White Chocolate Raspberry Cheesecake (Printable)

A luscious, creamy dessert with buttery crust, tangy raspberry swirls, and decadent white chocolate. Perfect for elegant celebrations.

# Required Ingredients:

→ Crust

01 - 1.5 cups graham cracker crumbs
02 - 0.25 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 - 0.25 cup heavy cream

→ Serving

14 - Extra raspberry sauce or fresh berries for garnish

# Directions:

01 - Preheat oven to 325°F. Grease a 9-inch springform pan and line the base with parchment paper.
02 - Combine graham cracker crumbs, 0.25 cup sugar, and melted butter in a mixing bowl. Press firmly into the bottom of the prepared pan and bake for 8 minutes. Allow to 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 preferred. Let cool.
04 - Melt white chocolate in a heatproof bowl set over a pan of simmering water or in the microwave in 20-second intervals, 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 in 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 door, and let cheesecake cool inside for 1 hour. Remove from water bath and refrigerate for at least 4 hours or overnight.
10 - Remove from pan and top with extra raspberry sauce or fresh berries. Slice and serve.

# Expert Advice:

01 -
  • The tart raspberry cuts through the sweetness in a way that makes every bite feel balanced, not cloying.
  • White chocolate adds a silky richness that feels more elegant than a plain cheesecake.
  • It looks stunning on the table, like you spent twice the effort you actually did.
  • The texture is so creamy it almost melts on your tongue, no fork required.
02 -
  • Softening cream cheese fully at room temperature is non-negotiable, cold cream cheese creates lumps that ruin the silky texture.
  • The water bath isn't optional, it keeps the cheesecake moist and prevents the top from cracking.
  • Let the cheesecake cool gradually in the oven with the door cracked, sudden temperature changes cause cracks every time.
  • Wrapping the pan in foil tightly is essential, even a small leak will make the crust soggy.
03 -
  • Run your spatula under hot water before smoothing the top of the batter, it glides like magic and leaves a flawless surface.
  • Add a tablespoon of cornstarch to the batter if you're nervous about cracks, it helps stabilize the texture without changing the flavor.
  • Swirl the raspberry sauce gently and don't overdo it, you want distinct ribbons, not a muddy pink mess.
  • Serve it with a glass of sparkling wine or Moscato, the bubbles and sweetness complement the tangy berries perfectly.
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