White Chocolate Raspberry Cheesecake is the best! It is a beautiful and decadent dessert. Raspberries and cheesecake just belong together.
This recipe takes some time to make but, it is so worth it. This is a copycat recipe for my favorite Cheesecake Factory Cheesecake. My daughters request this for their birthdays a lot. This year my granddaughter has also requested it for her birthday. She loved it so much and was so funny about the raspberry sauce. She took the bottle of raspberry sauce and covered her cheesecake with it. It is good!!
Cook’s Note: take the cream cheese and eggs out of the refrigerator early. They need to be room temperature.
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Equipment and Supplies:
Ingredients Needed for White Chocolate Raspberry Cheesecake Recipe:
12 ounces frozen raspberries, thawed (about 1 1/2 cups)
2 tablespoons sugar
1/2 cup warm water
1 1/2 tablespoons cornstarch
Option: You can also make this with an Oreo crust, if desired. Just use the same amount of crushed Oreos as the graham crackers in the recipe below.
1 1/4 cups crushed graham crackers (12 crackers)
1/4 cup butter, melted
2 tablespoons sugar
24 ounces (3-8 ounce packages) cream cheese, room temperature
3 eggs, room temperature
1/2 tablespoon vanilla
3/4 cup sugar
1 tablespoon flour (optional-it is said to help the cheesecake not crack on the top when cooking-I usually get some cracks no matter if I use the flour or not. I have also learned that the flour will change the texture. I have not made them side by side to be able to tell the difference in texture-use it don’t use it-it is still so delicious! There is also the water bath method that I have never tried-it’s an option. I may try that method someday).
1 1/2 cups white chocolate chips
1/3 cup heavy cream
Other Optional Ingredient:
Whipping cream for serving
Instructions for White Chocolate Raspberry Cheesecake:
**Preheat oven to 350 degrees. Place a baking dish (9×13) with 4 cups of warm water in the oven when you begin pre-heating (on the lower rack). This helps the top of the cheesecake-to not crack (as much). Honestly, I have used the flour and the water and still ended up with a few cracks. I guess that means I need to keep trying-YUM 😍 (I have read, people put the cheesecake in a water bath-the spring form pan sits in the water. I have not tried this-I don’t want any water getting in my cheesecake-I will take a few cracks in the top (see photo at the very bottom of post for evidence of cracks).
Dissolve corn starch in the warm water.
Place raspberries, sugar, and corn starch and water mixture into a small sauce pan.
Bring ingredients to a boil. Boil for 4 to 5 minutes-until sauce thickens.
Strain out seeds using a fine wire strainer. Set aside.
Melt the butter in a microwave safe bowl. Then, combine the three crust ingredients well.
Press in a greased 9 inch springform pan. Set aside.
Ingredients need to be room temperature.
Combine cream cheese, sugar, and vanilla, and flour, if using it. Combine with a mixer until creamy and smooth.
Add the eggs, one at a time. mixing between each egg.
Melt the white chocolate chips with the heavy cream in the microwave slowly, stirring every 15-20 seconds. Watch that it doesn’t get too hot.
When the white chocolate is smooth, add it to the cream cheese mixture. Stir to combine.
Pour half of the cream cheese mixture into the bottom of the 9 inch springform pan, on top of the graham cracker crust (makes about 5 1/2 cups total).
Drizzle about 3 tablespoons of the raspberry sauce randomly on top of the first half of the cheesecake mixture.
Add remaining cheesecake mixture to the pan. Bang pan a few times onto the counter to remove air bubbles.
Now, use another 3 tablespoons of the raspberry sauce to drizzle on the very top of the cheesecake. Using a knife, slice through the cheesecake mixture to marble the top. Then, place it right in the pre-heated oven. Do not let it sit while the oven pre-heats. Pre-heat it before .
Bake at 325 degrees for 55-60 minutes.
After cheesecake has baked and the middle is still jiggly, crack open the oven door and turn off the oven. Let the cheesecake remain in the oven for 30 minutes.
Then, remove from the oven and let cool in the pan.
When it has cooled, cover with plastic wrap and refrigerate for 6-8 hours before serving. I always make this the night before I serve it so it has plenty of time to chill.
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Raspberry Sauce: (makes about 3/4 cup)
- 12 ounces frozen raspberries thawed (1 1/2 cups)
- 2 tbsp sugar
- 1/2 cup warm water
- 1 1/2 tbsp corn starch
- 1 1/4 cups crushed graham crackers (12 cracker sheets)
- 1/4 cup butter melted
- 2 tbsp sugar
Cheesecake: (makes about 5 1/2 cups)
- 24 ounces cream cheese room temperature
- 3 eggs room temperature
- 1/2 tbsp vanilla
- 3/4 cup sugar
- 1 tbsp flour see ** above
- 1 1/2 cups white chocolate chips
- 1/3 cup heavy whipping cream
- Whipping cream for serving
Dissolve corn starch in warm water, in a small sauce pan. Add to the raspberries and sugar to the sauce pan.
Bring mixture to a boil, stirring continually. Boil for about 4 minutes, until sauce thickens.
Strain the raspberry seeds out of the sauce using a metal strainer with very small holes. Discard seeds and set raspberry sauce aside.
Crush graham crackers in a blender.
Combine graham cracker crumbs and sugar in a bowl. Stir to combine.
Melt butter in a microwave safe bowl. Then, add to the graham cracker and sugar mixture. Stir to combine.
Press mixture evenly into a greased 9" springform pan. Set aside.
PREHEAT oven to 350° and place a baking dish filled with 4 cups of water on the lowest rack level.
Cheesecake ingredients need to be room temperature.
Combine softened cream cheese, sugar, and vanilla (and flour if you are using it) until smooth and creamy with an electric mixer.
Add one egg at a time, mixing between each egg. Set Aside.
Melt white chocolate chips and heavy whipping cream slowly in the microwave, stirring every 15-20 seconds. Don't let it get too hot.
When white chocolate is smooth and creamy, add it to the cream cheese mixture. Stir to combine.
Pour half of the cream cheese mixture into the bottom of the springform pan (on top of the graham cracker crust).
Drizzle about 3 tablespoons of the the raspberry sauce over the cheesecake mixture.
Put the remaining cheesecake mixture on top of the raspberry sauce.
Bang the springform pan a few times on the counter to get rid of the air bubbles in the cheesecake mixture.
Use another 3 tablespooms of the raspberry sauce to drizzle over the top and use the tip of a knife to marble the raspberry sauce. Refrigerate the remaining raspberry sauce to use when serving.
Place immediately into the pre-heated oven.
Bake at 350 degrees (with the water pan on the bottom rack and the cheesecake on the rack above. Bake for 55-60 minutes. The center will still be jiggly.
Now, turn off the oven and crack the oven door open. Leave the cheesecake in the oven for 30 more minutes.
Then, remove the cheesecake and allow to cool on the counter.
When it has cooled, cover with plastic wrap and place in the refrigerator for 6-8 hours before serving-I make this the night before I want to serve it so it can chill overnight.
Use the remaining raspberry sauce to drizzle over pieces of cheesecake and top with whipping cream, if desired.
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