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Easy White Chocolate Raspberry Cheesecake Recipe

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Easy No Bake White Chocolate Raspberry Cheesecake Recipe White chocolate raspberry
Easy No Bake White Chocolate Raspberry Cheesecake Recipe White chocolate raspberry from www.pinterest.com

Description

This easy white chocolate raspberry cheesecake recipe is a delicious dessert that combines creamy white chocolate cheesecake with tart raspberry sauce. The cheesecake is rich and decadent, while the raspberry sauce adds a bright, fruity flavor that balances out the sweetness of the white chocolate. This recipe is perfect for special occasions or just a weekend treat.

Prep time

30 minutes

Cook Time

1 hour 15 minutes

Ingredients

  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup sugar
  • 1/2 cup butter, melted
  • 4 (8 oz) packages cream cheese, softened
  • 1 cup sugar
  • 2 tsp vanilla extract
  • 4 eggs
  • 1/2 cup white chocolate chips, melted
  • 1 cup frozen raspberries
  • 1/2 cup sugar
  • 1/2 cup water
  • 1 tbsp cornstarch

Equipment

  • 9 inch springform pan
  • Electric mixer
  • Baking sheet
  • Saucepan

Method

  1. Preheat the oven to 350°F. Grease a 9 inch springform pan and set aside.
  2. In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Press the mixture into the prepared pan and bake for 8-10 minutes, or until lightly browned. Set aside to cool.
  3. In a large bowl, beat the cream cheese, sugar, and vanilla extract together until smooth. Beat in the eggs one at a time, mixing well after each addition. Fold in the melted white chocolate chips.
  4. Pour the cheesecake mixture over the cooled crust and smooth the top with a spatula. Place the springform pan on a baking sheet and bake for 50-60 minutes, or until the cheesecake is set but still slightly jiggly in the center.
  5. While the cheesecake is baking, prepare the raspberry sauce. In a small saucepan, combine the frozen raspberries, sugar, water, and cornstarch. Cook over medium heat, stirring constantly, until the mixture thickens and the raspberries break down.
  6. Remove the cheesecake from the oven and let it cool to room temperature. Once cooled, cover and refrigerate for at least 3 hours or overnight.
  7. To serve, remove the cheesecake from the springform pan and top with the raspberry sauce. Slice and enjoy!

Notes

  • For a smoother cheesecake, be sure to beat the cream cheese mixture well and scrape down the sides of the bowl frequently.
  • To prevent cracking, avoid overbaking the cheesecake and be sure to let it cool before refrigerating.
  • If you don't have frozen raspberries, you can use fresh raspberries or raspberry jam instead.

Nutrition Info

  • Serving size: 1 slice
  • Calories: 560
  • Total fat: 38g
  • Saturated fat: 22g
  • Cholesterol: 185mg
  • Sodium: 380mg
  • Total carbohydrates: 48g
  • Dietary fiber: 2g
  • Sugars: 38g
  • Protein: 8g

Recipes FAQ

Can I use milk or dark chocolate instead of white chocolate?

Yes, you can use any type of chocolate you like in this recipe. Just be sure to melt it before adding it to the cheesecake filling.

Can I make this cheesecake ahead of time?

Yes, this cheesecake can be made a day or two ahead of time and stored in the refrigerator until ready to serve.

Can I freeze this cheesecake?

Yes, this cheesecake can be frozen for up to 2 months. Wrap it tightly in plastic wrap and foil before freezing, and let it thaw in the refrigerator before serving.

Recipe Tips

  • Be sure to let the cheesecake cool to room temperature before refrigerating it. This will help prevent cracking.
  • To make the raspberry sauce ahead of time, store it in an airtight container in the refrigerator for up to 3 days.
  • If you don't have a springform pan, you can use a deep-dish pie pan instead.

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