Is this cheesecake baked or no-bake?

This is a baked White Chocolate Raspberry Cheesecake , which gives it a velvety, dense texture you can’t get from no-bake versions. It’s baked low and slow at 325°F to keep it creamy and smooth. For an easy alternative, try my No-Bake Cheesecake .

Can you use fresh or frozen raspberries, which works better?

Both work great! Frozen raspberries are convenient and consistent, perfect for making a thick, glossy sauce. If you have fresh raspberries, they bring a brighter flavor, just remember to reduce the water slightly since fresh berries contain less liquid.

Do I need a water bath to bake cheesecake properly or avoid cracks?

A traditional bain-marie isn’t required here. Instead, you can place a shallow pan of hot water on the rack below your cheesecake. The steam keeps the air moist, helping prevent cracks while still baking evenly. It’s the same trick I use when baking my Italian Ricotta Cheesecake .

Can I make White Chocolate Raspberry Cheesecake ahead of time and refrigerate or freeze it?

Absolutely! This cheesecake actually tastes even better the next day. It keeps beautifully in the fridge for several days and freezes perfectly for up to two months. Just thaw it in the fridge overnight before serving, it’s the perfect dessert for entertaining or meal prepping for special occasions.

White Chocolate Raspberry Cheesecake: 5-Star delicious Dessert Recipe

Description

Creamy, rich, and beautifully marbled with raspberry sauce, this White Chocolate Raspberry Cheesecake combines silky texture with a chocolate cookie crust. It’s an elegant dessert that’s surprisingly easy to make, perfect for holidays, celebrations, or any cozy weekend.

Ingredients

Crust:

1 cup chocolate cookie crumbs
¼ cup butter, melted
3 tablespoons white sugar

Raspberry Sauce:

1 (10 ounce) package frozen raspberries
½ cup water
2 tablespoons white sugar
2 teaspoons cornstarch

Cheesecake:

2 cups white chocolate chips
½ cup half-and-half cream
3 (8 ounce) packages cream cheese, softened
½ cup white sugar
3 large eggs
1 teaspoon vanilla extract

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Instructions

Mix cookie crumbs, melted butter, and sugar until evenly combined. Press into the bottom of a 9-inch springform pan.
Combine raspberries, water, sugar, and cornstarch in a saucepan. Bring to a boil; simmer until thick, about 5 minutes. Strain to remove seeds and cool.
Preheat oven to 325°F (165°C).
Melt white chocolate with half-and-half over simmering water; stir until smooth.
In a large bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, then mix in vanilla and melted chocolate.
Pour half of the batter over the crust. Spoon 3 tablespoons of raspberry sauce over batter. Add remaining batter and more sauce. Swirl gently with a knife.
Bake 55–60 minutes until set but slightly jiggly in the center.
Cool completely at room temperature, then refrigerate 8 hours or overnight before serving.
Serve with remaining raspberry sauce and fresh raspberries if desired.

Notes

To freeze: wrap cooled cheesecake in plastic wrap and foil. Freeze up to 2 months. Thaw overnight in the fridge.
Use frozen or fresh raspberries, both work great for the sauce.
For clean slices, dip your knife in hot water between cuts.

Prep Time: 25 mins
Cook Time: 1 hr 10 mins
Category: Dessert
Method: Baking
Cuisine: American