Creamy dreamy white chocolate cheesecake with a rich raspberry swirl. And yes, it’s still low carb and sugar-free!
We all know that white “chocolate” is a complete misnomer because it isn’t really chocolate at all. It’s a confection made from cocoa butter, vanilla, milk solids and plenty of sugar. It can’t be classified as real chocolate since it contains no cocoa solids. You know that little percent number you see on so many chocolate bars these days? 56%. 70%. 85%. 90%. Well, white chocolate contains zero percent of the very thing that would allow to qualify as chocolate. It hardly matters, though. We all know it as white chocolate, we’re all going to continue to call it white chocolate and many of will continue to crave it, no matter what it’s called.
The problem is that no one seems to make a decent low carb, sugar-free white chocolate. Believe me, I’ve searched and although there are some tempting products, they all seem to be sweetened with maltitol or sucralose. For me, it’s not worth the tummy troubles or the glucose spike. I am desperate for someone to make a really good erythritol-sweetened white chocolate. There are a few of us low carb bloggers who’ve made our own version but I will be the first to tell you that it’s not the same. We don’t own the right equipment to knead the sweetener into the cocoa butter so that you end up with a truly smooth, creamy confection.
However, while I wait for somebody to fulfill my white chocolate dreams, I can fake it. Fake it till you make it, as they say, and I intend to do just that. If white chocolate is mostly made of cocoa butter, vanilla and sweetener, then I can use those very things to make a white chocolate flavoured something or other. I’ve done it a few times before and it’s been a success. This time was no different! This low carb white chocolate cheesecake may be the creamiest, richest cheesecake I’ve ever made. You gotta try it!
Please see my White Chocolate Raspberry Swirl Cheesecake on A Sweet Life.
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Anna @ Anna Can Do It! says
This cheesecake looks wonderful and I love the white chocolate and raspberry combination (honestly I love any white chocolate and fruit combination)! Great recipe! – Love, Anna
Emily says
Oh.My.Goodness!!! Yum!
Sharon Nading says
I love white chocolate, I hate raspberries and strawberries. Any thoughts as to what I could substitute? BTW, I love, love, love your recipes. ?
Carolyn says
Blueberries? Nothing? You could make just the white chocolate filling and do that.
Careyann says
Rhubarb! Im gonna try it with rhubarb!
Carolyn says
That sounds delicious!
Mia says
Could one substitute coconut oil for the cocoa butter?
Kate says
Hey Carolyn, if this would work, do you think I’d need to triple the total “filling” to make a regular cheesecake in a springform pan ? I normally use 3 bricks of cream cheese, increase the eggs, etc, but with the addition of the cocoa butter and berries, I thought perhaps I could get your input. I do basically the same crust you do, except with a NY style, I do add cinnamon to almond meal, sweetener and butter. .
I’m definitely making this. It looks excellent ! I’m an addict when it comes to “white chocolate” and berries.
Carolyn says
I definitely don’t think you should triple the filling,that would be HUGE (it would be 6 blocks of cream cheese!). I’d do 1.5X the filling and just do two full eggs. It should still work. Not sure what the baking time would be, it will probably take a little longer.
Kate says
Ha ! My fault for not reading the recipe more closely. When I copied it, I somehow read it was one block of cream cheese, (at 8oz), not two, equaling 16oz. It would be “the cheesecake that ate Fairbanks” if I tripled it 🙂
Thanks for getting back with me. I might never have noticed my reading mistake. Old age, you know 😉
Emily says
What kind of cocoa butter do you use? I’ve never seen it in the store.
Carolyn says
Food grade cocoa butter is often purchased online. I get mine on Amazon. http://www.amazon.com/gp/product/B004X8IFUW/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B004X8IFUW&linkCode=as2&tag=aldaidrabfo05-20&linkId=74FPLRAAV6SYAMMZ
Marsha says
Hi, I cannot seem to find your white chocolate raspberry swirl cheesecake recipe anywhere. I am at a loss to find it. I would love to see it because it sounds so wonderful I would love to make it. Can you help me so I could either print it out or pin it for later? Thanks… I have tried many of your recipes before and they all have been good. Please someone help me find it?
Carolyn says
Their site was down yesterday. You can find the recipe now at http://asweetlife.org/recipes/white-chocolate-raspberry-swirl-cheesecake/
judy sutton says
I can’t find the recipe for your white chocolate raspberry swirl cheesecake at a sweetlife.com. Additionally, I have problems accessing or finding your recipes. Your blogs are great as are the pictures but it does not appear to be user friendly when it comes to actually accessing the recipes.
Carolyn says
A Sweet Life was down for a while yesterday so that was the problem. I don’t know quite how you have trouble accessing my recipes?
Debbie Fore says
My daughter’s favorite cheesecake from The Cheesecake Factory! Now she’s low carb so I’ll definitely be attempting this recipe for her. And I have raw cocoa butter buttons already! I enjoy 1-2 in my coffe/tea every morning…or sometimes I just let one melt in my mouth…yum!!!
Carolyn says
Great idea about the coffee!
Amber says
Omg I love this but the link isn’t working anymore. Help me!
Stacey's says
Please post the recipe. The link still isn’t working. ?
Stacey says
Please post the recipe. The link isn’t working anymore.
plasterers bristol says
one of my all time favs this. Thanks for sharing. Simon
Sophie says
I followed your recipe to the letter but to be honest i can not taste any white chocolate. The crust is gritty. Not a bad recipe but I think the photo looks far more better than it tastes.
Anu says
I have made this about three times now and it’s been gorgeous every time, my husband loves it too! The first two times I made it as written (and once for Christmas too :)), but this time I used ground hazelnuts and pecans for the crust instead of almond flour. This was absolutely delicious, but I think the pecans made it a bit too greasy, so next time I might try only hazelnuts, I think they will work a treat with the white chocolate. Thank you SO MUCH for sharing this wonderful recipe, it made our weekend.