White Chocolate Raspberry Cheesecake (Printable)

Creamy vanilla cheesecake swirled with tangy raspberry sauce and rich white chocolate on a buttery graham cracker crust.

# 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 - Extra raspberry sauce or fresh berries for topping

# How-To Steps:

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 mixture firmly into the bottom of the prepared pan. Bake for 8 minutes, then allow to cool completely.
03 - Combine raspberries, 2 tablespoons sugar, and lemon juice in a small saucepan. Cook over medium heat for 5 to 7 minutes until thickened, stirring frequently. Strain to remove seeds if desired. Allow to cool.
04 - Melt white chocolate in a heatproof bowl set over a pan of simmering water using a double boiler method, or microwave in 20-second intervals, stirring until smooth. Cool slightly.
05 - Beat cream cheese and 1 cup sugar in a large bowl 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 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 water leakage. Place the pan in a larger roasting pan and pour hot water to reach halfway up the sides.
08 - Bake for 60 to 70 minutes, until edges are set and center is slightly wobbly.
09 - Turn off oven and crack the door open. Let cheesecake cool inside for 1 hour. Remove from water bath.
10 - Refrigerate for at least 4 hours or overnight. Remove from pan before serving. Top with extra raspberry sauce or fresh berries. Slice with a knife dipped in hot water, wiping between cuts for clean edges.

# Expert Advice:

01 -
  • The white chocolate makes the filling taste like silk with just a hint of sweetness that balances the tart berries perfectly.
  • Those raspberry swirls aren't just pretty, they cut through the richness in every single bite.
  • It looks bakery level fancy but the steps are surprisingly forgiving once you get into the rhythm.
  • You can make it a full day ahead and it actually tastes better after a night in the fridge.
02 -
  • Don't skip the foil wrap around the pan, even a tiny bit of water seeping in will ruin the crust and make the texture soggy.
  • Softened cream cheese is non negotiable, cold cream cheese will leave you with lumps that never fully disappear no matter how long you beat it.
  • Let the cheesecake cool gradually in the oven with the door cracked, rushing this step is the number one reason for cracks on top.
03 -
  • Use a kitchen scale to measure your cream cheese and white chocolate for the most consistent results every time.
  • If your raspberry sauce is too tart, stir in an extra teaspoon of sugar while it's still warm.
  • Run a thin knife around the edge of the cheesecake before releasing the springform clasp to prevent any sticking or tearing.
  • For a gluten free version, swap the graham crackers for gluten free cookies or almond flour crust.
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