White Chocolate Cheesecake with Raspberries

White Chocolate Cheesecake with Raspberries. This recipe has the key to perfectly baking a gorgeous, lusciously creamy white chocolate cheesecake every time. The perfect cheesecake for Valentines Day!

White Chocolate Cheesecake with Raspberries

This particular white chocolate cheesecake will be enjoyed at a class lunch to mark the end of the term. I wish it was to mark the end of exams! (Note: This recipe was originally written in December of 2009, while I was still in business school)

This is a very delicious cheesecake and the delicate flavour of the white chocolate plays very well with the fresh raspberries.

White Chocolate Chips 

I like to use white chocolate chips instead of blocks because they are so much easier to melt evenly without overheating the chocolate.

Totally uncomplicated but totally delicious, this white chocolate cheesecake one is in my personal top 5  favourite cheesecake flavours. It would make an amazing dessert for your holiday feast too.

I’ve already decided that it will be served at mine.

Fresh or frozen raspberries can be used in this recipe.

If you would like to use frozen berries for this cheesecake that’s perfectly fine too. I would make a quick raspberry jam/compote, like you will find here for our Lemon Raspberry Cheesecake.

Lemon Raspberry Cheesecake

A word about baking a cheesecake in a ban marie before starting the recipe.

A bain marie is simply a water bath that buffers the direct heat from the sides and bottom of the baking pan. It helps to more evenly bake the cheesecake from the sides to the centre.

White Chocolate Cheesecake with Raspberries

I bake my cheesecakes in a 9 or 10 inch spring form pan that has the bottom and sides wrapped in multiple layers of wide heavy duty aluminum foil. This forms a sort of boat that the cheesecake pan sits in.

The roll of aluminum foil that I use is about 16 inches wide. I use at least 4 layers of foil to make sure that no water leaks in and ruins the crust of my cheesecake.

The aluminum foil wrapped pan is then placed inside a larger baking pan. I use a 12 inch cake pan.

Adding the boiling water.

Boiling water is then poured into the larger pan filling it from 1/2 to 2/3 of the way to the top.

I find it best to pour the boiling water into the pan after it is placed on the rack in the oven. You are less likely to splash water onto the cheesecake or inside the aluminum foil.

I reuse the aluminum foil for several future cheesecakes, adding a couple of layers to it each time just to be safe.

If you liked this delicious recipe you may also want to try our amazing Coconut Cream Cheesecake!!

Coconut Cream Cheesecake

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White Chocolate Cheesecake with Raspberries

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Yield: 16 Servings

White Chocolate Cheesecake with Raspberries

Prep Time: 20 minutes

Cook Time: 1 hour 10 minutes

Total Time: 1 hour 30 minutes

Cheesecake does not need to be heavy and stodgy. Learn how to make this creamy, light textured, luscious white chocolate cheesecake with the perfect compliment of fresh raspberries.

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Ingredients

For the graham crumb base

• 1⅓ cups graham wafer crumbs
• 3 tbsp sugar
• ⅓ cup melted butter

For the cheesecake batter

• ⅓ cup whipping cream
• 1 cup good quality white chocolate chips
• 3 eight ounce packages ounces cream cheese
• ½ cup sugar
• 3 eggs
• 3 tsp vanilla extract
• 1 cup whipping cream

Topping

• 3 - 4 cups fresh raspberries
• ½ cup white chocolate chips, , melted (for garnish, optional)

Instructions

To make the crumb crust

1. In a small bowl combine the graham crumbs, sugar and melted butter.
2. Press into the bottom of a lightly greased springform pan. (Grease bottom only! I also like to line the bottom with parchment paper for easy release of the cheesecake from the pan when it has cooled.)

To prepare the cheesecake

1. In a double boiler, melt together the ⅓ cup whipping cream and 1 cup pf white chocolate chips. You want this just at the melting point, so be careful not to overheat it. Let it cool to lukewarm if necessary after melting. Set aside to cool while you prepare the rest of the cheesecake batter.
2. Cream together the cream cheese and ½ cup sugar for a few minutes, scraping the bowl often.
3. Add the eggs, one at a time, beating well after each addition.
4. Stir in the vanilla extract and melted white chocolate.
5. Finally blend in the 1 cup of whipping cream until smooth.
6. Pour over the prepared base and bake in a bain marie (See Note) at 325 degrees F for 60 to 70 minutes. The cheesecake may be beginning to lightly brown at the edges but a cheesecake does not need to brown at all to be fully baked. The surface of the cheesecake should lose any shine when the cake is properly baked. It can still be slightly wobbly just at the center at this point.
7. Remove the cake from the oven and run a sharp knife completely around the edge of the pan. This will allow for the cheesecake to shrink as it cools and hopefully not crack (but who cares if it does? I am never bothered by a crack or two in the surface)
8. Allow the cheesecake to cool thoroughly on a wire rack at room temperature. (Do not put a hot cheesecake into the fridge to cool quickly, this may result in an under baked cheesecake because the residual heat actually continues to set the cheesecake after it comes out of the oven).

To finish the cheesecake

1. When completely cool cover the top with fresh raspberries and garnish with melted white chocolate if desired.
2. Chill completely in the refrigerator until ready to serve.

Notes

A word about baking a cheesecake in a ban marie before starting the recipe. A bain marie is simply a water bath that buffers the direct heat from the sides and bottom of the baking pan to more evenly bake the cheesecake from the sides to the center.

I bake my cheesecakes in a 9 or 10 inch spring form pan that has the bottom and sides wrapped in multiple layers of wide heavy duty aluminum foil which forms a sort of boat that the cheesecake pan sits in.

The roll of aluminum foil that I use is about 16 inches wide. I use at least 4 layers of foil to make sure that no water leaks in and ruins the crust of my cheesecake.

Extra protection agains leakage.

As an extra precaution, there is no harm in wrapping the bottom of the pan in plastic wrap before adding the aluminum foil. The heat is not high enough to melt it and it doesn't come into contact with the cheesecake anyway.

The aluminum foil wrapped pan is then placed inside a larger baking pan; I use a 12 inch cake pan. Boiling water is then poured into the larger pan filling it from ½ to ⅔ of the way to the top.

I find it best to pour the boiling water into the pan after it is placed on the rack in the oven as you are less likely to splash water onto the cheesecake or inside the aluminum foil.

I reuse the aluminum foil for several future cheesecakes, adding a couple of layers to it each time just to be safe.

Recommended Products

Rock Recipes a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Our product recommendations are almost exclusively for those we currently use or have used in the past.

• 
  Wilton Excelle Elite 9-Inch Springform Pan
• 
   10 inch Wilton Springform Pan, 25.4cm
• 
  Rock Recipes: The Best Food From My Newfoundland Kitchen

Nutrition Information

Yield

16

Serving Size

16 Servings
Amount Per Serving Calories 328Total Fat 19gSaturated Fat 11gTrans Fat 0gUnsaturated Fat 7gCholesterol 72mgSodium 109mgCarbohydrates 37gFiber 6gSugar 25gProtein 4g

The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.

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