White Chocolate Raspberry Cheesecake

My hands were shaking the first time I attempted a water bath for cheesecake, convinced I'd flood the oven or ruin everything. But when I pulled that wobbly, golden-edged beauty out and saw the swirls of raspberry ribboning through white chocolate cream, I understood why some desserts demand a little fear. The house smelled like a bakery that only existed in daydreams. That cheesecake, despite my nervousness, became the dessert I turn to when I want to feel like I've really accomplished something in the kitchen.

I made this for my sister's birthday one summer, and she cried when she saw the swirls. Not because it was perfect, but because I remembered she loved raspberries more than anything. We ate it on the porch with the windows open, and the berries on top kept sliding off because it was too warm, but no one cared. That cheesecake became the center of a memory I didn't plan but will never forget.

Ingredients

• Graham cracker crumbs: The foundation of every great cheesecake, they need to be finely ground and pressed firmly so the crust holds together when you slice.
• Granulated sugar: Used in the crust, filling, and raspberry sauce, it sweetens without overpowering the tangy cream cheese and berries.
• Melted butter: Binds the crust together and adds that buttery richness that makes the base taste like a cookie.
• Fresh or frozen raspberries: Frozen work just as well as fresh, though they may release more liquid, so cook them down until thickened.
• Lemon juice: Brightens the raspberry sauce and keeps it from tasting flat or too sweet.
• White chocolate: Choose quality chocolate with cocoa butter listed, not just sugar and oil, or it won't melt smoothly.
• Cream cheese: Must be fully softened at room temperature, or you'll end up with lumps no amount of beating will fix.
• Eggs: Add them one at a time and mix gently, overmixing incorporates air that leads to cracks.
• Vanilla extract: A small amount enhances the creaminess and rounds out the white chocolate flavor.
• Sour cream: Adds tang and a silky texture that makes the filling taste richer than it looks.
• Heavy cream: Thins the batter just enough to make it pourable and smooth.

Instructions

Prepare the Pan:

Preheat your oven to 325°F and grease a 9-inch springform pan, then line the bottom with parchment paper. This step prevents sticking and makes releasing the cheesecake so much easier.

Build the Crust:

Mix graham cracker crumbs, sugar, and melted butter until it looks like wet sand, then press it firmly into the bottom of the pan. Bake for 8 minutes until it smells toasty, then let it cool completely.

Make the Raspberry Sauce:

Combine raspberries, sugar, and lemon juice in a small saucepan and cook over medium heat, stirring often, until it thickens into a jammy sauce. Strain out the seeds if you like it smooth, then let it cool while you work on the batter.

Melt the White Chocolate:

Use a double boiler or microwave in short bursts, stirring frequently until the chocolate is glossy and smooth. Let it cool slightly so it doesn't scramble the eggs later.

Beat the Cream Cheese:

In a large bowl, beat softened cream cheese and sugar until it's completely smooth and fluffy. Add eggs one at a time, mixing gently just until combined, then stir in vanilla, sour cream, and heavy cream.

Fold in the Chocolate:

Gently fold the melted white chocolate into the batter until it's evenly mixed and glossy. Don't rush this step, the chocolate needs to blend without seizing.

Layer and Swirl:

Pour half the batter over the cooled crust, dollop half the raspberry sauce on top, and swirl gently with a knife. Add the remaining batter, then swirl in the rest of the raspberry sauce, creating those beautiful ribbons.

Prepare the Water Bath:

Wrap the outside of the springform pan tightly in two layers of foil to prevent water from seeping in. Set the pan inside a larger roasting pan and pour hot water until it reaches halfway up the sides of the springform.

Bake Low and Slow:

Bake for 60 to 70 minutes, until the edges are set and the center still has a slight jiggle when you gently shake the pan. The residual heat will finish cooking it.

Cool Gradually:

Turn off the oven, crack the door open, and let the cheesecake cool inside for an hour to prevent cracking. Remove it from the water bath, then refrigerate for at least 4 hours or overnight.

Release and Serve:

Run a thin knife around the edge before unlatching the springform pan. Top with extra raspberry sauce or fresh berries, slice with a hot, clean knife, and serve cold.

Pin It

One evening, I served this cheesecake to friends who said they didn't like cheesecake. They went silent after the first bite, then asked for seconds before I even finished slicing. That's when I realized this wasn't just a dessert, it was proof that the right combination of flavors can change someone's mind entirely. It's become my secret weapon for winning over skeptics and celebrating the people I love.

How to Store and Serve

Store the cheesecake covered in the refrigerator for up to five days, though it rarely lasts that long in my house. For the cleanest slices, dip your knife in hot water and wipe it clean between each cut. If you want to freeze it, wrap individual slices tightly in plastic wrap and foil, then thaw them in the fridge overnight before serving. I've found that freezing actually makes the texture even creamier, almost like ice cream cake.

Choosing Your Chocolate and Berries

Not all white chocolate is created equal, cheap versions with vegetable oil instead of cocoa butter won't melt smoothly and taste waxy. I always check the label and go for brands that list cocoa butter first. Fresh raspberries are lovely, but frozen ones work beautifully and are often more affordable, just cook them a bit longer to thicken the sauce. If raspberries aren't your thing, blackberries or strawberries swirl in just as beautifully, though I'd reduce the lemon juice slightly with strawberries since they're sweeter.

Troubleshooting and Final Touches

If your cheesecake cracks, don't panic, a generous topping of raspberry sauce or fresh berries covers it beautifully. The slight jiggle in the center when you remove it from the oven is your friend, it will firm up as it cools. I've learned that patience is the hardest part of this recipe, waiting for it to chill overnight feels impossible, but it's worth every second.

• Use room temperature ingredients for the smoothest batter.
• Don't open the oven door during baking, the temperature drop can cause cracks.
• Let it chill overnight if you can, the flavors deepen and the texture becomes perfect.

Pin It

This cheesecake has become my go-to for moments that matter, the kind of dessert that makes people linger at the table. I hope it brings you as much joy as it's brought me, one creamy, raspberry-swirled slice at a time.

Recipe FAQs

→ Can I make this cheesecake ahead of time?

Absolutely. This cheesecake actually tastes better when made a day ahead. The flavors have time to meld together and the texture becomes even creamier. Store it in the refrigerator, covered tightly, for up to 4 days. Add fresh garnishes just before serving.

→ Why is a water bath necessary for cheesecake?

A water bath provides gentle, even heat that prevents the cheesecake from cracking while baking. It creates a humid environment in the oven, allowing the cheesecake to cook slowly and evenly. This technique results in that perfectly silky texture with creamy edges and a slightly set center.

→ Can I use frozen raspberries instead of fresh?

Yes, frozen raspberries work wonderfully for the sauce. They're often more available year-round and tend to be more affordable. Simply cook them down with sugar and lemon juice as directed. You may need to adjust the sugar slightly depending on the tartness of your berries.

→ How do I prevent cracks in my cheesecake?

Avoid overmixing the batter after adding eggs—this incorporates too much air. Don't open the oven door frequently while baking. Most importantly, let the cheesecake cool gradually in the oven with the door cracked for one hour. This slow cooling prevents sudden temperature changes that cause cracks.

→ Can I freeze this cheesecake?

This cheesecake freezes beautifully. Wrap the fully cooled cheesecake tightly in plastic wrap, then aluminum foil. Freeze for up to 3 months. Thaw overnight in the refrigerator before serving. Note that fresh garnishes should be added after thawing for the best presentation.

→ What's the best way to get clean slices?

For picture-perfect slices, use a sharp knife dipped in hot water and wiped clean between each cut. The heat helps the knife glide smoothly through the creamy filling. You can also use dental floss held taut between your fingers for perfectly even slices without disturbing the swirl pattern.