White Chocolate Raspberry Cheesecake Pioneer Woman

White Chocolate Raspberry Cheesecake Pioneer Woman

White Chocolate Raspberry Cheesecake Pioneer Woman is sweet and creamy, mixed with tart raspberry sauce, and baked on a crispy Oreo crust. It’s also created without a water bath! It’s a very sumptuous dessert that’s perfect for entertaining (or eating all yourself).

If you try our recipe, please let us know what you think. It would be very appreciated if you gave it 5 stars. Your observations, modifications, and insights are much valued by me and our readers.

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Why You’ll Love This Recipe:

  • It’s less difficult to make than a complete cheesecake.
  • There will be no tampering with a water bath.
  • It takes less time to bake and chill than a complete cheesecake.
  • Individual servings in a portable container
  • Extraordinary creaminess
  • Real white chocolate and raspberries are used in this Pioneer Woman recipe.
  • Crust made with buttery Oreo cookies
White Chocolate Raspberry Cheesecake Pioneer Woman
White Chocolate Raspberry Cheesecake Pioneer Woman

What is different about New York-style cheesecake?

Heavy cream or sour cream is added to the recipe in New York-style cheesecake to make it thicker, smoother, and creamier. A springform pan ensures uniform baking, and a high-temperature results in a lovely, golden-brown crust.

Ingredients That You’ll Need:

The Pioneer Woman recipe card below has a complete list of the ingredients for the white chocolate and raspberry cheesecake, but here are a few important notes:

  • Frozen raspberries: Frozen raspberries are convenient since they are accessible all year, although fresh raspberries can also be used.
  • Ghiradelli white chocolate chips are my fave: The higher the quality, the more flavorful the end product.
  • Half-and-half: I don’t advocate using milk instead of half-and-half since the fat level of the half-and-half affects the final texture of the batter.
  • Soften cream cheese: before using it by putting it out on the counter until it is room temperature and readily dents when pressed with a spoon.
  •  Eggs: Bring them to room temperature before using, or place them in a basin and cover with warm water for 10 minutes.

How To Make Pioneer Woman White Chocolate Raspberry Cheesecake?

  • Preheat the oven to 325 degrees Fahrenheit. Preheat the oven to 350°F. Line the bottom of a 9-inch springform pan with parchment paper. Lightly spray with baking spray. Place aside.
  • In a food processor, combine the Oreo cookies, sugar, and melted butter. Pulse the cookies until they are fine crumbs. Crumbles should be pressed firmly into the bottom of the pan to form a uniform layer.
  • In a medium saucepan, combine raspberries, sugar, cornstarch, and water. Bring to a boil and continue to simmer for 5-6 minutes, or until the sauce is thick. Pour the heated sauce into a mesh strainer and carefully strain to remove the seeds. Place aside.
  • Combine white chocolate chips and half-and-half in a microwave-safe bowl. Microwave for 30 seconds on high. Continue to microwave, stirring every 30 seconds, until the mixture is smooth.
  • Combine cream cheese and sugar in a stand mixer or hand mixer on medium-low speed until smooth (there should not be any large lumps). Reduce the mixer speed to low and add the eggs one at a time, mixing after each addition until barely incorporated. Mix in the vanilla and white chocolate mixture on low until just blended.
  • Half of the cheesecake batter should be poured onto the prepared crust. Drizzle 3 tablespoons of raspberry sauce over the batter using a spoon. Drizzle another 3 tablespoons of sauce on top of the remaining cheesecake batter, being sure to bring the sauce to the borders. Swirl the raspberry sauce using a wooden stick or toothpick in small circular motions until the desired swirl is achieved.
  • Place a 9×13 baking pan on the bottom rack of the oven before baking. Fill the pan with 3 cups of boiling water. Bake the cheesecake for 55-70 minutes on the center rack. The baking time depends on your oven; cheesecake is done when the borders are set and hard, but the center 2-3 inches are jiggly (not liquidy, but not quite set). More extensive information on how to tell when it’s done may be found in the post’s “Questions and Answers” section.
  • Turn off the oven. Allow the cheesecake to sit in the oven for 30 minutes with the door slightly ajar. Close the oven door and keep it open for another 30 minutes. Place the cheesecake on the counter for 2-3 hours to come to room temperature. Refrigerate until completely cool.
  • If preferred, serve with more raspberry sauce, fresh berries, or whipped cream.

How Do I Prevent Cracks In my Pioneer Woman Raspberry Cheesecake?

There are two basic reasons why cheesecakes break:

  • Too much air in the mixture: Start by mixing the cheesecake batter at medium-low speed, then switch to low speed after adding the eggs. Because eggs integrate air more easily, only stir the batter until the eggs are barely mixed, then stop.
  • Too quickly cooled: To avoid this, use a gradual cooling timetable as specified in the recipe card.

 No Water Bath (Alternative Method)

We bake this Pioneer Woman cheesecake without a water bath to save time. Preheat the oven to 325°F and set a 9×13 baking pan on the bottom rack. Pour 3 cups of boiling water into the pan, then bake the cheesecake for 55-70 minutes on the middle shelf.

The water pan delivers moisture to the oven without the risk of leaking and resulting in a soggy crust there are obvious advantages to the conventional approach, but if you want to keep things easy, try making your Pioneer Woman white chocolate and raspberry cheesecake without a water bath.

White Chocolate Raspberry Cheesecake Pioneer Woman
White Chocolate Raspberry Cheesecake Pioneer Woman

How do I know when my cheesecake is done?

Because each oven is unique, the trick is to begin monitoring it at the lower end of the cooking range and then search for visual signals. The edges will be set and hard (maybe somewhat golden), but the center 2-3 inches will still appear underset (not liquidy, but not yet firm). The cheesecake should still jiggle in the center if you softly shake the pan.


Stop baking once you notice those visual indications. It is critical not to overbake since the food will continue to cook as it cools. Stop baking immediately if you notice any minor cracks emerging.

Tips & Tricks

  • To avoid lumps, use extremely softened cream cheese. Allowing it to soften on the counter until it is room temperature and readily dents, when pressed with a spoon or finger, is the easiest technique to soften it. It is not quite ready if it feels somewhat stiff or chilly.
  • Before adding the eggs, make sure it’s smooth. It is difficult to eliminate lumps after adding the eggs without introducing air to the batter.
  • It is critical not to over-mix the batter. Before adding the eggs, keep the mixer on medium-low, and only on low after adding the eggs. Mixing at fast speeds will introduce air into the mixture, resulting in fissures.
  • Don’t overcook. When overcooked, it becomes dry, cracked, and brown. See my notes above to find out when it’s finished.
  • Cool the water gradually. Bake for 30 minutes with the door cracked slightly, then another 30 minutes with the door completely open. Finally, before refrigerating, allow it to come to room temperature.

What to Serve With Pioneer Woman White Chocolate Raspberry Cheesecake?

White Chocolate Raspberry Cheesecake Pioneer Woman
White Chocolate Raspberry Cheesecake Pioneer Woman

How To Store Pioneer Woman White Chocolate Raspberry Cheesecake?

In The Fridge:

Your Pioneer Woman White Chocolate Raspberry Cheesecake may be stored in the refrigerator for up to two days in an airtight container. Refrigerate any leftover raspberry sauce and assemble it just before serving.

In The Freezer:

Cool and chill your Pioneer Woman White Chocolate Raspberry Cheesecake completely before placing it on a cookie sheet and freezing it uncovered for 2-3 hours. This assures that it will not be damaged or otherwise harmed when wrapped. Then cover it in two layers of plastic wrap and tinfoil. Freeze for at least 1-2 months.

 FAQ Section

Can frozen cream cheese be used for cheesecake?

No, you should not use frozen cream cheese. Because frozen cream cheese has a gritty texture, it will not turn out smooth and creamy.

How do I prevent cracks in my cheesecake?

This question deserved its own section! Examine the list above.

Do I need to bake my Pioneer Woman Raspberry Cheesecake in a water bath?

The old approach is effective, although it frequently results in leaks and a mushy crust. I bake my white chocolate cheesecake without a water bath to save time. Instead, I employ a water bath option, which involves placing a pan of hot water in the bottom of the oven.

White Chocolate Raspberry Cheesecake Pioneer Woman
White Chocolate Raspberry Cheesecake Pioneer Woman

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Pioneer Woman White Chocolate Raspberry Cheesecake Nutrition Facts

Amount Per Serving

  • Calories: 396kcal 
  •  Carbohydrates: 50g 
  • Protein: 5g 
  • Fat: 21g 
  • Saturated Fat: 11g
  • Cholestero: 61mg 
  • Sodium: 192mg
  • Potassium: 201mg 
  • Fiber: 2g 
  • Sugar: 40g
  • Vitamin A: 230IU 
  • Vitamin C: 6mg
  • Calcium: 89mg 
  • Iron: 3mg

Nutrition Facts Source: Source

White Chocolate Raspberry Cheesecake Pioneer Woman

Difficulty:BeginnerPrep time: 29 minutesCook time:1 hour Rest time:1 hour 30 minutesTotal time:4 hours 30 minutesServings:10 Slices servingsCalories:395 kcal Best Season:Summer

Description

White Chocolate Raspberry Cheesecake Pioneer Woman is sweet and creamy, mixed with tart raspberry sauce, and baked on a crispy Oreo crust. It’s also created without a water bath! It’s a very sumptuous dessert that’s perfect for entertaining (or eating all yourself).

Ingredients

  • Raspberry Sauce

  • Cheesecake Batter

Instructions

  1. Preheat the oven to 325 degrees Fahrenheit. Preheat the oven to 350°F. Line the bottom of a 9-inch springform pan with parchment paper. Lightly spray with baking spray. Place aside.
  2. In a food processor, combine the Oreo cookies, sugar, and melted butter. Pulse the cookies until they are fine crumbs. Crumbles should be pressed firmly into the bottom of the pan to form a uniform layer.
  3. In a medium saucepan, combine raspberries, sugar, cornstarch, and water. Bring to a boil and continue to simmer for 5-6 minutes, or until the sauce is thick. Pour the heated sauce into a mesh strainer and carefully strain to remove the seeds. Place aside.
  4. Combine white chocolate chips and half-and-half in a microwave-safe bowl. Microwave for 30 seconds on high. Continue to microwave, stirring every 30 seconds, until the mixture is smooth.
  5. Combine cream cheese and sugar in a stand mixer or hand mixer on medium-low speed until smooth (there should not be any large lumps). Reduce the mixer speed to low and add the eggs one at a time, mixing after each addition until barely incorporated. Mix in the vanilla and white chocolate mixture on low until just blended.
  6. Half of the cheesecake batter should be poured onto the prepared crust. Drizzle 3 tablespoons of raspberry sauce over the batter using a spoon. Drizzle another 3 tablespoons of sauce on top of the remaining cheesecake batter, being sure to bring the sauce to the borders. Swirl the raspberry sauce using a wooden stick or toothpick in small circular motions until the desired swirl is achieved.
  7. Place a 9×13 baking pan on the bottom rack of the oven before baking. Fill the pan with 3 cups of boiling water. Bake the cheesecake for 55-70 minutes on the center rack. The baking time depends on your oven; cheesecake is done when the borders are set and hard, but the center 2-3 inches are jiggly (not liquidy, but not quite set). More extensive information on how to tell when it’s done may be found in the post’s u0022Questions and Answersu0022 section.
  8. Turn off the oven. Allow the cheesecake to sit in the oven for 30 minutes with the door slightly ajar. Close the oven door and keep it open for another 30 minutes. Place the cheesecake on the counter for 2-3 hours to come to room temperature. Refrigerate until completely cool.
  9. If preferred, serve with more raspberry sauce, fresh berries, or whipped cream.
Nutrition Facts

Serving Size 12

Servings 9


Amount Per Serving
Calories 395
Calories from Fat 21
% Daily Value *
Cholesterol 61mg21%
Sodium 192mg8%
Potassium 201mg6%
Total Carbohydrate 50g17%
Dietary Fiber 2g8%
Sugars 40g
Protein 5g10%

Vitamin A 230%
Vitamin C 6%
Calcium 98%
Iron 3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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