Indulge in the Perfect Fresh Raspberry Cheesecake with White Chocolate Ganache

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Prepare to be enchanted by this truly decadent Fresh Raspberry Cheesecake, a dessert that masterfully blends the vibrant tang of fresh raspberries with the luxurious creaminess of a classic cheesecake. If you’re a devoted fan of both raspberries and cheesecake, then this exquisite creation is destined to become your new favorite. It features a perfectly crisp and buttery digestive cookie crust, a velvety smooth raspberry-infused cheesecake filling, and is crowned with a luscious raspberry white chocolate ganache, offering an unparalleled burst of berry flavor in every bite.

While cheesecakes are generally straightforward to assemble, they do require a touch of patience and planning. This recipe calls for approximately 1 hour and 20 minutes in the oven, followed by an essential overnight chilling period in the refrigerator to allow it to set beautifully. We understand that waiting can be the hardest part, but trust us, the sublime reward of a perfectly set, irresistibly creamy cheesecake is absolutely worth every moment of anticipation!

This show-stopping dessert is not just a treat for the taste buds; it’s also visually stunning, making it an ideal centerpiece for any gathering. Whether you’re hosting a dinner party, celebrating a special occasion, or simply want to impress your loved ones, this Fresh Raspberry Cheesecake is guaranteed to delight your friends and family alike.

Why You’ll Fall in Love with This Raspberry Cheesecake Recipe

• Explosion of Raspberry Flavor: This cheesecake is truly a celebration of raspberries! We incorporate a homemade raspberry compote directly into the cheesecake batter, and a vibrant raspberry purée into the ganache, ensuring a rich, natural berry flavor and stunning color throughout every layer.
• Luxurious Raspberry White Chocolate Ganache: The silky smooth, naturally pink raspberry white chocolate ganache elevates this cheesecake to extraordinary new heights. It provides a beautiful contrast in texture and a delightful hint of sweetness that perfectly complements the creamy cheesecake base.
• Simple, Perfect Cookie Crust: Starting with a buttery cookie crust made from digestive biscuits (or graham crackers if available), this recipe lays the foundation for a truly delicious dessert. It’s easy to prepare and creates the ideal sturdy yet tender base for your creamy cheesecake.
• Effortlessly Elegant: Despite its gourmet appearance and complex flavor profile, this cheesecake recipe is designed to be approachable for home bakers. With clear, step-by-step instructions, you’ll achieve professional-quality results every time.

Explore Other Irresistible Cheesecake Recipes

If you enjoy experimenting with different cheesecake flavors, here are some other delicious recipes to inspire your baking:

• Aperol Spritz Cheesecake
• Espresso Chocolate Cheesecake
• Honey and Lemon Cheesecake

Essential Ingredients for Your Perfect Raspberry Cheesecake

Crafting an exceptional cheesecake begins with high-quality ingredients. Here’s a closer look at the key components and why they matter:

• Digestive Cookies (or Graham Crackers): For the crust, digestive cookies provide a wonderful buttery and slightly sweet base. In regions like Denmark where graham crackers are less common, digestives are an excellent substitute. If graham crackers are readily available to you, feel free to use them for a classic American-style crust. Their fine crumb and mild flavor create a perfect foundation.
• Full-Fat Cream Cheese: This is the heart of any great cheesecake! It’s crucial to use full-fat cream cheese, as it contributes to the rich, dense, and ultra-creamy texture we all love. Ensure your cream cheese is at room temperature before mixing – this prevents lumps and ensures a smooth, uniform batter. Take it out of the fridge 1-2 hours before you plan to bake.
• Sour Cream (18% fat): Sour cream adds a delightful tang that balances the sweetness of the cheesecake and contributes to its silky-smooth consistency. Like cream cheese, it should be at room temperature when added to the batter for optimal blending. Measure it out and let it sit for 1-2 hours before baking.
• Large Eggs: Eggs act as a binder, providing structure and richness to the cheesecake. Using large eggs at room temperature is important for proper emulsification with the other ingredients, ensuring a custardy texture. Remove them from the fridge 1-2 hours prior to baking.
• Raspberries (Frozen & Fresh):
  • For the Compote and Purée: I highly recommend using frozen raspberries for the internal compote and purée. Frozen raspberries often boast a more intense red color and concentrated flavor, which is perfect for infusing the cheesecake and ganache with a vibrant berry essence. The recipe guides you through making separate purées to ensure the correct amount for both the cheesecake filling and the ganache.
  • For Decoration: Fresh raspberries are ideal for garnishing your finished cheesecake, adding a beautiful pop of color and a fresh burst of flavor.
• White Chocolate: Essential for the luscious ganache topping. If you’re using a bar of white chocolate rather than chips, be sure to chop it finely. Smaller pieces melt more evenly and prevent scorching. Choose good quality white chocolate for the best flavor.
• Granulated Sugar & Vanilla Extract: These provide the necessary sweetness and enhance the overall flavor profile, making the cheesecake truly irresistible.
• Butter (melted): Used in the crust to bind the cookie crumbs together, creating a firm and flavorful base.
• Cornstarch: A small amount is used to thicken the raspberry purée, ensuring it has the right consistency for the cheesecake and ganache.

Refer to the complete recipe card below for exact quantities of all ingredients.

Step-by-Step Guide: How to Make This Irresistible Raspberry Cheesecake

Follow these detailed instructions to create your show-stopping raspberry cheesecake:

RASPBERRY PURÉE

1. Defrost Raspberries: Begin by defrosting your frozen raspberries. Allowing them to thaw completely ensures they blend smoothly and release their full flavor and vibrant color.
2. Blend and Sift: Once defrosted, blend the raspberries into a smooth purée. To achieve a perfectly silky texture, pass the purée through a fine-mesh sieve to remove all the tiny seeds. This step is crucial for a refined cheesecake and ganache.
3. Thicken the Purée: Transfer the sieved raspberry purée to a small pot. Add the cornstarch and whisk until fully dissolved. Heat the mixture over medium heat, stirring continuously, until it slightly thickens. This usually takes just a couple of minutes. The cornstarch will prevent the purée from being too watery in your cheesecake.
4. Cool the Purée: As soon as the purée has thickened to a noticeable consistency, remove it from the heat. Pour it into a clean bowl and let it cool completely in the fridge. You should have approximately 220g of purée ready for use.
5. Prepare for Crust: While the purée is cooling, you can move on to preparing the cookie crust.

COOKIE CRUST

1. Preheat Oven: Preheat your oven to 160ºC (325ºF) for a conventional oven.
2. Prepare Crumbs: In a food processor, combine the digestive cookies (or graham crackers) and granulated sugar. Pulse until you achieve a fine, sand-like texture.
3. Add Butter: Melt the butter, then add it to the food processor with the cookie crumbs. Blend again until the butter is fully incorporated and the mixture resembles wet sand.
4. Form the Crust: Line the bottom of a 20 cm (8-inch) springform pan with parchment paper. Pour the buttery cookie crumble into the pan. Using the bottom of a glass or a flat measuring cup, firmly press the crust mixture down into an even layer, extending it slightly up the sides of the pan. Ensure it’s well-packed to prevent crumbling after baking.
5. Pre-bake the Crust: Bake the crust for 10 minutes. This step helps to set the crust and makes it nice and crispy.
6. Cool and Prepare for Water Bath: Remove the crust from the oven and let it cool until it’s comfortable to touch. Once cooled, tightly wrap the exterior of the springform pan with a double layer of heavy-duty aluminum foil. This creates a secure seal, essential for preventing water from seeping into the crust when you bake the cheesecake in a water bath. Set the prepared pan aside.

CHEESECAKE FILLING

1. Cream the Cream Cheese: In a large mixing bowl, using a hand mixer or a stand mixer fitted with the paddle attachment, cream the room-temperature full-fat cream cheese on low speed for about 1 minute until smooth. Avoid over-mixing at this stage to prevent incorporating too much air.
2. Add Sugar: Gradually add the granulated sugar to the cream cheese, continuing to mix on low speed. Once all the sugar is incorporated, scrape down the sides of the bowl with a rubber spatula and mix for another minute on low speed to ensure everything is well combined.
3. Incorporate Wet Ingredients: Add the cooled raspberry purée, room-temperature sour cream (18%), and vanilla extract to the cream cheese mixture. Mix on low speed until just combined.
4. Add Eggs Gradually: Add the room-temperature eggs, one at a time, mixing on low speed only until each egg is just incorporated. Over-mixing eggs can introduce too much air, which can lead to cracks in your cheesecake. After all eggs are mixed in, give the bowl a final scrape down and a gentle mix to ensure a uniform batter.
5. Pour and Prepare for Baking: Pour the smooth cheesecake batter into your prepared springform pan with the cooled crust. Gently tap the pan on the counter a few times to release any trapped air bubbles. Double-check that your aluminum foil wrap is secure around the pan.
6. Set Up Water Bath: Boil water in a kettle. Find a large metal roasting pan or a tin that is at least 5 cm (2 inches) tall and wide enough to comfortably hold your springform pan. Carefully place the cheesecake pan inside the larger pan. Pour the boiling water into the larger pan, making sure it comes up about two-thirds of the way up the sides of the cheesecake pan. Be extremely careful not to let any water splash onto or into the cheesecake itself, or under the aluminum foil.
7. Bake: Gently transfer the entire water bath setup into the preheated oven. Bake for 1 hour and 30 minutes.
8. Cooling Process (in oven): After 1 hour and 30 minutes, give the roasting pan a very gentle shake. The edges of the cheesecake should be set, but the center should still have a slight wobble. This indicates it’s perfectly baked. Turn off the oven, prop the oven door slightly ajar with a wooden spoon, and let the cheesecake cool down inside the oven for 1 hour. This slow cooling prevents drastic temperature changes that can cause cracking.
9. Further Cooling: Remove the cheesecake from the oven and carefully lift it out of the water bath. Remove the aluminum foil from around the pan and place the cheesecake (still in its springform pan) on a wire cooling rack. Let it cool completely to room temperature for about 1 hour.
10. Chill Overnight: Once at room temperature, transfer the cheesecake to the refrigerator. Allow it to chill and set for at least 6 hours, but ideally overnight. This long chilling period is essential for the cheesecake to firm up and achieve its signature dense, creamy texture.

RASPBERRY WHITE CHOCOLATE GANACHE

1. Prepare Raspberry Purée for Ganache: Blend and sift about 60g of fresh or defrosted frozen raspberries to create 30g of smooth, seedless raspberry purée. This small amount is specifically for the ganache.
2. Chop White Chocolate: If using a white chocolate bar, finely chop it into small, even pieces. This ensures quick and even melting.
3. Melt Ganache Ingredients: In a microwave-safe bowl (heating in 30-second intervals, stirring in between) or over a double boiler, gently melt the chopped white chocolate and heavy cream together. Stir until the chocolate is fully melted and the mixture is smooth and glossy. Remove from heat.
4. Combine with Raspberry Purée: Add the 30g of prepared raspberry purée to the melted white chocolate and heavy cream mixture. Gently fold it in until fully incorporated and the ganache takes on a beautiful, uniform pink hue.
5. Top the Cheesecake: Once the cheesecake has fully chilled and set, remove it from the fridge. Carefully pour the raspberry white chocolate ganache evenly over the top of the cheesecake.
6. Decorate: Finish by artfully arranging fresh raspberries on top of the ganache for a beautiful and delicious garnish.
7. Serve and Enjoy: Your stunning Fresh Raspberry Cheesecake is now ready to be sliced and enjoyed!

The Secret to a Silky Smooth Cheesecake: Baking in a Water Bath

You might be wondering why baking a cheesecake in a water bath (also known as a bain-marie) is such a crucial step for achieving that perfect, crack-free, and incredibly creamy texture. The water bath creates a moist, consistent, and gentle baking environment for your cheesecake, mimicking a slow cooker within your oven.

Here’s why it’s so important:

• Even Heat Distribution: Water heats up slowly and maintains a very stable temperature. This allows the cheesecake to bake gently and evenly, from the edges to the center, preventing the outside from cooking too quickly and drying out before the middle is done.
• Prevents Cracks: The moist heat from the water bath helps to prevent the top of the cheesecake from cracking. Cracks often occur when there’s a significant temperature difference between the edges and the center, or when the cheesecake dries out too rapidly. The water bath ensures a slow, controlled cooling process, minimizing this risk.
• Creamy Texture: The gentle, moist heat ensures the cheesecake develops a silken, custardy texture without becoming rubbery or curdled. It cooks through without becoming tough, giving you that desirable melt-in-your-mouth richness.
• Protects from Overbaking: Without a water bath, cheesecakes are far more susceptible to overbaking, which can lead to a dry, crumbly, or curdled texture. The water acts as a buffer, protecting the delicate filling.

To ensure no water enters your cake, meticulously wrap 2-3 layers of heavy-duty aluminum foil around the base and sides of your springform pan. This creates a waterproof barrier, ensuring your crust remains perfectly crisp.

Recommended Equipment for Cheesecake Success

Having the right tools can make all the difference in your cheesecake baking experience:

• 20 cm (8-inch) Springform Pan: An absolute essential for cheesecakes. The springform design allows you to easily release the sides of the pan without disturbing the delicate cheesecake, ensuring a beautiful presentation. Using parchment paper on the bottom is also key for easy removal.
• Food Processor: For quickly and efficiently crushing digestive biscuits or graham crackers into a fine, uniform crumb for your crust.
• Hand Mixer or Stand Mixer with Paddle Attachment: Ideal for creaming the cream cheese and incorporating ingredients smoothly, without over-mixing.
• Fine-Mesh Sieve: Crucial for achieving a silky-smooth raspberry purée, free from any seeds.
• Rubber Spatula: Indispensable for scraping down the sides of the bowl to ensure all ingredients are thoroughly combined and for gently folding.
• Large Roasting Pan (for water bath): A deep, oven-safe pan that can comfortably hold your springform pan and boiling water without overflowing.
• Heavy-Duty Aluminum Foil: As discussed, multiple layers are vital for waterproofing your springform pan during the water bath. This prevents a soggy crust.
• Wire Cooling Rack: For allowing the cheesecake to cool evenly after baking, promoting air circulation around all sides.

Storage Tips for Your Raspberry Cheesecake

To keep your delicious raspberry cheesecake fresh and flavorful:

• Refrigeration: Always store leftover cheesecake in the refrigerator.
• Airtight Container: Place the cheesecake in an airtight container or cover it tightly with plastic wrap to prevent it from drying out or absorbing other odors from the fridge.
• Shelf Life: The cheesecake is best enjoyed within 3-4 days when stored properly in the fridge.
• Freezing (Optional): For longer storage, you can freeze individual slices or the whole cheesecake (without the fresh raspberry garnish). Wrap it tightly in plastic wrap, then a layer of aluminum foil. It can be frozen for up to 1 month. Thaw in the refrigerator overnight before serving.

I often find these plastics boxes very useful for storage (link).

Pro Tips for Baking the Best Raspberry Cheesecake

Achieving a perfect cheesecake every time involves a few key techniques:

• Room Temperature Ingredients are Non-Negotiable: This is arguably the most important tip. Cream cheese, sour cream, and eggs must be at room temperature. Cold ingredients don’t emulsify properly, leading to a lumpy batter and a less smooth final texture. Plan ahead and take them out of the fridge at least 1-2 hours before you start.
• Do Not Overmix the Batter: Over-mixing, especially once the eggs are added, incorporates too much air into the batter. This air expands during baking, causing the cheesecake to puff up, then collapse and crack as it cools. Mix on low speed and only until ingredients are just combined. After everything is mixed, I always use a rubber spatula to give it a final gentle fold, ensuring no ingredients are stuck at the bottom of the mixing bowl.
• Patience is a Virtue (Especially for Cooling & Chilling): Resisting the urge to open the oven door too soon, allowing the cheesecake to cool gradually in the oven, and the essential overnight chill in the refrigerator are all critical steps. Rushing these stages will compromise the texture and appearance of your cheesecake.
• Perfect Your Water Bath Technique: A properly sealed springform pan is vital. Use heavy-duty foil and ensure there are no gaps for water to seep through. The water bath ensures even baking and prevents cracks.
• Don’t Be Afraid of the Wobble: When the baking time is up, the center of the cheesecake should still be slightly wobbly, like firm Jell-O. The residual heat will continue to cook it as it cools, and it will set completely during refrigeration. An entirely firm cheesecake straight from the oven is likely overbaked.

Frequently Asked Questions About Raspberry Cheesecake

Here are answers to some common questions you might have while baking this delicious cheesecake:

• My cheesecake cracked! What went wrong?

  Cracking is a common issue, often caused by over-baking, over-mixing the batter (incorporating too much air), or sudden temperature changes during cooling. Ensure your oven temperature is accurate, mix only until just combined, and follow the slow cooling process in the oven, then on a rack, before chilling. Using a water bath significantly helps prevent cracks.

• Can I use fresh raspberries instead of frozen for the purée?

  You can, but frozen raspberries often have a more concentrated flavor and richer color, especially when out of season. If using fresh, ensure they are ripe and flavorful. You might need slightly more fresh raspberries to achieve the same intensity of flavor and color as frozen ones.

• How do I know when the cheesecake is perfectly baked?

  The edges of the cheesecake should appear set and slightly puffed, while the very center (about a 2-inch circle) should still have a slight jiggle or wobble when you gently shake the pan. It will continue to cook and firm up as it cools.

• Can I make this cheesecake ahead of time for a party?

  Absolutely! Cheesecake is an excellent make-ahead dessert. It requires overnight chilling, so it’s perfect to bake a day or two before your event. This allows ample time for it to set and for the flavors to fully develop.

Serving Suggestions and Delicious Variations

This Fresh Raspberry Cheesecake is a showstopper on its own, but here are some ideas to further enhance your dessert experience:

• Serving: Serve slices chilled. A sharp, warm knife will give you the cleanest cuts. You can warm your knife by running it under hot water and wiping it dry between each slice.
• Garnish Options: Besides fresh raspberries, consider a dusting of powdered sugar, a few delicate mint leaves, or a dollop of freshly whipped cream alongside each slice for an elegant touch.
• Flavor Variations:
  • Lemon Zest: Add 1-2 teaspoons of lemon zest to the cheesecake batter for a brighter, more citrusy note that complements the raspberries beautifully.
  • Chocolate Drizzle: For chocolate lovers, a fine drizzle of melted dark chocolate over the ganache (after it has set) can add another layer of indulgence.
  • Mixed Berry: While this recipe highlights raspberries, you could experiment with other berries for the purée, such as strawberries or a mix of berries, adjusting sweetness as needed.
• Pairing Suggestions: This cheesecake pairs wonderfully with a glass of sparkling rosé, a light dessert wine, or a freshly brewed cup of coffee or herbal tea.

We hope you thoroughly enjoy baking and savoring this magnificent Fresh Raspberry Cheesecake! If you create this recipe, we’d love to see it. Make sure to tag us on Instagram @juliemarieeats and leave us a review below to let us know how it turned out. For more delicious recipe ideas and baking inspiration, be sure to follow us on Pinterest.

RASPBERRY CHEESECAKE

This recipe delivers a fresh raspberry cheesecake featuring a crisp digestive cookie crust, a creamy raspberry-infused cheesecake filling, and a luscious topping of smooth raspberry white chocolate ganache, finished with fresh raspberries for an elegant and flavorful dessert.

5 fra 3 stemmer

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Prep Time 30 minutes mins

Cook Time 1 hour hr 20 minutes mins

Course Dessert

Servings 8

Equipment

• 20 cm spring pan

Ingredients

 

 

RASPBERRY PUREE

• 300 g frozen raspberries
• 1,5 tablespoon cornstarch

COOKIE CRUST

• 200 g digestive or graham cookies
• 1,5 tablespoon granulated sugar
• 50 g butter melted

CHEESECAKE

• 600 g cream cheese full fat, room temperature
• 200 g granulated sugar
• 75 g sour cream 18% room temperature
• 1 teaspoon vanilla extract
• 3 large eggs room temperature

RASPBERRY WHITE CHOCOLATE GANACHE

• 30 g raspberry purée
• 100 g white chocolate
• 20 g heavy cream

DECORATION

• 2 packs of fresh raspberries

Instructions

 

RASPBERRY PUREE

• Start by defrosting the frozen raspberries.
  300 g frozen raspberries
• Once defrosted, blend them into a purée and sift the kernels from the purée. Add the purée and cornstarch into a small pot, and heat the purée up over medium heat. It only takes a couple of minutes.
  1,5 tablespoon cornstarch
• Once the cornstarch has melted into the purée and you can see it has thicken a bit, take it off the heat. Add it to bowl and let it cool down in the fridge. You will end up with around 220 g of purée.
• While it cools down, make the cookie crust.

COOKIE CRUST

• Preheat the oven at 160ºC, conventional oven.
• In a food processor, add the cookies, granulated sugar and blend it all together until a fine sand-like texture. Melt the butter. Add the melted butter to the food processor and blend it together with the blended cookies.
  200 g digestive or graham cookies, 1,5 tablespoon granulated sugar, 50 g butter
• In a 20 cm spring cake pan add parchment paper to the bottom. Add the cookie crumble and press the cookie crust down with the bottom of a glass, and up agains the side of the pan, so it’s well packed together and flattened out.
• Bake it for 10 min. Then let it cool down so that it’s cool to touch.
• Add a double layer of aluminum foil around the cake pan to safely seal it from the water when placing it in a water bath while it bakes. Set it aside.

CHEESECAKE

• With a hand mixer or in a stand mix using the paddle attachment, cream the cream cheese for 1 min on low speed. Then gradually add the granulated sugar. Once all the granulated sugar is added, scrape down the sides of the bowl and let it mix for 1 min on low speed.
  600 g cream cheese, 200 g granulated sugar
• Now add the cooled down raspberry purée, sour cream and vanilla extract and let it mix on low speed until combined. Then add one egg at a time and let it mix on low speed until combined. Once all the eggs have mixed in, scrape down the sides of the bowl and give it a final mix to make sure all the ingredients have incorporated.
  75 g sour cream 18%, 1 teaspoon vanilla extract, 3 large eggs
• Pour the cheesecake batter into the cake pan and give it a few taps on the counter to let any air bubble out. Make sure to check that the aluminum foil hasn’t ripped anywhere.
• Boil up water in a kettle. In a big metal tin that is at least 5 cm tall, add the boiling water and place the cheesecake in the water bath. The water should come up about ⅔ up the side of the cheesecake pan. Gently lift the pan into the oven so no water gets under the aluminum foil.
• Bake for 1 hour and 30 min.
• Once the time has passed, give the tray a very gentle shake. The cheesecake should still be a bit wobbly in the middle. Turn off the oven and have the oven door slightly open and let the cheesecake cool down in the oven for 1 hour.
• Then take it out of the oven and remove it from the water bath. Take off the aluminum foil and place the cheesecake on a cooling rack. Let it cool down fully for about 1 hour to room temperature.
• Finally, once at room temperature, place it in the fridge and let it set for at least 6 hours, preferable overnight.

RASPBERRY WHITE CHOCOLATE GANACHE

• Blend and sift about 60 g of raspberries, to remove the raspberries kernels, so you end up with 30 g of purée.
• Chop the white chocolate if you’re not using chocolate chips.
  100 g white chocolate
• In the microwave or over a double boiler, melt together the white chocolate and heavy cream. Give a stir and remove it from the heat when the chocolate has melted. Add 30 g of the raspberry purée and fold it together with the ganache.
  20 g heavy cream, 30 g raspberry purée
• Take the cheesecake out of the fridge and pour the ganache over the cheesecake. Finish by decorating with fresh raspberries.
  2 packs of fresh raspberries
• It’s ready to be enjoyed!
• To keep it fresh, store it in the fridge, covered under a lid.

Keyword cheesecake, raspberry

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