There are tulips in my kitchen!!! And daffodils in my yard!!!
I know. It’s only March but I have Spring FEVER. From what I understand, we’re supposed to have a super warm Spring. That’s proving to be so true, by the way. My bulb flowers are plowing themselves through the mulch to reach that glorious sun. I can feel myself getting happier by the day. Goodbye and good riddance to seasonal depression!!!
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Now that we’re onto Spring, I should be throwing lighter and daintier recipes your way. But honestly, let’s go with a transition period. Cheesecake can be super light and fluffy, like the Japanese style. But since we want to take our time getting to light and fluffy, I’m giving you a creamy decadent recipe. This one is loaded with white chocolate, cream cheese and crème fraiche. Then we add a punch of sweetness with raspberry jam dots swirled throughout the batter. This is all set over a classic buttery graham cracker crust.
I love this Raspberry White Chocolate Cheesecake straight from the fridge when it’s wicked cold. Unlike most foods where heat pulls out the flavor, this one is fully flavorful when chilly. Especially when the cheesecake sits a few days. The crust absorbs the moisture from the cake and softens just a enough to slice comfortably with a fork. It becomes almost the same texture as the filling, with an added bite. SO YUMMY. This recipe makes a thick 9 inch cake so it’s great for a crowd. Try it for Easter! It’s pretty, fun and delicious.
Want to get the inside scoop on this recipe and bake it alongside myself? I’ll be hosting a Virtual Baking class with Ms. Morristown in honor of spring on Sunday, May 16th at 10:30am. Details will be posted soon but until then, sign up for my newsletter to stay up-to-date with all the baking fun coming up.
A decadently beautiful cheesecake that’s quick and easy to put together. The crème fraiche adds a bit of tang to the filling which rounds out the richness of the cream cheese. Swap out the raspberry jam for strawberry or apricot for a fun spring-time treat.
Graham Cracker Crust:
10 graham crackers, crushed into crumbs
4 tablespoons butter, melted
White Chocolate Cheesecake Filling:
16 ounces cream cheese, softened
1/4 cup sugar
16 ounces crème fraiche
2 tablespoons lemon juice
1 teaspoon salt
1/4 teaspoon vanilla extract
10.5 ounces good quality white chocolate, melted and slightly cooled
1/4 cup seedless raspberry jam
Preheat oven to 325 F. Prepare a 9 or 10-in. springform pan by greasing and then lining the bottom with a round of parchment paper.
In a small bowl, combine graham cracker crumbs and butter. Mix until coated. Press onto the bottom of the prepared pan.
In a large bowl or bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese and sugar until smooth, stopping to scrape down the sides of the bowl to avoid lumps.
Add the crème fraiche, lemon juice, salt and vanilla. Next, add the eggs one at a time and scrape down the bowl between additions.
Stir in white chocolate and pour over crust. Place the pan on a baking sheet.
Dollop about 1/2 teaspoon of the raspberry jam in a circular pattern around the top of the filling. Using a wooden skewer, drag through each dot to swirl the jam throughout the cheesecake filling. This can be as much or as little as you like, I prefer one and done for a clean look.
Bake for 50-60 minutes or until center is just set. Cool on a wire rack for about 10 minutes. Carefully run a knife around edge of pan to loosen and chill overnight.
Slice and serve!
Make sure your white chocolate is cooled but not cold. Once it starts to harden, you’ll have to melt it again to incorporate it into the batter smoothly. This cheesecake is best served a day or two after it’s been chilled to let the flavors really meld. Serve cold.
Keywords: cheesecake, dessert, recipe, spring recipe, spring cake, spring dessert, white chocolate, raspberry, cream cheese, dessert recipe, easy dessert