Dessert | April 6, 2018

White Chocolate Raspberry Cheesecake

My favorite dessert is cheesecake.  I love everything about it.  About four years ago my friend Katelynd mentioned that she created a killer white chocolate raspberry cheesecake recipe, I was all over it.  I bugged her about it about a thousand times.  She was so kind to give me and you a step by step to this delicious dessert.

White Chocolate Raspberry Cheesecake on a cake stand and a slice on a plate

A woman holding a White Chocolate Raspberry Cheesecake in a cake pan

Meet Katelynd

First off, let me introduce you.  This is Katelynd.  Momma to four littles, including a set of twins, baker, crafter, and business owner.  Katelynd sells her handmade wood items that are absolutely fabulous.  Take a look HERE.  Her business is called the Wood Blossom and the products are to die for.

White Chocolate Raspberry Cheesecake on a green cake stand topped with mint leaves

Making Cheesecake Is Easy

This masterpiece of a dessert will be a hit at your holiday party or family dinner.  And don’t be intimidated.  Making a cheesecake is easy!  It has a few parts:

  1. Mix ingredients
  2. Pour Into Crust
  3. Bake or Cook in the pressure cooker
  4. Chill
  5. Eat

See!  You can do that!  Making a cheesecake is not as difficult as it looks, so please give this recipe a try!  My husband came home and ate a piece and said “Yessss!  This. Is. Perfect.”

Process shots for making a White Chocolate Raspberry Cheesecake

White Chocolate Raspberry Cheesecake

Katelynd makes this decedent dessert even more special by including white chocolate ganache and raspberry puree inside of the cheesecake.  Holy moly.  I’m about to lick my screen right now. The combo of white chocolate and raspberry is one of my favorites.  Check out my White Chocolate Raspberry Cookies and my White Chocolate Raspberry Sweet Rolls.

A side shot of a White Chocolate Raspberry Cheesecake with a slice cut out

An overhead shot of a White Chocolate Raspberry Cheesecake with a slice cut out

Cheesecake In The Pressure Cooker

I took this white chocolate raspberry cheesecake recipe a step further and decided to give it a shot in my instant pot.  It was absolutely divine!  You must must try this method!  But I’ve also included baking directions for the traditionalist.  But it only takes 27 minutes in the pressure cooker, and you will not have a big crack in your cake.

White Chocolate Raspberry Cheesecake on a green cake stand with raspberries at the side

White Chocolate Raspberry Cheesecake – How To Video

Check out my video below so you can see just how easy making this delicious white chocolate raspberry cheesecake is:

 

If you make this cheesecake, which I think you should – be sure to leave me a comment and tell me how you liked it! I know you’ll love it!

If you tried this White Chocolate Raspberry Cheesecake or any other recipe on the blog then don’t forget to rate the recipe and leave us a comment below. You can also follow us on Facebook, Twitter, Instagram and Pinterest to see what else we’re getting up to

5 from 4 votes
White Chocolate Raspberry Cheesecake recipe by popular Los Angeles food blogger Oh So Delicioso
White Chocolate Raspberry Cheesecake
Prep Time
20 mins
Cook Time
27 mins
Total Time
47 mins
 

beautifully delicious white chocolate raspberry cheesecake 

Course: Dessert
Cuisine: American
Keyword: cheesecake with raspberry, white chooclate cheesecake
Servings: 8 servings
Calories: 557 kcal
Author: Kadee
Ingredients
  • 12 oz cream cheese softened
  • 1/4 cup sugar
  • 1/2 tsp vanilla
  • 2 eggs
  • 1 tbsp flour
  • 1 cups white chocolate chips
  • 1/4 cup half and half
  • 5 oz frozen raspberries
  • 1/2 cup water
  • 1 tbsp cornstarch
  • 1 tbsp water
  • 2 tbsp sugar
  • 23 oreo cookies crumbled into crumbs
  • 1/4 cup butter melted
Instructions
For Oven
  1. Preheat oven to 325°F (160°C)

  2. Combine oreo crumbs and butter.  Mix until well combined.  Press into the bottom of a well greased 7 inch spring form pan.  Set aside.

  3. For raspberry sauce - In a small saucepan combine frozen raspberries,1/2 cup water and 2 tbsp sugar. Cook down raspberries on med-low until juices are clear. Apprx 10-12 min. In a small bowl whisk together cornstarch and 1 tbsp water.  Whisk into raspberry mixture until thickened. Strain seeds if desired. Set aside to cool.

  4. Combine the chocolate chips and half & half in a double boiler stirring occasionally until smooth.  Set aside to cool

  5. In a stand mixer, combine the cream cheese and 1/4 cup of sugar and blend until smooth. 

  6. Add the eggs one at a time and mix completely between each egg. 

  7. Blend in vanilla, flour and melted chocolate.

  8. Pour 1/2 of the cheesecake batter on top of the cookie crust. Drizzle 1/2 of the raspberry sauce onto cheesecake and swirl. Add remaining cheesecake batter and repeat with raspberry.

  9. Place your pan on a cookie sheet with just enough water to completely cover the bottom of the sheet.(1/4 inch of water) Bake 50-60 minutes. Remove from oven and let rest. Cheesecake will continue to set as it cools. Serve with remaining raspberry sauce.
For Pressure Cooker
  1. Combine oreo crumbs and butter. Mix until well combined. Press into the bottom of a well greased 7 inch spring form pan. Set aside.

  2. For raspberry sauce - In a small saucepan combine frozen raspberries,1/2 cup water and 2 tbsp sugar. Cook down raspberries on med-low until juices are clear. Apprx 10-12 min. In a small bowl whisk together cornstarch and 1 tbsp water. Whisk into raspberry mixture until thickened. Strain seeds if desired. Set aside to cool.

  3. Combine the chocolate chips and half & half in a double boiler stirring occasionally until smooth. Set aside to cool

  4. In a stand mixer, combine the cream cheese and 1/4 cup of sugar and blend until smooth. 

  5. Add the eggs one at a time and mix completely between each egg. 

  6. Blend in vanilla, flour and melted chocolate.

  7. Pour 1/2 of the cheesecake batter on top of the cookie crust. Drizzle 1/2 of the raspberry sauce onto cheesecake and swirl. Add remaining cheesecake batter and repeat with raspberry.

  8. Add 1 cup water to pressure cooker.  Insert wire rack.  Place cheesecake on top of wire rack.  Close lid and set to seal.  Cook on high pressure for 27 minutes and allow a complete natural release.

  9. Remove cheesecake from pressure cooker and cool completely.  Transfer to refrigerator and chill for 4-8 hours or overnight.

Recipe Notes

If using a 12 inch springform pan for oven baking - recipe can be doubled.

Nutrition Facts
White Chocolate Raspberry Cheesecake
Amount Per Serving
Calories 557 Calories from Fat 324
% Daily Value*
Total Fat 36g 55%
Saturated Fat 19g 95%
Cholesterol 110mg 37%
Sodium 386mg 16%
Potassium 248mg 7%
Total Carbohydrates 52g 17%
Dietary Fiber 2g 8%
Sugars 38g
Protein 7g 14%
Vitamin A 16.8%
Vitamin C 5.8%
Calcium 11.4%
Iron 19.8%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition Facts
White Chocolate Raspberry Cheesecake
Amount Per Serving
Calories 557 Calories from Fat 324
% Daily Value*
Total Fat 36g 55%
Saturated Fat 19g 95%
Cholesterol 110mg 37%
Sodium 386mg 16%
Potassium 248mg 7%
Total Carbohydrates 52g 17%
Dietary Fiber 2g 8%
Sugars 38g
Protein 7g 14%
Vitamin A 16.8%
Vitamin C 5.8%
Calcium 11.4%
Iron 19.8%
* Percent Daily Values are based on a 2000 calorie diet.

 

 

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17 thoughts on “White Chocolate Raspberry Cheesecake

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  1. Can’t wait to try it, I love a good cheesecake and this combination of white chocolate and raspberry looks delicious!

  2. I always heard that you had to loosely cover the cheesecake when done in pressure cooker. Is that NOT true????

    1. There are some recipes that call for this method. These recipes also call for a longer cooking time. For this recipe the foil is not necessary.

  3. Yummy! I wish I had a piece of this right now. However, I have a question. Well, 2 actually. 1: the ingredients list 1/4 cup sugar, but the instructions say 1/2 cup. Also, there is 1 tbsp. water listed in the ingredients, but not mentioned anywhere in the instructions. Thanks!

  4. I made this today & it’s my favorite now. Really worth the effort. I did cover it with paper town & foil on top so it took 32 min but it came out perfect. Great recipe!