Easy White Chocolate Raspberry Cheesecake Recipe

This recipe by Crouton Crackerjacks on YouTube is sure to be a hit when served at any party, gathering, or even on an ordinary day! Plus, this is surprisingly simple and easy to prepare, so don’t worry about failing this recipe, and just follow the instructions. This can serve about 12 to 18 people, try it out now.

Ingredients:

• 2 pounds of cream cheese, softened
• 2/3 cup of sugar
• 4 large eggs
• 2 egg yolks
• 2 tbsp of all-purpose flour
• 1½ tsp of vanilla extract
• 8 ounces of white chocolate, melted and slightly cooled
• ¾ cup of raspberry pie filling, preserves, or doughnut filling
• 3 cups of chocolate cookie crumbs
• 10 tbsp of butter, melted

Directions:

Step 1

Place the cookies in a food processor, then blend them until they turn into fine crumbs, add the melted butter, and mix them together thoroughly. Transfer them to a 9-inch springform pan, then press it up the sides about 2/3 of the way up and all over the bottom, and set aside. Place the white chocolate in a microwave-safe bowl, then melt them for about 1 minute making sure to stir every 30 seconds until melted and smooth, and set aside. Next, prepare the batter either in a stand mixer or in a large bowl and use an electric hand mixer. Beat the cream cheese for about 2 to 3 minutes until nice and smooth, then scrape the sides, and continue mixing until there are no more lumps. Add the sugar and beat them together until incorporated, then add the eggs one at a time, and beat until incorporated, make sure not to overmix. Add the flour, vanilla, and white chocolate, then mix them well and pour them into the prepared crust.

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Step 2

Preheat your oven to 350°F, then warm the raspberry filling or preserves in the microwave for about 30 seconds or just until warm. Scoop a spoonful of filling and drop them all over the top of the batter, and swirl with a knife in an up and down motion to get the swirl all the way to the bottom. Put the pan on top of a 10″ cake pan, then put it in the roaster of the preheated oven, and pour boiling water into the roaster carefully making sure not to splash it into the cheesecake. Add enough water until it’s 2/3 of the way up, then let it bake for about 20 minutes, and reduce the temperature to 250°F. Continue baking for another 1 hour and 20 minutes, then turn the oven off, and let the cheesecake cool in the oven for about 3 hours or until room temperature. Make sure not to open the door of the oven during this process. Once ready, remove the cheesecake from the cake pan, then put it inside the refrigerator, and let it chill overnight. The next day, unmold the cake, slice, then serve, and enjoy!

*All image credit belongs to Crouton Crackerjacks via YouTube. Follow and subscribe to his channel for more!

Easy White Chocolate Raspberry Cheesecake Recipe