White Chocolate Raspberry Cheesecake (Print Version)

Rich, creamy white chocolate cheesecake with tangy raspberry swirls and buttery graham cracker crust. An elegant dessert for any special occasion.

# Ingredient List:

→ Crust

01 - 1 1/2 cups graham cracker crumbs
02 - 1/4 cup granulated sugar
03 - 6 tablespoons melted butter

→ Raspberry Filling

04 - 1 cup fresh or frozen raspberries
05 - 2 tablespoons granulated sugar
06 - 1 teaspoon lemon juice

→ Cheesecake Batter

07 - 12 ounces white chocolate, chopped
08 - 24 ounces cream cheese, softened
09 - 1 cup granulated sugar
10 - 3 large eggs
11 - 1 teaspoon vanilla extract
12 - 1 cup sour cream
13 - 1/4 cup heavy cream

→ Garnish

14 - Extra raspberry sauce or fresh berries for serving

# How to Make:

01 - Preheat oven to 325°F. Grease a 9-inch springform pan and line the base with parchment paper.
02 - In a mixing bowl, combine graham cracker crumbs, 1/4 cup sugar, and melted butter. Press firmly into the bottom of the prepared pan. Bake for 8 minutes, then let cool completely.
03 - Combine raspberries, 2 tablespoons sugar, and lemon juice in a small saucepan. Cook over medium heat for 5–7 minutes until thickened, stirring often. Strain to remove seeds if desired. Let cool.
04 - Melt white chocolate in a heatproof bowl set over a pan of simmering water or in the microwave in 20-second bursts, stirring until smooth. Let cool slightly.
05 - In a large bowl, beat cream cheese and 1 cup sugar until smooth and creamy. Add eggs one at a time, beating just until combined. Mix in vanilla extract, sour cream, and heavy cream until smooth. Fold in the melted white chocolate.
06 - Pour half of the cheesecake batter over the cooled crust. Dollop half of the raspberry sauce over the batter and swirl gently with a knife. Pour remaining batter on top, then add remaining raspberry sauce and swirl again.
07 - Wrap the outside of the springform pan in two layers of foil to prevent leaks. Place the pan in a larger roasting pan and pour hot water to reach halfway up the sides.
08 - Bake for 60–70 minutes, until edges are set and center is slightly wobbly.
09 - Turn off oven, crack the oven door, and let cheesecake cool inside for 1 hour. Remove from water bath.
10 - Refrigerate for at least 4 hours or overnight. Before serving, remove from the pan. Top with extra raspberry sauce or fresh berries. Slice and serve.

# Expert Advice:

01 -
  • The contrast between tart raspberry and sweet white chocolate creates a flavor that feels both indulgent and balanced, like eating something from a fancy bakery window.
  • It looks impressively elegant with minimal effort once you get the swirling technique down, and guests always assume it took far more skill than it actually did.
02 -
  • Room temperature cream cheese is non negotiable, cold cream cheese will leave you with lumps that ruin the silky texture no matter how long you beat it.
  • The water bath is not optional, it creates gentle even heat that prevents the top from cracking and keeps the texture creamy instead of dense.
03 -
  • Run your spatula under hot water before smoothing the top of the batter, it glides across the surface and leaves a perfectly even finish.
  • If you do not have a springform pan, you can use a regular cake pan lined with parchment and lift the whole cheesecake out using the paper as handles once it is fully chilled.
Go Back