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posted by divas can cook on Nov 15, 2009 (updated Dec 15, 2018) 26 comments »
White Chocolate Raspberry Cheesecake
Lord have mercy! Who in the world thought of combining white chocolate, cheesecake & raspberries?? Whoever came up with this recipe idea I honestly and wholeheartedly LOVE YOU!!! Seriously.
This white chocolate raspberry cheesecake recipe is the BEST! I’ve tried about four of them, including The Cheesecake Factory’s White Chocolate Raspberry Truffle Cheesecake and pound for pound this lil recipe can hold it’s own!! It is so creamy & silky smooth.
I love recipes like this that are simple but the end results look complicated. If you’re trying to decide between several recipes for a white chocolate raspberry cheesecake then go with THIS ONE!!
Watch me Make this DELICIOUS Cheesecake from start to finish!
White Chocolate Raspberry Cheesecake Recipe
Recipe Type: dessert, cake
Author: Divas Can Cook
Ingredients
- 1 1/2 cups chocolate cookies (cream removed), crushed (about 2 sleeves of cookies)
- 1/3 cup butter, melted
- 1 cup white chocolate chips (can use
- more)
- 4 (8 oz) packages of cream cheese, softened
- 1 1/2 cup sugar
- 3/4 cup milk
- 4 eggs
- 1 cup sour cream
- 1 Tablespoon vanilla
- 1/4 cup flour
- 1/2 cup of seedless, raspberry preserve water (to mix with preserve)
Instructions
- Preheat oven to 350
- (prepare a water bath to place in the oven while the oven is preheating)
- Let’s Make the Crust!
- In a bowl combine the crushed cookie crumbs with the butter and mix until moistened.
- Press the crumbs into the bottom of a prepared springform pan and place in the freezer for at least 10-15 minutes.
- Let’s Make the Filling!
- In a large bowl add the cream cheese and sugar. Beat on low speed until fluffy and free of lumps.
- Blend in the milk & mix in the eggs one at a time, beating after each egg.
- Add in the sour cream, vanilla, & flour. Mix until well combined
- Remove the chilled crust from the freezer and pour on the chocolate chips until there is an even layer.
- Pour the cream cheese mixture into the pan. (If you want your raspberry swirls to be throughout the cheesecake and not just on the top then pour half the batter in the pan, proceed with step 6 and then pour the other half of the batter on top and repeat step 6)
- In a small bowl, mix raspberry preserve with enough water until it is thin & syrupy. With a spoon place a few swirls of raspberry preserve on top of the cheesecake. Drag a knife through the cheesecake to swirl the raspberry preserve.
- Bake for 1 hour. When cheesecake is done simply turn off the oven and let cheesecake cool off completely in the oven.
- When cheesecake has cooled, wrap it in saran wrap and place into the refrigerator overnight to completely set. Do not remove from pan until the next day.
- If desired, when ready to serve garnish with cool whip, fresh raspberries and shaved white/dark chocolate.
Notes
All ingredients should be room temperature.
Desserts/Snacks
originally published on Nov 15, 2009 (last updated Dec 15, 2018)
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26 comments on “White Chocolate Raspberry Cheesecake Recipe”
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Carley Denton — Reply
This cheesecake is perfectly rich and is the best I have ever made! I will always come back to this recipe!
Lori Irby — Reply
All I can say is this cheesecake recipe is by far the best. I have made cheesecakes over the years and was searching for a new base recipe with the added flavor of White Chocolate Raspberry. So, I started studying all the copycat versions of restaurants that feature this type of cheesecake, and they all seems so similar to my old recipe which did not taste like the cheesecakes at these new trendy restaurants that sell them for over $50 to $65 per cake. I did make a slight change in the recipe because I only had 1% milk so I used a cup of whipping cream in place of the milk. I also topped with a cream cheese/whip cream frosting which covered my cracks (Mine always crack) and I added decoration with the frosting like at some of these restaurants. I also added shaved white chocolate on top of the cake. The feedback from everyone was it was amazing. I will definitely use this site for more recipes and I am considering buying some of the cookbooks.
Rafael — Reply
3 Years later, still my go to cheesecake!!! Just made one tonight ! Thanks!!!
Rafael — Reply
Still my go-to Cheesecake! Making one today 🙂
Jessica — Reply
Thank you for this recipe. I’ve tried it and it is delicious! I just had one problem, I’m from Germany and had to convert the measures. Do you take 8 oz cream cheese in general? My pastry was rather fluidly and it looks like you’re using more cream cheese than the german translation of the measurements.
Cheron — Reply
Hi Monique, girl OMG OMG this was so so so DELICIOUS EXCELLENT!!!! I made this to take to work for a co-workers birthday, girl the birthday girl loved, and so did my other co-workers. My Supervisor who is from VA is visting our team in NY, enjoyed this too. Diva I say it every time keep them coming, thank you for these great recipes. Blessings to you!!!
Genevieve — Reply
hello Monique ! 🙂 do you use the normal type of milk or sweetened condensed milk please? hope to hear from you ! thank you ! =)
