This White Chocolate Raspberry Cheesecake is so perfectly delicious with such a smooth, rich, and creamy texture.
I know that everyone has their own favorite desserts and this is by far one of mine!
It is the best cheesecake I have ever tasted or made. It is based on a master recipe from the Barefoot Contessa with a couple of twists of my own.
First, I have a lot of chocolate lovers in my life so I incorporate white chocolate chips in the custard filling.
Second, I often found it a little difficult to ride the crust up on to the sides of the springform pan so I press the entire crumb mixture to the bottom which creates a thicker crust.
White Chocolate Chip Cheesecake with Raspberry Topping
Though the ingredients are simple, making a cheesecake can be a little intimidating.
Not to worry because there is no need to mess with a water bath or bain-marie that cheesecake recipes often call for.
This super yummy white chocolate raspberry cheesecake recipe actually only has 3 main elements!
- The crust
- The filling
- The fruit topping
The Ingredients You Will Need
For The Crust
- Graham cracker crumbs
- Granulated sugar
- Unsalted butter, melted
For The Filling
- Cream cheese, room temperature
- Sour cream, room temperature
- Large eggs, room temperature
- Pure Vanilla extract
- Lemon zest
- White chocolate chips
The Topping
- Red raspberry jelly (not jam)
- Fresh raspberries
Helpful Tools And Equipment
- 10 inch springform pan
- Large mixing bowl
- Medium mixing bowl
- Stand mixer with paddle attachment
- Rubber spatula
- Wire rack, for cooling
Enjoy this creamy white chocolate cheesecake plain, with the raspberry topping, whipped cream, white chocolate shavings, or any other favorite fruit topping you love!
How Creamy White Chocolate Raspberry Cheesecake
- Mix the graham cracker crumbs, sugar, and melted butter until blended well.
- Using you hand or the back of a spoon, press the crust into the bottom of the springform pan.
- Cook crust and cool to room temperature.
- Cream the cream cheese and sugar together on medium-high for 5 minutes.
- Reduce speed and add eggs and egg yolks.
- Beat until smooth.
- Add the sour cream, vanilla, and lemon zest.
- Mix thoroughly.
- Gently fold in white chocolate chips.
- Pour cheesecake batter into the springform pan.
- Bake the cheesecake SLOW and LOW.
See complete recipe measurements and details in recipe card below.
Helpful Tips To Making This Perfect Cheesecake
- Use room temperature ingredients. Ingredients that are too cold can cause lumps in the custard filling.
- Don’t over beat your eggs. Over-beating the eggs can ruin the texture of the cheesecake.
- Lightly mix the eggs in a separate small bowl before slowly adding them. This allows the eggs to fully emulsify into the batter.
- Remember, when mixing the cheesecake filling to use a rubber spatula and scrape the sides of the bowl to incorporate all of the mixture creating a rich and smooth texture.
- Serve your cheesecake chilled. Only after chilling does a cheesecake completely set and take on a silky texture.
Frequently Asked Questions
Can I Use A Hand Mixer If I Don’t Have A Stand Mixer?
Yes, you can use a hand mixer if you don’t have a stand mixer!
You will have to spend a little more time beating the cheesecake batter to ensure a smooth creamy consistence.
How Do I Remove The Cake From The Cheesecake Pan?
Remove the cheesecake by carefully running a flat cake spatula or knife around the outside of the cake and the sides of the pan.
You can leave the cake on the bottom portion of the pan to serve.
Can I Make The Cheesecake Ahead Of Time?
Yes, you can prepare the cheesecake 2-3 days before you plan on serving it.
Keep it in the springform pan, cover with either plastic wrap or aluminum foil and keep refrigerated.
Add desired topping just before serving.
Can I Freeze The Cheesecake?
Cheesecake can be frozen for up to a month. Learn more: How To Freeze Cheesecake
Looking For More Delicious Desserts For The Holidays?
Here are some of my favorites!
White Chocolate Chip Cheesecake with Raspberry Topping
A white chocolate cheesecake with a raspberry topping that is so perfectly delicious with such a smooth, rich, and creamy texture.
Ingredients
- Crust:
- 1 ½ cups graham cracker crumbs (9 - 10 whole graham crackers crushed)
- 1 tablespoon granulated sugar
- 6 tablespoons (¾ stick) unsalted butter, melted
- Filling:
- 2 ½ pounds (6 - 8 ounce blocks) cream cheese, room temperature
- 1 ½ cups granulated sugar
- 5 whole large eggs, room temperature
- 2 large egg yolks, room temperature
- ¼ cup sour cream, room temperature
- Zest of 1 lemon
- 1 ½ teaspoons pure vanilla extract
- 2 cups white chocolate chips
- Topping :
- 1 cup red raspberry jelly (not jam)
- 3 half pints fresh raspberries
Instructions
- Preheat oven to 350 degrees
- For the Crust: In a medium bowl, combine graham cracker crumbs, sugar and melted butter until thoroughly mixed.
- Pour into a 9 inch springform pan. With the back of a spoon or using your hand, press the crumb mixture into the bottom of the pan. Continue pressing until the mixture is packed tightly in the pan.
- Bake for 8 minutes. Completely cool to room temperature on a wire rack.
- Increase the oven temperature to 450 degrees
- For the Filling: Combine the cream cheese and sugar in a large bowl. Using an electric mixer fitted with a paddle attachment and on medium-high speed, cream together until it is fluffy, about 5 minutes.
- Reduce the mixer speed to medium and slowly add the whole eggs and the egg yolks a little at a time, mixing well.
- Reduce mixer to low speed and add the sour cream, vanilla, and lemon zest, mixing well until the cheesecake mixture is smooth and creamy.
- With the mixer off, use a rubber spatula and fold the white chocolate chips into the filling, mixing well. Pour the white chocolate cheesecake filling into the cooled crust.
- Bake cheesecake for 15 minutes. Lower the oven temperature down to 225 degrees and bake the cheesecake for another 1 hour and 15 minutes.
- Turn off the oven and open the oven door wide. (I use a large wooden spoon to prop it open) Let the cheesecake rest in the oven for 30 minutes.
- The pan will still be very warm so use oven mitts to slowly remove the cake from the oven and place it on a wire rack to cool. Cool for at least 2 hours before serving. Allow the cheesecake to cool before refrigerating.
- For the Raspberry Topping: Using a colander, rinse and dry the fresh raspberries.
- In a small saucepan, melt the jelly over low heat until smooth. Combine half of the raspberries and jelly in a bowl and gently fold together until all the raspberries are coated. Arrange the berry mixture on top of the cheesecake. Arrange the remaining fresh berries on top of the cake.
Notes
The Tools You Will Need:
- 10 inch springform pan
- Large mixing bowl
- Medium mixing bowl
- Stand mixer with paddle attachment
- Rubber spatula
- Wire rack, for cooling
Recipe Tips:
- Use room temperature ingredients. Ingredients that are too cold can cause lumps in the custard filling.
- When mixing the cheesecake filling to use a rubber spatula and scrape the sides of the bowl to incorporate all of the mixture creating a rich and smooth texture.
- Remove the cheesecake by carefully running a flat cake spatula or knife around the outside of the cake and the sides of the pan. You can leave the cake on the bottom portion of the pan to serve.