White chocolate raspberry cheesecake has become one of our favorite desserts lately. I have made this twice in one week and both times the whole thing disappeared.

You will want to make this for father’s Day, that way you can become the favorite child!!!

The chocolate crust mixed with the white chocolate cheesecake and raspberry jam is just so good.

If your cheesecake cracks, you can cover it up with whipped cream; believe me, it will get eaten. 

 

 

What Ingredients Do I Need For White Chocolate Raspberry Cheesecake?

Here’s a list of ingredients you’ll need to make this Cheesecake (scroll down for the full recipe):

 

Cheesecake:

• Chocolate cookies crumbs (I use Oreo’s)
• Butter
• White chocolate chips
• Half-and-half cream
• Cream cheese
• White sugar
• Eggs
• Vanilla extract
• Seedless raspberry jam

 

Whipped cream:

• Whipping cream
• Powdered sugar
• Vanilla extract

 

Garnish:

• Fresh raspberries

 

 

 

 

How Do I Make White Chocolate Raspberry Cheesecake?

Here’s the simple steps you’ll follow to make this cheesecake (scroll down for the full recipe):

 

Cheesecake:

• In a medium bowl, mix together cookie crumbs, and the melted butter.
• Place in the bottom of a 9″ spring form pan.
• Preheat the oven to 325 degrees.
• In a micro wave safe bowl, place the white chips and the half-and-half, and microwave.
• In a mixing bowl, add the cream cheese, and the sugar. Mix until smooth.
• Beat in eggs one at a time, then add the chocolate mixture.
• Add the vanilla.
• Place the cheese cake mixture on top of the crust.
• Then dot the top of the the cream cheese mixture with the jam.
• Use a tooth pick or a knife to swirl in the jam with the cheesecake mixture.
• Place the springform pan onto a cookie sheet and place in the oven.
• Bake for 55-60 minutes.
• When it is done, allow the cheesecake to cool, then wrap in plastic wrap, and refrigerate for up to 8 hours.

 

Whipped cream :

• Using an electric mixer, whip the cream until peaks form, add in the powdered sugar, and the vanilla extract.

 

Garnish:

• Garnish with fresh raspberries, or as desired.
• Remove from the refrigerator and top with real whipped cream or whipped topping.

 

 

 

How Do I Keep my Cheesecake From Cracking?

 

• The trick to a cheesecake not cracking is to wrap it in foil, and place it in a pan of water to bake or you can use a 9″ x 13″ pan of water and place it on the lower rack to keep the oven nice and moist.
• Another thing you can do is to wrap the outer part of your cheese cake pan with foil and set it in a pan of water. Either way will work nicely.

 

This is a picture of a crust that was not cooked in the water bath, or you could also try placing a pan of water on the shelf below your cheesecake to bake it.

 

As you can see in this picture, I went ahead and wrapped the bottom of my spring form pan in foil so that water did not seep in. 

 

This way made it so that my cheesecake did not crack after it was cooked but as you can see by the edges, it did not crust over on the edge of the cheesecake like the one not cooked in water did. However the one cooked in water was much brighter in color with the redness of the raspberry jam.

 

Both ways have their pros and cons. I like the way the single slice of cheese cake looked in the center as the jam seemed to go a little more marble looking down through the cheesecake. And the one I cooked in water tended to stay more on the top of the cheesecake. 

 

Here is a picture of the Oreo crust, or you could do a graham cracker or vanilla wafer crust if you do not care for Oreos.

 

Other Delicious Cheesecakes for you to Try:

 

Double Chocolate and Vanilla Cheesecake

Creamy Baked Cheesecake

Eloquent Turtle Cheesecake