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
Scale
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.
