Jump to Recipe Print Recipe
If you know me, you know there is cheesecake in my veins. I cannot remember a holiday in the last decade where cheesecake was not the star of the dessert table. And this recipe, by far, is the most requested one yet! White chocolate raspberry cheesecake! Fresh raspberry coulis swirled into a thick and perfectly sweet white chocolate cheesecake batter. This luscious dessert has become a Christmas staple in the Landis house and my tummy is so happy I a have already cranked one out this year.
Graham Cracker Crust
The crust is by far the least complex piece of this recipe. Start by preheating the oven to 350°. Using a food processor, or a in a large ziplock bag using a pot or rolling pin, crush 2 sleeves of graham crackers until fine. Add in 1/4 cup of granulated sugar, 1/2 tsp of salt, and 1 stick (1/2 cup) of melted unsalted butter. Mix until the crackers are moistened like wet sand.In a greased springform pan, pour in crack mixture and press around the bottom to form a flat disk.Bake for 7-8 minutes. Set aside and cool while making the filling.
Raspberry Coulis
First of all, what the heck is a coulis?? A coulis is a cooked reduction of fresh fruit, sugar, and lemon juice. Super simple, but not to be overlooked because this raspberry coulis adds such a tart brightness to this typically sweet dessert. To make it, start by adding 12 oz of fresh raspberries, 1/4 cup of granulated sugar, and 2-3 tbsp of fresh lemon juice to a sauce pot over medium heat. Stir to combine. Next, bring the mix to a simmer and cook for about 10 minutes. Set the entire mix aside to cool (adding it to the cheesecake batter while it is hot may cause curdling). Optional: if desired, run the cooled mixture through a sieve to remove the seeds. I leave them in, as they do not really make the dessert crunch of hard to eat.
White Chocolate Raspberry Cheesecake
Now it is time for the cheesecake!!! Reduce the temperature of the oven to 325° (this is vital so do not skip this step. While the oven is coming to temp, make the batter. In a stand mixer with a whisk attachment, or large bowl with a handheld mixer, beat together 4 bricks (32 oz) softened cream cheese and 1 cup of granulated sugar over medium speed until light and fluffy. One at a time, add in 4 eggs and mix on low until each is fully incorporated. Next, mix in 1 cup of full fat sour cream, 1 tsp of vanilla extract, flour and salt. That is a basic batter, so if you just want to make a plain cheesecake (not mad at you, stop here!
Now for the flavor! Over a double boiler or in the microwave in 30 second increments, slowly melt the 2 cups of white chocolate chips and 1/4 cup of cream. Pour the melted chocolate into the cream cheese batter and mix to incorporate. Now, pour half the batter over the crust in the springform pan. Use a spoon to dollop 1/3 of the raspberry coulis onto the batter and gently swirl into the batter. Pour the remaining batter on top, followed by 1/3 of the coulis.Use the spoon again to create swirls of the raspberry into the batter.
Baking the Cheesecake!
Next we bake! Place a shallow baking dish/tray into the oven and place the springform in the center of the dish. Pour 3-4 cups of water into the baking dish around the springform pan, careful not to get any water in the cheesecake batter. This water bath will steam as the cheesecake cooks, keeping it from cracking or browning too quickly. Bake for 1 hour 15 min or until the center is jiggly but not liquid. When done, without opening the oven door, turn off the heat of the oven and keep the cheesecake inside for another hour. Cover with a tight layer of plastic wrap and then foil and transfer the cheesecake to a refrigerator for at least 8 hours, or overnight to firm up.
And now we eat! Slice this amazing cheesecake, and pour a spoonful of the remaining coulis over the top of each slice. Enjoy with a cup of coffee, hot chocolate, or whatever you wish. Just enjoy it! I promise this will become a staple at your next holiday meal!
Want More Dessert Recipes?
- Cinnamon Whiskey Cupcakes
- Black Forest Cake
- Triple Chocolate Mocha Brownies
- Grinch Cookies
- Cinnamon Apple Cream Cheese Bundt Cake
- Peach Cobbler Cheesecake
White Chocolate Raspberry Cheesecake
Ingredients
Graham Cracker Crust
- 2 sleves original graham crackers
- ½ cup unsalted butter 1 stick, melted
- ¼ cup granulated sugar
- ½ tsp salt
Raspberry Coulis
- 12 oz fresh raspberries
- ¼ cup sugar
- 2 tbsp fresh lemon juice
White Chocolate Raspberry Cheesecake
- 32 oz cream cheese softened (4 bricks)
- 1 cup granulated sugar
- 4 large eggs
- 1 cup sour cream
- ¼ cup all purpose flour
- 1 tsp vanilla extract
- ¼ tsp salt
- 2 cup white chocolate chips melted
- ⅓ cup heavy cream or half and half
- 1 batch raspberry coulis see directions
Instructions
Graham Cracker Crust
- Preheat the oven to 350°
- Using a food processor, or a in a large ziplock bag using a pot or rolling pin, crush the graham crackers until fine.
- Add in sugar, salt and melted butter. Mix until the crackers are moistened like wet sand.
- In a greased springform pan, pour in crack mixture and press around the bottom to form a flat disk.
- Bake for 7-8 minutes. Set aside and cool while making the filling
Raspberry Coulis
- In a sauce pot, add in raspberries, sugar, and lemon juice. Stir to combine.
- Bring to a simmer and reduce for 10 minutes. Set aside to cool.
- Optional: if desired, run the cooled mixture through a sieve to remove the seeds
White Chocolate Raspberry Cheesecake
- Reduce the temperature of the oven to 325°
- In a stand mixer, or large bowl with a handheld mixer, beat together softened cream cheese and granulated sugar until light and fluffy.
- One at a time, add in the eggs and mix on low until each is fully incorporated.
- Next, mix in sour cream, vanilla, flour and salt.
- Over a double boiler or in the microwave in 30 second increments, slowly melt the white chocolate and cream
- Pour the melted chocolate into the cream cheese batter and mix to incorporate.
- Pour half the batter over the crust in the springform pan.
- Use a spoon to gallop 1/3 of the raspberry coulis onto the batter and gently swirl into the batter. Pour the remaining batter on top, followed by 1/3 of the coulis. Use the spoon again to create swirls of the raspberry into the batter
- Place a shallow baking dish into the oven and place the springform in the center of the dish. Pour 3-4 cups of water into the baking dish around the springform pan, careful not to get any water in the cheesecake batter.
- Bake for 1 hour 15 min, and without opening the oven door, turn off the heat of the oven and keep the cheesecake inside for another hour.
- Cover with a tight layer of plastic wrap and then foil and transfer the cheesecake to a refrigerator for at least 8 hours, or overnight.
- To serve, slice and pour a spoonful of the remaining coulis over the top of each slice.
