This Raspberry White Chocolate Cheesecake is amazing. It is beautiful and creamy and the tartness of the raspberry coulis complements the sweet white chocolate filling. A traditional graham cracker crust, melted white chocolate folded into the cream cheese filling, and topped with shiny, bright, flavorful, raspberry coulis…it is an indescribable treat. No one will believe you made it from scratch!
This also makes a great gift, hostess gift, or holiday/occasion presentation.
This is the second recipe in a series of amazing (and tested) cheesecakes you can make yourself. Do you like chocolate? Try our Velvet Ganache Triple Chocolate Cheesecake!
Don’t forget the cheesecake basics that will be fully explained below: use quality ingredients, use a springform pan (details and a link below), and plan ahead — cheesecakes are best if they chill for a full 24 hours before eating!
This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases at no extra cost to you.
The Cheesecake: 3 Reasons It Will Be a Success
I make this cheesecake as a gift and haven’t met anyone that didn’t love it. Not all cheesecake recipes are created equal and, while cheesecakes can be finicky, a few things make this one a success every time.
A few things that make the difference:
Melted White Chocolate, folded in slowly. The filling uses quality, melted white chocolate that is slowly folded in so it is fully incorporated into the filling. The chocolate won’t sink to the bottom or become lumps in an otherwise smooth cheesecake.
Bake in a water bath. Yes, it’s one more step. But wrapping your pan in foil and baking in a ‘bath’ of hot water is the single biggest difference between a cracked cheesecake and a perfect one. The steam regulates the oven temperature and keeps the surface from drying out. It’s worth the time and effort!
Smooth, glossy raspberry coulis. It sounds difficult, but it’s not. The cornstarch ensures it will thicken just enough and creates a shiny finish without affecting the strong raspberry flavor.
The Springform Pan: It Matters & How to Use It.
Successful cheesecake baking doesn’t require much, but the right tools make a real difference. You can’t make a good cheesecake without a springform pan. A springform pan is two parts. A sturdy base and removable sides held by a tight-locking metal clasp. To remove the cake, you open the clasp and the sides expand and separate from the base so you can lift it off the cake. Quality matters here. You want a nonstick metal pan sturdy enough so it won’t warp or rust. I am a big fan of Wilton baking pans. The 9-inch pan is the most versatile and is less than $20.
This is my favorite pan. It is sturdy, won’t warp and has never rusted.
► GET IT ON AMAZON ◄
Pro tip: the base on a springform pan usually has a small lip around the outside. The base can be used upside down so the lip is facing down. This makes it easier to get the cake off the base. For best results when removing the cake from the pan:
- Turn the base upside down so the lip is facing down
- Place a piece of parchment paper on the base that extends beyond the edges of the pan
- Lock the sides in place with the parchment hanging outside the pan
Before You Start: Things to Know About Making a Successful Cheesecake
These are more than tips — they’re the difference between a creamy cheesecake with no cracks and one that cracks, sinks, or has a grainy texture.
Room temperature ingredients. Cold ingredients = lumps. Cream cheese, eggs, and sour cream should all sit out for 1-2 hours. Cold cream cheese doesn’t blend smooth; it leaves lumps that no amount of mixing will fix. If you’re in a rush, cut the cream cheese into cubes and spread them on a plate. They’ll warm up in 30 minutes. If you’re really in a pinch, pop them in the microwave for 4-6 seconds (minus the foil wrapper!)
Low speed mixing. You don’t want too much air in your batter. It causes the cheesecake to puff up while it’s baking and then it will sink when it cools, leaving cracks and even a sunken center. With a stand mixer, use the paddle attachment on low, the entire time, and scrape the bowl often. If using a hand mixer, keep it on low and be patient. Mix and scrape. Mix and scrape.
Don’t skip the water bath. I know. It’s a little more work and kind of obnoxious to deal with. But the steam from the water bath keeps the oven humid and the temperature even, which prevents the surface from drying out and cracking. Wrap the outside of your springform pan in two layers of heavy-duty aluminum foil (not regular foil — it tears). Don’t skimp here – a single layer will let water into your cake and the crust will be soggy. Set the pan in a larger pan with hot water. I used to dig out a huge roasting pan for this step, but now I use a jelly roll pan, lined with foil. I pour 1/4 – 1/2 inch of water around the cake pan and this is enough to do the job. Clean up is easy and it creates enough steam to protect your cake. If you use a deeper pan, you can add enough water to go about half way up the sides of your pan. Honestly, a little or a lot works the same here – you just need the steam and you need enough to last about an hour of baking.
Cool slowly, chill overnight. When the timer goes off and your cake has just enough jiggle in the middle, turn the oven off and crack the door open. Let the cheesecake sit in the oven cooling slowly for one full hour. Then move it to the counter until it reaches room temperature. Then cover and refrigerate for at least 8 hours. 12 hours is better. 24 hours is optimal. The slow cool down prevents surface cracks, and the refrigeration time ensures a creamy, dense, well-formed, perfect, slice.
Raspberry White Chocolate Cheesecake — Full Recipe
Raspberry White Chocolate Cheesecake
Equipment
- 1 9 inch springform pan
Ingredients
Crust
- 2 cups crushed honey graham crackers
- 1 cube butter, melted 8 tbsp
Filling
- 8 oz white baking chocolate, finely chopped
- ⅓ cup boiling water
- 32 oz cream cheese, softened 4 blocks
- ¾ cup granulated sugar
- 2 tsp vanilla
- ⅛ tsp salt
- raspberries for garnish
Raspberry Coulis
- 3 cups fresh raspberries
- ¼ cup granulated sugar
- 2 tsp cornstarch
Instructions
- Preheat oven to 350℉
Prepare the Springform Pan
- Cover the base of the springform pan (lip-side down) with parchment paper, leaving paper hanging over on all sides. Attach sides of pan, leaving the excess parchment paper extended outside the pan.
- Cut two pieces of heavy duty foil slightly larger than the pan. Wrap the pan with the first piece of foil. Repeat with the second piece of foil. The foil should completely cover the bottom of the pan and reach up the sides almost to the top. Press the foil snug over the pan.
Prepare the Crust
- Place graham crackers in a food processor and pulse until finely crushed (if a food processor is not available, place in a double zip lock bag, remove all of the air, and roll with a rolling pin until finely crushed.
- Place crushed graham crackers in a bowl and add 8 tbsp melted butter. Mix with a fork until blended.
- Press the graham cracker mixture into a solid layer on the bottom of the pan and at least half way up the sides.
- Set the pan on a baking sheet and bake the crust at 350℉ for 13-15 minutes until lightly goldened.
- Remove from the oven and allow to cool while preparing the cheesecake.
Prepare the filling
- Place the chopped white chocolate is a medium bowl
- Pour boiling water over the white chocolate and stir until all of the chocolate is melted and the mixture is smooth
- Set aside
- Mix the softened cream cheese with the sugar on low for about 3 minutes, scraping the sides and bottom of the bowl often.The mixture should be velvety smooth. If lumps remain, continue mixing on low for another minute or until smooth. If the cream cheese has not fully softened before mixing with the sugar, it could become lumpy. It is important that it is smooth before continuing.
- Add the vanilla and salt. Mix for an additional minute
- While mixing, slowly add the eggs, one at a time, mixing well after each addition. Scrape the sides and bottom of the bowl often.
- Slowly add the cooled white chocolate while stirring by hand or mixing on the lowest setting, scraping the sides and bottom of the bowl. Mix only until the chocolate is fully incorporated into the filling.
Fill the Crust and Bake
- Slowly pour the prepared filling into the cooled crust
- Place the filled springform pan in a roasting pan or jelly roll pan with sides at least one inch.
- Put the pan in the oven and pour boiling (or very hot) water around the springform pan
- Bake at 300℉ for 70 minutes
- At time, gently wiggle the pan. The cake should jiggle slightly in the middle, but not look too soft. If the middle looks under done, bake another 5 minutes. If the middle looks completely set, it may be overbaked and could crumble when sliced (it will still taste incredible!)Turn off the oven, crack the door and let the cake cool for another hour.
- Remove the cake from the water bath and cool for 1-2 hours on the counter and the move to the refrigerator for 8 hours or more (overnight for best flavor and texture)
Prepare the Cake for Topping
- When the cake has fully cooled, unclasp the sides of the pan. If the sides separate easily, simply lift off. If some of the crust is sticking, run a knife around the edge before lifting off.
- Carefully, remove the base and the parchment paper and place your cake on its serving dish.
Raspberry Coulis
- Puree the raspberries and sugar together in a blender or food processor
- Strain the puree through a fine mesh strainer to remove the seeds. Press the solids through the strainer to extract as much puree as possible.
- You should have approximately one cup of puree. If you didn't get enough puree, you can add water to make one cup
- Place one cup of raspberry puree into a small pan (non-reactive) and stir in the cornstarch using a whisk or fork.
- Stirring constantly, heat the mixture on medium high heat until the puree has thickened and lightened in color.
- Spread the hot raspberry coulis onto the completely cooled cake. Stop at the edges or let some drip down the sides for decoration
Garnish and Serving
- Garnish with cleaned, fresh raspberries. If desired, sprinkle with granulated sugar or add shaved white chocolate before serving.
How to Make the Raspberry Coulis
The raspberry coulis (pronounced coo-lee) provides the ultimate finishing touch for this cheesecake. It provides a wonderful flavor and texture, but also elevates the appearance of this cheesecake (it will also cover up any imperfections if your cake doesn’t bake perfectly!)
And, it’s not as hard as it sounds.
Blend the berries and sugar in a blender or food processor, or just mash them aggressively in a bowl.
Using a mesh strainer, push the berry and sugar mixture through the strainer to remove the seeds. If you have a food mill, you can also use that. Once you have about one cup of puree, pour into a small, non-reactive, saucepan and whisk in the cornstarch.
When the cornstarch has been added, place on a medium high heat and stir constantly, until slightly thickened and lighter in color.
That’s it. Let it cool for 1-2 minutes and spread on top of the cooled cheesecake. You don’t want to let the raspberry coulis get too cold before spreading or it will not have the perfect, glossy surface.
Serving & Presentation
This makes a perfect gift or dessert for any occasion. Here are some serving ideas.
Fresh Raspberries. Add a few or cover the entire cheesecake. The choice is yours. Rinse and dry your raspberries and arrange on the cake. If the cake will be served soon after, you can roll the raspberries in granulated sugar for a little extra elegance.
The clean slice. Cut with a sharp, non-serrated knife. Run the knife under hot water first or fill a tall glass with very hot water and dip your knife blade in the water. Wipe the water off and make one cut. Repeat with a clean knife for every slice. This melts through the cheesecake cleanly instead of dragging it. (Pro-tip: you can also sample a little cheesecake off the knife!)
Fresh Whipped cream (optional). Want to include whipped cream? Use your stand mixer and fresh heavy whipping cream (cold). Add a teaspoon (or more, for sweetness) powdered sugar and a splash of vanilla. Whip until peaks form. Serve with the cheesecake or add decorations using a piping bag!
Alternatively, if you’ve invested in a cream whipper, load it with cold, heavy cream, a teaspoon of powdered sugar, and a splash of vanilla. Charge the canister following the instructions that came with it.
The lightness of fresh whipped cream always adds to a good cheesecake.
Make it ahead. This cheesecake keeps beautifully in the refrigerator for up to 5 days, covered (with or without the raspberry coulis). The flavor actually improves on day two and three. You can also freeze it (without the raspberry coulis and fresh berries) for up to 2 months — thaw overnight in the fridge, then add the raspberry coulis and fresh berries before serving.
Frequently Asked Questions
The oven was too hot, you mixed on too high a speed (incorporating air), or the cheesecake cooled too quickly. Maybe a combination of all three. A water bath and a slow cool-down in the oven will solve all three.
Pro-tip: the toppings will cover any cracks. Nobody will know. It will look and taste wonderful.
You can but you may get minor surface cracks.
The edges should be set and slightly puffed, but the center (roughly a 2-inch circle) should still jiggle like Jell-O when you gently shake the pan. It firms up as it cools. If the center is completely set in the oven, it’s overbaked and will be dry.
Chocolate chips contain stabilizers that resist melting. In a pinch, they can be used in the filling, but they won’t melt properly to make a smooth ganache. I strongly recommend baking chocolate bars like these Ghirardelli White Chocolate Baking Bar.
The cheesecake can be made up to 3 days ahead and refrigerated, or frozen for up to 2 months. Add the raspberry coulis the day of serving for the best appearance. It keeps well for up to 5 days in the fridge, with or without the raspberry coulis.
No. A hand mixer on the lowest setting works, but you’ll need to be more vigilant about scraping the bowl and keeping the speed down. A stand mixer with a paddle attachment gives you more consistent results with less effort, but is not necessary for success.
Quick-Reference: Gear Used in This Recipe
| Tool | Why It Matters | Link |
|---|---|---|
| 9″ Springform Pan | Heavy duty, clean release, water bath compatible | Amazon → |
| Stand Mixer* | Low-speed paddle mixing = no air bubbles and easy to add ingredients while mixing | Amazon → |
| *Alternative Hand Mixer | Not as convenient, but less expensive and will still work fine in all your recipes | Amazon → |
| Gourmet Baking White Chocolate | Smooth melt, rich flavor | Amazon → |
| Mesh Strainer | remove seeds, lumps, sift dry ingredients | Amazon → |
| Cream Whipper | Professional whipped cream in 30 seconds | Amazon → |
As an Amazon Associate I earn from qualifying purchases
Try our other recipes: Recipes & Nourishing Food
Leave a Reply