Pioneer Woman White Chocolate Raspberry Cheesecake

Pioneer Woman’s White Chocolate Raspberry Cheesecake is made with raspberries, lemon juice, granulated sugar, shortbread cookies, butter, white chocolate chips, cream cheese, vanilla extract, and powdered sugar. This delicious White Chocolate Raspberry Cheesecake recipe creates a creamy and indulgent dessert that takes about 2 hours and 30 minutes to prepare and can serve up to 8 people.

Ingredients Needed:

• 1 pint raspberries
• Juice of 1/2 lemon
• 1/2 cup granulated sugar, divided
• One 10-ounce package shortbread cookies (e.g., Lorna Doone)
• 4 tablespoons butter, softened
• One 12-ounce package white chocolate chips
• Three 8-ounce packages cream cheese, softened
• 1 teaspoon vanilla extract
• 1/2 cup powdered sugar

How To Make White Chocolate Raspberry Cheesecake:

1. Prepare the Raspberry Sauce: Set aside 8 to 12 raspberries for garnish. In a saucepan, combine the remaining raspberries, lemon juice, and 1/4 cup of granulated sugar. Bring to a boil, then reduce the heat and simmer for 2 minutes. Strain to remove seeds and let cool.
2. Make the Crust: In a food processor, blend the shortbread cookies, softened butter, 1/3 cup white chocolate chips, and remaining 1/4 cup granulated sugar until finely chopped. Press the mixture into the bottom and sides of a 9-inch deep-dish pie pan. Refrigerate while you prepare the filling.
3. Prepare the Filling: Set aside about 1 tablespoon of white chocolate chips for garnish. Melt the remaining white chocolate chips in a double boiler or microwave, and let cool slightly. Beat the cream cheese and vanilla extract in a mixer until fluffy. Add powdered sugar and mix until smooth. Gradually incorporate the melted white chocolate. Pour in the raspberry puree and beat until fully combined.
4. Assemble the Cheesecake: Spread the raspberry mixture evenly over the chilled crust. Decorate with the reserved raspberries and sprinkle chopped white chocolate chips on top.
5. Chill and Serve: Refrigerate for at least 2 hours before serving to allow the cheesecake to set.

Recipe Tips

• Use Room Temperature Ingredients: Make sure your cream cheese and butter are softened to room temperature before mixing. This helps achieve a smooth, lump-free filling.
• Cool the White Chocolate Chips Properly: After melting the white chocolate chips, let them cool slightly before adding them to the cream cheese mixture. This prevents the chocolate from seizing up or creating a grainy texture.
• Strain the Raspberry Sauce Well: Strain the raspberry sauce thoroughly to remove all the seeds. This ensures a smooth, velvety texture in your cheesecake filling.
• Chill the Crust Well: Press the cookie mixture firmly into the pan and chill it well before adding the filling. This helps the crust hold its shape and prevents it from becoming soggy.
• Let the Cheesecake Set: Refrigerate the cheesecake for at least 2 hours or preferably overnight. This allows the flavors to meld together and the filling to firm up properly.

How To Store & Reheat Leftovers

• Refrigerate: Let the leftover White Chocolate Raspberry Cheesecake cool to room temperature first. Then, cover it and place it in the fridge. It’s good for up to 5 days.
• Freeze: To freeze, cover leftover White Chocolate Raspberry Cheesecake tightly with plastic wrap and foil. Freeze for up to 2 months. Thaw in the fridge for a few hours or overnight before serving.

Nutrition Facts

Serving Size: 1 slice (of 8)

• Calories: 400
• Total Fat: 26g
• Saturated Fat: 15g
• Cholesterol: 80mg
• Sodium: 220mg
• Potassium: 120mg
• Total Carbohydrate: 36g
• Dietary Fiber: 1g
• Sugars: 29g
• Protein: 6g

Try More Pioneer Woman Recipes:

• Pioneer Woman Gumdrops
• Pioneer Woman Strawberry Tart
• Pioneer Woman Brownie Pops
• Pioneer Woman Strawberry Cobbler Squares
• Pioneer Woman Fried Apple Pies