheesecake ever!

Smooth as velvet, White Chocolate Raspberry Cheesecake is the best cheesecake I've ever. It has a rich buttery graham cracker crust and a fresh bright raspberry sauce.

Pin it for later!

White Chocolate Raspberry Cheesecake

One of the things I like best about cheesecakes is that they age well.  Like most, White Chocolate Raspberry Cheesecake is best made 2 or 3 days ahead.  The flavor deepens as it chills in the fridge.  I also like the subtle flavor of the white chocolate for those who aren’t huge fans of deep, dark chocolate.  When it comes to a raspberry sauce, I love the seeds!  I think they are so pretty, but you may strain them out of your puree with a fine sieve strainer, and push it through with a rubber spatula.  Another thing about the raspberries, use fresh or frozen, either one is lovely. We used to use old metal pans and often the sides of the cake would stick to the pan.  I suggest you use a 9-inch nonstick springform pan. If you don’t have one and like to make cheesecakes, especially, it’s well worth the investment.  Make a simple graham cracker crust in a springform pan and let it cool.  Mix up the filling and scrape it over the crust.  Now bake it and then let it cool completely. Cover your cake with wrap and place it in the refrigerator for at least 12 hours to chill, preferably 24 to 36 hours. Make the raspberry sauce, and let it cool.  Plate your White Chocolate Raspberry Cheesecake by carefully removing the sides of the pan.  Using a thin, flat, spatula, loosing the crust from the bottom of the pan.  I use two spatulas and carefully lift my cake onto a cake platter.  You may top your cheesecake with the raspberry sauce or spoon it over each piece.  I do a little of both!  Garnish with fresh berries, mint leaves, and whipped cream.  Generally it serves 12 to 16 depending on how you slice it.

White Chocolate Raspberry Cheesecake | cheerykitchen.com
White Chocolate Raspberry Cheesecake
White Chocolate Raspberry Cheesecake
White Chocolate Raspberry Cheesecake
White Chocolate Raspberry Cheesecake
White Chocolate Raspberry Cheesecake
5 from 1 reviews
White Chocolate Raspberry Cheesecake
 
Prep time
Cook time
Total time
 
Velvety smooth White Chocolate Raspberry Cheesecake is the best cheesecake ever! It has a divine graham cracker crust and is topped with appealing raspberry sauce.
Author:
Recipe type: Dessert
Cuisine: American
Serves: 16 servings
Ingredients
  • 2 cups graham cracker crumbs
  • 8 Tablespoons butter, melted
  • ⅓ cup sugar
  • 2 bars (8-ounces) White Chocolate Baking Bar, broken into ½" pieces
  • ⅓ cup boiling water
  • 4 (8-ounce) packages of cream cheese, softened
  • ¾ cup sugar
  • 1 Tablespoon vanilla extract
  • 3 large eggs, at room temperature
  • ¼ teaspoon salt
  • 1 (12-ounce) package of frozen raspberries, thawed, or 2½ cups of fresh raspberries
  • ½ cup sugar
  • 4 teaspoons cornstarch
For garnish
  • 1 cup fresh raspberries
  • mint leaves
  • whipped cream
Instructions
For the crust
  1. Preheat oven to 350 degrees and position rack just below center.
  2. In a medium bowl, mix the butter, graham cracker crumbs, and sugar until blended.
  3. Press the mixture firmly and evenly over the bottom of an ungreased 9-inch springform pan.
  4. Set the baking pan on a baking sheet and bake the crust 12 to 15 minutes, until golden brown.
  5. Set the pan and baking sheet on a rack to cool.
  6. When cool enough to handle, grease the sides of the pan above the crust and set aside.
For the filling
  1. Reduce the oven temperature to 300 degrees.
  2. Put the chocolate in a medium bowl. Pour boiling water over the chocolate and shake the bowl to submerge the chocolate. Cover and let stand for 2 minutes without stirring.
  3. Whisk the chocolate and water together until thoroughly blended and smooth. Set aside.
  4. In a large bowl, beat the cream cheese just until smooth (about 1-1/2 minutes), scraping the bowl and beaters once or twice.
  5. Beat the eggs in one at a time, just until blended.
  6. Use a rubber spatula to stir the melted chocolate thoroughly into the filling. Scrape the filling on top of the crust and spread it evenly.
  7. Bake the cake, on the baking sheet, for 60 to 70 minutes, until edges of the cake are puffed but the center still jiggles like tender gelatin when the pan is gently shaken.
  8. Set the pan on a rack. Slide a thin paring knife carefully around the upper edges of the cake to detach it from the pan, but do not remove the pan sides. When the cake is cool, loosen the sides of the pan, but do not remove them.
  9. Refrigerate the cake until it is thoroughly cold, before covering it with plastic wrap. For the best flavor, keep the cake refrigerated for at least 8 hours, preferably 24 to 36 hours before topping and serving.
For the topping
  1. Puree half of the raspberries (2⅔ cups) with the sugar in a blender or food processor. Strain the puree through a medium mesh strainer to remove the seeds if desired, to remove as much puree as possible.
  2. Measure puree and add water if necessary to make 2 cups. Whisk the cornstarch into the puree in a small non-reactive saucepan. Bring the mixture to a simmer over medium high heat, stirring constantly. Simmer 2 minutes, stirring constantly, until the puree is thickened and bright in color. Set aside.
  3. Uncover and remove the sides of the cake pan. If the top of the cake is moist, blot it with a dry paper towel.
  4. Scrape the hot topping on the cold cake and spread it easily.
  5. Garnish with fresh raspberries, mint leaves, and whipped cream and enjoy.

What’s your most exciting aphrodisiac?  I know we’d all love to read in our comments below.  Thanks for reading and please try and rate our recipe.  You’d make our day if you subscribe to our newsletter to show your love!

About The Author

Renée

Renée is passionate about making and sharing ALL things delicious! Her happy place really is her kitchen where she loves whipping up memories with her family and friends. Raised in sunny Southern California she's spent her adulthood in Idaho, both sides of her great state. She's married to an amazing man, and together they have 5 children, who gave them five more, and now they have 22 grandchildren. So there’s always a reason to cook and celebrate around their place!

17 Comments

  1. Sabine

    WoW this looks delicious! The article is easy to follow up and I think I will try this receipt out. The pictures make me really hungry for it and are very convincing. Love it 🙂
    Xo

    Reply
    • Alison

      I totally agree the pictures even make me hungry and there is still a slice left in my fridge that Renee brought me over! It is truly the best cheesecake I have ever had! Hope you get an opportunity to try it out!

      Reply
  2. Dunja

    Looks delicious! I’ll definitely try to make it!

    Reply
  3. ROBERT LEE

    Alison,

    That looks so yummy! I love cheesecakes… Until the doctor said I should cutdown. Haha. But I can’t do this myself. So I am going to look for cheesecake later and hope it is as good as this one from you!

    That photo is amazing too. 🙂

    Reply
    • Renée

      Thanks Robert, I’m so glad you like this recipe. Like you, we have to go easy when it comes to cheesecake. I like to make and share it lots of people I love!
      Renée recently posted…White Chocolate Raspberry CheesecakeMy Profile

      Reply
  4. Roselle Toledo

    OMG!!! I so love cheesecakes and you made me wish a new technology is available wherein I’ll be able to grab a slice out from the screen! I’ll be following you on IG. I’m @foodiecheatday there.

    Reply
    • Renée

      Oh, thank you Roselle! We appreciate our followers and I love to LOOK at all the foodie pix out there too. Thanks heavens I can’t “grab a slice!” Try making this cheesecake for a party when you can share it.
      Renée recently posted…White Chocolate Raspberry CheesecakeMy Profile

      Reply
  5. Raffa

    Renée,

    I can actually say that just the though of this make me hungry! I love love love chocolate (even my hair color is chocolate! hehe) and I will try this!! I let you know how it turned out!

    Reply
    • Renée

      Thanks Raffa, we’d love to know how it goes. A pix of your cheesecake and hair would be chocolaty good!

      Reply
  6. Idaintyit

    This looks so delicious, I haven’t made my own cheesecake before but this doesn’t look too difficult so may give it a try. Thanks for sharing

    Reply
    • Alison

      Thanks Jemma! This is definitely a cheesecake you will have to try!

      Reply
  7. Memory

    Looks so delicious. I live for cheesecakes….I have never made one from scratch but now I might just try to make it at home.

    Reply
    • Alison

      I was the same way! This recipe is the easiest and best I have ever had!

      Reply

Leave a reply

Your email address will not be published. Required fields are marked *

CommentLuv badge

Welcome to CK!

We're Alison and Renée, and we're so glad you've joined us! Our kitchens are our happy place, where we're whipping up memories. Get comfy and check things out. We hope you find inspiring dishes and ways to better your life. Feeling optimistic, trying new things and sharing with those we love brings joy in all we do. It's time to cook, create and celebrate. CHEERS! Read More…

Cobalt Graphics Banner Ad Image

Subscribe

We are always sharing recipes and inspiration on Pinterest! Come PIN with us!
CK-envelope-graphic-1

Subscribe To Our Newsletter

Join our mailing list to receive the latest and greatest from Cheery Kitchen. 

Thank you! You're all set.

Pin It on Pinterest

Share This