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White Chocolate Raspberry Cheesecake Cake

White Chocolate Raspberry Cheesecake Cake - featured image
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A decadent dessert combining layers of vanilla cake, raspberry cheesecake, and white chocolate frosting, perfect for celebrations or indulgent weekends.

Ingredients

Scale
  • 16 oz cream cheese, softened
  • 1/2 cup granulated sugar
  • 2 large eggs, room temperature
  • 1/3 cup sour cream
  • 1 teaspoon vanilla extract
  • 2/3 cup raspberry preserves (or fresh raspberries blended into a puree)
  • 2 1/2 cups all-purpose flour
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3/4 cup unsalted butter, softened
  • 2 cups granulated sugar
  • 4 large eggs, room temperature
  • 1 tablespoon vanilla extract
  • 1 cup whole milk, room temperature
  • 12 oz white chocolate, melted and slightly cooled
  • 1 cup unsalted butter, softened
  • 4 cups powdered sugar
  • 1/4 cup heavy cream
  • 1 teaspoon vanilla extract
  • Fresh raspberries (optional garnish)
  • White chocolate curls (optional garnish)
  • Powdered sugar for dusting (optional garnish)

Instructions

  1. Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper. Beat the cream cheese and sugar until smooth. Add eggs one at a time, mixing well after each addition. Stir in sour cream and vanilla extract. Pour the batter into the prepared pan, then swirl in raspberry preserves. Bake for 40-45 minutes or until the center is set. Allow to cool completely, then refrigerate for at least 4 hours or overnight.
  2. Preheat your oven to 350°F (177°C). Grease and flour two 9-inch round cake pans. In a medium bowl, whisk together flour, baking powder, and salt. In a large bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, followed by vanilla extract. Alternate adding the dry ingredients and milk, starting and ending with the dry ingredients. Divide the batter evenly between the pans and bake for 25-30 minutes. Cool completely on wire racks.
  3. Melt the white chocolate in the microwave or using a double boiler. Let it cool slightly. Beat the butter until creamy, then gradually add powdered sugar. Mix in melted white chocolate, heavy cream, and vanilla extract. Beat until fluffy and smooth.
  4. Level the cake layers if needed. Place one cake layer on a serving plate or cake turntable. Spread a thin layer of frosting, then gently place the cheesecake layer on top. Add another thin layer of frosting and top with the second cake layer. Frost the entire cake with the remaining white chocolate frosting.
  5. Garnish with fresh raspberries, white chocolate curls, or a dusting of powdered sugar. Refrigerate for at least 1 hour before serving to allow the layers to set.

Notes

Refrigerate the cheesecake layer overnight for easier assembly. If the frosting becomes too soft, chill it for 10 minutes before continuing.

Nutrition

Keywords: White Chocolate, Raspberry, Cheesecake, Cake, Dessert, Celebration, Baking

Find it online: https://cooltastes.com/white-chocolate-raspberry-cheesecake-cake-recipe-youll-love/