A white chocolate raspberry cheesecake that is so creamy and layered with flavors and textures it will leave you craving nothing else. At least that’s what my friends tell me.

White chocolate and raspberry are a divine flavor pairing. How I don’t have any recipes with this combo yet, criminal. That being said, I’m providing one now so, you’re welcome. I didn’t come up with this combo though. I first had it.. that’s right, at Cheesecake Factory. I haven’t been to a cheesecake factory in years but it was my go-to dessert order when I was able to save enough room for it (or take it home for later like a wise woman). But, why let the corporate overlords make me pay too much for, what I can do myself? That’s right, you can too and we’re making it together.

I started with my Lemon White Chocolate Cheesecake which, might be my favorite cheesecake ever. But I took that recipe and added a chocolate crust instead of traditional and swapped raspberry for lemon. However, side note – raspberry and lemon together are also bomb and I do have a cheesecake with lemon and raspberry together. So is this recipe completing some sort of holy trio? Perhaps.

Baking Tips & Notes

I’m not sorry when I say, this is a baked cheesecake recipe. Baked cheesecake is superior to no bake and I said what I said. Now, you don’t have to use a water bath (though, I always do to help it bake more evenly and less cracking), but you do have to use the oven, and it’s going to take about 6+ hours until it’s ready to eat after baking.

I bake and test my cheesecakes with an 8 inch light colored pan, so 9 inch and darker colored pans may need to reduce the bake time slightly, or will be at the quicker end of the spectrum.

The raspberry coulis is pretty quick to make, but I would probably make it earlier in the recipe to allow it to cool before putting it into the batter. It could easily be made the day before as well. I did not add a lot of sugar to the raspberries either, to keep the raspberry flavor more tart but if you love an extra sweet cheesecake, feel free to increase the amount of sugar by another 1-2 tbsp.

I also chose to add black cocoa to the crust to really mimic the white chocolate raspberry cheesecake at Cheesecake Factory which I believe has an Oreo crust. Just using chocolate graham crackers is fine if you don’t have black cocoa, however it will give it a much deeper chocolate flavor.

White Chocolate Raspberry Cheesecake Key Ingredients

White Chocolate – The white chocolate is going to be melted into a ganache which is then folded into the batter. I would recommend against white chocolate chips, and go with a bar. I usually use Lindt or Tony’s but whatever you find will work. Bars will melt nicer, and most likely taste a little bit better as well. Honestly, I think it’s probably cheaper than a bag of chips these days as well.
Raspberries – Now, I used frozen raspberries to make the raspberry coulis, however fresh will also work. You could also most likely use jam if you want to skip this step entirely but I did not test this myself, and it will likely be sweeter.
Cream Cheese – Go for the good stuff if you can. Name brand, full fat, bars. No tubs, no low fat, etc. Good cream cheese will make a good cheesecake. Remember, it’s a MAIN flavor and ingredient.

White Chocolate Raspberry Cheesecake

Rate this recipe!

Print Pin Rate

Prep: 1 30

Bake: 1

Setting time: 8

Total: 9 45

Servings: slices

Ingredients

680 g (24 oz) Cream cheese room temperature
200 g (1 cup) Sugar
3 large Eggs room temperature
½ tsp Vanilla
80 g (⅓ cup) Heavy whipping cream scalded
125 g (4.4 oz) White chocolate

Crust

175 g Chocolate graham crackers 12 crackers, crushed
6 g (1 tbsp) Black cocoa powder
5 tbsp (5 tbsp) Salted butter

Raspberry Coulis

340 g (12 oz) Frozen or fresh raspberries
38 g (3 tbsp) Granulated sugar
½ tbsp Cornstarch
½ tbsp Water

Instructions

Preheat oven to 325°F.
Add raspberries and sugar to a small saucepan and place over medium heat. Stir together and let begin to heat up.
340 g Frozen or fresh raspberries | 38 g Granulated sugar
As the raspberries begin to break down, stir the mixture until it is jammy and thin. This should take about 10 minutes.
Add your cornstarch and water into a small cup and mix into a slurry.
½ tbsp Cornstarch | ½ tbsp Water
Put a fine mesh strainer over a bowl and pour your saucepan into the strainer.
Push the mixture through until you have all the liquid, and the pulp and seeds remain. Don't forget to scrape the bottom of the strainer for the coulis that will hang out there.
Discard the pulp, and add your cornstarch slurry to the coulis. Let your coulis cool on the counter.
Take about 12 graham crackers and pulse in food processor until fine crumb.
175 g Chocolate graham crackers | 5 tbsp Salted butter
Dump the crumbs into a bowl, then add your black cocoa, mixing them together.
6 g Black cocoa powder
Add 5 tbsp of melted butter, and mix until you have a sandy mix. Dump into an 8 inch springform pan, and press into an even layer.
Bake at 325°F for about 12 minutes. Remove from oven and allow to cool.
In a small-medium bowl, break up one of your white chocolate bars. Pour your hot heavy cream over the chocolate and let it sit for 1-2 minutes without touching.
125 g White chocolate | 80 g Heavy whipping cream
After the 2 minutes, stir your mixture until it becomes smooth. Set aside.
In the bowl of your stand mixer with paddle attached or a large bowl and hand mixer, add cream cheese and sugar and mix until smooth, about 2-3 minutes. Stopping once halfway through to scrape the bottom of bowl and paddle to ensure cream cheese is fully incorporated.
680 g Cream cheese | 200 g Sugar
Add your eggs to the batter one at a time and mix on low for about 1 minute, letting each be fully incorporated before adding the next.
3 large Eggs
Add your white chocolate ganache and vanilla and mix on low for about 30 seconds.
½ tsp Vanilla
Pour half of your batter into cooled crust. Spoon some of the raspberry coulis into the batter and swirl. Add the rest of the cheesecake batter, and spoon more of the coulis on top and swirl again. How much coulis you use is up to you, but if you do not use it all, it can make a great drizzle on top as well.
Optional: Prepare Water Bath
If baking with a water bath, prepare your pans. I like to put my 8 inch pan inside a 9 inch cake pan, and both of those inside a large casserole dish or roasting pan. This ensures no leaking! However, you can also wrap your pan with tin foil, or use a oven roasting bag around the sides (not covering the top) of your cheesecake pan. Fill the dish for the water bath with about 1 inch of water.
Bake for 50-60 minutes. The center should still jiggle but edge should be set. Check around 50 minutes. Turn oven off, leaving door slightly ajar (I stick a wooden spoon in the crack) and let cool in oven for at least 1 hour inside the oven.
Cheesecake should be refrigerated overnight (do not cover with plastic wrap or aluminum foil) or at least 8 hours to completely set.
Store your cheesecake in the refrigerator for up to 3-5 days. Enjoy!