White Chocolate Raspberry Cheesecake
This is it! The most popular Cheesecake Factory White Chocolate Raspberry Cheesecake can be made at home for a fraction of the price! It's creamy, swirled in the best raspberry sauce, and finished with a white chocolate icing. It is truly superb! And a top-notch dessert to make for special occasions!
Equipment
- 1 9-inch springform pan, (can use a 10-inch springform pan)
- Piping Bags, (disposable or reusable)
- 1 Squeeze bottle, (for raspberry sauce)
Ingredients
Chocolate Crust:
- 2 cups chocolate cookie crumbs, (finely crushed)
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, (melted)
Cheesecake Filling:
- 32 oz softened cream cheese, (4-8 ounce packs)
- 1 1/2 cups granulated sugar
- 2 1/2 cups heavy cream
- 1/2 cup whole milk
- 3 eggs
- 1/4 cup white chocolate chips
Raspberry Sauce:
- 8 oz frozen raspberries, (1 cup)
- 4 oz granulated sugar, (1/2 cup)
- 1/4 cup water
- 1 tsp lemon juice
White Chocolate Flavored Vanilla Frosting:
- 1/3 cup palm fruit shortening
- 2 cups powdered sugar
- 1 1/2 tsp vanilla extract
- 3 Tbsp whole milk
Whipped Cream Swirls:
- 2 cups heavy whipping cream
- 1/2 cup powdered sugar
Instructions
- Make the raspberry sauce: bring 8 oz frozen raspberries, 4 oz sugar, 1/4 cup water, and 1 tsp lemon juice to a boil in a small saucepan. Boil over medium-high heat for 3 minutes, stirring constantly. Strain and return to the saucepan, then boil for 1 more minute. Cool, then pour into a squeeze bottle. Keep refrigerated.
- Preheat the oven to 320°F. For the crust: combine 2 cups of finely crushed chocolate cookie crumbs, 1/4 cup sugar, and 1/2 cup melted butter in a medium bowl. Line a 9-inch springform pan with parchment paper* and press the crumbs into the lined pan using a glass. Press the crumbs high on the sides. Set aside.
- In a large bowl, beat 32 oz of cream cheese and 1 1/2 cups of sugar until smooth. Then beat in the eggs and gradually pour in 2 1/2 cups of heavy cream and 1/2 cup milk until just combined and smooth. The batter should be creamy and somewhat runny.
- Pour the batter into the prepared crust. Drizzle 1/3 to 1/2 cup of raspberry sauce over the cheesecake batter in a swirling motion. Sprinkle with 1/4 cup white chocolate chips, then insert a long skewer to create a marble design.
- Bake the cheesecake at 320°F for 1 hour and 5 minutes. Then turn off the oven and allow it to cool in the oven for 10 minutes. Remove onto a wire rack and cool completely. Freeze for 24 hours.
- Make the vanilla frosting by beating 1/3 cup of palm fruit shortening, 2 cups powdered sugar, 1 1/2 tsp vanilla, and 3 Tbsp milk in a medium bowl. Thaw the cheesecake 30 minutes before icing. Transfer the frosting to a piping bag and pipe it in a circular motion, starting from the center.
- In a medium bowl, beat 2 cups heavy cream with 1/2 cup powdered sugar until soft peaks form. Using a large star tip pipe out large swirls around the edges of the cheesecake. Then slice the cheesecake into 12 equal pieces. Keep refrigerated or frozen until needed.
Notes
- Make the raspberry sauce the day before for easier assembly.
- Use parchment paper rounds and side liners for easier handling. You can also cut out your own using large parchment paper sheets.
- White Chocolate Raspberry Cheesecake can be refrigerated for up to 5 days.
- The cheesecake will look jiggly when first removed from the oven, but it will continue to set as it cools. Freezing the cheesecake will make it easier to slice and serve, so that is a must!
- If storing the cheesecake in the freezer for over 24 hours, double-wrap it in plastic wrap to prevent freezer odors from seeping in. The frosting and whipped swirls on the cheesecake freeze well, too.
Nutrition Facts
White Chocolate Raspberry Cheesecake
Serving Size
1 large slice
Amount per Serving
Calories
883
% Daily Value*
Fat
52
g
80
%
Saturated Fat
29
g
181
%
Trans Fat
1
g
Polyunsaturated Fat
4
g
Monounsaturated Fat
14
g
Cholesterol
174
mg
58
%
Sodium
690
mg
30
%
Potassium
414
mg
12
%
Carbohydrates
91
g
30
%
Fiber
2
g
8
%
Sugar
81
g
90
%
Protein
18
g
36
%
Vitamin A
1680
IU
34
%
Vitamin C
6
mg
7
%
Calcium
369
mg
37
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
