Awesome White Chocolate Raspberry Cheesecake with Chocolate Cream Topping

This is a serious cheesecake, the kind reserved for occasions where you want the dessert to do the talking. Two and a half pounds of cream cheese, a half pound of melted white chocolate folded in by hand, and fresh raspberries layered through the middle.

The layering is what makes this work. Half the batter goes in the pan, raspberries scattered on top, then the rest of the batter and a second layer of pressed-in berries. Pressing the second layer down keeps them from drying out and bursting on top during the long bake.

The two-stage bake (a high initial blast that sets the edges followed by 90 minutes at very low heat that gently cooks the center) is what prevents cracks. The center should look almost wet when you pull it; it firms up overnight in the fridge.

The topping is a quick chocolate ganache folded into whipped cream, which gives you a finish with the lift of whipped cream and the depth of dark chocolate. Spread evenly over the chilled cake and refrigerate before slicing.

Pro Tips

• All filling ingredients should be room temperature, especially the cream cheese. Cold cream cheese leaves lumps that won’t smooth out no matter how long you beat.
• Use a water bath for extra crack insurance. Wrap the springform pan in foil and place in a larger pan of hot water during baking.
• Don’t open the oven door during the long low-temperature bake. Sudden temperature changes are the most common cause of surface cracks.
• Refrigerate overnight, not just a few hours. The flavors marry and the texture firms into proper cheesecake density.

Variations

• Swap raspberries for halved fresh strawberries or whole blueberries for seasonal variations.
• Use Oreo cookie crumbs instead of chocolate wafers for a richer chocolate crust.
• Drizzle melted dark chocolate or warm raspberry coulis over each slice when serving.