Best 3 Healthier White Chocolate Raspberry Cheesecake Recipes

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In the realm of desserts, cheesecake stands tall as a timeless classic, captivating taste buds with its creamy texture and delectable flavors. However, for those seeking a healthier indulgence, the traditional white chocolate raspberry cheesecake might seem like an unattainable dream. But fear not, dear readers, for it is possible to create a healthier version of this beloved dessert without compromising on taste. With a few mindful substitutions and clever techniques, you can whip up a white chocolate raspberry cheesecake that is not only lighter and more nutritious but also bursting with the same irresistible flavors that make the original so irresistible.

Here are our top 3 tried and tested recipes!

WHITE CHOCOLATE RASPBERRY CHEESECAKE



White Chocolate Raspberry Cheesecake image

Make and share this White Chocolate Raspberry Cheesecake recipe from Food.com.

Provided by Lvs2Cook

Categories     Cheesecake

Time 1h45m

Yield 8-10 serving(s)

Number Of Ingredients 13

1 cup chocolate cookie crumb
3 tablespoons white sugar
1/4 cup butter
1 (10 ounce) package frozen raspberries
2 tablespoons white sugar
2 teaspoons cornstarch
1/2 cup water
2 cups white chocolate chips
1/2 cup half-and-half
3 (8 ounce) packages cream cheese
1/2 cup white sugar
3 eggs
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 325 degrees.
  • In a medium bowl, mix cookie crumbs, 3 tablespoons sugar and melted butter until well blended.
  • Press mixture onto the bottom of a 9-inch springform pan.
  • (I lightly greased the bottom of the pan although it didn't call for it).
  • To make raspberry sauce~in a medium saucepan, combine raspberries, 2 tablespoons sugar, cornstarch and water.
  • Bring to boil.
  • Continue boiling until sauce is thick and clear.
  • Strain sauce through a mesh strainer to remove seeds.
  • Set aside.
  • In the top of a double boiler, heat white chocolate chips and half and half, stirring occasionally, until chocolate is melted and smooth.
  • Remove from heat and alow to cool to lukewarm.
  • In a large bowl, beat cream cheese and 1/2 cup sugar until smooth.
  • Beat in eggs, one at a time.
  • Blend in vanilla and melted white chocolate chips.
  • Pour half of batter over crust.
  • Spoon 3 tablespoons of raspberry sauce over batter.
  • Pour remaining batter into pan.
  • Spoon another 3 tablespoons of raspberry sauce over the top of the batter.
  • Swirl batter with the tip of a knife to create marbles effect being careful NOT to disturb bottom crust.
  • Bake for 55 to 60 minutes or until filling is set.
  • Allow to cool, cover with plastic wrap and refrigerate at least 8 hours before removing from pan.
  • Serve with remaining raspberry sauce.

WHITE CHOCOLATE RASPBERRY CHEESECAKE



White Chocolate Raspberry Cheesecake image

This makes an excellent cheesecake, similar to one you would get in a restaurant. Great for special occasions! Garnish with white chocolate curls if desired.

Provided by Cindy Catudal Shank

Categories     Desserts     Fruit Dessert Recipes     Raspberry Dessert Recipes

Time 10h

Yield 16

Number Of Ingredients 13

1 cup chocolate cookie crumbs
3 tablespoons white sugar
¼ cup butter, melted
1 (10 ounce) package frozen raspberries
2 tablespoons white sugar
2 teaspoons cornstarch
½ cup water
2 cups white chocolate chips
½ cup half-and-half cream
3 (8 ounce) packages cream cheese, softened
½ cup white sugar
3 eggs
1 teaspoon vanilla extract

Steps:

  • In a medium bowl, mix together cookie crumbs, 3 tablespoons sugar, and melted butter. Press mixture into the bottom of a 9 inch springform pan.
  • In a saucepan, combine raspberries, 2 tablespoons sugar, cornstarch, and water. Bring to boil, and continue boiling 5 minutes, or until sauce is thick. Strain sauce through a mesh strainer to remove seeds.
  • Preheat oven to 325 degrees F (165 degrees C). In a metal bowl over a pan of simmering water, melt white chocolate chips with half-and-half, stirring occasionally until smooth.
  • In a large bowl, mix together cream cheese and 1/2 cup sugar until smooth. Beat in eggs one at a time. Blend in vanilla and melted white chocolate. Pour half of batter over crust. Spoon 3 tablespoons raspberry sauce over batter. Pour remaining cheesecake batter into pan, and again spoon 3 tablespoons raspberry sauce over the top. Swirl batter with the tip of a knife to create a marbled effect.
  • Bake for 55 to 60 minutes, or until filling is set. Cool, cover with plastic wrap, and refrigerate for 8 hours before removing from pan. Serve with remaining raspberry sauce.

Nutrition Facts : Calories 412 calories, Carbohydrate 34.4 g, Cholesterol 96.4 mg, Fat 28.3 g, Fiber 1 g, Protein 6.8 g, SaturatedFat 16.9 g, Sodium 225.8 mg, Sugar 29 g

THE BEST WHITE CHOCOLATE RASPBERRY CHEESECAKE



The Best White Chocolate Raspberry Cheesecake image

This cheesecake is not only visually stunning, but is even more delicious! I am the most popular girl at the In-Laws on Christmas Day. I not only place a layer of raspberries on the bottom but you additional berries with mint leaves to make little "holly" decorations on top, perfect for the holiday. I do recommend that you use a very high quality white chocolate. I get mine from a tiny homemade chocolate shop near me, and I usually lean toward a little more than 8oz, probably more toward 10oz. Also, melt the chocolate as directed to certain not to scorch it. Another tip... do not over beat the batter, and be sure to keep it at LOW speed, and add each egg separately. I also make a fresh raspberry coulis and drizzle that as I serve each piece. I use a 10 inch spring-form pan for this.

Provided by Tantric1

Categories     Cheesecake

Time 1h15m

Yield 1 Cheesecake, 10-14 serving(s)

Number Of Ingredients 15

1 cup slivered almonds
2 cups graham cracker crumbs
1/4 cup unsalted butter, melted
8 -10 ounces high quality white chocolate
4 (8 ounce) packages cream cheese (softened)
1/2 cup sugar, plus
2 tablespoons tbsps sugar
4 whole large eggs
2 large egg yolks
2 tablespoons all-purpose flour
1 teaspoon vanilla
2 cups fresh raspberries
fresh raspberry
mint leaf
raspberry coulis

Steps:

  • Make crust: Finely grind almonds and crumbs in food processor and add butter, blending until combined. Press over bottom and 2/3 up the side of your 10 inch spring form pan.
  • Filling: Preheat oven to 350°F.
  • Melt chocolate in double boiler or a large metal bowl set over a saucepan of barely simmering water, stirring until smooth and remove from heat.
  • Beat cream cheese with an electric mixer at medium speed until fluffy, then beat in sugar. Add whole eggs and yolks 1 at a time, beating well at LOW speed and scraping bowl after each addition.
  • Beat in flour and vanilla until just combined, then add melted chocolate in a slow stream, beating until filling is well combined.
  • Arrange berries in a single layer over crust and pour filling into crust. Bake in the middle of oven until cake is set 3 inches from the edge but center is still wobbly when pan is gently shaken, 45-55 minutes (although my oven runs more like 65-70 minutes).
  • Run a thin knife around the edge of cake to loosen (do this to avoid cracking), then cool completely in pan on rack. Cake will continue to set as it cools.
  • I generally like to refridgerate this over night and garnish the following day.

Nutrition Facts : Calories 721.2, Fat 53.7, SaturatedFat 28.9, Cholesterol 241.7, Sodium 421.2, Carbohydrate 47.8, Fiber 3.4, Sugar 33.1, Protein 15.2

Tips:

  • Use high-quality white chocolate: Look for white chocolate that contains at least 30% cocoa butter. This will ensure that your cheesecake is rich and creamy.
  • Make sure the cream cheese is at room temperature: This will help it mix smoothly with the other ingredients.
  • Do not overbeat the cheesecake filling: Overbeating can cause the cheesecake to become dense and crumbly.
  • Bake the cheesecake in a water bath: This will help to prevent the cheesecake from cracking.
  • Chill the cheesecake for at least 4 hours before serving: This will allow the cheesecake to set properly.

Conclusion:

This healthier white chocolate raspberry cheesecake is a delicious and decadent dessert that is perfect for any occasion. It is made with a creamy white chocolate filling, a raspberry swirl, and a graham cracker crust. The cheesecake is also gluten-free and has a reduced sugar content, making it a healthier choice than traditional cheesecake. So, next time you are looking for a special dessert, try this healthier white chocolate raspberry cheesecake. You won't be disappointed!

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