White Chocolate Rasberry Cheesecake Recipe

Name: White Chocolate Rasberry Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 package vanilla wafers crushed; 2 tablespoons sugar; 3 tablespoons butter melted; 2 1/2 pounds cream cheese cubed, soft; 2 cups sugar; 1/4 cup flour, all-purpose; 5 large eggs; ⅓ cup milk; 1/2 pound white chocolate; 1 pint raspberries fresh; 1/2 cup chocolate chips (semi-sweet); 2 tablespoons vegetable shortening; 1/2 cup heavy whipping cream; 1 tablespoon powdered sugar

Servings: persons

1/2 package vanilla wafers crushed
2 tablespoons sugar
3 tablespoons butter melted
2 1/2 pounds cream cheese cubed, soft
2 cups sugar
1/4 cup flour, all-purpose
5 large eggs
⅓ cup milk
1/2 pound white chocolate
1 pint raspberries fresh
1/2 cup chocolate chips (semi-sweet)
2 tablespoons vegetable shortening
1/2 cup heavy whipping cream
1 tablespoon powdered sugar

1
Mix crust ingredients and press into bottom of 9 inch springform pan.
2
Bake at 350F (180C) F for 8 minutes.
3
Let Cool.
4
Beat cream cheese, sugar and flour in large bowl with heavy duty mixer until very smooth.
5
Beat in eggs, one at a time, only until blended.
6
Stir in milk, then white chocolate, by hand.
7
Grease sides of prepared pan and pour in half of cheesecake mixer.
8
Sprinkle with half of rasberries.
9
Repeat with remaining cheesecake batter and rasberries, pressing the second layer of rasberries down into the batter so they don't dry out in the oven.
10
Bake at 375F (190C) F for 15 minutes.
11
Reduce heat to 235 degrees F and continue baking for one hour and thirty minutes or until done.
12
Center will no longer be sticky but will not appear cooked.
13
It will firm up upon cooling.
14
Let come to room temperature and refrigerate overnight.
15
Remove from pan.
16
Mix together topping ingredients and heat in microwave Spread cooled cake with chocolate and let stand until firm.
17
Decorate with whipped cream, chocolate curls and raspberries .

2294

kcal

Calories

153

Fat

182

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1/2 package vanilla wafers crushed, 2 tablespoons sugar, 3 tablespoons butter melted, 2 1/2 pounds cream cheese cubed, soft, and more.

Yes, White Chocolate Rasberry Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

White Chocolate Rasberry Cheesecake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions