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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.
- 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.
- 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
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.
Be sure to checkout these cheesecake recipes:
- Lemon Cheesecake Bars
- Peanut Butter Cheesecake Brownies
- Pumpkin Cheesecake
- Cranberry Cheesecake Bars
- Strawberry Cheesecake
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White Chocolate Raspberry Cheesecake
White chocolate and raspberry are an amazing flavor combination and this White Chocolate Raspberry Cheesecake is the perfect way to enjoy it! Creamy cheesecake layered with tart raspberries and sweet white chocolate make for the best cheesecake flavor combination ever
Prep:30 minutes
Cook:2 hours
chill time:4 hours
Total:6 hours 30 minutes
Ingredients
Crust:
- 1 1/2 cup crushed chocolate wafer cookies 24 chocolate wafer cookies
- 1/3 cup butter melted
Raspberry Filling:
- 1/2 cup raspberry preserves
- 1/4 cup water
Cream Cheese Filling:
- 4 8 ounce packages of cream cheese at room temperature
- 1 1/2 cup sugar
- 5 eggs
- 2 1/2 tsp vanilla extract
- 2 tsp fresh lemon juice
- 4 ounces white chocolate chopped into chunks
For whip cream:
- 1 pt. whip cream
- 1 tsp vanilla
- 1/4 cup powdered sugar
Instructions
- Preheat oven to 325 degrees
- Double wrap outside of pan with foil.
- Combine crumbs and butter and mix in a small bowl
- Press the crumbs into the bottom of a 9 inch spring form pan. Refrigerate until ready to fill.
Raspberry Filling:
- Combine raspberry preserves with 1/4 c water in a microwave safe bowl and heat for 1 1/2 minutes on high in microwave
- Stir until smooth
- Strain mixture if needed to remove seeds. I just left them in. Allow to cool.
Cream Cheese Filling:
- Using the paddle attachment mix the cream cheese 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–Just a couple of times is great
- Pour the other half of the filling into the crust
- Bake cake for about 2 hours or until the center moves only slightly when pan is shaken
- Remove foil carefully
- When cool, refrigerate overnight
- Serve with whip cream, fresh raspberries and shaved white chocolate
For whip cream:
- Chill bowl and beaters
- Pour cream into chilled bowl
- Beat the cream until lines start to stay in the cream
- Add vanilla and 1/4 cup sifted confectioners sugar
- Continue beating until thick
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Nutrition Facts:
Calories: 377kcal (19%) Carbohydrates: 49g (16%) Protein: 4g (8%) Fat: 19g (29%) Saturated Fat: 11g (69%) Cholesterol: 114mg (38%) Sodium: 94mg (4%) Potassium: 121mg (3%) Fiber: 1g (4%) Sugar: 43g (48%) Vitamin A: 531IU (11%) Vitamin C: 2mg (2%) Calcium: 73mg (7%) Iron: 1mg (6%)
casey chappell says
making this for tomorrow!! 🙂
Leigh Anne says
Enjoy – it’s so good!!
j says
Thank you for the wonderful recipe. I’d like to try it but have a question. The crust calls for a 315 degree oven. The instructions don’t direct a change in the oven temperature. Does the cheesecake bake at 315 degrees also? Thank you – j
Leigh Anne says
Yes it bakes at 315.