The ultimate indulgence for any special occasion – White Chocolate Cheesecake with Fresh Raspberries! This luxurious dessert transforms the classic cheesecake you already adore into something even more extraordinary. A buttery cookie crust forms the perfect base for a velvety smooth white chocolate filling that’s rich yet light, sweet yet balanced. Every forkful delivers the perfect harmony of creamy white chocolate decadence contrasted with bright, juicy raspberries that simply melts in your mouth! It’s the ideal showstopper for holidays, dinner parties, or whenever you’re craving something truly special that will impress everyone at the table. And guess what? Despite its elegant appearance, it’s surprisingly straightforward to make!
About The Recipe
When it comes to crowd-pleasing desserts, few can rival the magic of a perfectly executed white chocolate cheesecake. After years of testing various recipes, I knew I needed to share my absolute favorite version with you!
This isn’t just any white chocolate cheesecake recipe, though. After countless iterations and refinements, I’ve developed what I believe is the perfect balance of rich white chocolate flavor, creamy texture, and just the right amount of sweetness.
When developing this recipe, I was determined to create something truly spectacular that would outshine any restaurant version. I wanted the white chocolate flavor to shine through without being overpowering, the texture to be silky smooth without being heavy, and the overall experience to be nothing short of exceptional.
I tested various chocolate brands, adjusted ingredient ratios, and played with different baking techniques until I finally created this version that hits all the right notes.
Reasons You Will Love This White Chocolate Cheesecake
- Melt-in-your-mouth creamy texture with perfect white chocolate flavor
- Beautiful balance of sweetness with a hint of tang
- Stunning presentation with minimal effort
- Versatile recipe that can be dressed up for any occasion
- Make-ahead friendly for stress-free entertaining
- The perfect harmony of rich cheesecake with fresh, vibrant raspberries
- A guaranteed crowd-pleaser that will have everyone asking for the recipe
Equipment Needed
- 8-inch Springform Pan
- Parchment Paper
- Food Processor (or Ziplock Bag and Rolling Pin)
- Large Mixing Bowls
- Electric Mixer (Stand or Hand)
- Rubber Spatula
- Microwave-Safe Bowl
- Cooling Rack
- Fine Mesh Sieve (for dusting)
Ingredients
For The Cookie Crust:
- 300 grams digestive biscuits or graham crackers (about 2 cups when crushed)
- 115 grams unsalted butter, melted (1/2 cup or 1 stick)
Description:
- Digestive Biscuits/Graham Crackers – These form the foundation of our cheesecake, providing a buttery, slightly sweet base that perfectly complements the creamy filling.
- Unsalted Butter – The essential binding agent that holds the crust together and adds rich flavor. I prefer unsalted so I can control the overall salt level in the recipe.
For The White Chocolate Filling:
- 500 grams full-fat cream cheese, room temperature (2 and 1/2 cups)
- 100 grams caster sugar or granulated sugar (1/2 cup)
- 1 teaspoon vanilla extract
- 3 large eggs, room temperature
- 120 ml full-fat sour cream, room temperature (1/2 cup)
- 1 teaspoon cornflour or corn starch
- 150 grams good quality white chocolate, melted (about 5.3 ounces)
- 75 grams white chocolate, finely chopped (1/2 cup)
Description:
- Cream Cheese – The star ingredient must be full-fat block-style cream cheese for the perfect texture. Always use room temperature to avoid lumps.
- Sugar – Just the right amount of sweetness to complement the white chocolate without overpowering it.
- Vanilla Extract – Enhances the flavor profile and adds wonderful aroma.
- Eggs – Provides structure and richness to the filling; room temperature is crucial for proper incorporation.
- Sour Cream – My secret for creating that perfect silky texture with a subtle tang to balance the sweetness.
- Cornflour/Cornstarch – A small amount helps stabilize the cheesecake and prevent cracking.
- White Chocolate – Use the highest quality you can find for the best flavor. The melted chocolate infuses throughout, while the chopped pieces create delightful little pockets of chocolate goodness.
For Decoration:
- 250 grams fresh raspberries (2 cups)
- Icing sugar or powdered sugar, for dusting
Description:
- Fresh Raspberries – The perfect companion to white chocolate with their bright, slightly tart flavor that cuts through the richness.
- Icing Sugar – A light dusting adds a beautiful finish and subtle sweetness.
How To Make A Perfect White Chocolate Cheesecake
Instructions For Crust
Step 1: Prepare your pan and oven Preheat your oven to 170°C (340°F) standard or 150°C (300°F) fan-forced. Take your 8-inch springform pan and line the bottom with parchment paper. This makes removal much easier later.
Step 2: Make the cookie crust Add your digestive biscuits or graham crackers to a food processor and pulse until you have fine crumbs. If you don’t have a food processor, place the cookies in a ziplock bag and crush them with a rolling pin. Transfer the crumbs to a large mixing bowl. Melt your butter in the microwave (about 30-45 seconds), then pour over the crumbs. Mix until thoroughly combined – the mixture should resemble wet sand.
Step 3: Form and chill the crust Pour the crumb mixture into your prepared springform pan. Using the back of a spoon or the flat bottom of a measuring cup, press the crumbs firmly and evenly across the bottom of the pan. Take your time with this step – a properly compressed crust will hold together better. Place the crust in the refrigerator while you prepare the filling.
Instructions For White Chocolate Filling
Step 1: Prepare the cream cheese base In a large mixing bowl, beat your room temperature cream cheese for 1-2 minutes until completely smooth and creamy. This is crucial – any lumps now will remain in your final cheesecake. Add the sugar and vanilla extract, then beat again until well incorporated.
Step 2: Add eggs and additional ingredients Add the eggs one at a time, beating on low speed after each addition just until blended. It’s important not to over-mix at this stage as too much air can cause cracks. Gently stir in the sour cream and cornflour until smooth.
Step 3: Incorporate the white chocolate Melt your 150g of white chocolate in a microwave-safe bowl in 20-second intervals, stirring between each until smooth. Let it cool slightly (but not harden), then pour into your cheesecake mixture. Fold gently to combine. Finally, fold in the chopped white chocolate pieces, distributing them evenly throughout the batter.
Step 4: Bake with care Pour your white chocolate filling over the chilled crust and smooth the top with a spatula. Tap the pan gently on the counter a few times to release any trapped air bubbles. Bake in your preheated oven for 35-40 minutes. The cheesecake is done when the edges are set but the center still has a slight wobble when you gently shake the pan.
Step 5: Cool gradually This is perhaps the most crucial step for preventing cracks. When your cheesecake is done, turn off the oven, crack the door open slightly, and leave the cheesecake inside for at least one hour. This slow cooling process helps prevent the surface from cracking. After an hour, remove the cheesecake from the oven and let it cool completely at room temperature before transferring to the refrigerator.
Step 6: Chill thoroughly Refrigerate your cheesecake for at least 4 hours, preferably overnight. This allows the flavors to meld and the texture to set perfectly. Patience is key – a properly chilled cheesecake is much easier to slice and has a better texture.
Tips for White Chocolate Cheesecake Success
After making countless cheesecakes over the years, I’ve discovered several techniques that make all the difference between a good cheesecake and a truly exceptional one. Follow these essential tips and your white chocolate cheesecake will turn out perfect every time.
The Importance of Room Temperature Ingredients
This might seem like a small detail, but using room temperature cream cheese, eggs, and sour cream is absolutely crucial for a smooth, lump-free batter. Cold ingredients don’t blend properly, leading to a lumpy texture that’s impossible to fix once baked.
I recommend setting your ingredients out at least 1-2 hours before you plan to start baking. If you’re short on time, you can place the cream cheese (still in its foil packaging) in warm water for about 10 minutes to speed up the process.
Choosing the Right White Chocolate
Not all white chocolate is created equal! For this recipe, quality really matters. Look for white chocolate that lists cocoa butter as one of the first ingredients (not vegetable oils). Higher quality white chocolate will melt more smoothly and provide a much better flavor.
I find that white chocolate chips often contain stabilizers that prevent them from melting properly, so I recommend using a bar of good white chocolate for the melted portion. Chips work fine for the chopped pieces.
The Gentle Mixing Method
Overmixing is the enemy of perfect cheesecake texture. Once you add the eggs, mix on low speed and only until just combined. Too much air incorporated at this stage can cause the cheesecake to puff up during baking, then collapse and crack as it cools.
I like to use a rubber spatula for the final folding of ingredients to maintain that dense, creamy texture that makes cheesecake so irresistible.
Troubleshooting and FAQ’s
Why did my cheesecake crack? Cracking usually happens due to sudden temperature changes or overmixing. Make sure you’re cooling your cheesecake gradually in the oven with the door ajar, and be gentle when mixing your batter after adding the eggs.
Can I use white chocolate chips instead of a chocolate bar? For the melted chocolate, I strongly recommend using a bar as chips contain stabilizers that prevent smooth melting. For the chopped pieces, chips work perfectly fine.
My cheesecake is too soft in the center. What happened? It’s likely slightly underbaked. The center should still have a slight wobble when you remove it from the oven, but not appear liquid. Remember that it will continue to set as it cools.
Can I make this without the fresh raspberries? Absolutely! This cheesecake is delicious on its own or can be paired with other fruits like strawberries, blueberries, or a mixed berry compote. You could also drizzle with a white chocolate ganache for extra decadence.
How can I tell when my cheesecake is done baking? The perfect cheesecake will have set edges but still have a slight wobble in the center when you gently shake the pan. If it’s completely firm, it’s likely overbaked. Remember that the residual heat will continue cooking the cheesecake as it cools.
