White Chocolate Raspberry Cheesecake

By: Leigh Anne WilkesPosted: 1/08/21Updated: 12/04/23

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White Chocolate Raspberry Cheesecake is the perfect way to enjoy this fun flavor combination! Creamy cheesecake layered with tart raspberries and sweet white chocolate.

Why You’ll Love This Recipe

If you love White Chocolate Raspberry Cheesecake from The Cheesecake Factory, you can now make it at home with this recipe. It is an exact replica!

The perfectly creamy cheesecake has swirls of raspberry and white chocolate. It is topped with a layer of white chocolate, fresh raspberries, and whipped cream. And it all sits in a chocolate crumb crust.

Ingredients

Cream Cheese
Butter
Cream
Raspberry Preserves
White Chocolate
Crushed Chocolate Wafer Cookies
Sugar, granulated and powdered sugar
Eggs
Vanilla Extract
Lemon Juice, fresh

How to Make White Chocolate Raspberry Cheesecake

Preheat oven to 325 degrees and double wrap outside of pan with foil.
Combine chocolate cookie crumbs and butter and mix in a small bowl.

Press the crumbs into the bottom of a 9 inch spring form pan.

pressing crumbs into bottom of cheesecake

Refrigerate until ready to fill.
Combine raspberry preserves with water in a microwave safe bowl and heat for 1 1/2 minutes on high in microwave
Stir until smooth and strain mixture if needed to remove seeds.
Allow to cool.
Mix room temperature cream cheese, using the paddle attachment, until fluffy
Add in sugar and beat until smooth
Beat in eggs one at a time
Add in vanilla extract and lemon juice
Layer chopped white chocolate over the top of cookie crust

Pour half of the cream cheese mixture over the top of chopped chocolate

Drizzle raspberry mixture over the top of cream cheese mixture and use a knife to swirl the raspberry into the cream cheese.

swirling raspberry sauce into cheesecake

Pour the other half of the filling into the crust
Bake at 325 degrees F for about 2 hours or until the center moves only slightly when pan is shaken
Remove foil carefully and allow to cool.
Refrigerate overnight for best results.
Before serving, top with whip cream, fresh raspberries and shaved white chocolate

overhead shot of white chocolate raspberry cheesecake

Cheesecake Tips

Make your cheesecake the day before you actually need it. Cheesecake needs to cool in the refrigerator before serving. This helps it set up and also helps the flavors come together. It needs to chill for at least 4 hours before serving.
When using a spring form pan, be sure that the side is properly fastened and the bottom is securely in place. You don’t want your batter to run out all over your oven! Covering the sides and bottoms of the pan with foil helps prevent this too.
Don’t over swirl your raspberry sauce. You don’t want it totally mixed into the cheesecake mixture.
Water bath: as I mentioned above I have made a cheesecake with and without and have had it crack with a water bath and had it not crack without a waterbath so I usually don’t use one. I figure if there are cracks, I can just cover them up with whipped cream!

Frequently Asked Questions

How should I store cheesecake

Cheesecake will keep in the refrigerator for up to a week, just cover it with foil to keep it from drying out on top.

Can I freeze cheesecake?

Cheesecake freezes really well. I like to cut individual slices before freezing. Wrap it tightly in foil and put it in an air tight freezer bag. It will keep for up to 3 months.
To thaw, just let it sit in your refrigerator for 6-7 hours.

two slices of white chocolate raspberry cheesecake

Be sure to checkout these cheesecake recipes:

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