Raspberry White Chocolate Cheesecake

How to Make Raspberry White Chocolate Cheesecake

This cheesecake may look impressive, but it’s easier to make than you think. Follow these simple steps to achieve a stunning and delicious result.

Step 1: Prepare the Crust

  1. Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
  2. In a bowl, mix the graham cracker crumbs, melted butter, and sugar until well combined.
  3. Press the mixture firmly into the bottom of the prepared pan to form an even crust. Bake for 10 minutes, then set aside to cool.

Step 2: Make the Cheesecake Filling

  1. In a large bowl, beat the softened cream cheese and sugar until smooth and creamy.
  2. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
  3. Slowly mix in the melted white chocolate, followed by the heavy cream, until fully incorporated and smooth.

Step 3: Layer the Raspberries

  1. In a small bowl, gently toss the raspberries with raspberry preserves and lemon juice.
  2. Spread half of the cheesecake batter over the cooled crust.
  3. Spoon the raspberry mixture evenly over the first cheesecake layer.
  4. Pour the remaining cheesecake batter over the raspberries, smoothing the top with a spatula.

Step 4: Bake the Cheesecake

  1. Place the cheesecake pan in a larger roasting pan. Pour hot water into the roasting pan until it reaches about halfway up the sides of the cheesecake pan. This water bath helps prevent cracks.
  2. Bake for 50-60 minutes, or until the center is slightly set but still jiggles slightly.
  3. Turn off the oven and leave the cheesecake inside with the door slightly open for 30 minutes. This gradual cooling helps prevent cracks.

Step 5: Chill and Decorate

  1. Remove the cheesecake from the oven and let it cool completely at room temperature.
  2. Cover and refrigerate for at least 4 hours or overnight for the best texture.
  3. Before serving, top with fresh raspberries, whipped cream, and white chocolate shavings if desired.

Now your Raspberry White Chocolate Cheesecake is ready to be sliced and enjoyed!

How Long to Bake Raspberry White Chocolate Cheesecake

The baking time is crucial for achieving the perfect creamy texture. Since cheesecakes require gentle heat and a slow cooling process, follow these guidelines to ensure yours turns out smooth and crack-free:

  • Standard 9-inch cheesecake – Bake for 50-60 minutes at 325°F (163°C). The edges should be set, but the center should still have a slight jiggle when gently shaken.
  • Mini cheesecakes (in muffin tins) – Bake for 18-22 minutes at 325°F (163°C).
  • Larger or deeper cheesecakes – May require 60-70 minutes, depending on thickness.

Using a water bath (bain-marie) is highly recommended to maintain moisture and prevent cracking.

How to Store Leftovers

If you have leftover cheesecake, storing it properly ensures it stays fresh and delicious:

  • Refrigerator – Cover the cheesecake tightly with plastic wrap or store slices in an airtight container. It will stay fresh for up to 5 days.
  • Freezer – Cheesecake freezes beautifully! Wrap individual slices in plastic wrap and place them in a freezer-safe bag or container. Freeze for up to 3 months. Thaw overnight in the refrigerator before serving.

For best results, avoid storing cheesecake at room temperature for more than 2 hours, as dairy-based desserts can spoil quickly.

Tips for a Perfect Raspberry White Chocolate Cheesecake

Follow these expert tips to ensure your cheesecake turns out flawless every time:

  • Use full-fat cream cheese – This gives the cheesecake a rich, smooth texture. Avoid low-fat alternatives, as they can make the filling too soft.
  • Let ingredients come to room temperature – Softened cream cheese and eggs blend more easily, preventing lumps in the batter.
  • Melt white chocolate carefully – Use a microwave in 20-second intervals, stirring in between, or melt it gently over a double boiler to prevent burning.
  • Don’t overmix the batter – Beating too much air into the mixture can cause the cheesecake to rise and then crack as it cools.
  • Use a water bath – This prevents the cheesecake from drying out and cracking. Wrap the springform pan in foil to keep water from seeping in.
  • Cool gradually – Sudden temperature changes can cause cracking. Let the cheesecake cool in the oven with the door slightly open before transferring it to the fridge.

This Raspberry White Chocolate Cheesecake is a true masterpiece—rich, creamy, and bursting with vibrant raspberry flavor. Save this recipe and enjoy a slice of pure indulgence!