White Chocolate Raspberry Cheesecake

11.11.2011

white chocolate raspberry cheesecake

white chocolate raspberry cheesecake

Pre-baking…

pre-baked white chocolate raspberry cheesecake

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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 =). 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! 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.
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

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White Chocolate Raspberry Cheesecake

5 from 7 votes

This White Chocolate Raspberry Cheesecake is so cute, delicious and is sure to impress

Course: Dessert
Cuisine: American
Keyword: cheesecake, chocolate cheescake
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Servings: 8 Servings
Calories: 349 kcal
Author: jaclyn

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

  1. 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.
  2. 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.
  3. Remove from heat and force sauce through a fine mesh strainer into a bowl to remove seeds, set aside.
  4. 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.
  5. 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.
  6. Add melted chocolate mixture to cream cheese mixture and blend until smooth.
  7. Pour 2/3 cup cheesecake mixture into the oreo crust and spread evenly over bottom. Drizzle or spoon with 2 Tbsp raspberry sauce.
  8. Slowly ladle remaining cheesecake mixture over the drizzled raspberry sauce, covering all the raspberry sauce (you just don't want it to show through).
  9. 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.
  10. Now, fill a clean medicine syringe with raspberry sauce and begin to pipe small circles in a swirl pattern over cheesecake.
  11. 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).
  12. 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 6 hours.
  13. 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*
Total Fat 24g 37%
Saturated Fat 14g 70%
Cholesterol 81mg 27%
Sodium 174mg 7%
Potassium 172mg 5%
Total Carbohydrates 27g 9%
Dietary Fiber 1g 4%
Sugars 24g
Protein 5g 10%
Vitamin A 14.5%
Vitamin C 7.7%
Calcium 9.8%
Iron 2.6%
* Percent Daily Values are based on a 2000 calorie diet.

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A great holiday gift!

285 comments

  • Heather: When do you add the whipping cream? I didn’t see it in the directions. May 9, 2018 at 2:52pm Reply

  • Sarah C: This is my go-to recipe for cheesecake. I have made it several times just as listed, and it is delicious! April 20, 2018 at 10:02am Reply

    • Jaclyn: So happy to hear it! April 24, 2018 at 11:52am Reply

  • Sharon: Yes Jaclyn, that gives me confidence to go ahead with it! Till next time…???? March 1, 2018 at 10:16pm Reply

  • Sharon: Dear Jaclyn

    Amazing how you respond to the comments, taking the time to read them all…

    Want to know if I really need to use a Baine Marie for this recipe, esp if I am doubling it..your instruction does not say to do so, so was wondering if it’s mandatory to do so…

    Thanks so much Jaclyn, you make browsing for desserts on the net so delightful, smile.. February 28, 2018 at 12:58am Reply

    • Jaclyn: Hi Sharon,
      For this recipe I actually don’t use the Baine Marie. Occasionally I’ll get a crack but it will deflate back down and become hidden within the hearts. It’s such a shallow cheesecake and those pie tins are so thin that personally I don’t think it’s worth the risk of a leak, the texture still comes out perfect here without one. Must be the white chocolate in the mixture. Hope you enjoy and thanks for the thanks :)! February 28, 2018 at 2:52pm Reply

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