White Chocolate Raspberry Cheesecake

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White Chocolate Raspberry Cheesecake
Fresh ripe raspberries and creamy white chocolate are blended into this wonderful cheesecake that sits atop a crust of crushed vanilla cookies mixed with a little melted butter. Before serving a beautiful red raspberry sauce spiked with a touch of Chambord or Framboise liqueur is spooned on top, and garnished with a few more fresh raspberries. Undeniably delicious.
Recipe type: Cheesecake, Raspberry
Serves: 10 to 12
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Ingredients
Vanilla Cookie Crust:
  • 1 cup vanilla cookie crumbs (Use about 30 cookies such as Nabisco Nilla Wafer cookies)
  • 2 tablespoons unsalted butter, melted
White Chocolate Raspberry Filling:
  • 12 ounces white chocolate, chopped into small pieces
  • 3 (8 ounce) packages cream cheese, room temperature
  • ¾ cup granulated sugar
  • 1½ cups sour cream, room temperature
  • 1 teaspoon freshly squeezed lemon juice
  • 1 tablespoon pure vanilla extract
  • 2 tablespoons all-purpose flour, divided
  • ¼ teaspoon salt
  • 4 large eggs
  • 2½ cups (about 12 ounces) fresh raspberries
Sour Cream Topping:
  • 1½ cups sour cream, room temperature
  • 3 tablespoons granulated sugar
  • ½ teaspoon pure vanilla extract
Raspberry Sauce:
  • 1 teaspoon cornstarch
  • 2 teaspoons freshly squeezed lemon juice
  • ½ cup seedless raspberry jam
  • 1 tablespoon Chambord or Framboise raspberry liqueur (or substitute cranberry or orange juice)
Garnish:
  • About ½ cup fresh raspberries
Instructions
Preheat oven to 350 degrees F. Prepare one 9-inch round cheesecake pan or springform pan with 3-inch sides; use a pastry brush to butter the sides and bottom of pan with 1 tablespoon of melted butter.
Vanilla Cookie Crust:
  1. In a medium mixing bowl, combine vanilla cookie crumbs and melted butter. Stir until thoroughly mixed and mixture is crumbly.
  2. Bake: Pour the cookie crumb mixture into the springform pan. Using the back of a large spoon or the flat bottom of a measuring cup or drinking glass, press the crumb mixture firmly and evenly across the bottom of the pan. Place the pan on a baking sheet; bake 10 minutes. Remove from oven and place on a wire cooling rack to cool.
  3. When cooled, wrap bottom and sides of pan in a double layer of heavy duty aluminum foil to prepare for the bain marie water bath. The foil is to prevent any water from seeping into the cheesecake through the pan seams.
  4. Reduce oven to 325 degrees F.
White Chocolate Raspberry Filling:
  1. In top of a double boiler over hot water, melt the white chocolate. Set aside to cool slightly. Tip: Create a double boiler by filling a saucepan with 2 inches of water and bringing it to a simmer. Turn the heat off and place a stainless steel, ceramic, or glass bowl on top of the hot water, the upper pan should not touch the water.
  2. In a large bowl, add the cream cheese and sugar; mix on medium low speed with an electric mixer until smooth and creamy, 1 to 2 minutes. Scrape the mixture off the paddle and scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly and there are no lumps.
  3. Add the sour cream, lemon juice, vanilla, 1 tablespoon flour, and salt; beat until mixed. Add the melted chocolate; continue beating on medium low speed until thoroughly combined, about 1 minute.
  4. Add the eggs 2 at a time, beating until thoroughly combined, about 1 minute, scraping the bowl between additions. Tip: crack the eggs into a small bowl and whisk with a fork to thoroughly break up the egg before adding to the cheese mixture. Tip: Do not overbeat the cheesecake batter. Blend the ingredients quickly to add as few air bubbles as possible. The ingredients must be well blended, but excessive beating creates too many air pockets which can cause the cheesecake to puff up too much during baking, and then crack during the cooling process.
  5. In a medium bowl, gently toss the raspberries with 1 tablespoon flour. Using a large rubber spatula, gently fold the raspberries into the batter.
  6. Let the filling rest about 5 minutes to allow air bubbles to rise to the surface.
  7. Meanwhile, bring a large pot of water to boil to use for the bain marie water bath.
  8. Pour the cheesecake filling into the cookie crust.
  9. Bake: Set the foil wrapped springform pan in a larger pan or roasting pan and transfer to the oven. Carefully pour boiling water into the roasting pan to come halfway up the sides of the springform pan, and close the oven door. Bake 70 to 80 minutes. Tip: The Cheesecake is done when the edges are set but the center 2 to 3 inches are still a pool of liquid batter. The cake should look as though it has puffed a little and just barely beginning to brown. The center will still be soft and jiggly when the pan is lightly jarred or tapped with a spoon.
  10. Remove from oven, place springform pan on a wire cooling rack to cool. Immediately run a thin knife around the edge of the pan, gently pressing into the side of the pan to avoid gouging the cake. This allows the cake to contract away from the sides of the pan as it cools, helping to prevent cracks.
Sour Cream Topping:
  1. Add the sour cream topping after the cheesecake has been removed from the oven and cooled for 1 hour.
  2. Preheat oven to 425 degrees F.
  3. In a small bowl, combine sour cream, sugar, and vanilla. Spread it evenly over the surface of the cheesecake.
  4. Bake: Return cheesecake to the oven, Bake for 5 minutes to set the topping. Remove from oven, and place on a wire cooling rack to finish cooling completely.
  5. When cheesecake is completely cooled, cover the pan and refrigerate for 12 to 24 hours before serving. Try to avoid having the covering touch the top of the cheesecake as this may mar the surface.
Raspberry Sauce:
  1. In a small saucepan, stir the cornstarch and lemon juice together. Add raspberry jam and stir until thoroughly combined. Heat mixture over medium low heat, stirring constantly with a rubber spatula or wooden spoon, until bubbly. Cook and stir one minute longer. Remove from heat and let mixture cool to room temperature, stirring frequently. When cooled, stir in raspberry liqueur. Cover tightly and refrigerate until chilled, at least 1 to 2 hours.
  2. When ready to serve, spoon the raspberry sauce over center of cheesecake; use a small offset spatula to spread the sauce almost to the edges.
Garnish:
  1. Just before serving, place fresh raspberries on top of raspberry sauce. Serve extra raspberries with individual slices if desired.