Easy White Chocolate Raspberry Cheesecake

Alright, brace yourself for a delicious journey into cake heaven with this Easy White Chocolate Raspberry Cheesecake. This ain’t your grandma’s cheesecake—unless your grandma likes to mix white chocolate with raspberries in a way that feels like diving into a fluffy pool of sweet tanginess. This recipe is like being wrapped in a warm, dessert-y hug, and who doesn’t need a hug now and then?

Let me tell you, in my household, this cheesecake has taken on mythical status. My husband stakes out his territory in the fridge whenever this cheesecake graces our kitchen, guarding it like a sweet, cheesy dragon. And my kids? They somehow become math geniuses, instantly calculating their portion down to the very last crumb. It’s become our little culinary family tradition, bringing smiles and maybe the occasional blueberry-stained shirt.

Why You’ll Love This Easy White Chocolate Raspberry Cheesecake

– It’s the perfect blend of creamy and tangy, the yin and yang of cheesecake.
– You get to feel fancy without actually having to be fancy—I’m talking lounge-wear baking here.
– Raspberries—loads of them—which means it’s basically a fruit dessert and probably healthy (or so I tell myself).

How to Make It

Okay, friends, this is where we roll up our sleeves and get messy. Start by wrangling your white chocolate into a melted state. Use gentle microwave power or the heat-safe bowl over simmering water trick—whichever doesn’t explode on you is perfect. Next, we’re getting friendly with our cream cheese and sugar, stirring until everything’s smoother than a jazz tune on a Sunday afternoon. Don’t forget to toss in a few eggs, one at a time like you’re making a beautiful little eggy parade.

Now, fold in that white chocolate like you’re tucking a toddler into bed—gentle but firm. As for raspberries, toss ’em in and try not to eat half before they reach the batter! Pour everything into a crust you’d swear you DIY’d, even if it might’ve come from the grocery store. No judgment!

Ingredient Notes

– White Chocolate: This is your smooth operator. Melt it with love and don’t burn it, or it’ll turn on you.
– Cream Cheese: Honestly, if cream cheese could speak, it’d say, “Make sure I’m room temp, or you’ll have lumpy regrets.”
– Raspberries: Fresh or frozen works. I once forgot to defrost the frozen ones and played it cool—shh, no one knew!

Recipe Steps

1. Melt white chocolate until smooth, using double boiler or microwave.
2. Beat cream cheese and sugar until smooth and creamy; add eggs one at a time.
3. Fold melted white chocolate into cream cheese mixture gently.
4. Stir in raspberries and pour mixture into cheesecake crust.
5. Bake and then cool in the fridge to set for a few hours—if you can wait.

What to Serve It With

Honestly, this cheesecake doesn’t need much help in the company department, but a dollop of whipped cream never hurt anyone. Feeling extra? A drizzle of raspberry sauce might just make you feel like one of those gourmet chefs on TV.

Tips & Mistakes

– Patience is a virtue: Don’t rush the cooling time unless you like runny cheesecake.
– I’ve also learned that trying to make this at midnight isn’t my finest hour—consider that my pro tip.

Storage Tips

Pop leftovers in the fridge, but let’s be real, they’re rare. If you do end up with some, tuck it in a nice, snug container, and it’ll stay happy for a few days. Eating it cold straight out of the fridge is the tastiest midnight snack. Breakfast? Cheesecake’s a go.

Variations and Substitutions

Okay, so sometimes I mess around with the basics—like swapping white chocolate out for dark chocolate or trying strawberries when raspberries vanish from sight. Honey instead of sugar? Totally did it, and it rocks. Sometimes it’s about just making things work with what you’ve got, even if it means skipping the chocolate drizzle when you realize you’re out.

Frequently Asked Questions

Easy White Chocolate Raspberry Cheesecake

A creamy and delicious white chocolate cheesecake layered with fresh raspberries, perfect for any occasion.

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Prep Time: 30 minutes minutes

Cook Time: 1 hour hour

Total Time: 1 hour hour 30 minutes minutes

Servings: 8

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 1.5 cups graham cracker crumbs
• ▢ 0.25 cups granulated sugar
• ▢ 0.5 cups unsalted butter, melted
• ▢ 24 oz cream cheese, softened
• ▢ 1 cup white chocolate chips melted
• ▢ 1 cup granulated sugar
• ▢ 3 large eggs
• ▢ 1 tsp vanilla extract
• ▢ 1 cup sour cream
• ▢ 1 cup fresh raspberries

Instructions

Preparation Steps

• Preheat oven to 325°F (163°C). Mix graham cracker crumbs, 0.25 cup sugar, and melted butter until combined.
• Press crumb mixture into bottom of a 9-inch springform pan to form the crust.
• In a large bowl, beat cream cheese until smooth. Add melted white chocolate and 1 cup sugar, mixing well.
• Add eggs one at a time, beating after each addition. Stir in vanilla extract and sour cream until fully combined.
• Pour filling over crust in pan. Bake for 60 minutes or until center is almost set.
• Remove from oven and cool completely. Refrigerate for at least 4 hours before serving.
• Top cheesecake with fresh raspberries before serving.

Notes

This cheesecake can be made a day ahead to save time. Store covered in the refrigerator.