White Chocolate Raspberry Cheesecake (Print Version)

Luscious creamy cheesecake with buttery crust, swirled with tangy raspberry sauce and decadent white chocolate.

# What You’ll Need:

→ 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 - Fresh raspberry sauce or fresh berries for topping

# How-To:

01 - Preheat oven to 325°F. Grease a 9-inch springform pan and line the base with parchment paper.
02 - Combine graham cracker crumbs, 1/4 cup sugar, and melted butter in a mixing bowl. Press firmly into the bottom of the pan and bake for 8 minutes. 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 frequently. Strain to remove seeds if desired and let cool.
04 - Melt white chocolate in a heatproof bowl set over a pan of simmering water or in the microwave using 20-second bursts, stirring until smooth. Cool slightly.
05 - 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, 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 and refrigerate for at least 4 hours or overnight.
10 - Remove cheesecake from pan and top with extra raspberry sauce or fresh berries. Slice with a knife dipped in hot water, wiping between cuts for clean presentation.

# Expert Advice:

01 -
  • The contrast between tangy raspberry and smooth white chocolate creates a flavor that feels both luxurious and bright.
  • Its surprisingly forgiving once you understand the water bath method, and the slow oven cooldown prevents those dreaded cracks.
  • Every slice looks like something from a bakery window, with those elegant raspberry swirls marbled through the filling.
02 -
  • Room temperature cream cheese is non negotiable, cold cream cheese will leave lumps no matter how long you beat it.
  • Dont skip the water bath, it creates the humid environment that keeps the top from drying out and cracking.
  • Let the cheesecake cool in the oven with the door cracked, rushing this step is the number one cause of cracks and sunken centers.
03 -
  • Press the crust firmly into the pan with the bottom of a flat glass to get an even, compact layer that wont crumble.
  • Taste your raspberry sauce before swirling it in, if its too tart add a little more sugar, if its too sweet add a squeeze of lemon.
  • Use a toothpick to create more intricate swirl patterns if you want a showstopper presentation.
  • If a crack does appear, cover it with extra raspberry sauce or fresh berries and no one will ever know.
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