If you adore rich, creamy desserts that marry the sweetness of white chocolate with the tangy burst of fresh raspberries, you’re going to fall head over heels for this White Chocolate Raspberry Cheesecake Supreme Recipe. This luscious masterpiece combines a buttery chocolate cookie crust with a velvety white chocolate-infused cheesecake filling, crowned with vibrant raspberry swirls and a cloud of whipped cream. It’s elegance on a plate, perfect for any special occasion or a moment when you just want to treat yourself to something truly unforgettable.
Ingredients You’ll Need
The ingredients for this White Chocolate Raspberry Cheesecake Supreme Recipe are straightforward but thoughtfully chosen to deliver an irresistible balance of flavors and textures. Each component, from the crunchy chocolate cookie crust to the silky cream cheese and tangy raspberry sauce, plays a key role in crafting a dessert that’s both indulgent and refreshing.
- Chocolate cookie crust: Using either ready-made crusts or homemade crushed cookies with butter adds a rich, crunchy base that contrasts beautifully with the smooth filling.
- Cream cheese (room temperature): The star of the cheesecake, providing a creamy and tangy flavor essential for that perfect cheesecake texture.
- Cane sugar: Sweetens the cream cheese mix naturally without overpowering the white chocolate or raspberry flavors.
- Vanilla extract: Enhances the overall flavor profile with warm, comforting notes.
- Almond extract (optional): Adds an elegant, nutty hint that pairs wonderfully with the white chocolate.
- Egg yolks: Help bind the cheesecake and create its luscious, custard-like consistency.
- White chocolate (melted and cooled): Infuses sweetness and creaminess, elevating the cheesecake to a luxurious level.
- Raspberry sauce: Provides a gorgeous swirl of tartness that cuts through the cheesecake’s richness.
- Whipped cream: Adds lightness and a fluffy top layer that complements the dense cake.
- Lemon or orange zest: Brightens the batter with a subtle citrus lift.
- Raspberry liqueur: Boosts the raspberry sauce with a sophisticated depth of flavor.
- Crushed freeze-dried raspberries: Folded into the filling for added texture and bursts of raspberry flavor.
How to Make White Chocolate Raspberry Cheesecake Supreme Recipe
Step 1: Prepare Your Oven and Pan
Start by preheating your oven to 325°F. To avoid any water leaks during baking, wrap your springform pan tightly with foil. This step ensures your cheesecake bakes evenly in a water bath, giving it that irresistibly smooth texture.
Step 2: Make and Bake the Crust
Mix your chocolate cookie crust ingredients thoroughly—either press in the ready-made crust or combine three cups of crushed cookies with 10 tablespoons of butter. Press this mixture firmly into the bottom of your springform pan to form an even base. Bake for 10 minutes to set the crust, then let it cool completely. This pre-baked crust keeps the cheesecake crisp and adds a delightful chocolatey crunch.
Step 3: Prepare the Cheesecake Batter
Beat the room temperature cream cheese until it’s smooth and creamy, free of lumps. Gradually add in the cane sugar, vanilla extract, and almond extract if using, mixing until well combined. Stir in the egg yolks one at a time to incorporate richness. Finally, blend in the melted white chocolate and lemon or orange zest for that irresistible citrus aroma. This mixture is the heart of the White Chocolate Raspberry Cheesecake Supreme Recipe, silky and indulgent.
Step 4: Assemble with Raspberry Swirls
Pour half of the cheesecake batter evenly over the cooled crust. Drop spoonfuls of raspberry sauce across the batter, then gently swirl them with a knife or skewer for an artistic marbled effect. Add the remaining batter on top and repeat the process with the raspberry sauce. These vibrant raspberry ribbons are what make this cheesecake supremely stunning and delicious.
Step 5: Bake in a Water Bath
Place the springform pan into a larger baking dish filled with hot water halfway up the sides of the pan. Bake the cheesecake for 1 hour and 20 minutes, allowing it to set with a delicate, creamy texture. After baking, leave the cheesecake in the oven with the door slightly ajar for 1 hour to cool gradually and avoid cracks. Then chill it in the refrigerator for at least 6 hours or overnight to let the flavors meld and the texture to fully set.
Step 6: Add the Finishing Touches
Once chilled, lavish the top of your cheesecake with whipped cream, fresh raspberries, and white chocolate curls for an elegant finish. These garnishes provide lightness, burst of freshness, and a decorative touch that elevates your White Chocolate Raspberry Cheesecake Supreme Recipe into a show-stopping dessert.
How to Serve White Chocolate Raspberry Cheesecake Supreme Recipe
Garnishes
Top your cheesecake with a crown of freshly whipped cream and scatter plump, juicy raspberries for vibrant color and flavor contrast. White chocolate curls add a delicate sweetness and texture, while a sprinkle of crushed freeze-dried raspberries offers a bit of tart crunch that’s pure magic.
Side Dishes
This cheesecake pairs wonderfully with fresh berry compotes or a drizzle of raspberry coulis. To balance the richness, serve alongside lightly toasted almonds or a fruit salad featuring citrus segments. A glass of chilled sparkling wine complements the dessert perfectly, making your dessert course truly celebratory.
Creative Ways to Present
Try serving this cheesecake in individual clear cups for a more casual, yet elegant approach. You can also turn it into mini parfaits layered with extra raspberry sauce and whipped cream. For a unique twist, serve with a scoop of lemon or raspberry sorbet to brighten the palate with each bite.
Make Ahead and Storage
Storing Leftovers
Store any leftover cheesecake covered tightly in the refrigerator. Keep it well wrapped to preserve moisture and freshness—it will safely last up to five days. This makes it an excellent make-ahead dessert for gatherings or the perfect treat to enjoy the next day.
Freezing
You can freeze this cheesecake by wrapping it securely in plastic wrap and then aluminum foil to prevent freezer burn. Freeze for up to three months. When you’re ready to enjoy it, thaw it slowly overnight in the refrigerator for the best texture and flavor preservation.
Reheating
Cheesecake is best served chilled, so reheating is usually unnecessary. However, if you prefer it slightly warmer, let the cheesecake sit at room temperature for about 30 minutes before serving to bring out the flavors without disrupting the texture.
FAQs
Can I use regular sugar instead of cane sugar in the White Chocolate Raspberry Cheesecake Supreme Recipe?
Absolutely! Regular granulated sugar works just as well and won’t significantly change the flavor. Cane sugar offers a subtle depth, but you can swap it without worry.
Is it possible to make this cheesecake without the raspberry liqueur?
Yes, the raspberry liqueur is optional and adds a lovely complexity. If you prefer a non-alcoholic version, simply omit it or substitute with a splash of raspberry juice for similar flavor notes.
How do I prevent cracks on the cheesecake surface?
Baking in a water bath and cooling the cheesecake gradually inside the oven helps prevent cracks, as does avoiding overmixing the batter. These steps create a smooth, crack-free finish.
Can I substitute white chocolate with milk or dark chocolate?
While you can substitute, it will change the flavor profile. Milk or dark chocolate will add richness and slight bitterness, so keep in mind this will alter the classic White Chocolate Raspberry Cheesecake Supreme Recipe experience.
How long does it take for the cheesecake to set properly?
After baking and initial cooling, chilling the cheesecake for at least 6 hours or preferably overnight is crucial. This resting time allows the flavors to meld and the texture to become perfectly firm yet creamy.
Final Thoughts
There’s nothing quite like the joy of slicing into a perfectly made cheesecake that bursts with the sweet creaminess of white chocolate and the vibrant freshness of raspberries. This White Chocolate Raspberry Cheesecake Supreme Recipe is more than a dessert—it’s a celebration on a plate. I can’t wait for you to try it and make it part of your own delicious traditions. Trust me, once you do, it’s going to be a forever favorite.
Print
White Chocolate Raspberry Cheesecake Supreme Recipe
- Prep Time: 30 minutes
- Cook Time: 1 hour 30 minutes
- Total Time: 8 hours (including chilling)
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
A decadent White Chocolate Raspberry Cheesecake Supreme featuring a rich cream cheese and white chocolate filling swirled with vibrant raspberry sauce, set on a chocolate cookie crust, and topped with whipped cream, fresh berries, and white chocolate curls. Perfect for special occasions and those craving a creamy, fruity dessert.
Ingredients
Crust
- 2 chocolate cookie crusts (or 3 cups crushed cookies + 10 tbsp butter)
Cheesecake Batter
- 64 oz cream cheese (room temperature)
- 1½ cups cane sugar
- 4 tsp vanilla extract
- 1 tsp almond extract (optional)
- 8 egg yolks
- 8 oz white chocolate (melted and cooled)
- Lemon or orange zest (to taste)
Raspberry Sauce
- 1â…“ cups raspberry sauce (with raspberry liqueur)
Topping
- 4 cups whipped cream
- Fresh berries (for garnish)
- White chocolate curls (for garnish)
- Crushed freeze-dried raspberries (folded into batter)
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 325°F (163°C). Wrap the outside of a springform pan with aluminum foil to prevent water from leaking in during baking.
- Make and Bake the Crust: If using crushed cookies, combine with melted butter and press the mixture evenly into the bottom of the springform pan. Bake the crust for 10 minutes, then remove from oven and let it cool.
- Prepare the Cheesecake Batter: Beat the cream cheese until smooth and fluffy. Gradually add cane sugar, vanilla extract, almond extract if using, egg yolks, melted and cooled white chocolate, and lemon or orange zest. Mix until all ingredients are thoroughly combined and smooth. Gently fold in crushed freeze-dried raspberries for texture and flavor.
- Layer Batter and Raspberry Sauce: Pour half of the cheesecake batter into the cooled crust. Spoon half of the raspberry sauce over the batter and use a knife or skewer to swirl it gently. Repeat this layering with the remaining batter and raspberry sauce, creating beautiful marbled swirls.
- Bake in Water Bath: Place the springform pan inside a larger roasting pan. Fill the roasting pan with hot water until it reaches about halfway up the sides of the springform pan, creating a water bath that will help the cheesecake bake evenly and prevent cracking. Bake for 1 hour and 20 minutes.
- Cool and Chill: After baking, turn off the oven and leave the cheesecake inside for 1 hour to cool gradually, which also helps prevent cracking. Then remove the cheesecake from the water bath, unwrap the foil, and chill in the refrigerator for at least 6 hours or overnight until fully set.
- Garnish and Serve: Before serving, top the cheesecake with the whipped cream, fresh berries, and white chocolate curls for an elegant finish.
Notes
- Using a water bath helps prevent cheesecake cracks and ensures even baking.
- Ensure the white chocolate is cooled before adding to avoid curdling the batter.
- Freeze-dried raspberries add a crunchy texture and concentrated flavor when folded into the batter.
- If you don’t have raspberry liqueur, you can substitute with raspberry syrup or omit it for a non-alcoholic version.
- Allow the cheesecake to chill thoroughly for best texture; overnight chilling is recommended.
