White Chocolate Cheesecake Recipe

a slice of white chocolate cheesecake topped with raspberry sauce on a white plate with a fork next to it.

White Chocolate Cheesecake Recipe

This White Chocolate Cheesecake Recipe is a rich and creamy crustless cheesecake with a sweet raspberry sauce topping. It is a simple cheesecake recipe that will leave an impression!

Course Dessert

Cuisine American

Prep Time 15

Cook Time 1 30

Resting Time 1

Total Time 2 45

Servings slices

Calories 446kcal

Author Ellie Haley

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 fresh or frozen
2 tablespoons (24 grams) granulated sugar

Instructions

For White Chocolate 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 and sugar with a hand mixer 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 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.
Place in the oven and bake for about 1 ½ hours. The time can kind of vary on this part, so I usually start checking it pretty often after about an hour. The sides should be set but the center should still be a bit jiggly.
Turn the oven off and allow the cheesecake to cool while still in the oven. Move to the fridge and chill before serving.

For Raspberry 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.
Top each slice with raspberry sauce and serve.

Notes

Beat at a low speed. Beating your cheesecake batter at a low speed will prevent air bubbles from forming. It takes a bit longer, but it is worth it in the end.

Make sure your ingredients are at room temperature. If all of your ingredients are at room temperature they will combine a lot easier and it will prevent lumps from forming.

Scrape down the bowl. I scrape down the bowl often while making this white chocolate cheesecake recipe. This ensures that everything is getting well combined.

Don’t over-bake. A lot of times we think cheesecake isn’t done baking because it is still jiggly, but this is when we want to stop the baking process. If you let the cheesecake cool in the oven and then in the fridge, it will set up and be a perfect consistency.

Nutrition