Raspberry white chocolate cheesecake made in a loaf pan. Recipe makes 5 large slices with pretty swirled fresh raspberry sauce for cheesecake!
I'm not sure if it's a blessing or a curse, but I never have extreme food cravings while pregnant. I'm definitely hungrier than normal and eat nearly constantly throughout the day, but I don't wake up with pickle or ice cream cravings. Or, worse: pickle ice cream cravings.
However, I won't lie--I saw dill pickle cotton candy at a local candy shop, and I was intrigued. And while I probably would have enjoyed it, my love of dill and vinegar precedes pregnancy. Anything delicious sounds good to me!
My first pregnancy occurred mostly in the winter, and I thoroughly enjoyed all the cozy comfort food of the fall and winter months. Plus, maternity clothes are so much more simple: I made it all the way through with just two pairs of maternity jeans and some long sleeve maternity shirts and sweaters. Being pregnant over the summer has meant a lot more ice cream and cold, creamy cheesecake! An even easier way to get it is my no bake blueberry cheesecake recipe.
If it has to be dark chocolate, try my no bake chocolate cheesecake.
White Chocolate Cheesecake with Raspberry Swirl, best recipe ever!
This is what she looks like, right out of the fridge after being chilled overnight. No cracks, no bumps, no lumps, even though we swirled in fresh raspberry sauce and dolloped raspberries on the crust.
It's cheesecake perfection, and I hope you love it! My cheesecake recipe is made in a loaf pan and only makes 5 perfect slices, if you're new to my small-batch desserts site.
White Chocolate and Raspberry Cheesecake Ingredients
- Graham Crackers. Six whole sheets of graham crackers, which is less than one whole package. Use the leftover graham crackers to make to make my s’more cookies.
- Butter. Unsalted butter, melted to make the graham cracker crust.
- Granulated Sugar. A small amount of sugar for the crust (1 tablespoon) and ⅓ cup for the cheesecake filling.
- White Chocolate. We need 3 ounces (about ½ cup) of real white chocolate. Try to buy a bar or chips labeled ‘white chocolate.’ Anything labeled ‘white chips’ is not real white chocolate and it does not contain cocoa butter.
- Cream Cheese. Two 8-ounce packages of cream cheese that have been opened and diced into pieces. Leave them at room temperature to soften fully, a few hours or so. Cold cream cheese makes lumpy cheesecake, and there is nothing that will fix it!
- Egg. One large egg, also at room temperature.
- Vanilla Extract. Half a teaspoon of vanilla extract flavors the cheesecake and enhances the raspberry flavor.
- Raspberries. The best part of this white chocolate raspberry cheesecake is the swirl of fresh raspberry sauce in it! You can use fresh or frozen raspberries (½ cup of either). Since we’re not cooking this sauce before stirring it into the batter, I really recommend using the freshest, prettiest berries you can find.
How to Make White Chocolate Raspberry Cheesecake
- Preheat the oven to 325-degrees F, and line a bread loaf pan with parchment paper in one direction.
- First: make the crust. Crush the graham crackers in a food processor or plastic bag with a rolling pin. Stir in the melted butter and sugar. Press firmly into the bottom of the prepared pan. Bake for 15 minutes, remove from the oven, and turn the heat down to 300-degrees.
- Next, make the raspberry sauce: add the granulated sugar to a mini food processor or blender and pulse until powderey. Add ½ cup of raspberries and pulse again. Set aside.
- Then, melt the white chocolate. You can do this in a double boiler or in the microwave at 50% power. Stir until smooth and creamy. Be sure not to overheat it or it will seize.
- Make the cheesecake filling: beat together the cream cheese and sugar until light and fluffy. Gently beat in the egg, followed by the vanilla and melted white chocolate.
- Dot 5 or 6 fresh raspberries torn in half over the crust. Then, pour the cheesecake batter over the crust. Dollop a few tablespoons of the raspberry puree on the surface, and swirl in with a toothpick or butter knife. Save the remaining sauce for serving.
- Bake the cheesecake in the 300-degree oven for for 35-40 minutes, until the entire surface is set and not sticky. It will have a slightly golden yellow hue. A toothpick inserted should not come out with wet batter. Let cool near the oven, then refrigerate for at least 4 hours before serving with raspberry sauce.
How to prevent cracks in cheesecake:
I've been making my loaf pan cheesecake for years, and you guys love this recipe! I have variations of it, including: lemon blueberry cheesecake, key lime pie in a loaf pan, and angel food cake in a loaf pan. And yes, I hear your plea for a chocolate version--it's coming soon, I promise!
When I do book signings and book tours, I almost always bring cheesecake. My cheesecake recipe is perfection: it bakes up perfectly flat without bubbles or puffiness. What's my secret for preventing cracks in cheesecake? I'm so glad you asked!
- Ensure your cheesecake ingredients are at room temperature. This will prevent the need to over-mix, which brings me to my next tip.
- Do not over mix or over beat cheesecake batter. I use a hand mixer when making cheesecake, because I'm likely to walk away from a stand mixer while its beating. Over beating cheesecake batter whips extra air into it that can puff up while in the oven, which deflates and causes cracks upon cooling.
- Before sliding this white chocolate raspberry cheesecake into the oven, rap it on the counter a few times to remove any air bubbles before baking.
- When the cheesecake is done baking, remove it from the oven, but let it cool nearby the oven. Drastic temperature changes can cause cracks in cheesecake, so I like to cool my cheesecake next to the oven with the oven door propped ajar. In my old house, my oven was right beneath my stove, and I cooled cheesecake on top with the oven door open.
How to make Raspberry Sauce for White Chocolate Cheesecake
Okay, now that we are confident that will we will raspberry white chocolate cheesecake success, let's talk about the crowning jewel on this dessert: the raspberry sauce for cheesecake!
I love this raspberry sauce for cheesecake recipe so much because it's entirely no cook! No cooking or heating required. Plus, I think that cooking or heating fresh fruit breaks down many of the flavors and aromas. This sauce is pure raspberry delight!
- Add two tablespoons of granulated sugar to the bowl of a mini food processor.
- Puree the sugar until powdery and finely ground.
- Add ½ cup of fresh raspberries, and puree again.
This fresh raspberry sauce is bright, tangy and tastes exactly like a super ripe fresh raspberry. The sugar should be dissolved by the food processor. If the final sauce has some gritty sugar in it, let the mixture sit in the fridge for an hour and stir. The sugar will melt as it sits in the acidic fruit juices.
White Chocolate Raspberry Cheesecake Recipe FAQs
I've only used a water bath (or bain-marie) one time for a cheesecake recipe, and that cheesecake cracked. Plus, the water seeped under the springform pan and soaked my crust. To spend the time, energy, and ingredients making a cheesecake one time and have such an epic flop was enough for me.
I bake cheesecakes in standard size 9" bread loaf pans. This is the one I use and love. I own three of them, and I use them often, especially for brownies for two.
These pans are aluminum, which is thin and conducts heat easily and evenly. Dark colored metal bakeware is one my all-time pet peeves in life. Dark colored pans are made of all different types of metals, which all conduct heat differently. Also, dark pans get hotter faster in the oven, all things to avoid when you want an even bake.
Cheesecake keeps for up to 5 days in the fridge, if it’s stored in an airtight container. You can also freeze individually slices to last for up to 3 months. Defrost overnight in the fridge before serving.
More like this Raspberry White Chocolate Cheesecake
Raspberry White Chocolate Cheesecake
Five slices of perfect white chocolate raspberry cheesecake in a loaf pan.
Ingredients
For the crust:
- 6 whole sheets of graham crackers
- 3 tablespoons unsalted butter, melted
- 1 tablespoon granulated sugar
For the cheesecake:
- 3 ounces (about ½ cup) chopped white chocolate
- 2 8-ounce packages of cream cheese, at room temperature
- ⅓ cup granulated sugar
- 1 egg, at room temperature
- ½ teaspoon vanilla extract
For the raspberry sauce for cheesecake:
- 2 tablespoons granulated sugar
- ½ cup raspberries, plus extra for garnish
Instructions
- 1. Preheat the oven to 325, and line a 9 x 5 x 3-inch loaf pan with parchment paper. It doesn't have to cover all sides--just the two longest sides.
2. In the bowl of a food processor, make the crust: combine the graham cracker sheets, melted butter and sugar. Pulse until combined and the mixture appears like wet sand.
3. Press the crust into the bottom of the loaf pan, and bake for 15 minutes. The edges of the crust will start to turn slightly golden brown. Remove from the oven and let cool. Turn the oven down to 300.
4. Next, make the raspberry sauce: add the granulated sugar to a mini food processor and pulse until powderey. Add ½ cup of raspberries and pulse again. Pour into a small bowl and chill until needed.
5. Then, add the chopped white chocolate to a double boiler (or a heat-safe bowl placed over a pan of simmering water). Melt the white chocolate while stirring frequently. I really don't recommend melting white chocolate in the microwave, but if you must, be sure to turn the power down to 50%. Stir after each 20-second pulse until smooth and creamy.
6. Next, beat together the cream cheese and sugar until light and fluffy. Beat in the egg, followed by the vanilla and melted white chocolate. Do not over-mix.
7. Dot 5 or 6 fresh raspberries torn in half over the crust.
8. Then, pour the cheesecake batter over the crust.
9. Dollop a few tablespoons of the raspberry puree on the surface, and swirl in with a toothpick or butter knife. Save the remaining sauce for serving.
10. Bake the cheesecake in the 300-degree oven for for 35-40 minutes, until the entire surface is set and not sticky. It will have a slightly golden yellow hue. A toothpick inserted should not come out with wet batter.
11. Let the cheesecake cool near the oven (drastic temperature changes cause cracks in cheesecake). Once fully cooled, move to the refrigerator for at least 4 hours.
12. Slice into 5 equal pieces, and serve with the additional fresh raspberry sauce and white chocolate shavings, if desired.
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Nutrition Information:
Yield:
5Serving Size:
1Amount Per Serving: Calories: 769Total Fat: 56gSaturated Fat: 33gTrans Fat: 0gUnsaturated Fat: 18gCholesterol: 158mgSodium: 360mgCarbohydrates: 60gFiber: 1gSugar: 56gProtein: 10g
Tracy says
Another crack prevention tip that works for me: as soon as you take the cheesecake out of the oven, run a thin, narrow spatula around the inside edges of the pan to separate the cheesecake from the pan sides so that as it shrinks, there is no friction pulling against that shrinkage (which can cause the crack!)
Sue says
Ok, I followed directions (but am making 3 of these). They have been in the oven an ADDITIONAL 30 minutes and counting. The centers are still jiggly and raw. Finally turned the heat up to 350; will see if that helps. 😕
Christina Lane says
The centers are going to be slightly jiggly. They will set in the fridge overnight.
Archero says
WOW!!! this recipe looks very much delicious. I think this recipe is not only to look but also to eat. Thank you so much for posting such a delicious recipe.
Yvonne says
I really love your ideas but being in Europe I can't make any of them as I have no idea what weight ingredients to use. Would it be possible for you to include the weights as well as "a tablespoon of butter" thank you
Christina Lane says
Hi Yvonne,
Some of my recipes have metric, but not all. Try using google to convert. Email me if you need help with anything.
Betsy says
This is so, so good, especially that raspberry sauce.
Rosie says
I only have graham cracker crumbs. How much is the equivalent to 6 sheets? Trying to procrastibake through social distancing. Thanks!
Merle says
Thank you so much for a great recipe. I was looking for a small batch cheesecake to bake in my air fryer and this was perfect! Guests loved it....
Cheryl says
Hi!
I plan to make this cheesecake for my husband's birthday. Thank you for the recipe.
Just a note on cracking--I use a spring-form pan. I line the pan with parchment paper. I bake the crust and let it cool. Then I wrap the pan in aluminum foil. The foil should be wide enough to cover the bottom and sides without creating a seam that will allow water to enter. I do use a water bath and I do not overbake. As soon as the cheesecake comes out of the oven, I take the foil off the pan and lightly cover the top with a piece of foil folded to create a tent--low enough to keep the heat in but allowing the heat to escape slowly. I always wrap the cooled cheesecake in foil and freeze. I slide a small icing spatula around the edge, but it isn't usually necessary. The cheesecake will come out of the pan so easily and; because it is frozen, you can hold the cheesecake in one hand, strip off the parchment paper from the bottom and place the cheesecake safely on a pretty doily on the cake plate. It is extra work, but I have no problem with cracks or getting the cheesecake out of the pan. The sides always look nice and the whole thing doesn't fall apart from handling. Just give it some time to thaw before adding a topping.
Kris Marie says
I am making this for dessert on New Years Day! Just 3 of us so it’s a perfect size! I love your recipes, we are empty nesters so your recipes are absolutely delicious and perfect! Happy New Year to you and your family!
Kris Marie says
Can I bake this on the convection oven setting? Making it now. Thank you.