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White Chocolate Raspberry Cheesecake



For the crust:

  • 1½ cups shortbread cookie crumbs, finely ground (6.75oz, 191g)
  • 3 tablespoons butter, melted (1.5oz, 43g)

For the filling:

  • 12oz good quality white chocolate, melted and cooled (340g)
  • 4 - 8oz packages full fat Philadelphia cream cheese, room temperature (32oz, 907g)
  • 1/2 cup sugar (3.5oz, 99g)
  • 1 teaspoon vanilla
  • 1/8 teaspoon salt
  • 4 eggs, room temperature

For the raspberry sauce:

  • 12oz frozen raspberries (340g)
  • 1 teaspoon lemon juice
  • 1/3 cup sugar, or more to taste (2.3oz, 65g)

For topping the cheesecake:

  • fresh raspberries


For the crust:

  1. Adjust oven rack to the lower-middle position and preheat oven to 325 degrees F.
  2. Mix the cookie crumbs and the melted butter until well combined and moistened.
  3. Press the crumbs into the bottom of a 9-inch springform pan. Using a flat bottomed measuring cup, press the crust firmly and evenly into the bottom of the pan,
  4. Bake on a lower-middle rack until golden brown around the edges and fragrant, about 13 minutes. Set aside to cool.

For the filling:

  1. Make sure the cream cheese and eggs are at room temperature for a silky smooth texture.
  2. Increase the oven to 500 degrees F.
  3. Using a stand mixer fitted with the paddle attachment, beat the cream cheese and the sugar on medium-low speed for about 2 minutes, until combined.
  4. Add cooled melted white chocolate, salt, and vanilla and beat at low speed until combined, about 1 minute. Scrape the paddle and the bowl well.
  5. Add the eggs, one at a time, and beat for about 30 seconds after each addition, scraping the paddle and the bowl after each addition.
  6. Tap bowl on the counter several times so that any large air bubbles come up.
  7. Brush the sides of the springform pan with butter and place on a baking sheet. Pour the filling into the pan and set aside for 5 minutes, allowing any air bubbles to rise to the top. Pop any unpopped bubbles with a fork.
  8. Bake in a 500 degree F oven, checking with an oven thermometer, until you can see that the edges are becoming golden, about 10 minutes.
  9. Reduce the temperature to 200 degrees F and continue to bake until the center of the cheesecake is just slightly jiggly, about 1½ hours.
  10. It is important to keep an eye on the oven thermometer to be sure the temperature is dropping to 200 degrees F. If it doesn't drop quickly enough, crack the oven door open until the 200 degrees is reached. I have to crack my oven door open until the temperature reaches 200 degrees because my oven doesn't cool quickly enough.
  11. Place the pan on a cooling rack for 5 minutes, then run a knife around the cake to loosen it from the edges of the pan. Allow to cool to room temperature, 2½-3 hours.
  12. Wrap tightly in plastic wrap and refrigerate until cold and firmly set, at least 6 hours.
  13. Top with raspberry sauce and fresh raspberries just before serving.

For the raspberry sauce:

  1. Thaw the raspberries and mix with sugar. Let macerate in bowl (or the blender) for 30 minutes.
  2. Puree in blender until smooth.
  3. Press through a fine mesh strainer using a rubber spatula to remove the seeds.
  4. Add lemon juice and stir to combine.
  5. Keep refrigerated until ready to use.


You can top the whole cheesecake with the raspberry sauce and fresh raspberries, or top each slice individually.

This way of baking a cheesecake is the Cook’s Illustrated method for baking an authentic New York Cheesecake with a golden top and puffy brown edges. If you don’t have an oven thermometer, you can bake this cheesecake the normal (less risky) way:
Wrap the springform pan very well with two layers of heavy duty aluminum foil. Don’t leave any openings for water to seep inside.
Bake cheesecake in a roasting pan filled with hot water that comes half way up the side of the springform pan.
Bake at 325 degrees F until the center jiggles just slightly and the sides begin to puff, about 1 hour. The internal temperature should be about 150 degrees F.
Turn off oven and prop open oven door with a wooden spoon handle. Allow cake to cool in water bath in oven for 1 hour. Transfer springform pan without foil to wire rack; run small paring knife around inside edge of pan to loosen sides of cake and cool cake to room temperature, about 2-3 hours.
Refrigerate until thoroughly chilled, about 6 hours or overnight.