White Chocolate Raspberry Cheesecake

If desserts could speak, White Chocolate Raspberry Cheesecake would whisper sweet nothings into your ear while stealing your heart with every bite. It's not just a dessert; it’s a celebration of flavors, textures, and unapologetic decadence. Whether you’re hosting a posh dinner party, looking for a unique birthday treat, or simply need a moment of pure bliss, this dessert ticks all the boxes.

Course: Dessert

Cuisine: American

Keyword: cheesecake, Desserts, raspberry, white chocolate

Prep Time: 45

Cook Time: 45

Total Time: 1 30

Servings:

Calories: 425kcal

Equipment

1 Measuring spoons
1 Measuring cups
1 Mixer
1 Large Bowl
1 10-inch springform pan
1 Large baking pan that is at least 1-inch bigger than the spring form pan.
1 Saucepan or kettle

Ingredients

2 cups Chocolate Graham Cracker Crumbs or Chocolate Cookie Crumbs
½ cup Salted Butter Melted
2 tbsp Salted Butter Melted
2 tbsp Sugar
16 oz Cream Cheese, Full-Fat Room Temperature
3 large Eggs Room Temperature
1 cup Sugar
2 cups Sour Cream Room Temperature
1½ tsp Vanilla
12 oz Raspberry Preserves
1 cup Whipped Topping
2 oz White Chocolate Bar

Instructions

Preheat the oven to 325 degrees.
In a saucepan or in a kettle boil several cups of water. The amount depends on the size of your baking pan.
This cheesecake will be baked in a water bath. This helps the cheesecake to bake evenly and keeps the cheesecake very moist creating a very smooth creamy texture.
Place two layers of aluminum foil around the outside of the spring form pan in two different directions. Press the foil firmly creating a watertight seal.
To make the crust, in the spring form pan combine the graham cracker or cookie crumbs, melted butter, and sugar. Mix with a fork until evenly combined. Press on the bottom of the pan a slightly up the sides.
Place the pan in the fridge to chill while making the cheesecake filling.
Bring cream cheese, eggs, and sour cream to room temperature. This prevents lumps in the cheesecake. Lumps do not mix out or cook out.
In a mixing bowl beat the cream cheese until it is smooth. Add the eggs one at a time mixing well with each one. Once it is smooth and creamy add the sugar, sour cream and vanilla. Beat well until smooth.
Pour the filling into the chilled crust.
Warm the raspberry preserves until it spreads easily, and it is a thinner consistency. It should not be hot. Drop by teaspoonfuls randomly on the top of the cheesecake filling. Using a butter knife swirl the raspberry preserves.
Place the cheesecake into the baking pan. Put them into the oven. Then partially pull out the oven rack and pour the hot water into the baking pan, not the cheesecake, so it comes about halfway up the sides of the springform pan.
Bake for about 45 minutes or until the center of the cheesecake is slightly jiggly when you move the pan.
Very carefully remove the cheesecake from the baking pan and place it on a towel on a heat proof surface.
When the baking pan in the oven has cooled, remove it, and dispose of the water. I recommend removing them separately, since both pans together can be very heavy and very hot.
Remove the aluminum foil from around the springform pan and chill uncovered for several hours.
Using a knife run it between the cheesecake and the side of the springform pan. Release the springform pan.
Pipe whipped topping around the edges of the cheesecake.
Using a peeler create curls or ribbons from the white chocolate bar and place on the top of the cheesecake.

Notes

Use good quality preserves since that is the star of this dessert.

For easy variations you can substitute strawberry, blueberry, or blackberry preserves for the raspberry preserves.

You can also substitute a chocolate bar for the white chocolate bar.

Nutrition