This creamy white chocolate raspberry cheesecake is a tasty treat! With a smooth filling and a sweet crust, it’s perfect for satisfying your sweet tooth.
I love how the tangy raspberries balance the rich chocolate. Every bite feels like a little piece of heaven—trust me, leftovers don’t last long in my house! 😄
Making this cheesecake is so straightforward! Just mix, bake, and chill. It’s a fun dessert to share with friends or enjoy on your own—no judgment here! 🎉
Key Ingredients & Substitutions
Graham cracker crumbs: This forms the base of your cheesecake. If you don’t have graham crackers, you can use crushed cookies like digestive biscuits or vanilla wafers for a different flavor.
Cream cheese: The main ingredient for a creamy texture! If you’re looking for a lighter option, consider using Neufchâtel cheese, which has less fat but still gives great results.
White chocolate: I recommend using high-quality chocolate for the best flavor. If you need a substitute, you can use a white chocolate baking bar or even sweetened white chocolate chips.
Raspberries: Fresh raspberries bring vibrant flavor. Frozen raspberries can work as a substitute, but they may be a bit softer once thawed, so be gentle when folding them into the batter.
Sour cream: For creaminess and a hint of tang, feel free to swap in Greek yogurt. It will give a similar texture and flavor.
How Do I Bake the Perfect Cheesecake Without Cracks?
Baking a cheesecake can be tricky, especially when it comes to avoiding cracks. Here’s how to ensure a smooth top:
- **Don’t overmix:** When incorporating eggs, mix just until combined. Overmixing can introduce too much air, leading to cracks as it bakes.
- **Use a water bath:** For even baking, place your springform pan in a larger pan with water. This adds moisture to the oven and helps the cheesecake bake evenly.
- **Cool gradually:** After baking, turn off the oven and let the cheesecake cool inside with the door slightly open. This prevents a sudden temperature change that can cause cracks.
- **Chill properly:** Refrigerate the cheesecake for at least four hours before serving to help it set properly and ensure every slice comes out perfectly smooth.
White Chocolate Raspberry Cheesecake
Ingredients You’ll Need:
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the Filling:
- 16 oz (450 g) cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 8 oz (225 g) white chocolate, chopped
- 1 tsp vanilla extract
- 1/2 cup sour cream
- 1 1/2 cups fresh raspberries (plus extra for topping)
For the Raspberry Sauce:
- 1 cup fresh raspberries
- 2 tbsp granulated sugar
- 1 tbsp lemon juice
How Much Time Will You Need?
This cheesecake will take about 30 minutes to prepare, with an additional baking time of around 55-65 minutes. After baking, it needs a cooling period of about 1 hour in the oven and at least 4 hours in the fridge to set properly. So, plan for a total of about 6 hours from start to finish, including cooling and chilling!
Step-by-Step Instructions:
1. Prepare the Crust:
Start by preheating your oven to 325°F (160°C). In a medium bowl, mix together the graham cracker crumbs, sugar, and melted butter until everything is well combined. Press this mixture firmly into the bottom of a 9-inch springform pan, creating an even layer. Bake the crust in the preheated oven for 10 minutes, then take it out and let it cool.
2. Melt the White Chocolate:
In a microwave-safe bowl, chop the white chocolate into small pieces. Melt the chocolate in the microwave in 20-second intervals, stirring each time until it’s smooth. Set it aside to cool slightly while you prepare the filling.
3. Make the Filling:
In a large mixing bowl, beat the softened cream cheese and granulated sugar together until it’s smooth and creamy. Add the eggs one at a time, mixing well after each addition. Next, stir in the vanilla extract and sour cream until everything is incorporated. Finally, pour the melted white chocolate into the bowl and mix until smooth and well combined.
4. Add Raspberries to the Filling:
Gently fold 1 1/2 cups of fresh raspberries into the cheesecake batter. Be careful to scoop and fold without breaking the raspberries too much—you want those delicious bursts of flavor in each slice!
5. Bake the Cheesecake:
Pour the cheesecake batter over the prepared crust in the springform pan. Tap it gently on the counter to release any air bubbles that may have formed. Place it in the oven and bake for about 55-65 minutes, until the edges are set but the center still has a slight jiggle when you gently shake the pan.
6. Cool the Cheesecake:
Once it’s done baking, turn off the oven and crack the door open slightly. Let the cheesecake cool in the oven for about 1 hour, which helps prevent cracking. After that, refrigerate it for at least 4 hours or overnight, if possible, to let it set completely.
7. Make the Raspberry Sauce:
For the raspberry sauce, combine 1 cup of fresh raspberries, sugar, and lemon juice in a small saucepan. Cook it over medium heat, stirring occasionally until the raspberries break down and the mixture thickens—this should take about 5-7 minutes. Once it’s ready, strain the sauce through a fine mesh sieve to remove any seeds, and let it cool.
8. Serve the Cheesecake:
When you’re ready to serve, carefully remove the cheesecake from the springform pan and place it on your favorite serving plate. Spoon the raspberry sauce over the top, then add some fresh raspberries for decoration. If you’d like a pop of color, garnish with a few mint leaves! Slice, serve, and enjoy the delightful combination of flavors!
This cheesecake is creamy and decadent, featuring the delightful combination of tart raspberries and sweet white chocolate. The crunchy graham cracker crust adds a delicious crunch. Enjoy every bite!
Can I Use Frozen Raspberries Instead of Fresh?
Yes, you can use frozen raspberries! However, make sure to thaw and drain them before adding them to the batter, as excess moisture can affect the cheesecake’s texture. Gently fold them in to avoid breaking them up too much.
Can I Make This Cheesecake in Advance?
Absolutely! This cheesecake can be made a day or two in advance. Just store it covered in the refrigerator. It actually benefits from sitting overnight, as the flavors meld beautifully.
How Do I Store Leftovers?
Leftover cheesecake should be stored in an airtight container in the refrigerator for up to 5 days. If you want to keep it longer, you can freeze slices wrapped tightly in plastic wrap and placed in a freezer-safe container for up to 2 months. Just thaw in the fridge overnight when you’re ready to enjoy!
Can I Substitute the Cream Cheese?
If you’re looking for a lighter option, you can substitute Neufchâtel cheese for cream cheese. It has less fat but still provides a creamy texture. Greek yogurt can also be used for a tangier taste—just be mindful that it may slightly alter the flavor!
