Learn how to make this decadent white chocolate raspberry cheesecake!! A delicately flavored white chocolate cheesecake with a raspberry swirl in a chocolate cookie crust. Don’t miss all the tips included to make the perfect cheesecake!
***CLICK SHOW MORE FOR RECIPE AND INFO***
**I realize I said in the video to bake at 250*F for one hour and 20 minutes AND 120 minutes. The correct time is one hour and 20 minutes. Sorry for the confusion.**
What you’ll need:
2 lbs cream cheese, softened
2/3 cup sugar
4 large eggs
2 egg yolks
2 Tbsp all-purpose flour
1-1/2 tsp vanilla extract
8 oz white chocolate, melted and slightly cooled
3/4 cup raspberry pie filling, preserves or doughnut filling
3 cups chocolate cookie crumbs
10 Tbsp butter, melted
Start off with the crust by chopping the cookies in a food processor until they are fine crumbs. Add in melted butter and mix thoroughly. Put into a 9″ springform pan and press up the sides about 2/3rd’s of the way up and on the bottom. Set aside.
Melt the white chocolate in a bowl in the microwave for about a minute, stirring every 30 seconds until melted and smooth. Set aside.
For the batter, in a stand mixer or in a large bowl with an electric hand mixer, beat cream cheese for 2-3 minutes or until nice and smooth. Scrape down the beater and bowl and mix again until no lumps remain. Add in sugar and beat until incorporated. Scrap down beater and bowl and mix again. Add in the eggs, one at a time, just until incorporated. Do NOT over mix! After adding the first 2 eggs and yolk, again scrape down beater and bowl. When eggs are incorporated add in flour, vanilla and white chocolate. Mix just until incorporated. Again, scrape beater and bowl and give it one last mix to make sure everything is mixed well. Pour into prepared crust.
Preheat oven to 350*F and bring a pot of water to a boil on the stove top. Microwave the raspberry filling or preserves for about 30 seconds just until warm. Drop by spoonfuls onto the batter and using a knife, swirl into the batter. Use an up and down motion to get a nice swirl all the way to the bottom of the batter. Put springform pan into a 10″ cake pan and then into a roaster in the preheated oven. (Thanks to America’s Test Kitchen for this tip to avoid a leaky water bath). Add boiling water to the roaster being careful not to splash it into your cheesecake. Add enough to come up 2/3rd’s of the way up the sides of the cake pan. Bake for 20 minutes and reduce oven temp to 250*F and bake another hour and 20 minutes. ***DO NOT OPEN THE OVEN DOOR!!*** After 80 minutes is up, turn oven off and let the cheesecake cool in the oven for 3 hours or until room temp. ***AGAIN, DO NOT OPEN OVEN DOOR!!*** Remove the cheesecake from the cake pan and refrigerate overnight. The next day, remove spring form pan and cut into slices. Serves 12-18. Enjoy!!
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41 Comments
i would just eat the batter. Straight from the bowl.
10 Tablespoons of butter!!!!! By the way, how many grams of cookies did you process, and dos it really matter if I take the cream off if I use Oreos?
You can use aluminum foil for a water bath but it has to be the heavy duty stuff. It has to be the thick foil. Double up on that and you won't have any leaks. Standard foul gets holes in it when you wrap it around the pan. I've made a few cheesecakes and never had a water leak when using the heavy duty foil.
Excellent love this always turns out great for me following this video!
i made tried this recipe and it was absolutely delicious!!!!! it was my first time ever making one and the directions were so easy to follow and fool proof. My family loved it <3 <3
can i substitue pie filling with jelly or anything else?
Youre not suppose to bake a cheesecake mate, but i can appriciate your work, and also it look very tasty.
Thank you for this awesome recipe its my first time to bake a cheesecake and it turned out amazing 😝😍
2lbs as how many gm ?
This is an excellent recipe. I have made this half a dozen times and get consistent and amazing results <3 Plus, as an added bonus……every time he says "beater bar" my kiddos burst into laughter 😀
to much eggs
i used This recipe but I made my crust with Graham crackers and I used strawberry instead of raspberry i don't taste the white chocolate in my cheesecake however it's bomb!!!!! came out beautiful I am so happy and will use thus recipe again thank u!!!
thanks for this recipe!!! i made this for thanksgiving and it was a complete HIT!!!! soooo good, soooo creamy, soooo delicious!!! my first time making cheesecake and i nailed it thanks to you!!! awesome!!!
Wondering would the batter still cook correctly if I added some fresh raspberries to the batter?
Beater bar? Lol. I've always called it a paddle attachment.
Just made this last week using your recipe, except just half of all the ingredients. Also added a sprinkle of lemon zest and salt. But, since I was rushing, I actually forgot to put the vanilla and flour. Still turned out really good though, so making another one this week. Thank you alot.
I love cheesecake with all types but I would love if you try with us the NewYork cheesecake, please thanks for the delicious recipe
Hi plz tell me how much creem cheez in gm
That looks so delicious. 👀✌🇺🇸
Your RASPBERRY WHITE CHOCOLATE CHEESECAKE looks scrumptious! I can't wait to try it.
Are you the snacktaku guy? You sound exactly like him!
Can i substitute for Strawberries? I wanna make this for my girlfriend and i 2 year anniversary of being together!
This look's Absolutely Fantastic, suck's I don't have any cream cheese at the moment.
Look a so good. I use your pie crust recipe all the time.
20 mins to go and my raspberry cheesecake is ready for cooling (; thanks for the recipe!
I like the turkey pan method for the water
I’ve made this and it’s perfect. Do you have a plain cheesecake recipe?
Wrapping the springform pan on the outside with a crockpot plastic bag also prevents water frm entering. HUGE life saver.
Instead of sugar can i add Nestle condensed milk
Can you buy cookie crums instead of breaking them up yourself?
I made the cheesecake last night. It looks absolutely beautiful! I cannot wait until after dinner tonight when we dive into it.
We cut into and it was HEAVENLY! So creamy and full of flavor!
The thumbnail initially looked an injury to me.
Just made this today with fresh raspberries! The whole family loved it! Thank you for this great recipe
I love CHEESECAKE but I GAIN WEIGHT. 😭😭😭😭😭
i made this cheesecake a while ago and it came out so good that i always reference this video when making my cheesecakes!!! thank you!!
What is the size of the larger round pan?
Why make a video with ingredients you don't like vs making it what turned out better 🤔
Absolutely delicious, I added a cup of sour cream and a third of a cup of heavy cream to the batter because I made it in a 10 inch pan, great results
What a good idea, it was suggested at Ingram Micro
No fire alarms involved.
It looks like a wonderful recipe and well executed, but all that effort and no garnish and pretties at the end?
Yummy!! Thanks for recipe..can’t wait to major. Thanks for showing us:)