White Chocolate Raspberry Cheesecake Recipe

Indulge in this decadent White Chocolate Raspberry Cheesecake, inspired by Sara's Secrets on the Food Network! This creamy, dreamy dessert features a buttery almond crust, a rich white chocolate filling swirled with juicy raspberries, and a perfectly balanced sweetness. Prepare to impress your friends and family with this show-stopping recipe – perfect for special occasions or a well-deserved treat!

Prep Time 30 mins
Cook Time 85 mins
Calories 446.4 kcal
Protein 17g
Rating 5.0 (2 Reviews)
White Chocolate Raspberry Cheesecake 28

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for White Chocolate Raspberry Cheesecake

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How to Make White Chocolate Raspberry Cheesecake

  1. **Make the Crust:** Finely grind 1 ½ cups of almonds and ½ cup graham cracker crumbs in a food processor until a fine powder forms.
  2. Add 6 tablespoons (3 ounces) of melted unsalted butter to the food processor and blend until thoroughly combined.
  3. Press the crumb mixture firmly into the bottom and up the sides of a 10-inch springform pan. Use the bottom of a measuring cup to ensure an even layer.
  4. **Make the Filling:** Preheat your oven to 350°F (175°C).
  5. Melt 12 ounces of white chocolate in a double boiler or a heatproof bowl set over a pan of simmering water, stirring constantly until smooth and glossy. Remove from heat.
  6. In a large bowl, beat 3 (8-ounce) packages of cream cheese with an electric mixer at medium speed until light and fluffy (about 2-3 minutes).
  7. Gradually beat in 1 ½ cups of granulated sugar until fully incorporated.
  8. Add 4 large eggs and 2 large egg yolks, one at a time, mixing on low speed after each addition. Scrape down the bowl to ensure everything is well combined.
  9. Add ¼ cup all-purpose flour and 1 teaspoon vanilla extract and mix until just combined. Do not overmix.
  10. Gradually pour in the melted white chocolate, mixing on low speed until the batter is smooth and creamy.
  11. Gently fold in 2 cups of fresh raspberries.
  12. Pour the batter into the prepared crust and spread evenly.
  13. Bake in the middle of the oven for 45-55 minutes, or until the edges are set but the center is still slightly wobbly. A slight jiggle in the center is normal.
  14. Let the cheesecake cool completely in the pan on a wire rack. Run a thin knife around the edges to loosen before removing the sides of the springform pan.
  15. Refrigerate for at least 4 hours, or preferably overnight, before serving.
  16. Serve chilled or at room temperature. This cheesecake can be made up to 3 days in advance.

Nutrition Information (Approximate per serving)

Sodium

11 g

Sugar

89g

Fat

82g

Carbs

10g

Recipe Categories (Choose a category and find related recipes!)

Sweets & Sides Desserts American Vegetarian Holiday Recipes Baking

Recipe Tags (Choose a tag and find related recipes!)

Time To Make Course Main Ingredient Preparation Occasion For Large Groups Desserts Eggs Dairy Fruit Oven Summer Chocolate Cheesecake Seasonal Equipment Number Of Servings 4 Hours Or Less