This baked white chocolate cheesecake with raspberry coulis is too good not to make at home. This baked cheesecake comes together in three dreamy layers: a crisp, spiced crust made from digestive biscuits and butter, a lusciously smooth and sweet white chocolate cheesecake filling, and a tart, fruity raspberry coulis on top to finish off this seriously delicious dessert.
Anyone can make this recipe, but it’s worth reading through all the steps before you start. It takes a bit more effort than a classic no-bake quark cheesecake or a Basque cheesecake (which is also baked in the oven), but if you follow my tips and tricks, you’ll end up with the most perfectly baked white chocolate cheesecake. A real showstopper!
Tips for a foolproof white chocolate cheesecake with raspberry coulis
- All ingredients at room temperature. This is crucial for a smooth, creamy cheesecake. Cold ingredients don’t blend well, so you end up whipping extra air into the batter trying to smooth it out. Melted chocolate also sets too fast if everything else is too cold.
- Use digestive biscuits for the crust. Graham crackers work too if you can’t find digestives, but I wouldn’t swap them for something like Biscoff, since the filling is already very sweet and needs that slightly savory, not-too-sweet crunch. You’ll find digestive biscuits in the cookie aisle of most well-stocked grocery stores.
- Pick the right pan. Use a nonstick springform pan like I do, so you can remove the ring first and then easily lift off the bottom. Go with one that’s as close to 9 inches (23 cm) in diameter as possible; baking times change a lot with a much bigger or smaller pan.
- Grease your pan well. If you don’t have a nonstick springform pan, grease it generously and line the bottom with a piece of parchment paper so the crust releases easily.
- Let your cheesecake cool slowly. Once the edges are set and the center still jiggles slightly, you’re right on track. Turn off the oven, but leave the cheesecake inside with the door propped open a bit so it cools down gradually. That slow cooldown gives you the best texture and a beautifully smooth top.
- Make it a day ahead. Give the white chocolate cheesecake at least 4 hours to chill, though a full day ahead is even better. That way it slices cleanly and tastes its best.
Why a steam oven makes baked cheesecake foolproof
To bake the creamiest white chocolate cheesecake, I use my combi steam oven. Here’s why steam makes such a difference for cheesecake specifically:
- Keeps the cheesecake moist, so it doesn’t dry out or crack on top.
- Bakes it evenly, so you get a creamy center without dry, overcooked edges.
- Removes the need for a water bath, since the oven itself adds the moisture.
- Requires less experience, since the oven does a lot of the guesswork for you.
Thanks to the added steam, the cheesecake stays creamy in the center, evenly golden on top, and comes out nearly crack-free. A classic baked cheesecake is usually cooked in a regular oven with a bowl of boiling water added for moisture, but with a combi steam oven, that extra step isn’t necessary.
Baked White Chocolate Cheesecake with Raspberry Coulis
Total Time 01hour:20 minutes Prep Time 00hours:20 minutes Cook Time 01hour:00 minutes
servings
Ingredients
For the crust
- 200 g digestive biscuits graham crackers work too
- 100 g unsalted butter
For the cheesecake filling
- 600 g cream cheese full-fat, such as Philadelphia, at room temperature
- 120 g sour cream full-fat, at room temperature
- 100 g granulated sugar
- 3 medium eggs at room temperature
- 1 egg yolk at room temperature
- 15 g cornstarch optional
- 1 tsp vanilla extract
- 300 g white chocolate
For the raspberry coulis
- 250 g raspberries fresh or frozen
- 1 tbsp lemon juice
- 1 tbsp granulated sugar or more to taste
- extra raspberries for garnish (optional)
Instructions
For the crust
- Pulse the cookies into fine crumbs in a food processor, blender, or with an immersion blender. Or go old school: seal them in a resealable bag and crush them with a rolling pin until you have fine crumbs.
- Melt the butter and stir it into the cookie crumbs until the mixture looks like wet sand. Grab your springform pan (mine is a 9-inch/23 cm pan) and press the crumbs evenly into the bottom, using the bottom of a glass to pack it down firmly.
- If you have time, bake the crust for 10 minutes at 350°F (180°C), convection. Let it cool. Short on time? Skip the oven altogether and just pop it in the fridge until the filling is ready.
For the cheesecake filling
- Preheat your oven to 285°F (140°C), convection, using low humidity if your oven has a steam setting.
- Make sure all your ingredients are at room temperature. This matters, it lets everything blend smoothly without whipping too much air into the batter.
- In a large bowl, beat the cream cheese with a whisk or stand mixer on the lowest speed until smooth, then mix in the sugar and cornstarch. Add the sour cream.
- Add the eggs and extra egg yolk one at a time while mixing, waiting until each egg is fully incorporated before adding the next.
- Mix in the vanilla extract.
- Melt the white chocolate in the microwave or over a double boiler, then let it cool slightly.
- Pour the chocolate into the mixture in a thin stream while continuing to mix. This helps it blend in smoothly instead of forming hard little chocolate bits in the batter.
- Pour the filling into the cooled crust and bake for 50 minutes to 1 hour. In my 9-inch (23 cm) pan, it was done after 50 minutes; a smaller pan may need a little longer. The top should be golden brown, but the center should still jiggle slightly when you gently shake the pan.
- Turn off the oven, but leave the cheesecake inside. Prop the door open a crack with a wooden spoon and let the cheesecake cool that way for about an hour. Then take it out and finish cooling it in the fridge for at least 4 hours, though overnight is even better.
For the raspberry coulis
- Add the raspberries to a small saucepan along with the sugar and lemon juice, and bring to a gentle simmer.
- Lower the heat and let it simmer for about 10 minutes, until the raspberries break down and the mixture thickens. Taste the coulis; it's fine if it's on the tart side, since that balances the sweet cheesecake perfectly.
- You can store the coulis as is, or blend it with an immersion blender and strain it through a sieve for an extra smooth finish.
- Top the cooled cheesecake with the raspberry coulis and garnish with extra fresh raspberries, if you like.
Frequently asked questions about white chocolate cheesecake with raspberry coulis
Can I bake this white chocolate cheesecake in a regular oven?
Yes! This recipe works in any oven. If you have a SteamPro or an oven with a steam function, use the steam setting for an extra creamy, crack-free cheesecake. Otherwise, use a conventional oven at 285°F (140°C) and follow the bake time as written. The result stays wonderfully creamy, though the top will be a bit firmer.
How do I keep my cheesecake from cracking?
The secret is low temperature and steam. Bake the cheesecake slowly and add steam if your oven allows it. After baking, let it cool gradually in the oven with the door cracked open, so it doesn't get hit with a temperature shock and the top stays smooth and crack-free.
Can I make the raspberry coulis ahead of time?
Definitely! The raspberry coulis can be made a day ahead and stored in the fridge. Blend the raspberries for an extra smooth texture and strain the coulis for the best result. That way, you can finish the cheesecake right before serving and it'll look great every time.
How long does the cheesecake need to chill?
For the best flavor and texture, chill the cheesecake for at least 4 hours, though overnight is even better. That gives it time to fully set so the flavors and textures come together perfectly.
Can I adjust this recipe for a smaller or larger pan?
Yes! This recipe adapts easily to different pan sizes. With a smaller 8-inch (20 cm) pan, baking takes a bit longer, around 1 hour 10 minutes; with a larger pan, it'll be done sooner (start checking around 35 to 40 minutes). Always check that the top is golden brown and the center still jiggles slightly before taking it out of the oven.
Is the raspberry topping essential for this white chocolate cheesecake?
No, you can skip it if you like. The crust has a spiced, not-too-sweet flavor that pairs perfectly with the rich, sweet filling. The bright raspberry coulis just helps cut through the sweetness a bit.
Why do we bake the crust separately for this cheesecake?
Pre-baking the crust at 350°F (180°C) for 10 minutes keeps it extra crisp. Skip this step, and the top layer of the crust will soften slightly while the cheesecake filling bakes.
Why does this white chocolate cheesecake need cornstarch?
It's optional, but it helps give the cheesecake extra structure while keeping it creamy, thanks to the binding it adds to the batter.
Enjoy this baked white chocolate cheesecake with raspberry coulis! Love, Ellen X
Looking for more desserts for your Christmas table? Don’t worry, I’ve got you!
Head over to the Dessert page for dozens of inspiring recipes. Be sure to also check out the Christmas recipes page to round out the rest of your holiday menu.
Did you make this white chocolate cheesecake with raspberry coulis or another one from Ellen’s Cozy Kitchen? I’d love it if you left a rating and/or review below!
Curious what I’m cooking up right now? Follow me on Instagram, where I share food inspiration daily.
