Double Decker Raspberry White Chocolate Cheesecake
Indulge in the ultimate dessert experience with this stunning Double Decker Raspberry White Chocolate Cheesecake. This decadent creation features two luscious layers: a velvety white chocolate-infused cheesecake and a tangy raspberry layer, perfectly balanced atop a buttery graham cracker crust. Crafted with real raspberries, rich cream cheese, and smooth white chocolate, this showstopping dessert is as visually stunning as it is delicious. Baked to perfection, then chilled for a silky texture, it’s garnished with fluffy whipped cream, fresh raspberries, and delicate white chocolate shavings for an elegant finish. Ideal for special occasions or any time you want to impress, this cheesecake is a true crowd-pleaser that combines luxurious flavors with eye-catching presentation.
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Recipe Information
Ingredients
- 200 grams Graham crackers (crushed)
- 90 grams Unsalted butter (melted)
- 680 grams Cream cheese (softened)
- 150 grams Granulated sugar
- 2 teaspoons Vanilla extract
- 3 large Eggs
- 200 grams White chocolate (melted and slightly cooled)
- 200 grams Frozen raspberries (thawed and pureed)
- 30 grams Powdered sugar
- 2 teaspoons Cornstarch
- 120 milliliters Heavy cream (whipped)
- optional Fresh raspberries (for garnish)
- optional White chocolate shavings (for garnish)
Instructions
Preheat your oven to 160°C (325°F) and grease a 9-inch springform pan. Line the bottom with parchment paper for easy release.
In a medium bowl, mix the crushed graham crackers and melted butter until evenly combined. Press the mixture firmly into the bottom of the prepared pan to form the crust. Chill in the refrigerator while preparing the filling.
In a large mixing bowl, use an electric mixer to beat the softened cream cheese and granulated sugar until smooth and creamy. Add vanilla extract and mix well.
Beat in the eggs one at a time, making sure each is fully incorporated before adding the next.
Divide the cream cheese mixture in half. To one half, mix in the melted white chocolate until smooth. Pour this white chocolate layer over the chilled crust and smooth the top with a spatula.
In a separate bowl, whisk together the raspberry puree, powdered sugar, and cornstarch. Gently fold this raspberry mixture into the second half of the cream cheese mixture until fully combined.
Pour the raspberry layer over the white chocolate layer in the pan and spread evenly.
Bake the cheesecake in the preheated oven for 55–60 minutes, or until the edges are set and the center has a slight wobble. Turn off the oven and let the cheesecake cool inside the oven with the door slightly ajar for 1 hour.
Once cooled, refrigerate the cheesecake for at least 4 hours or overnight for best results.
Before serving, top with whipped cream, fresh raspberries, and white chocolate shavings for garnish, if desired. Slice and enjoy!
Nutrition Facts
Calories |
6500 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 454.8 g | 583% | |
| Saturated Fat | 265.6 g | 1328% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1686 mg | 562% | |
| Sodium | 3598 mg | 156% | |
| Total Carbohydrate | 533.3 g | 194% | |
| Dietary Fiber | 20.0 g | 71% | |
| Total Sugars | 388.9 g | ||
| Protein | 94.2 g | 188% | |
| Vitamin D | 4.5 mcg | 22% | |
| Calcium | 1391 mg | 107% | |
| Iron | 14.1 mg | 78% | |
| Potassium | 2209 mg | 47% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
