Raspberry White Chocolate Cheesecake

Raspberry White Chocolate Cheesecake

What is your favorite cheesecake at the Cheesecake Factory??

I would wager most say it’s White Chocolate Raspberry Truffle Cheesecake! It’s been a fan favorite for a long time!!

I was reminded the other day that we were missing the Raspberry White Chocolate flavor in our Cheesecake Lineup on the blog. Believe me, it has been on the list! And I think this cheesecake will be my personal favorite!

With Valentine’s Day coming up, this luscious, red and white, Raspberry White Chocolate Cheesecake recipe needs to be on your lineup. Are you ready???

Ingredients Needed for the Raspberry White Chocolate Cheesecake:

Dark Chocolate Cookie Crust:

• Pantry Items: All-purpose flour, Cornstarch, Granulated sugar
• Cocoa Powder: I recommend Callebaut Royal Dutch (at gygi.com), or Ghirardelli Majestic.
• Kosher salt: This is a large grain salt. If you are using table salt, half the amount of salt in the recipe.
• Unsalted butter: This will be a melted ingredient. I recommend unsalted butter, so the amount of salt can be controlled.

This post might contain affiliate links, please check out my full disclosure policy. I only refer products I have tried and tested.

White Chocolate Cheesecake and Whipped Ganache:

• Seedless raspberry jam: Choose your favorite brand. If there are seeds, you can strain them out before you measure the amount you need for the recipe.
• LorAnn raspberry emulsion: My favorite brand of flavorings! Emulsions have a water base and the flavor stays true after baking.
• White chocolate chips: I recommend Guittard or Ghirardelli or any white chocolate that has cocoa butter as an ingredient. It is essential to use Guittard, Ghirardelli or a couverture white chocolate for the whipped ganache. The cocoa butter is the key to success.
• Heavy cream: My favorite heavy cream is from Costco, as is has 40% fat content.
• Cream cheese: Four 8-ounce packages are needed for this recipe. This ingredient needs to be at room temperature to allow it to mix thoroughly.
• Granulated sugar: I recommend pure cane sugar, like C&H.
• All-purpose flour: Adding flour to a cheesecake allows us to bake the cheesecake without a water bath.
• Eggs: This recipe needs the extra fat from the addition of 2 egg yolks, plus the 3 eggs. This ingredient must be room temperature.
• Vanilla: You can use vanilla bean paste or vanilla extract for the cheesecake and the white chocolate whipped ganache.
• Fresh raspberries: For decorating the top of the cheesecake. Fresh raspberries should be put on the cheesecake just before serving so they look fresh and don’t start breaking down the ganache.

How to Make the Raspberry White Chocolate Cheesecake:

Dark Chocolate Cookie Crust:

1. Prepare oven and springform pan: Preheat oven to 300°F. Prepare 8 or 9-inch springform pan by coating bottom with non-stick spray. Place parchment paper circle. Spray bottom and sides of pan again liberally.
2. Make crust mixture: In a medium-small mixing bowl, combine flour, cornstarch, sugar, cocoa powder, and salt. With a hand mixer on low speed, add melted butter. Continue to mix until clusters form. Reserve ¼ cup of cookie mixture for decorating the top of the cheesecake. Set aside.
3. Bake crust: Spread remaining cookie mixture evenly on bottom of springform pan. Press down. Bake at 300°F for 20 minutes. Remove from oven and allow to cool. Raise oven temperature to 450°F (232° C) to prepare to bake cheesecake.

White Chocolate Cheesecake with Raspberry Swirl:

1. Prepare raspberry jam mixture: The raspberry jam mixture is easy, just measure out the amount you need into a small bowl. Add raspberry emulsion and stir until incorporated and jam is more liquid than set.
2. Prepare white chocolate for the cheesecake: Place heavy cream in microwave for 30-60 seconds. Pour warm cream over measured white chocolate and stir until smooth. Heat mixture for 15-30 seconds if not melted completely. Set aside to cool. It will resemble a paste.
3. Mix the cheesecake without adding extra air in the batter: Place cream cheese in a large bowl. With hand mixer on low speed, cream the cream cheese. Add sugar and flour. Continue to cream on low speed until well blended. Add room temperature white chocolate paste and mix on low until smooth. On low speed, blend in eggs, one at a time. Scrape bowl well and blend if needed until smooth.
4. Place the batter and jam in the springform pan: Add a third of the batter onto the cooked chocolate cookie crust in the springform pan. Spread carefully to the edges while not disturbing the cooked crust. Drizzle ¼ cup of the raspberry jam mixture on to the batter. Use a knife to swirl, taking care to not mix it into the batter. Repeat with the next third of the batter and drizzle another ¼ cup of the raspberry jam mixture on to the batter. Swirl. Pour the remaining cheesecake batter into the springform pan. Smooth with a spatula. Drizzle remaining ¼ cup of the raspberry jam mixture on to the batter. Swirl.
5. Bake cheesecake without a water bath: Bake at 450° F (232° C) for 10 minutes. Reduce oven temperature to 250° F (121° C), continue baking for 30 minutes. Turn off oven, but leave cheesecake in oven for another 40 minutes with the oven door closed. Remove from oven and allow to cool at room temperature. Run a knife between the cheesecake and the side of the pan to release and prevent cracking as cheesecake shrinks. Cool completely until room temperature. Chill in refrigerator for at least 2 hours, best if overnight, before adding the white chocolate whipped ganache.

White Chocolate Whipped Ganache:

1. Best to make this mixture the day before you want to use it.
2. Make white chocolate whipped ganache by adding 1 ½ cups heavy cream to a microwave-safe bowl. Heat for 1-2 minutes, until steaming. Pour onto white chocolate chips and stir until smooth. Heat in microwave for 15-30 seconds more if not melted.
3. The mixture will be very liquid. Allow to cool slightly. Then refrigerate for at least 2 hours, preferably overnight.

Assembling the Cheesecake:

1. Whip the ganache: When ganache is sufficiently chilled. Place ganache in a chilled bowl of a stand mixer (or chilled bowl for a hand mixer). Using a whisk attachment, whip ganache on medium for 30 seconds and then turn up to medium-high/high speed until ganache has stable peaks, about 4 minutes. Set aside.
2. Prepare cheesecake: Remove cheesecake from springform pan. Smooth sides of cheesecake with a plastic bench scraper or metal spatula. Spread white chocolate whipped ganache on top of cheesecake with a spatula. Smooth and nudge toward edge of cheesecake top, but leave a slight edge.
3. Decorate cheesecake: Place remaining whipped ganache in a decorator bag with a tip of your choosing. Decorate the top edge of the cheesecake with the whipped ganache. Return the cheesecake to the refrigerator keep the ganache stable. Before serving, top the cheesecake center with fresh raspberries. Store cheesecake in refrigerator for 3-4 days or freeze for up to 3 months.

This cheesecake is sure to become a favorite at your house! I can’t wait for you to try it!!

Other cheesecakes you may want to try:

Tuxedo Cheesecake / White Chocolate Coconut Caramel Cheesecake / Raspberry Oreo Cheesecake

Lemon White Chocolate Cheesecake / Strawberry Basil Ricotta Cheesecake

Pecan Turtle Brownie Cheesecake / Caramel Apple Cheesecake / Churro Cheesecake

Ultimate Chocolate Cheesecake / Peanut Butter Cheesecake / Classic Cheesecake with Strawberry Topping

–Kim

Print Recipe

Raspberry White Chocolate Cheesecake

Raspberry White Chocolate Cheesecake with a homemade dark chocolate cookie crust, a luscious white chocolate cheesecake liberally swirled with raspberry sauce, topped with white chocolate whipped ganache and fresh raspberries.

Prep Time50 minutes mins

Cook Time1 hour hr 20 minutes mins

Chilling Time2 hours hrs

Course: Dessert

Keyword: cheesecake, raspberry, white chocolate

Servings: 8 or 9-inch cheesecake

Author: Kim Melanson

Equipment

• 8 or 9-inch springform pan

Ingredients

Dark Chocolate Cookie Crust:

• ⅔ cup (80g) all-purpose flour
• 1 teaspoon cornstarch
• ½ cup (100g) granulated sugar
• ⅔ cup (78.6g) cocoa powder
• ½ teaspoon kosher salt
• 6 Tablespoons (84.75g) unsalted butter, melted

White Chocolate Cheesecake with Raspberry Swirl:

• ¾ cup (244g) seedless raspberry jam
• 2 teaspoons Lor-Ann raspberry emulsion
• 2 cups (340g) white chocolate chips (Guittard or Ghirardelli)
• ¼ cup (59.5g) heavy cream
• 4 packages (32oz/906g) cream cheese room temperature
• ¾ cup (148.5g) granulated sugar
• 3 Tablespoons (21.5g) all-purpose flour
• 3 large eggs + 2 yolks room temperature
• 1 Tablespoon vanilla

Whipped White Chocolate Ganache: (Recommend making a day ahead)

• 1 ½ cups (270g) white chocolate (Guittard or Ghirardelli)
• 1 ½ cup (360g) heavy cream
• 2 teaspoons vanilla bean paste or vanilla extract
• Fresh Raspberries for decorating top

Instructions

Dark Chocolate Cookie Crust:

• Preheat oven to 300°F. Prepare 8 or 9-inch springform pan by coating bottom with non-stick spray. Place parchment paper circle. Spray bottom and sides of pan again liberally.
• In a medium-small mixing bowl, combine flour, cornstarch, sugar, cocoa powder, and salt. With a hand mixer on low speed, add melted butter. Continue to mix until clusters form.
• Reserve ¼ cup of cookie mixture for decorating the top of the cheesecake. Set aside.
• Spread remaining cookie mixture evenly on bottom of springform pan. Press down.
• Bake at 300°F for 20 minutes. Remove from oven and allow to cool.
• Raise oven temperature to 450°F (232° C) to prepare to bake cheesecake.

White Chocolate Cheesecake with Raspberry Swirl:

• While crust is baking, prepare cheesecake batter. Prepare raspberry jam by measuring out the amount into a small bowl. Add raspberry emulsion and stir until incorporated and jam is more liquid than set.
• Place heavy cream in microwave for 30-60 seconds. Pour warm cream over measured white chocolate and stir until smooth. Heat mixture for 15-30 seconds if not melted completely. Set aside to cool. It will resemble a paste.
• Place cream cheese in a large bowl. With hand mixer on low speed, cream the cream cheese. Add sugar and flour. Continue to cream on low speed until well blended. Add room temperature white chocolate paste and mix on low until smooth.
• On low speed, blend in eggs, one at a time. Scrape bowl well and blend if needed until smooth.
• Add a third of the batter onto the cooked chocolate cookie crust in the springform pan. Spread carefully to the edges while not disturbing the cooked crust. Drizzle ¼ cup of the raspberry jam mixture on to the batter. Use a knife to swirl, taking care to not mix it into the batter.
• Repeat with the next third of the batter and drizzle another ¼ cup of the raspberry jam mixture on to the batter. Swirl.
• Pour the remaining cheesecake batter into the springform pan. Smooth with a spatula. Drizzle remaining ¼ cup of the raspberry jam mixture on to the batter. Swirl.
• Bake at 450° F (232° C) for 10 minutes. Reduce oven temperature to 250° F (121° C), continue baking for 30 minutes. Turn off oven, but leave cheesecake in oven for another 40 minutes with the oven door closed.
• Remove from oven and allow to cool at room temperature. Run a knife between the cheesecake and the side of the pan to release and prevent cracking as cheesecake shrinks. Cool completely until room temperature. Chill in refrigerator for at least 2 hours, best if overnight, before adding the white chocolate whipped ganache.

White Chocolate Whipped Ganache (recommend making a day ahead):

• Make white chocolate whipped ganache by adding 1 ½ cups heavy cream to a microwave-safe bowl. Heat for 1-2 minutes, until steaming. Pour onto white chocolate chips and stir until smooth. Heat in microwave for 15-30 seconds more if not melted. The mixture will be very liquid. Allow to cool slightly. Then refrigerate for at least 2 hours, preferrable overnight. (Best to make this mixture the day before you want to use it.)

Assembling the Cheesecake:

• When ganache is sufficiently chilled. Place ganache in a chilled bowl of a stand mixer (or chilled bowl for a hand mixer). Using a whisk attachment, whip ganache on medium for 30 seconds and then turn up to medium-high/high speed until ganache has stable peaks, about 4 minutes. Set aside.
• Remove cheesecake from springform pan. Smooth sides of cheesecake with a plastic bench scraper or metal spatula. Spread white chocolate whipped ganache on top of cheesecake with a spatula. Smooth and nudge toward edge of cheesecake top, but leave a slight edge.
• Place remaining whipped ganache in a decorator bag with a tip of your choosing. Decorate the top edge of the cheesecake with the whipped ganache. Return the cheesecake to the refrigerator keep the ganache stable. Before serving, place fresh raspberries on the center portion of the cheesecake top.
• Store cheesecake in refrigerator for 3-4 days or freeze for up to 3 months.