If you’re looking for an EASY, beautiful, fancy dessert to serve on Valentine’s Day or any other special occasion or party this White Chocolate Raspberry Cheesecake is the one!
It’s common for people to feel uneasy about making cheesecake. I can’t tell you how many “New York Cheesecakes” I’ve attempted and failed, and I consider myself a pretty good baker! This cheesecake, however, is fail proof!
You don’t have to use a water bath to cook it, and you don’t even need a spring-form pan (unless you want to use one!) I found this awesome recipe from Cooking Classy, and, after successfully making it several times, I’ve verified it’s a total keeper!!
The combination of white chocolate and raspberry is perfect and the texture is smooth and rich, just like a cheesecake should be!
Consider trying these popular desserts:
- German Chocolate Cake
- Snickerdoodles Bars
- Mississippi Mud Brownies
- Chocolate Mousse Cheesecake
- Mrs. Fields Oatmeal Chocolate Chip Cookies
White Chocolate Raspberry Cheesecake with graham cracker crust and a homemade raspberry sauce is the perfect Valentine Day treat!
- 1 8 or 9 inch homemade graham cracker crust (unbaked)*
- 12 ounces cream cheese (1 1/2 pkg.), softened
- 1/3 cup granulated sugar
- 1 large egg
- 1 large egg white
- 1 teaspoon vanilla extract
- 1 teaspoon lemon juice
- 1 cup white chocolate chips
- 1/4 cup heavy whipping cream
- 1 Tablespoon granulated sugar
- 1 1/2 teaspoons cornstarch
- 1/3 cup cold water
- 1 1/2 cups raspberries (fresh or frozen)
Preheat oven to 325 degrees F.
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.
Gently boil for about 5 minutes on medium-low heat, whisking constantly until sauce has thickened.
Remove from heat and force sauce through a fine mesh strainer to remove the seeds. Set aside.
In a large mixing bowl beat together cream cheese and granulated sugar until smooth and fluffy (about 1 minute).
Beat in the egg and egg white. Add vanilla and lemon juice. Set mixture aside.
Add white chocolate chips and cream to a microwavable bowl.
Microwave on half power, for 30 second intervals, stirring after each interval, until melted and smooth.
Add melted chocolate mixture to cream cheese mixture and stir until smooth.
Pour 3/4 cup cheesecake mixture into the prepared graham cracker crust and spread evenly over bottom.
Drizzle 2 large spoonfuls of the raspberry sauce over the cheesecake batter.
Carefully ladle remaining cheesecake mixture over the drizzled raspberry sauce, making sure to cover all of the raspberry sauce, not allowing it to show through.
Use a toothpick to gently swirl the cheesecake batter smooth. Jiggle the pan gently with your hands to even out the top.
Now you can drizzle the remaining raspberry sauce on top of the cheesecake however you like. (**see recipe notes for heart design)
Bake cheesecake for 40 minutes, then turn oven off and leave the cheesecake in the oven for 5 more minutes.
Remove from oven and allow to cool completely. Cover with tinfoil (or the lid, if using a store-bought crust) and refrigerate for about 6 hours, or until fully set.
*You could use a store-bought graham cracker crust, or an oreo crust
**To make the "heart" design: I used a clean medicine syringe to pipe small circles in a swirl pattern on top of the cheesecake. Then I took a toothpick and, beginning with the center circle, ran it through the center of each circle in the swirl pattern to form hearts. (Make sure not to lift the toothpick out until you finish the last circle).
Have you tried this recipe?!
RATE and COMMENT below! I would love to hear your experience.