This white chocolate raspberry cheesecake is a treat for dessert lovers. They are creamy and rich with just slightly tangy. It’s the perfect way for using summer berries.

Cheesecakes are delicious. They make such an amazing party dessert; works amazing as a summer dessert as well when berries are fresh. White chocolate and raspberries are a classic combination and works amazing for cheesecake. This make in advance dessert takes off some of the load for hosts when planned properly.

White chocolate raspberry cheesecake:

This is a full proof recipe for making delicious white chocolate raspberry cheesecake. If you follow this recipe step-by-step then your cheesecake should come out smooth every time. Starting from oven temperature to use of ingredients and measurement; everything is full proof.

My top tips for making the best Raspberry Cheesecake:

Make sure all refrigerated ingredients are are at room temperature.

Use quality ingredients for the best result.

Measure everything correctly.

Chill enough to set cheesecake and get proper texture and taste.

Can I Freeze Cheesecake:

Yes, cheesecakes can be frozen. Now that’s a relief because cheesecakes are dense and very filling. These deliciously creamy desserts lasts few days in the refrigerator anyways but sometimes there are leftovers from party or if the family is small and you have made a standard sized one. It’s nice to enjoy the rest later when you crave for having some homemade creamy cheesecake. At the same time it gives you the opportunity to impress your guests in a low-stress way by making the dessert beforehand.

My other Dessert recipes you might like:

3 Minutes Microwave Flan

No Bake Biscoff Cheesecake

Blueberry Cream Cheese Tarts

Recipe Video: White Chocolate Raspberry Cheesecake

I have created a mini recipe video for making this flavorful white chocolate raspberry cheesecake dessert and have already posted the video on my YouTube channel Bubli’s World Cuisine. It’s a step by step visual demonstration on how to make Raspberry cheesecake from scratch at home. To see the recipe in action from start to finish, please click on the video. And for a printable version of this recipe please check the recipe card at the end of the blog:

Storage:

Cheesecake stays well in the refrigerator for at least few days when stored properly in an air-tight container. If you are planning to make it fresh from scratch then it ‘s essential to plan ahead as they need enough time in the refrigerator to chill properly. Just before serving take out from fridge and serve chill with or without fresh fruits on top.

How To Make Raspberry Cheesecake From Scratch:

Ingredients List

Raspberry – Both fresh and frozen raspberries work well for this cheesecake recipe.

Egg – Make sure eggs are at room temperature.

Sugar – White  granulated sugar works fine for this recipe.

Salt – Just a pinch of salt balances other ingredients in the recipe.

Vanilla – Always try to use good quality vanilla extract; that gives better flavor.

White Chocolate – Always use good quality white chocolate as it affects the final cheesecake. You can melt white chocolate in a double boiler or in the microwave as well.

Digestive Biscuits – You may also use graham crackers or shortbread biscuits for the base.

Butter – Use unsalted butter for this recipe. 

Cream Cheese – Cream cheese is the key ingredient for this recipe. Make sure it’s at room temperature.

Greek Yogurt – Greek yoghurt gives slight tanginess to the cheesecake and also helps it stabilize.

Instructions

Put Digestive biscuits into grinder and crush them into fine crumbs. Add melted butter and grind again.

Line a baking dish with parchment paper and put biscuit crumbs on that. Press and flatten the surface and then set aside for later.

Put Raspberries and sugar in a pan and cook over medium heat. I like to squish them for quicker cooking. When water dries out it’s ready.

Sieve the sauce and set aside to cool down.

In a separate bowl beat together cream cheese and sugar for about 20-30 seconds. Add Eggs and Vanilla and beat again. Next put in melted white chocolate that has been cooled down and beat. Finally add in Greek yogurt and give a final mix.

Pour half of the cream cheese mixture on top of biscuit layer. 

Add dollops of Raspberry sauce and create swirls using a toothpick or spoon. 

Repeat it for the second layer of Cream cheese mixture and Raspberry sauce. 

Bake in a 180 C pre heated oven for 25-30 minutes. The middle should be wobbly when taking out. 

Let the cheesecake cool down completely and then refrigerate for 6-8 hours. 

If you like this dessert recipe, you might like my other recipes too. I would like to invite you to subscribe to my mailing list which is absolutely free. It will help you get updates on all my future posts. Next time when I post a similar recipe or something interesting you will get notified if you are on our mailing list. Thank you for checking my blog post.

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