Pioneer Woman White Chocolate Raspberry Cheesecake Recipe

This Pioneer Woman White Chocolate Raspberry Cheesecake Recipe is a creamy and indulgent recipe, which is made with white chocolate chips and a fresh raspberry sauce. It’s a no-fuss take on the classic, ready in about 2 hours and 30 minutes.

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Pioneer Woman White Chocolate Raspberry Cheesecake Recipe Ingredients

• 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 Pioneer Woman White Chocolate Raspberry Cheesecake

1. Make the raspberry sauce: Set aside 8 to 12 of the best-looking raspberries for garnish. In a small saucepan, combine the remaining raspberries, lemon juice, and 1/4 cup of the granulated sugar. Bring the mixture to a boil, then reduce the heat and simmer for 2 minutes. Strain the sauce through a fine-mesh sieve to remove the seeds and let it cool completely.
2. Prepare the crust: In a food processor, pulse the shortbread cookies, softened butter, 1/3 cup of the white chocolate chips, and the remaining 1/4 cup of granulated sugar until the mixture forms fine crumbs. Press this mixture firmly into the bottom and up the sides of a 9-inch deep-dish pie pan. Refrigerate the crust while you prepare the filling.
3. Mix the filling: Set aside about 1 tablespoon of the remaining white chocolate chips for garnish. Melt the rest of the white chocolate chips in a double boiler or in the microwave in short intervals. Let the melted chocolate cool slightly. In a large bowl with an electric mixer, beat the softened cream cheese and vanilla until fluffy. Add the powdered sugar and mix until smooth. Gradually beat in the slightly cooled, melted white chocolate.
4. Assemble and chill: Pour the cooled raspberry sauce into the white chocolate and cream cheese mixture. Beat until it is fully combined and uniform in color. Spread this filling evenly into the chilled crust. Decorate the top with the reserved raspberries and the reserved white chocolate chips. Refrigerate for at least 2 hours, or until the cheesecake is firm and set.

Recipe Tips

• How do I get a perfectly smooth cheesecake filling? The two most important steps are using room temperature ingredients and cooling the melted white chocolate. Softened cream cheese is essential to avoid lumps. Letting the white chocolate cool slightly before adding it to the cream cheese mixture prevents it from seizing and creating a grainy texture.
• How do I prevent a soggy crust? Press the cookie crumb mixture firmly and evenly into the pie pan. Chilling the crust thoroughly in the refrigerator while you make the filling helps it to firm up, which creates a better barrier against the moist filling.
• Why do I have to strain the raspberry sauce? Straining the sauce is a crucial step to remove all the tiny raspberry seeds. This ensures that your final cheesecake filling has a perfectly smooth, creamy, and velvety texture.
• Why is it so important to let the cheesecake set? This is a no-bake cheesecake, so the chilling time is what allows the filling to firm up and become sliceable. Chilling for at least 2 hours (or preferably overnight) is non-negotiable for the best texture and for allowing the flavors to meld.

What To Serve With White Chocolate Raspberry Cheesecake

This rich and decadent dessert is a showstopper on its own. It’s perfect served with:

• A hot cup of coffee or an espresso to balance the sweetness
• A dollop of fresh, unsweetened whipped cream
• A few extra fresh raspberries on the side

How To Store White Chocolate Raspberry Cheesecake

Refrigerate: This cheesecake must be stored in the refrigerator. Cover it loosely with plastic wrap or a cake dome. It will keep well for up to 5 days. Freeze: You can freeze this cheesecake. Let it set completely, then wrap it tightly in plastic wrap and then a layer of foil. It can be frozen for up to 2 months. Thaw it overnight in the refrigerator before serving.

White Chocolate Raspberry Cheesecake Nutrition Facts

• Calories: 400 kcal
• Carbohydrates: 45g
• Protein: 6g
• Fat: 22g
• Saturated Fat: 14g
• Sodium: 250mg

Nutrition information is estimated per serving and may vary based on ingredients and cooking methods used.

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Try More Recipes:

• Pioneer Woman Strawberry Cheesecake Brownies Recipe
• Pioneer Woman Pumpkin Rum Cake Recipe
• Pioneer Woman Boozy Berry Upside Down Cake Recipe