White Chocolate Raspberry Swirl Cheesecake is a soft and smooth cheesecake made with fresh raspberry swirl, layers of white chocolate on the bottom and on top.
WHITE CHOCOLATE RASPBERRY CHEESECAKE
You already know how much I love making cheesecakes. I’m lucky enough that everyone in my family always wants a cheesecake for their birthday and I get to make lots of them.
Eating the cheesecakes is fun too and the more I get to experiment with different flavors, the happier I get. This has been one happy week.
This new cheesecake turned out unbelievably good. White chocolate and raspberry is a classic flavor combination and you just can’t beat a classic. I haven’t made one this flavor before, so I knew I need to add it to my collection.
I made raspberry topping with fresh raspberries and I would highly recommend it instead of using any kind of preserve. It might take a little extra time, but the fresh raspberry taste is so worth it. The cheesecake itself is so smooth, soft and light, it’s pure heaven on a plate.
TIPS FOR MAKING THIS RASPBERRY SWIRL CHEESECAKE
The best texture of cheesecake is achieved by baking it in a water bath. I’ve had a few people mention that their springform leaks in water and mine does too. When my springform pans are brand new, they don’t leak for the first few cheesecakes but then start to loosen up and leak in a little water.
Even though these small leaks will not alter the cheesecake, it can make the crust a bit mushy. The best way to prevent of lessen the leak is to wrap the springform pan in foil. Use 2-3 sheets of heavy duty aluminum foil on the outside bottom and sides of the pan, wrap and press it to create kind of a seal.
Speaking of water bath, DO NOT skip this step. It truly does have a big affect on the texture of the cheesecake.
Prepare raspberry filling first and let it cool down a little bit before swirling it into the cheesecake.
Use a thin, small spatula or a back of a spatula handle to swirl the cheesecake. To swirl, slowly draw different sizes of figure 8 all over the cheesecake. Try to get close to the crust but don’t scrape the crust.
Make sure to cool cheesecake to room temperature once it’s done and then, make sure to refrigerate the cheesecake for a few hours before serving.
When it comes to the white chocolate drizzle, it’s best to drizzle each slice because that way each person will get a lot of drizzle. Another way to go is to coat the top of the cheesecake with a layer of melted white chocolate and let it spread and drip onto the sides.
CAN THIS CHEESECAKE BE FROZEN?
Yes it can! Just make sure to freeze it without the white chocolate drizzle.
You can freeze cheesecake right on the bottom of the springform pan or you can take it off the pan and transfer it onto an aluminum foil covered cardboard.
Once cheesecake has been cooled to room temperature, run a butter knife along the inside of the springform pan to separate the cheesecake from the pan. Place the pan with cheesecake in the freezer and freeze for about an hour.
Carefully take off the side portion of the springform. At this point, you can either keep the bottom of the springform with the cheesecake or transfer it onto a piece of thick cardboard cake holder covered with aluminum foil.
Wrap cheesecake with the bottom of the pan in plastic wrap, in 2-3 layers. Then, wrap the whole thing with aluminum foil. As an added protection from air, you can place the whole things in a large, zip-lock freezer bag, but that’ not necessary.
Date and label the cheesecake before placing it back in the freezer. Cheesecake will keep in the freezer for 2-3 months.
To thaw frozen cheesecake, make sure to do it slowly. Place cheesecake from freezer into the refrigerator and slow-thaw overnight.
SOME MORE CHEESECAKE RECIPES TO TRY
White Chocolate Blueberry Cheesecake
Pear Cheesecake With Gingersnap Crust from Roxana’s Home Baking
Strawberry Chocolate Ganache Cheesecake Bars from A Kitchen Addiction
Healthier Peanut Butter Cheesecake Brownie Bars from Texanerin Baking
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White Chocolate Raspberry Swirl Cheesecake
Ingredients
Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup dark brown sugar
- 5 Tbsp butter melted
- 1 tsp vanilla
- 4.4 oz white chocolate bar goes on top of pressed crust
Cheesecake:
- 24 oz cream cheese packs (softened)
- 3/4 cup heavy whipping cream
- 2 tbsp plain yogurt
- 2 eggs
- 1 tsp vanilla extract
- 1 1/2 Tbsp corn starch
- 1/2 cup white granulated sugar
Raspberry Topping:
- 6 oz raspberries
- 3/4 cup white granulated sugar
- 1 Tbsp lemon juice
- 1 tsp vanilla extract
- 1/2 Tbsp cornstarch mixed with a splash of cold water
Topping:
- 4 oz white chocolate (bar or melts) melted
Instructions
Raspberry Topping:
- In a small sauce pot, over medium heat, combine raspberries, vanilla, lemon juice, and sugar. Mix well and cook, over medium heat and covered for about 10 minutes. Smash all the berries with a wooden spoon and cook for another 10 minutes over medium-low heat.
- Whisk in cornstarch with a little bit of cold water and stir it into the raspberry mixture. Stir for a couple of minutes, until the mixture thickens. You can strain the mixture through a fine strainer to get rid of the seeds and leftover skin or leave it all in.
- Set it aside for a few minutes to cool while preparing the cheesecake.
- Grease a 9-inch springform pan and set it aside. Preheat the oven to 325°.
- Before making the cheesecake, prepare the pan by wrapping outside of the pan in aluminum foil. Many springform pans, especially ones that have been used quite a bit, have a chance of leaking some water inside. Wrapping outside of the springform in foil will help keep water out.
Crust:
- Mix the graham cracker crumbs, sugar, melted butter and vanilla. Stir very well, until all incorporated. Press graham cracker mixture into the pan, evenly, all over the bottom and about half way up the side.
- Break up the white chocolate bar into small rectangles and layer them on top of crust, evenly all over the bottom.
Cheesecake:
- Start beating cream cheese and sugar on medium high speed until smooth, about 2 minutes.
- Add vanilla extract, and yogurt. Mix until combined.
- Add eggs, one at the time, beating after each addition. Scrape sides and bottom of the bowl and beat until all incorporated.
- Add corn starch and while on medium low, pour in heavy cream. Mix until all combined, scrape the sides and bottom of the bowl and mix again.
- Pour the cheesecake batter into the spring form with crust and spread it out evenly.
- Pour raspberry topping slowly and gently over the top of the cheesecake and carefully swirl it into the cheesecake but don't mix.
- Place the springform in the oven, inside a large roasting pan. Carefully add some hot water to the roasting pan, filling it about 1/2 of the way up the side of the springform.
- Bake for 70-75 minutes. Sides of the cheesecake should be set but still a little jiggle in the center.
- Turn off the oven and open the oven door about half way. Let the cheesecake sit there for about 10 minutes and then take the cheesecake pan out of the roasting pan and onto a towel on the counter. Take off the foil from the outside and cool the cheesecake on the counter for about an hour.
- Cover top the the cheesecake pan with plastic wrap and refrigerate the cheesecake for at least 6 hours or overnight.
- When ready to serve the cheesecake, melt some white chocolate and drizzle it over the top of each slice.
Notes
Nutrition
Originally Published On Will Cook For Smiles On July 30, 2014. Updated June 11, 2019.
Makenzie says
Hi – I’m wondering if the cream cheese should be softened before making this recipe? I noticed most of the cheesecake recipes the cream cheese should be softened, but this one doesn’t specify. Thanks!
LyubaB says
HI, Makenzie! Yes, you will want to use softened cream cheese so it mixes smoothly.