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. 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! 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 recipe. If it has to be dark chocolate, try my no bake chocolate cheesecake.
White Chocolate Cheesecake with Raspberry Swirl, best recipe ever!
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. 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.
White Chocolate and Raspberry Cheesecake Ingredients
Graham Crackers. 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. Butter. Unsalted butter, melted to make the graham cracker crust. Granulated Sugar. A small amount of sugar for the crust (1 tablespoon) and ⅓ cup for the cheesecake filling. White Chocolate. We need 3 ounces (about ½ 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. Cream Cheese. 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! Egg. One large egg, also at room temperature. Vanilla Extract. Half a teaspoon of vanilla extract flavors the cheesecake and enhances the raspberry flavor. Raspberries. 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 (½ 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.
How to Make White Chocolate Raspberry Cheesecake
How to prevent cracks in cheesecake:
I’ve been making my loaf pan cheesecake for years, and you guys love this recipe! I have variations of it, including: lemon blueberry cheesecake, key lime pie in a loaf pan, and angel food cake in a loaf pan. And yes, I hear your plea for a chocolate version–it’s coming soon, I promise! 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!
How to make Raspberry Sauce for White Chocolate Cheesecake
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! 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! 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.
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