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White Chocolate Raspberry Cheesecake Recipe

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4.3 from 12 reviews

A luscious white chocolate raspberry cheesecake featuring a crisp maria biscuit base, a creamy mascarpone and cream cheese filling, vibrant raspberry sauce, and a smooth white chocolate ganache topping. This dessert balances tartness and sweetness perfectly and is baked to achieve a delicate, fluffy texture with a rich flavor profile.

Ingredients

For the Crust

  • 175 g maria biscuit
  • 125 g unsalted butter

For the Raspberry Sauce

  • 250 g raspberries
  • 100 g granulated sugar

For the Cheesecake Filling

  • 800 g cream cheese (room temperature)
  • 125 g mascarpone cheese (room temperature)
  • 150 g granulated sugar
  • 8 g vanilla sugar
  • 45 g all-purpose flour
  • 3 large eggs

For the White Chocolate Ganache

  • 100 g white chocolate
  • 45 ml heavy cream (unwhipped)

For Garnish

  • Additional raspberry sauce reserved for decoration
  • Fresh raspberries
  • Whipped cream (homemade or store-bought)

Instructions

  1. Prepare the Butter: Melt the unsalted butter in a small saucepan over low heat until fully melted and set aside to cool slightly.
  2. Make the Crust: Place the maria biscuits in a food processor and grind until fine. Transfer to a mixing bowl and pour the melted butter over the crumbs. Mix thoroughly until well combined.
  3. Form the Crust: Line a springform pan with baking paper. Press the biscuit mixture firmly and evenly into the bottom of the pan using the back of a spoon to create a compact base.
  4. Pre-bake the Crust: Preheat the oven to 190 ℃ (374 ℉). Bake the crust for 10-15 minutes until slightly golden. Remove carefully and reduce the oven temperature to 125 ℃ (257 ℉). This step helps achieve a firmer biscuit base but can be skipped if desired.
  5. Prepare Raspberry Sauce: In a medium frying pan over medium heat, combine the raspberries and granulated sugar. Cook for 5-7 minutes, stirring regularly, until the raspberries break down and the mixture thickens slightly.
  6. Strain the Sauce: Place a fine sieve over a bowl and pour the raspberry mixture through it. Use a spatula or spoon to press the sauce through, separating the seeds to obtain a smooth raspberry juice for the cheesecake and decoration.
  7. Mix the Cheesecake Filling: In a large mixing bowl, combine the cream cheese, mascarpone, granulated sugar, and vanilla sugar. Beat with an electric mixer for 1 minute until smooth. Sift the flour over the mixture and mix again for 1 minute.
  8. Add Eggs: Stop using the mixer and switch to a spatula. Crack eggs one at a time into the batter, folding each in gently and carefully to keep the mixture airy without overmixing.
  9. Assemble the Cheesecake Filling: Spoon about 650 g of the cheesecake batter onto the crust in the springform pan. Drizzle half of the strained raspberry juice over this layer. Then carefully add the remaining cheesecake batter on top, smoothing the surface.
  10. Bake the Cheesecake: Bake in the reduced 125 ℃ oven for 60-65 minutes or until the edges are set and firm but the center still slightly wobbles. Once done, turn off the oven and leave the cheesecake inside with the door closed for 1 hour to prevent cracking and sinking.
  11. Make the White Chocolate Ganache: Heat the heavy cream just until it is near boiling, then remove from heat. Add the chopped white chocolate to the hot cream. Let it sit for 1 minute, then stir gently until smooth and glossy.
  12. Top the Cheesecake: Spread the white chocolate ganache evenly over the cooled cheesecake surface. Using a piping bag, add some of the reserved raspberry juice on top in decorative dots and swirl gently with a toothpick to create marbled patterns.
  13. Chill: Cover the finished cheesecake and refrigerate it overnight or for at least 6 hours to allow it to fully set and develop flavor.
  14. Serve: Cut the cheesecake into slices and garnish each with fresh raspberries and whipped cream as desired.

Notes

  • You can skip pre-baking the crust or the step at 190 ℃ and bake entirely at 125 ℃ if you prefer a softer base.
  • Ensure cream cheese and mascarpone are at room temperature to avoid lumps in the batter.
  • Use fresh raspberries for the best flavor, but frozen can work if fully thawed and drained.
  • The white chocolate ganache should be slightly warm when spread to get a smooth finish; don’t overheat or it may become grainy.
  • Resting the cheesecake in the turned-off oven prevents cracking and helps the texture set perfectly.
  • Store leftovers covered in the refrigerator for up to 3 days.

Find it online: https://bitezly.com/white-chocolate-raspberry-cheesecake-recipe/