White Chocolate Raspberry Cheesecake
Are you looking for a decadent Valentine’s Day Dessert? This white chocolate raspberry cheesecake is exactly what you need.
Topped with a layer of white chocolate pudding and fresh red raspberries, this creamy cheesecake is worth every minute of your effort.
Valentine’s Day dinner can be as fancy and formal or as casual and easy as you and your date want it to be. Regardless of how fancy the main course, this white chocolate raspberry cheesecake is the perfect dessert.
In fact, I made on this weekend just because we wanted it. I’ll make another to celebrate Valentine’s Day later this week. There’s no such thing as too much white chocolate raspberry cheesecake.
Variations:
The red raspberries on top this cheesecake are seasonal and festive. They make it a perfect Valentine’s Day dessert! However, you can substitute any fresh fruit.
My mom’s favorite is blueberry, so that’s a sure winner in her book. You could top this with cherries, orange slices or even chocolate sauce.
If I was making this “over the top”, I’d add shavings of white chocolate among the red raspberries.
If you don’t want to fiddle with water baths and all the mixing, baking and waiting, you can take a short cut. Use a store bought cheesecake and mix up your white chocolate and raspberry topping.
Make It a Meal:
Cheesecake is generally eaten as dessert. To make it a meal, simply eat nothing else when you serve up the cheesecake.
If you want to have a meal that goes well with cheesecake dessert, I’d suggest a pasta, steak or other favorite supper. My Meat Lovers Pasta is a winner.
At least, I know this is a meal that will make happy eaters in my household!
Pin It:
If you love this recipe and want to save it for later, pin it to your Pinterest account.
Did you make this recipe or another one on my site? I’d love to hear from you how it turned out! Send me an email to noel @ ApronFreeCooking.com, post a photo and tag me on social media … or come back and comment on the recipe here.
White Chocolate Raspberry Cheesecake Recipe
Ingredients:
Raspberries, white chocolate pudding, cream cheese, sour cream, eggs, sugar, graham cracker, corn starch, vanilla, lime juice, butter, milk.
Recipe Directions:
Prepare your cheesecake – mix the ingredients, bake in a water bath.
Prepare the pudding and spread on top of cooled cheesecake. Top with red raspberries.
White Chocolate Raspberry Cheesecake
A delicious and beautiful cheesecake … made even better with white chocolate pudding and fresh red raspberries.
Ingredients
- 32 ounce Cream Cheese
- 5 Eggs
- 16 ounce Sour Cream
- 8 Tablespoon Butter
- 1.5 cup Sugar
- 2 Tablespoon Cornstarch
- 2 teaspoon Vanilla
- 1 teaspoon Lime Juice
Crust
- 1.5 cup Graham Cracker crumbs
- 1/3 cup Sugar
- 6 Tablespoon Butter
Topping
- 3.5 ounce White Chocolate Pudding mix
- 1 cup Milk
- 2 cup Red Raspberries
Instructions
-
Gather all ingredients except milk, pudding and raspberries on counter and allow to come to room temperature.
-
Preheat oven to 300 degrees Fahrenheit. Coat springform pan with butter.
-
Mix graham cracker crumbs, sugar, and melted butter until well blended . Press mixture into buttered springform pan.
-
Mix cream cheese and butter in large bowl with electric mixer until well blended.
-
Add one egg, blend into batter completely. Repeat with each egg.
-
Mix in sour cream.
-
Add sugar, cornstarch, vanilla and lime juice. Beat for 2 minutes or until smooth.
-
Pour into springform pan. Place springform pan in large roasting pan and fill with water, at least half way up sides of spring-form pan.
-
Bake at 300 degrees for 2 hours or until top of cake is lightly browned. (Mine took an extra 15 minutes)
-
Remove from oven and allow to cool. Loosen springform pan and place covered in refrigerator until ready to decorate.
-
Prepare pudding with 1 cup of milk, beating until smooth. Chill.
-
When cheesecake is completed cooled, spread pudding over top.
-
Place red raspberries in swirl design around top of cake. Serve
Approximate Nutritional Information:
Servings Per Recipe: 8, Amount Per Serving: Calories: 879, Fat: 66g, Cholesterol: 285g, Sodium: 684mg, Carbs: 60g, Protein: 15g
(please remember these are approximate and will vary slightly based on your ingredient selections.)
Interested in one of the books pictured above? You can purchase on Amazon here.
Follow ApronFreeCooking:
This post may contain affiliate links. There are no additional costs passed on to you if you click on the links in this post. Any money earned from commission helps me cover the cost of maintaining this website.