White Chocolate Raspberry Cheesecake Cake
A layer of white chocolate raspberry cheesecake (inspired by the Cheesecake Factory!) sandwiched in between two layers of my favorite chocolate cake frosted in white chocolate buttercream.
A few things to note about this recipe:
- I make the raspberry swirl in the cheesecake from scratch– and it is AMAZING. But if you need to take a shortcut, look for a high quality raspberry jam to use instead.
- You could also use your own chocolate cake recipe if you’d like, but I’m including the link to my all-time favorite chocolate cake in the recipe below.
- I’ve found the easiest way to get the cheesecake to release from the cake pan is to line it with foil and give it a light spray before pouring the batter inside. I like using a cake pan for this cheesecake (instead of a springform pan) so that it’s the exact same size as the chocolate cake layers.
- The reason I’m instructing you to place the cheesecake layer in between the layers of cake before chilling is that the condensation caused by the cakes moving from room temp to chilled causes them to stick together– rendering additional layers of frosting between the cakes unnecessary. Although, if you’d like to add extra frosting between the layers anyway, don’t let me stop you!
What’s my favorite part about this recipe?
OMG. The cheesecake center! I’ve adored the Cheesecake Factory’s White Chocolate Raspberry Cheesecake for years, and I don’t say this lightly– but I think my homemade raspberry swirl through the middle of this cheesecake is actually so much better than theirs!! Seriously, it’s amazing. If you have the time, you absolutely must make it from scratch!
- Chocolate] Cak[e] r[e]cip[e] bak[e]d and cool[ed in two 9-inch rounds
For the Cheesecake:
- 16 ounces cream cheese
- 1/2 cup sugar
- 2 eggs
- 1/2 tsp vanilla
- 10 ounces raspberries (frozen or fresh)
- 1/4 cup sugar
- 2 tsp cornstarch
- 1 tsp lemon juice
- 4 oz white chocolate, chopped
For the White Chocolate Frosting:
- 1 cup (2 sticks) butter, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- 4 oz. high quality white chocolate, melted and slightly cooled
- 3 tablespoons heavy whipping cream
- Fresh raspberries and white chocolate shavings for topping
Prepare the chocolate cakes.
Prepare the raspberry swirl and the cheesecake:
- Over medium-high heat, stir together the raspberries, 1/4 cup sugar, cornstarch, and lemon juice. Continue to stir (crushing the raspberries) until mixture is bubbling.
- Allow to boil while stirring for a couple of minutes, until mixture coats the back of a spoon.
- Strain the mixture through a sieve (you should end up with approximately 1/2-3/4 cup of raspberry sauce. Let cool while preparing the cheesecake batter.
- Preheat the oven to 325ºF.
- Beat together the cream cheese and sugar until smooth.
- Mix in the eggs one at a time. Mix in the vanilla and the white chocolate.
- Line a 9-inch cake tin with foil and lightly spray with non-stick cooking spray, and pour in the batter.
- Drizzle the raspberry sauce over the cheesecake batter, use a spatula to swirl throughout.
- Bake for 40 minutes. Let cool to room temperature before layering the cheesecake in between the two layers of chocolate cake.
Cover the cakes and let chill completely.
Prepare the frosting:
- Begin by melting the white chocolate. Set aside to cool for a bit.
- Using a stand mixer fitted with the whisk attachment, whisk the butter until smooth.
- Add the powdered sugar one cup at a time, alternating each addition with a liquid (the vanilla and then the whipping cream). Scrape down the sides of the bowl as needed.
- Keep the stand mixer whisking at medium speed while you drizzle in the white chocolate. Mix until incorporated.
- Keep covered in an airtight container until ready to use.
- Place the three layers of cake (that should stick together after being chilled) on your serving plate.
- Frost the cake with an offset spatula.
- Top with berries and white chocolate shavings if desired.