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!
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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.
- 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
- 1 cup fresh raspberries
- mint leaves
- whipped cream
- Preheat oven to 350 degrees and position rack just below center.
- In a medium bowl, mix the butter, graham cracker crumbs, and sugar until blended.
- Press the mixture firmly and evenly over the bottom of an ungreased 9-inch springform pan.
- Set the baking pan on a baking sheet and bake the crust 12 to 15 minutes, until golden brown.
- Set the pan and baking sheet on a rack to cool.
- When cool enough to handle, grease the sides of the pan above the crust and set aside.
- Reduce the oven temperature to 300 degrees.
- 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.
- Whisk the chocolate and water together until thoroughly blended and smooth. Set aside.
- In a large bowl, beat the cream cheese just until smooth (about 1-1/2 minutes), scraping the bowl and beaters once or twice.
- Beat the eggs in one at a time, just until blended.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Uncover and remove the sides of the cake pan. If the top of the cake is moist, blot it with a dry paper towel.
- Scrape the hot topping on the cold cake and spread it easily.
- 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!