A white chocolate and raspberry cheesecake is a dessert that is always welcome. These classic flavors are wonderfully married in this dessert. This is a dessert well worth the effort.Â
When are raspberry and white chocolate not a good idea? I am a big fan of cheesecake and this was one of my very first forays into flavoring my cheesecake recipes instead of just putting a sauce on it. The funniest part about this recipe is that I made it this way as a mistake. I was trying to make a swirl but never liked how it looked until is swirled too much and just finished mixing it in.
Making a raspberry cheesecake
One of the cool things about this cheesecake is that is tastes good with regular or chocolate graham crackers. Whichever you have a preference for is going to create a great result. The key to the smooth surface is to make sure you allow the cheesecake to slowly cool first in the oven until it is cool and then on the counter until it is room temp before putting it in the refrigerator. The drastic change in temperature is what is cause or increase cracks.Â
This recipe makes use of a raspberry reduction to impart the flavor throughout the cheesecake. Unlike the normal swirl the reduction is blended into the cheesecake. This will give the cheesecake a slight pink color. If you would like to enhance this color add some red or pink food dye.Â
It is also important to make sure that both the melted white chocolate and raspberry reduction are cool. If not they will cause the cream cheese to start melting and you will not get the light texture you want. It will become a more dense and will be smaller. For a taller cheesecake decrease the size of the springform pan.Â
It is important to use a Bain Marie when making this cheesecake. It will help with making sure the cheesecake cooks well and also provides a humid environment when baking. That is important when baking cheesecakes to help prevent splits and cracks in the top. For more information on a Bain Marie check out my pumpkin pie cheesecake.
White Chocolate and Raspberry Cheesecake
Equipment
- Stand mixer with paddle attachment
- Roasting pan
- 9 inch springform pan
- Spatula
- Aluminum foil
- Food processor
- Large bowl
- Parchment paper
Ingredients
Graham Cracker Crust
- 1½ cup graham crackers about 12 sheets
- 5 tbsp butter unsalted, melted
- 1 tbsp sugar
White Chocolate Raspberry Cheesecake
- 1½ lbs cream cheese 3-8oz blocks, softened
- 1 cup sugar
- ½ cup brown sugar packed
- 1 cup white chocolate chips melted, cooled
- ¼ cup sour cream
- 18 oz raspberries 3-6 oz packages, about 3 cups
- 3 eggs room temperature
- ½ tbsp vanilla
- ½ tsp kosher salt
Raspberry Sauce
- 12 oz raspberries 2-6 oz packages, about 2 cups
- ½ cup sugar
Springform Pan
- ½ tbsp butter unsalted, softened
Instructions
- Preheat the oven to 325°F or gas mark 3.
- In a food processor grind the graham crackers into crumbs. In a mixing bowl combine the crumbs, sugar, and 5 tablespoons of the melted butter. Pour the mixture into a parchment paper lined springform pan. Using the back of a measuring cup or flat bottomed glass to make an even layer. Bake for 10 minutes. While the crust is baking bring a tea pot of water to a boil.
- Combine the brown sugar and raspberries in a saucepan and heat over medium high heat until all of the raspberries have released their juices and have started reducing. Strain into a bowl to remove the seeds and pulp. Add back to the saucepan and cook until the mixture has reduced to about ⅓-½ cup. Remove from the heat and cool.
- Reduce the temperature to 300°F or gas mark 2.
- In a stand mixer with the paddle attachment beat the cream cheese until light and add the sugars. One at a time add the eggs and beat for a minute between each egg. Scrape down the side as needed. Add the white chocolate, vanilla, salt, cooled raspberry reduction, and sour cream.
- Use remaining tablespoon of butter and brush the sides of the springform pan and dust with a little flour. Pour the cheesecake batter into the pan. Line the entire pan with foil, place in the roasting pan and fill the pan up with the boiling water. Bake for an hour or until when the cheesecake is tapped only the center has a slight wobble.
- Turn off the oven and crack the door open using a wooden spoon. Allow the oven to cool completely before removing it from the oven. Allow to cool to room temperature. Place the cheesecake in the refrigerator for a minimum of 3 hours or overnight.
- When the cheesecake is cold prepare the raspberry sauce by adding the raspberries and sugar and cook until reduced to a thickened liquid. Strain the seeds and pulp out if desired. Allow to cool and pour over the cheesecake. Remove from the springform pan.
