Raspberry Cheesecake, Swirled
- By Amy Dong
- Updated Dec. 12, 2023
This white chocolate Raspberry Cheesecake recipe is an absolute dream! It’s a rich, decadent, and smooth New York-style cheesecake that’s not only better than restaurants but also perfect for making ahead and freezing.
In This Article
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Video: Watch Us Make This Recipe
Why This Recipe Stands Out
We can’t get enough of this white chocolate raspberry cheesecake. It’s a showstopper at every event, with its velvety thickness and chocolatey Oreo crumb crust. Here’s why we’re head over heels for this recipe:
- New York Style: This raspberry cheesecake is rich, smooth, and velvety rich, just like a New York style cheesecake should be, and is better than what you’ll find in restaurants any day!
- Crust: The crust is made from Oreo cookie crumbs, much like our Chocolate Pie, adding a delicious crunch and chocolatey goodness to every bite.
- Homemade Sauce: The abundant fresh raspberry sauce is baked right in with extra on the side, guaranteeing a fresh and fruity flavor throughout.
- Balanced: The sweetness of the white chocolate chips and the fruitiness of the raspberries create a perfectly balanced flavor profile.
- Make-Ahead: This recipe can be fully assembled days before serving, making it perfect for parties and gatherings.
- Versatile: This cheesecake is the perfect holiday recipe, but it also works great for birthdays, dinner parties, potlucks, you name it!
- Easy to Freeze: If you’re lucky enough to have leftovers, this cheesecake freezes beautifully, retaining its flavor and texture.
- No Cracks: The slow-bake method at room temperature guarantees a smooth cake without unsightly cracks, just like our Pumpkin Cheesecake and Strawberry Cheesecake.
Key Recipe Ingredients
- Chocolate Cookie Crumbs – These form the crust of our cheesecake, providing a rich, chocolatey foundation that perfectly compliments the creamy filling.
- Frozen Raspberries – These are the star of our raspberry sauce, adding a sweet and tangy flavor that cuts through the richness of the cheesecake.
- Cornstarch – This is used to thicken the raspberry sauce, giving it a luscious, spoonable consistency.
- White Chocolate Chips – These are melted down and mixed into the cheesecake filling, adding a sweet, creamy flavor that pairs beautifully with the tart raspberries.
- Stabilized Whipped Cream – This is used as a topping for our cheesecake, adding a light, fluffy contrast to the dense, creamy filling. It is made stable with the help of unflavored gelatin, allowing it to hold its shape for days.
Substitutions And Variations
This white chocolate raspberry cheesecake is a crowd-pleaser at any occasion, but we know everyone has their own unique taste. So, here are some variations and substitutions you might want to experiment with:
- Crust Variations: For the crust, you can swap out chocolate cookie crumbs for graham cracker crumbs or even ginger snaps for a different flavor profile. Plus, you can press it evenly onto the bottom and up the sides of the pan or simply press it onto the bottom only.
- Gluten Free: For a gluten-free version, use a gluten-free cookie for the crust, and make sure your white chocolate chips are gluten-free. And if you’re looking for another delicious gluten-free dessert, consider trying our Gluten-Free Apple Crisp or Flourless Chocolate Cake.
- Different Chocolate: If you’re not a fan of white chocolate, then consider using dark chocolate chips. They will also work beautifully in this recipe and balance out the sweet, tart flavor of raspberries. Consider adding a light drizzle of dark chocolate ganache on top if you like, as we do in our Boston Cream pie recipe.
Step-By-Step Recipe Instructions
- Start by preparing the crust. Combine cookie crumbs with butter in a large bowl and press this mixture into the bottom of a greased, nine-inch springform pan. Set it aside.
- For the raspberry sauce, mix raspberries, sugar, and a cornstarch/water mixture in a heavy saucepan. Boil for five minutes, stirring occasionally, until the sauce thickens. Set aside.
- In a small heavy saucepan, melt white chocolate chips with half and half over low heat, stirring frequently until smooth. Combine softened cream cheese and sugar until smooth in a large bowl. Gradually beat in eggs, vanilla, and the melted white chocolate mixture.
- Pour half of the batter over the prepared crust. Spoon a third of the raspberry sauce over the batter and swirl with a knife. Pour in the remaining batter, followed by another third of the sauce, and swirl again.
- Bake at a temperature of 215°F for about three to four hours. The filling should wobble in the middle and feel firm on the edges once it’s done. Fully cool and refrigerate overnight.
- Finally, remove the cheesecake from the springform and garnish with fresh raspberries, white chocolate shavings, or whipped cream. The remaining raspberry sauce can be used as a topping. Enjoy your homemade cheesecake!
How To Prep Ahead
This raspberry cheesecake is an absolute delight that’s perfect for any occasion, and we’ve got some great tips to make the preparation even easier. Take a look at our favorite prep-ahead strategies for this recipe:
- Different Components: You can easily make the crust, raspberry sauce, and cheesecake filling in advance and store it separately for up to 3 days. Simply assemble the cheesecake and bake the day you want to serve it.
- Entirely Make Ahead: The thing we adore the most about this New York style cheesecake is that you can also make it completely ahead of time a day or two before serving. This is the method we’d recommend before a holiday since it’s even more convenient than making the different components and storing them separately.
- Freeze: Need to prep for a party or holiday days in advance? No problem! Simply freeze the entire cheesecake for up to one month! Allow it to thaw overnight in the fridge the day before serving it. It’s as simple as that!
Commonly Asked Questions
What type of chocolate should I use for the white chocolate chips?
You can use any brand of white chocolate chips that you prefer. Just make sure they are of good quality for the best flavor and texture in your cheesecake.
Can I use fresh raspberries instead of frozen for the raspberry sauce?
Absolutely! If you have fresh raspberries on hand, feel free to use them. The process will remain the same, just be sure to adjust the sugar if your raspberries are particularly sweet.
How do I know when the cheesecake is done baking?
The cheesecake is done when the edges feel firm upon light touch but the center still jiggles a bit. It might seem like it’s not done, but don’t worry, it will set as it cools.
Why do I need to cool the cheesecake in the oven?
Cooling the cheesecake in the oven helps it to slowly come down to room temperature, reducing the risk of cracks. It is an important step to achieve a smooth, crack-free cheesecake.
Can I freeze the leftover cheesecake?
Yes, you can! Wrap the cheesecake well with cling wrap and freeze. When you’re ready to eat, defrost it in the fridge or on the counter. It will taste just as yummy after being frozen!
Why does my cheesecake have cracks on top?
Cracks can form if the cheesecake is cooked too quickly or at too high a temperature. The slow-bake method at room temperature used in this recipe helps to prevent this.
How long does raspberry cheesecake keep?
This raspberry cheesecake can be kept in the refrigerator for up to a week. Just make sure to cover it tightly to prevent it from drying out. If you want to keep it for longer, you can freeze it for up to a month.
Did you make this?
Please give us a rating and comment below. We love hearing from you!
Raspberry Cheesecake, Swirled
A rich, decadent, and smooth New York-style cheesecake.
Ingredients
For the crust:
- 2 ½ cups chocolate cookie crumbs
- ½ cup butter, melted
For the raspberry sauce:
- 10 oz frozen raspberries
- 2 TB sugar
- 3 tsp cornstarch, dissolved in 1/2 cup water
For the cheesecake:
- 12 oz white chocolate chips
- ½ cup half and half
- 24 oz cream cheese, softened to lukewarm
- ½ cup sugar
- 3 large eggs
- 1 TB vanilla extract
- 1 Recipe for Stabilized Whipped Cream
Instructions
- Make the crust: In a large bowl, mix fine cookie crumbs with butter until well incorporated. Press into bottom of a greased 9-inch springform pan. Set aside.
- Make raspberry sauce: In a heavy saucepan, combine raspberries, sugar, and cornstarch/water mixture. Mix well. Bring to boil and boil for 5 minutes, stirring occasionally, until sauce is thick enough to coat a spoon. Remove from heat and set aside.
- Preheat oven to 215F. Set rack to lower middle position. Place a pan full of water in the lowest rack. Using a small heavy saucepan, melt white chocolate chips with half and half, on low heat. Stir often until completely melted and smooth. Remove from heat and set aside.
- In large bowl, mix together softened cream cheese and sugar until smooth. Beat in eggs one at a time. Add vanilla and the melted white chocolate mixture.
- Pour half of batter over the crust. Spoon about a third of the raspberry sauce over batter in small chunks. Swirl with tip of butter knife. Gently pour in the remaining cheesecake batter. Spoon another third of the sauce over the top of batter. Swirl with tip of butter knife to complete the desired marble effect.
- Bake at 215F for 3 to 4 hours. Filling will still jiggle in the center and seem undone. Edges should feel firm upon light touch. Turn heat off and let cheesecake cool in the oven, with door ajar.
- Once cool, cover springform pan tightly with foil and cool cheesecake in fridge overnight. Carefully remove cheesecake from springform, and garnish with whipped cream, white chocolate shavings, or fresh raspberries. Remaining third of raspberry sauce can be used for topping as well.
Notes
- To ensure your crust is perfectly crisp, mix the chocolate cookie crumbs and melted butter until they’re just combined, then press them firmly into the bottom of your greased springform pan to create an even layer.
- When making the raspberry sauce, remember to stir the mixture occasionally while boiling to prevent sticking and to achieve a smooth, thick sauce that will beautifully coat your spoon.
- For a smooth cheesecake filling, make sure your cream cheese is softened to lukewarm; this helps it blend seamlessly with the sugar and eggs, avoiding any lumps in your batter.
- To prevent the white chocolate from seizing, melt it with half and half over low heat and stir often, ensuring it’s completely smooth before adding it to your cheesecake mixture.
- Create a stunning marble effect on your cheesecake by spooning the raspberry sauce over the batter in small chunks and swirling gently with a butter knife—less is more for a delicate swirl.
- Bake your cheesecake at a low temperature of 215F in a water bath to ensure even cooking and a crack-free surface, giving you that perfect New York style cheesecake texture.
- After baking, let the cheesecake cool in the oven with the door ajar to gradually bring it to room temperature, which helps prevent sinking and cracking.
- For a cheesecake that’s as good as new, wrap any leftovers tightly in cling wrap before freezing, and simply defrost in the fridge or on the counter when you’re ready to indulge again.
Nutrition (per serving)
Calories: 727kcal | Carbohydrates: 61g | Protein: 11g | Fat: 50g | Saturated Fat: 29g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 0.4g | Cholesterol: 154mg | Sodium: 506mg | Potassium: 328mg | Fiber: 3g | Sugar: 47g | Vitamin A: 1334IU | Vitamin C: 8mg | Calcium: 173mg | Iron: 2mg
More To Bake And Eat
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- White Chocolate Raspberry Cheesecake Bites – These are wonderfully delicious and beautiful at the same time. They’re perfect for birthdays, holidays, showers, and just anytime you want to celebrate with your people.
- Salted Caramel White Chocolate Cheesecake Bites – These luscious morsels have been touted as the best dessert I’ve ever had from people who have tried it. We think you may agree.
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