Raspberry White Chocolate Cheesecake – A delicious white chocolate cheesecake swirled with raspberry sauce. This cheesecake is perfect for Valentine’s Day!
Raspberry White Chocolate Cheesecake
I love cheesecake! If I see it on the menu at any restaurant, I always order it but with Valentine’s day right around the corner, I decided to make one myself! For this version, I wanted to use white chocolate in the filling and then swirl it with a homemade raspberry sauce. Make sure to run the sauce through a sieve so that it is nice and seedless! I like to serve this cheesecake with a scoop of vanilla ice cream or chocolate sauce.
Common Questions About Making a Raspberry White Chocolate Cheesecake
What is a raspberry white chocolate cheesecake?
A raspberry white chocolate cheesecake is a cheesecake made with a homemade graham cracker crust that is filled with a white chocolate cheesecake filling with swirls of raspberry sauce.
How many servings does this recipe make?
This recipe makes about 8 servings.
How long does this cheesecake last?
This cheesecake lasts about 4-5 days when stored in a refrigerated airtight container.
What other types of cheesecake can I make?
Some of my favorite cheesecakes include –
Can I use raspberry jam instead?
Sure! I would choose a seedless raspberry jam.
Can I make an oreo crust instead?
Absolutely, just directly substitute oreos in for graham crackers in the crust.
How do you know when a cheesecake is done?
To check whether your cheesecake is done or not, pull the cheesecake out of the oven and gently jiggle it. If only a small part in the middle jiggles, then it is done. That area will firm up during the cooling process. If more than that has not set, than the cheesecake will need to cook for additional time.
Looking for more elegant dessert recipes? Check these out!
- 1 1/2 cups graham cracker crumbs
- 3 tablespoons granulated sugar
- 1/3 cup melted butter
- 3 cups raspberries (fresh or frozen)
- 1/4 cup sugar
- 2 tablespoons lemon juice
- 1 tablespoon cornstarch
- 1 1/4 cups white chocolate chips
- 1/2 cup heavy cream
- 4 (8 ounce) packages cream cheese (room temperature)
- 1/2 cup sour cream (room temperature)
- 1/2 cup granulated sugar
- 4 large eggs (room temperature)
- 1 teaspoon vanilla extract
- Preheat oven to 325 F.
- In a medium bowl, stir together the graham cracker crumbs, sugar, and butter. Press into the bottom of a 9" springform pan and place into the fridge while you prepare the filling.
- Place the raspberries, sugar, lemon juice, and cornstarch into a medium pan on medium heat. Cook, stirring occasionally to mash the berries, until thickened - about 10 minutes.
- Use a sieve to strain out the seeds and allow to cool to room temperature.
- Prepare the filling by melting together the white chocolate and heavy cream (use the microwave in 30 second intervals or use a small saucepan over medium-low heat). Set aside once melted.
- In a stand mixer fitted with the paddle attachment, beat together the cream, sour cream, and sugar until light and fluffy.
- Beat in the eggs one at a time until smooth along with the vanilla extract.
- Pour the melted chocolate into the cheesecake batter and mix.
- Pour the cheesecake batter into the pan with the crust.
- Place dollops of the raspberry jam on top of the cheesecake, then swirl with a knife to gently combine.
- Place a pan with water on the bottom rack of the oven and place the cheesecake on the middle rack above the water to bake for 55 minutes, or until the cheesecake is set and the center is only slightly jiggly.
- Remove from the oven and allow to cool on a wire rack for one hour before transferring to the fridge to chill completely (at least 4 hours).
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