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5 from 4 votes

White Chocolate Cheesecake

Rich and creamy White Chocolate Cheesecake with a tart Raspberry Sauce
Prep Time15 mins
Cook Time2 hrs
Total Time2 hrs 15 mins
Course: Dessert
Cuisine: American
Keyword: cheesecake, gluten free, raspberry, white chocolate
Servings: 12

Ingredients

For Cheesecake:

  • 4 blocks (908 grams) cream cheese room temperature
  • 1 cup (198 grams) granulated sugar
  • 4 large eggs room temperature
  • 1 cup (170 grams) white chocolate melted and cooled
  • 1 tablespoon vanilla

For Sauce:

  • 2 cups (240 grams) raspberries (I use frozen)
  • 2 tablespoons (24 grams) granulated sugar
  • water as needed

Instructions

For Cheesecake:

  • Preheat oven to 275 degrees (F). Wrap the bottom of a springform pan in foil and set aside.
  • In a large bowl beat the room temperature cream cheese with a hand mixer, you can also use a stand mixer. When the cream cheese is smooth add the sugar and beat until smooth.
  • Add the room temperature eggs one at a time, beating thoroughly after each addition and scraping down the sides of the bowl before adding the next.
  • Add the vanilla and combine. Add the melted and cooled white chocolate and mix until combined. Pour the batter into the prepared springform pan. Place the pan into a larger dish and add water until it reaches about halfway up the springform pan.
  • Bake for about 2 hours or until set. The center should no longer be jiggly and the surface will begin to crack. Remove from oven and let cool at room temperature. You can eat it at room temperature, but I like to let it chill in the fridge first.

For Sauce:

  • In a blender add the raspberries and sugar. When you start to blend, if the mixture is a little too thick, you can add a bit of water until it loosens up. I never add more than a tablespoon or two. You can add more or less sugar depending on how sweet you want the sauce to be.
  • When the sauce is thoroughly blended, pass it through a fine strainer to get rid of any seeds.