The Secret to the Creamiest White Chocolate Raspberry Cheesecake You’ll Ever Taste
There’s something magical about the combination of tangy raspberries and rich white chocolate in a velvety cheesecake. This White Chocolate Raspberry Cheesecake is not just a dessert—it’s an experience. With a buttery cookie crust, a luscious raspberry swirl, and a silky smooth filling, every bite is pure bliss.
Ready to impress? Let’s bake!
Ingredient Overview:
For the Cookie Dough Crust:
175g Maria biscuits – A neutral, slightly sweet base that holds well.
125g unsalted butter (melted) – Binds the crumbs for a perfect, crisp crust.
For the Raspberry Swirl:
250g fresh raspberries – Adds a bright, tangy contrast.
100g sugar – Balances the tartness of the berries.
For the Cheesecake Batter:
800g cream cheese (room temp) – The star! Ensures a creamy texture.
125g mascarpone – Adds extra richness.
150g sugar – Sweetens without overpowering.
8g vanilla sugar – Enhances flavor.
45g flour – Helps stabilize the filling.
3 medium eggs – Gives structure and smoothness.
For the White Chocolate Topping:
100g white chocolate (melted) – Adds a sweet, creamy finish.
45ml heavy cream – Makes the ganache silky.
Great recipes begin with a dream and end with a delicious reality
White Chocolate Raspberry Cheesecake
Step-by-Step Instructions:
1. Prep the Crust
Crush Maria biscuits into fine crumbs.
Mix with melted butter until it resembles wet sand.
Press firmly into a 9-inch springform pan. Chill for 20 mins.
2. Make the Raspberry Swirl
Cook raspberries + sugar on medium heat until jammy (~5 mins).
Strain to remove seeds (optional). Let cool.
3. Whip Up the Cheesecake Batter
Beat cream cheese + mascarpone until smooth.
Add sugars + flour, mix well.
Fold in eggs one at a time—don’t overmix!
4. Assemble & Bake
Pour batter over the crust.
Drop spoonfuls of raspberry sauce on top. Swirl gently.
Bake at 160°C (325°F) for 50-60 mins (edges set, center slightly jiggly).
Turn off the oven, crack the door, and let it cool slowly for 1 hour.
5. Add the White Chocolate Drizzle
Melt white chocolate + cream together.
Drizzle over the cooled cheesecake.
Chill for at least 4 hours (overnight is best!).
Serving Suggestions, Storage Tips & Variations
White Chocolate Raspberry Cheesecake
Serving Suggestions:
- with extra raspberries or whipped cream.
Storage Tips:
- in the fridge for up to 5 days.
- Freeze (without topping) for 1 month—thaw overnight before serving.
Variations:
Berry Swap: Use strawberries or blackberries.
Chocolate Crust: Swap Maria biscuits for Oreos.
Lemon Zest: Add a citrusy kick to the batter.
FAQs
1. Why did my cheesecake crack?
- Overmixing or sudden temperature changes. Cool it slowly in the oven!
2. Can I use frozen raspberries?
- Yes! Thaw and drain excess liquid first.
3. How do I know it’s done baking?
- The edges should be set, but the center jiggles slightly when shaken.
4. Can I skip the mascarpone?
- Yes, but it adds richness. Substitute with extra cream cheese.
There you have it—the ultimate cheesecake that’s as stunning as it is delicious. Happy baking! 🍰💖
Ingredients
MAIN INGREDIENTS
FOR THE COOKIE DOUGH CRUST:
- 175g Maria biscuits
- 125g unsalted butter (melted)
FOR THE RASPBERRY SWIRL:
- 250g fresh raspberries
- 100g sugar
FOR THE CHEESECAKE BATTER:
- 800g cream cheese (room temp)
- 125g mascarpone
- 150g sugar
- 8g vanilla sugar
- 45g flour
- 3 medium eggs
FOR THE WHITE CHOCOLATE TOPPING:
- 100g white chocolate (melted)
- 45ml heavy cream
Instructions
- Make crust, chill.
- Cook raspberries into sauce.
- Mix cheesecake batter, swirl in raspberry.
- Bake, cool slowly, top with ganache.
Notes
- Room temp ingredients prevent lumps!
- Patience is key—don’t skip the chilling!
