White Chocolate Raspberry Cheesecake

November 11, 2011

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Is there a more indulgent, decadent, comfort food that cheesecake? Yes! White Chocolate Raspberry Cheesecake =). You would never believe this cheesecake is actually very simple to make! You don’t even need a springform (cheesecake) pan! You can create your own little piece of art with a few simple tools (aka my secret weapons =).

white chocolate raspberry cheesecake

You will need a clean medicine syringe (preferably 2 tsp size, I always just ask for one at the local pharmacy, they’re free) and a toothpick or a sharp pointy knife. Also, you will need a fine mesh strainer. When I first started making this cheesecake I didn’t even own one. I decided I needed to purchase one for this cheesecake. So I invested in one, it was a well worth the cheap investment! They are only about $10-$15 at a local supermarket.

When I first started making this cheesecake, about 5 years ago, I used to just randomly swirl the cheesecake. Then I got a brilliant idea… to fancy it up! I love all the artistic work of fine pastry chefs and I noticed how the heart is a big thing. So I had to try this, and ever since it’s been my go to swirled cheesecake!

white chocolate raspberry cheesecake

This cheesecake will need time to set in the refrigerator so plan accordingly. If you are searching for that dessert to bring to the Thanksgiving or Christmas gathering that will get that “Wow! How did you do that?” factor without hours of hard work, then this is definitely the dessert you will want to make!

Not only does it look delicious, it tastes equally delicious! The combination of white chocolate and raspberry is luxurious! Not to mention the rich flavor that comes from the chocolate crust. And I know, I know, your probably thinking, a pre-made store bought crust?! I figure if its already going to use the processed cookies then you may as well just get the pre-made crust.

Besides, it’s one of the things that makes this cheesecake so simple and it saves some prep time! But if you’re a pre-made “snob” (like I am most of the time =) then feel free to make it in a spring-form pan, just double the cream cheese mixture and raspberry mixture and use your own chocolate wafer crust recipe.

pre-baked white chocolate raspberry cheesecake

Don’t worry about trying to make the heart swirl perfect. I get irritated every time I make it with some part of the swirl. Like this time for example, I was so frustrated because the swirl was off center and some of the hearts were too lop-sided. It will never be perfect =). Have fun making it and don’t stress too much about the look, art is never pefect, it’s unique!

Also, this dessert makes for an amazing holiday gift to friends and family. I gave them out last year to family and friends and everyone was delighted!

Enjoy! Happy Holidays!! From my kitchen to yours ~ Jaclyn

white chocolate raspberry heart swirled cheesecake

5 from 14 votes

White Chocolate Raspberry Cheesecake

This White Chocolate Raspberry Cheesecake is deliciously rich and creamy and with this fun design it's sure to impress!
Servings: 8 Servings
Prep25 minutes
Cook50 minutes
Cool5 hours
Ready in: 6 hours 15 minutes

Ingredients

  • 1 store-bought pre-made oreo crust (save the lid) - graham cracker crust works too
  • 1 Tbsp granulated sugar
  • 1 1/2 tsp cornstarch
  • 1/3 cup cold water
  • 1 1/2 cups fresh or frozen raspberries
  • 12 oz . cream cheese (1 1/2 pkg.), softened
  • 1/3 cup granulated sugar
  • 1 egg
  • 1 egg white
  • 1 tsp vanilla extract
  • 1 1/2 tsp lemon juice
  • 6 oz . white chocolate , chopped or 1 cup white chocolate chips
  • 1/4 cup heavy whipping cream

Instructions

  • Preheat oven to 325 degrees. In a small saucepan, whisk together 1 Tbsp granulated sugar and cornstarch until well blended. Stir in cold water and add raspberries.
  • Cook over medium heat whisking frequently, until mixture reaches a boil. Allow mixture to gently boil about 5 minutes whisking constantly and reducing temperature slightly if necessary to reduce splattering, until sauce has thickened.
  • Remove from heat and force sauce through a fine mesh strainer into a bowl to remove seeds, set aside.
  • In a large mixing bowl, with an electric mixer, beat together cream cheese and granulated sugar until fluffy, about 1 minute. Mix in egg and egg white. Add vanilla and lemon juice. Set mixture aside.
  • Melt white chocolate with cream in a double boiler until melted and smooth, or melt in a microwave safe bowl in the microwave on 50% power in 30 second intervals, stirring after each interval until melted and smooth.
  • Add melted chocolate mixture to cream cheese mixture and blend until smooth.
  • Pour 2/3 cup cheesecake mixture into the oreo crust and spread evenly over bottom. Drizzle or spoon with 2 Tbsp raspberry sauce.
  • Slowly ladle remaining cheesecake mixture over the drizzled raspberry sauce, covering all the raspberry sauce (you just don't want it to show through).
  • Swirl cheesecake with a toothpick or knife (your just swirling that inside layer of sauce for now, be careful not to let the sauce show through). Carefully jiggle the pan to even out the top.
  • Now, fill a clean medicine syringe with raspberry sauce and begin to pipe small circles in a swirl pattern over cheesecake.
  • Take a toothpick or sharp pointy knife and beginning with the center circle, run the toothpick through the center of each heart (don't lift the toothpick out until you finish the last circle).
  • Bake cheesecake for 40 minutes, then turn oven off and leave cheesecake in the oven for 5 more minutes. Remove from oven and allow to cool. Cover with saved lid and refrigerate until fully set about 5 hours.
  • Top slices with remaining raspberry sauce and optional sweetened whipped cream (for extra indulgence =).
Nutrition Facts
White Chocolate Raspberry Cheesecake
Amount Per Serving
Calories 349 Calories from Fat 216
% Daily Value*
Fat 24g37%
Saturated Fat 14g88%
Cholesterol 81mg27%
Sodium 174mg8%
Potassium 172mg5%
Carbohydrates 27g9%
Fiber 1g4%
Sugar 24g27%
Protein 5g10%
Vitamin A 725IU15%
Vitamin C 6.4mg8%
Calcium 98mg10%
Iron 0.5mg3%
* Percent Daily Values are based on a 2000 calorie diet.

A great holiday gift!

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310 Comments

  • Tomoko

    Just tried the recipe and it turned out really well! Thank you for sharing! Just curious, why do you use cornstarch in the raspberry sauce? Is it be better than cooking a bit longer with some lemon juice?

  • Stefania Baxter

    I absolutely love this recipe! I make it several times a year because my family just loves it. Thank you so much for sharing it! I usually make extra of the raspberry mixture as it is delicious!

    I have tried multiple times to double the recipe and can never seem to get the timing right (always ends up over baked and cracked). Do you have bake instructions for those who double the recipe and make in a springform pan?

    • Jaclyn

      Jaclyn Bell

      I haven’t made this specifically in a springform pan but what I would definitely try baking in a water bath for a larger cheesecake – and of course wrap springform pan with a double layer of aluminum foil on the outside before baking in the water bath. I’m so glad you love the recipe!

  • Heather

    Can strawberries be used instead of raspberries with this recipe?

    • Jaclyn

      Jaclyn Bell

      They have more liquid so for best results I’d stick with raspberries.

      • Heather

        Also, when you say to double the cream cheese and raspberry mixture if making in a springform pan, does that mean the white chocolate mixture stays as is?

        • Jaclyn

          Jaclyn Bell

          You’ll want to double all ingredients then make a homemade crust.

          • Heather

            I made a boo boo and printed the recipe and couldn’t figure out why it was so thin when I used my crust and springform pan… then went and looked on here and saw the doubling instructions! It was still really good but really thin! Thank you so much! Now to make it the proper way!

  • Debbie Cohn

    This recipe is absolutely amazing!
    So easy to make and comes out absolutely stunning and delicious. I actually make it without the heavy cream and there is no difference with or without, except its slightly healthier;)

  • Debbie Cohn

    Also, to avoid cracking I brush the edges of the pan with butter before pouring in the cheese- works perfectly!

  • Debbie Cohn

    Amazing recipe!
    Have made this cheesecake multiple times with beautiful delicious results- only thing is that I bake it for around 20-25 minutes instead of the recommended 40: until the cheesecake is firm around the edges and jiggly in the middle.

  • Maya

    Best cheesecake recipe ever! Mine did develop a couple of cracks on top, but it was not very visible thanks to the design. The taste, on the other hand, was outstanding. I took it to a party and the guests raved about it- they couldn’t believe it was homemade!