White Chocolate Raspberry Cheesecake

White Chocolate Raspberry Cheesecake

There are two camps of eaters.  Those who love cheesecake seem to be in the majority camp.  Then there are the handful of people who say they don’t like cheesecake.  I obviously adore cheesecake and would eat it every day if I could.   This white chocolate raspberry version is my favorite cheesecake in the whole wide world, and it has singlehandedly converted a few of those non-cheesecake fans over to our side

The fact that I could eat cheesecake daily is what drives me to bake this dense, rich, indulgent New York style cheesecake every opportunity I get.  Birthdays:  it is the cheesecake lover’s dream cake.  Christmas:  the red and white swirls have that holiday covered.  Valentines Day:  this thick cheesecake with chocolate crust is the perfect sweetheart dessert.   In fact, February 14th  is coming up, and your loved ones would be so impressed.

I’m bragging on the cheesecake (not myself) when I say this, but countless people have requested this  recipe, deeming it better than Cheesecake Factory’s.   I have to agree.  Years ago, I liked Cheesecake Factory’s white chocolate raspberry cheesecake for indulging my sweet tooth… but ever since this homemade one stole my tummy, I can’t order cheesecake at any restaurants anymore.

White chocolate raspberry cheesecake is surprisingly easy to make.  The best part about this plush cheesecake is that it is made at least a day ahead of time!  Score!  If you come here often, you know I’m always looking for recipes that can be done ahead of time.  I can’t really cook well and socialize with a bunch of people at the same time.  I try to have most of my cooking done, so I can be fully in the moment with my friends.  It helps to use stabilized whipped cream so you can decorate the entire cheesecake the day before and it stays perfect in the fridge.  No runny or watery-ness!

Next time you’re having dinner guests, try out this impressive cheesecake along with some good coffee.  Relish in the fact that it can be completely made up to 2 days beforehand.  You just might convert a non-cheesecake eater into a fan.

Bonus:  If you have leftovers and want to prevent yourself from eating it all, this cheesecake freezes beautifully.

Ingredients

  • The fact that I could eat cheesecake daily is what drives me to bake this dense, rich, indulgent New York style cheesecake every opportunity I get.  Birthdays:  it is the cheesecake lover’s dream cake.  Christmas:  the red and white swirls have that holiday covered.  Valentines Day:  this thick cheesecake with chocolate crust is the perfect sweetheart dessert.   In fact, February 14th  is coming up, and your loved ones would be so impressed.
  • RECIPE (one 9 inch cheesecake)
  • INGREDIENTS
  • For the crust:
  • 2 1/2 cups chocolate cookie crumbs
  • 1/2 cup melted butter
  • For the raspberry sauce:
  • 1 (10 oz) package frozen raspberries
  • 2 TB sugar
  • 3 tsp cornstarch, dissolved in 1/2 cup water
  • For the cheesecake:
  • 1 bag (12 oz) pure white chocolate chips
  • 1/2 cup half and half
  • 3 (8 oz) packages good cream cheese, softened
  • 1/2 cup sugar
  • 3 large eggs
  • 1 TB vanilla extract
Read the whole recipe on Chew Out Loud