This is an easy raspberry cheesecake recipe made with white chocolate, and I assure you that this is probably the best dessert ever from my kitchen.
The raspberry cheesecake is utterly creamy, rich, with topping of fresh raspberries and raspberry sauce.
The bottom of the cheesecake is chocolate-cookie crumbs, making this white chocolate-raspberry cheesecake the most incredible dessert ever.
The Ingredients for White Chocolate-Raspberry Cheesecake
To make the cheesecake, you need two sets of ingredients: raspberry sauce and cheesecake. The sauce is very simple, you just need fresh raspberries with sugar, water and cornstarch.
For the cheesecake, you need the following:
- Chocolate-cookie crumbs, such as Oreo
- White chocolate chips
- Cream cheese
How to Keep Cheesecake from Cracking?
If you are a baker, you know that cheesecake has the tendency of sinking and cracking.
Now, how do you make perfect cheesecake that doesn’t crack or sink? How do you prevent cracks on the surface of cheesecake?
You want a perfect cheesecake that doesn’t crack, with a smooth and even surface, here are the tips:
- Avoid over-beating the batter. As soon as you combine the ingredients of the cheesecake and the batter has become smooth, it’s ready for baking. Over-beating and over-mixing creates too much air bubbles inside the batter. During the baking process, the air bubbles cause the cheesecake to rise but as soon as the temperature drops, the cheesecake sinks and cracks. Therefore, air bubbles are the main reason why cheesecake cracks.
- Grease the pan generously with butter or baking spray, on the bottom and the sides. This will prevent the cheesecake from shrinking and sinking./li>
- Add cornstarch to the batter will help to bind it, making it less likely to crack.
- Use a water bath to bake the cheesecake. The steam from the hot water will create moisture in the oven and hence minimize cracking on the surface.
How to Swirl the Top of Cheesecake to Make Marble Effect?
There are two ways to swirl cheesecake topping. For this recipe, I used raspberry sauce as the topping.
- Use the tip of a small knife to create the marbling effect. Start off by adding a few tablespoons of the raspberry sauce on top of the cheesecake, in the center. Then use the tip of the knife to swirl all around the top of the cheesecake until a nice pattern forms.
- Use a wooden or bamboo skewers. I prefer this option as I always have bamboo skewers at home. This allows for better control as the bamboo skewers are longer with pointed tip.
What Dishes to Serve with this Recipe?
This cheesecake is best served alone. If you are having a afternoon tea party, I recommend the following recipes to go with it.
How Many Calories Per Serving?
This recipe is only 402 calories per serving.
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- 10 oz (300g) fresh raspberries
- 1/2 cup water
- 2 tablespoons sugar
- 2 teaspoons cornstarch
- 1 cup chocolate-cookie crumbs (about 22 Oreo cookies)
- 1/2 cup sugar + 3 tablespoons
- 1/4 cup unsalted butter, melted
- 2 cups white chocolate chips
- 1/2 cup half-and-half
- 3 packages cream cheese, softened (8 oz. per package)
- 3 eggs, at room temperature
- 1 tablespoon cornstarch
- 1 teaspoon vanilla extract
- Stir together the raspberries, water, sugar and cornstarch in a saucepan; bring to a boil and cook until sauce thickens, about 5 minutes. Strain with a mesh strainer, discard the seeds. Set aside.
- Preheat oven to 325F. Stir together the cookie crumbs, 3 tablespoons sugar and butter in a bowl. Press mixture into bottom of a 9-inch spring form pan. (I used Oreo cookies, put the cookies inside a Ziploc bag and smashed with the bottom of a small pan.)
- Melt white chocolate chips with half-and-half in a metal bowl set over a pan of simmering water, stirring occasionally, until smooth.
- Gently beat together cream cheese and remaining 1/2 cup sugar with an electric mixer at low speed until smooth. Beat in eggs, one at a time. Stir in cornstarch, vanilla extract and white chocolate mixture. Mix well but do not over mix. Pour half of batter over crust and drizzle with 3 tablespoons sauce on top. Add remaining batter, and spoon 3 tablespoons sauce on top. Swirl sauce on batter with knife tip or a bamboo skewer to create the marbling effect.
- Bake until center jiggles slightly and edges are puffed, 40-45 minutes. Cool at room temperature, then cover with plastic wrap and chill for at least 2 hours, or best overnight before removing from pan. Top the cheesecake with the remaining sauce and fresh raspberries. Slice and serve cold.
Adapted from: Greatest Hits All Recipes Magazine.
Serving Size16 people
Amount Per Serving Calories 402Total Fat 28gSaturated Fat 15gCholesterol 92mgSodium 218mgCarbohydrates 33gFiber 1gSugar 27gProtein 5g