Print

White Chocolate Raspberry Cheesecake Cake

white chocolate raspberry cheesecake cake - featured image
Print Recipe

This showstopping layered dessert features creamy cheesecake nestled between soft vanilla cake, swirled with homemade raspberry sauce and finished with a silky white chocolate ganache. It’s a bakery-worthy treat that’s surprisingly straightforward to make and perfect for special occasions.

Ingredients

Scale
  • 16 oz (450g) full-fat cream cheese, softened
  • 1/2 cup (100g) granulated sugar (for cheesecake)
  • 2 large eggs, room temperature (for cheesecake)
  • 1 tsp vanilla extract (for cheesecake)
  • 1/3 cup (80g) sour cream or Greek yogurt
  • 2 1/2 cups (315g) all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup (115g) unsalted butter, softened
  • 1 cup (200g) granulated sugar (for cake)
  • 2 large eggs, room temperature (for cake)
  • 1 tbsp vanilla extract (for cake)
  • 1 cup (240ml) whole milk or buttermilk
  • 2 cups (250g) fresh or frozen raspberries
  • 1/4 cup (50g) granulated sugar (for raspberry sauce)
  • 1 tbsp (8g) cornstarch
  • 1 tbsp lemon juice
  • 8 oz (225g) white chocolate, chopped (use bar, not chips)
  • 1/2 cup (120ml) heavy cream
  • 1 tbsp butter (optional, for ganache shine)
  • Extra raspberries (for garnish, optional)
  • White chocolate curls or shavings (for garnish, optional)
  • Powdered sugar (for garnish, optional)

Instructions

  1. Preheat oven to 325°F (163°C). Line a 9-inch springform pan with parchment and lightly grease the sides.
  2. In a large bowl, beat cream cheese and 1/2 cup sugar until smooth and creamy (about 2 minutes).
  3. Add 2 eggs, one at a time, mixing well after each. Stir in 1 tsp vanilla and sour cream or Greek yogurt.
  4. Pour batter into pan, smooth top, and bake 35-40 minutes until edges are set but center is slightly jiggly.
  5. Cool at room temperature for 1 hour, then refrigerate at least 4 hours or overnight.
  6. While cheesecake bakes, combine raspberries, 1/4 cup sugar, cornstarch, and lemon juice in a small saucepan over medium heat.
  7. Cook, stirring, until thickened and berries break down (about 5-6 minutes). Remove from heat.
  8. Optional: Press sauce through a fine mesh sieve to remove seeds. Cool completely.
  9. Preheat oven to 350°F (177°C). Grease and line two 9-inch cake pans with parchment.
  10. In a large bowl, cream butter and 1 cup sugar until light and fluffy (3-4 minutes).
  11. Add 2 eggs, one at a time. Mix in 1 tbsp vanilla.
  12. In a separate bowl, whisk flour, baking powder, baking soda, and salt.
  13. Alternate adding dry mixture and milk/buttermilk to wet ingredients, starting and ending with dry. Mix until just combined.
  14. Divide batter evenly between pans. Bake 22-25 minutes until a toothpick comes out clean. Cool in pans 10 minutes, then transfer to rack.
  15. For ganache: Place chopped white chocolate in a heatproof bowl. Heat heavy cream until steaming (not boiling), pour over chocolate, and let sit 2 minutes.
  16. Stir until smooth. Add butter for shine if desired. Cool until thickened but pourable.
  17. To assemble: Place one cake layer on a serving plate. Spread half the raspberry sauce over top.
  18. Carefully place chilled cheesecake layer on top (remove springform ring and parchment). Top with remaining raspberry sauce.
  19. Add second cake layer. Pour white chocolate ganache over top, letting it drip down the sides.
  20. Chill assembled cake for 30 minutes to set ganache before slicing.
  21. Garnish with extra raspberries, white chocolate curls, and powdered sugar if desired.

Notes

For best results, chill the cheesecake layer thoroughly before assembling. Use good quality white chocolate bars for the ganache, not chips. If cakes dome, level with a serrated knife. The cake can be made ahead and assembled the day of serving. For gluten-free, use a 1:1 gluten-free flour blend. For dairy-free, use vegan substitutes for cream cheese, butter, and white chocolate. The raspberry swirl can be made with other berries. Store leftovers tightly wrapped in the fridge for up to 5 days or freeze individual slices for up to 2 months.

Nutrition

Keywords: white chocolate raspberry cheesecake cake, layered dessert, cheesecake cake, raspberry swirl, white chocolate ganache, special occasion cake, birthday cake, easy cheesecake cake, vanilla cake, homemade raspberry sauce

Find it online: https://realityeats.com/white-chocolate-raspberry-cheesecake-cake-easy-layered-dessert-recipe/