Put your fresh spring berries to use with this stunning dessert. This Raspberry White Chocolate Cheesecake<\/strong> is made in a loaf pan. Recipe makes 5 large slices with pretty swirled fresh raspberry sauce for cheesecake!<\/p>\n\n\n\n

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I’m not sure if it’s a blessing or a curse, but I never have extreme food cravings while pregnant. I’m definitely hungrier than normal and eat nearly constantly throughout the day, but I don’t wake up with pickle or ice cream cravings. Or, worse: pickle ice cream cravings.<\/p>\n\n\n\n
However, I won’t lie–I saw dill pickle cotton candy at a local candy shop, and I was intrigued. And while I probably would have enjoyed it, my love of dill and vinegar precedes pregnancy. Anything delicious sounds good to me!<\/p>\n\n\n\n
My first pregnancy occurred mostly in the winter, and I thoroughly enjoyed all the cozy comfort food of the fall and winter months. Plus, maternity clothes are so much more simple: I made it all the way through with just two pairs of maternity jeans and some long sleeve maternity shirts and sweaters. Being pregnant over the summer has meant a lot more ice cream and cold, creamy cheesecake! An even easier way to get it is my no bake blueberry cheesecake<\/strong><\/span><\/a> recipe. <\/p>\n\n\n\n
If it has to be dark chocolate, try my no bake chocolate cheesecake<\/strong><\/span><\/a>.<\/p>\n\n\n\n
$\"White$ <\/figure>\n\n\n\nWhite Chocolate Cheesecake with Raspberry Swirl, best recipe ever!<\/h2>\n\n\n\n
This is what she looks like, right out of the fridge after being chilled overnight. No cracks, no bumps, no lumps, even though we swirled in fresh raspberry sauce and dolloped raspberries on the crust.<\/p>\n\n\n\n
It’s cheesecake perfection, and I hope you love it! My cheesecake recipe is made in a loaf pan and only makes 5 perfect slices, if you’re new to my small-batch desserts site.<\/p>\n\n\n\n
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White Chocolate and Raspberry Cheesecake Ingredients<\/h2>\n\n\n\n
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Graham Crackers.<\/strong> Six whole sheets of graham crackers, which is less than one whole package. Use the leftover graham crackers to make to make my s’more cookies<\/a>.<\/li>\n\n\n\n
Butter<\/strong>. Unsalted butter, melted to make the graham cracker crust.<\/li>\n\n\n\n
Granulated Sugar<\/strong>. A small amount of sugar for the crust (1 tablespoon) and 1\/3 cup for the cheesecake filling.<\/li>\n\n\n\n
White Chocolate<\/strong>. We need 3 ounces (about 1\/2 cup) of real white chocolate. Try to buy a bar or chips labeled ‘white chocolate.’ Anything labeled ‘white chips’ is not real white chocolate and it does not contain cocoa butter.<\/li>\n\n\n\n
Cream Cheese<\/strong>. Two 8-ounce packages of cream cheese that have been opened and diced into pieces. Leave them at room temperature to soften fully, a few hours or so. Cold cream cheese makes lumpy cheesecake, and there is nothing that will fix it!<\/li>\n\n\n\n
Egg<\/strong>. One large egg, also at room temperature.<\/li>\n\n\n\n
Vanilla Extract<\/strong>. Half a teaspoon of vanilla extract flavors the cheesecake and enhances the raspberry flavor.<\/li>\n\n\n\n
Raspberries<\/strong>. The best part of this white chocolate raspberry cheesecake is the swirl of fresh raspberry sauce in it! You can use fresh or frozen raspberries (1\/2 cup of either). Since we’re not cooking this sauce before stirring it into the batter, I really recommend using the freshest, prettiest berries you can find.<\/li>\n<\/ul>\n\n\n\n
How to Make White Chocolate Raspberry Cheesecake<\/h2>\n\n\n\n
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Preheat the oven to 325-degrees F, and line a bread loaf pan with parchment paper in one direction. Then, make the crust. Crush the graham crackers in a food processor or plastic bag with a rolling pin. Stir in the melted butter and sugar. Press firmly into the bottom of the prepared pan. Bake for 15 minutes, remove from the oven, and turn the heat down to 300-degrees.<\/p>\n<\/div>\n\n\n\n
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Next, make the raspberry sauce: add the granulated sugar to a mini food processor or blender and pulse until powderey. Add ½ cup of raspberries and pulse again. Set aside. (This is making sure the sugar is finely ground and can blend better with the berries).<\/p>\n<\/div>\n<\/div>\n\n\n\n
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Then, melt the white chocolate. You can do this in a double boiler or in the microwave at 50% power. Stir until smooth and creamy. Be sure not to overheat it or it will seize. Honestly, a double boiler is the safer method. Go low and slow!<\/p>\n<\/div>\n\n\n\n
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Make the cheesecake filling: beat together the cream cheese and sugar until light and fluffy. Gently beat in the egg, followed by the vanilla and melted white chocolate.<\/p>\n<\/div>\n<\/div>\n\n\n\n
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Dot 5 or 6 fresh raspberries torn in half over the crust. Then, pour the cheesecake batter over the crust. Dollop a few tablespoons of the raspberry puree on the surface, and swirl in with a toothpick or butter knife. Save the remaining sauce for serving.<\/p>\n<\/div>\n\n\n\n
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Bake the cheesecake in the 300-degree oven for for 35-40 minutes, until the entire surface is set and not sticky. It will have a slightly golden yellow hue. A toothpick inserted should not come out with wet batter. Let cool near the oven, then refrigerate for at least 4 hours before serving with raspberry sauce.<\/p>\n<\/div>\n<\/div>\n\n\n\n
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How to prevent cracks in cheesecake:<\/h2>\n\n\n\n
I’ve been making my loaf pan cheesecake<\/strong><\/span><\/a> for years, and you guys love this recipe! I have variations of it, including: lemon blueberry cheesecake<\/strong><\/span><\/a>, key lime pie<\/strong><\/span><\/a> in a loaf pan, and angel food cake in a loaf pan<\/strong><\/span><\/a>. And yes, I hear your plea for a chocolate version–it’s coming soon, I promise!<\/p>\n\n\n\n
When I do book signings and book tours, I almost always bring cheesecake. My cheesecake recipe is perfection: it bakes up perfectly flat without bubbles or puffiness. What’s my secret for preventing cracks in cheesecake? I’m so glad you asked!<\/p>\n\n\n\n
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Ensure your cheesecake ingredients are at room temperature<\/strong>. This will prevent the need to over-mix, which brings me to my next tip.<\/li>\n\n\n\n
Do not over mix or over beat cheesecake batter.<\/strong> I use a hand mixer<\/strong><\/span><\/a> when making cheesecake, because I’m likely to walk away from a stand mixer while its beating. Over beating cheesecake batter whips extra air into it that can puff up while in the oven, which deflates and causes cracks upon cooling.<\/li>\n\n\n\n
Before sliding this cheesecake into the oven<\/strong>, rap it on the counter a few times to remove any air bubbles before baking.<\/li>\n\n\n\n
When the cheesecake is done baking,<\/strong> remove it from the oven, but let it cool nearby the oven. Drastic temperature changes can cause cracks in cheesecake, so I like to cool my cheesecake next to the oven with the oven door propped ajar. In my old house, my oven was right beneath my stove, and I cooled cheesecake on top with the oven door open.<\/li>\n<\/ol>\n\n\n\n
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How to make Raspberry Sauce for White Chocolate Cheesecake<\/h2>\n\n\n\n
Okay, now that we are confident that will we will raspberry white chocolate cheesecake success, let’s talk about the crowning jewel on this dessert: the raspberry sauce for cheesecake!<\/p>\n\n\n\n
I love this raspberry sauce for cheesecake recipe so much because it’s entirely no cook! No cooking or heating required. Plus, I think that cooking or heating fresh fruit breaks down many of the flavors and aromas. This sauce is pure raspberry delight!<\/p>\n\n\n\n
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Add two tablespoons of granulated sugar to the bowl of a mini food processor<\/strong><\/span><\/a>.<\/li>\n\n\n\n
Puree the sugar until powdery and finely ground.<\/li>\n\n\n\n
Add 1\/2 cup of fresh raspberries, and puree again.<\/li>\n<\/ol>\n\n\n\n
This fresh raspberry sauce is bright, tangy and tastes exactly like a super ripe fresh raspberry. The sugar should be dissolved by the food processor. If the final sauce has some gritty sugar in it, let the mixture sit in the fridge for an hour and stir. The sugar will melt as it sits in the acidic fruit juices.<\/p>\n\n\n\n
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Raspberry White Chocolate Cheesecake FAQs<\/h2>\n\n\n\n
Is a water bath necessary for cheesecake?<\/strong> I’ve only used a water bath (or bain-marie<\/em>) one time for a cheesecake recipe, and that cheesecake cracked. Plus, the water seeped under the springform pan and soaked my crust. To spend the time, energy, and ingredients making a cheesecake one time and have such an epic flop was enough for me.

I bake cheesecakes in standard size 9″ bread loaf pans. This is the one I use<\/strong><\/a> and love. I own three of them, and I use them often, especially for brownies for two.

These pans are aluminum, which is thin and conducts heat easily and evenly. Dark colored metal bakeware is one my all-time pet peeves in life. Dark colored pans are made of all different types of metals, which all conduct heat differently. Also, dark pans get hotter faster in the oven, all things to avoid when you want an even bake.<\/p> <\/div>
How long does cheesecake last in the fridge?<\/strong>
Cheesecake keeps for up to 5 days in the fridge, if it’s stored in an airtight container. You can also freeze individually slices to last for up to 3 months. Defrost overnight in the fridge before serving.<\/p> <\/div> <\/div>\n\n\n\n
More like this Raspberry White Chocolate Cheesecake<\/strong><\/h2>\n\n\n\n\n
Raspberry Galette<\/span><\/a><\/li>\n\n\n\n
Raspberry Brownies<\/span><\/a><\/li>\n\n\n\n
Raspberry Pies in Muffin Pan<\/span><\/a><\/li>\n<\/ul>\n\n\n

How to Make White Chocolate Raspberry Cheesecake<\/h2>\n\n\n\n\n\n<\/figure>\n<\/div>\n\n\n\n