White Chocolate Raspberry Cheesecake (Printable)

Rich, creamy cheesecake with white chocolate and tangy raspberry swirls on a buttery crust

# Ingredient List:

→ 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

→ Garnish

14 - Extra raspberry sauce or fresh berries for topping

# 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 pan and bake for 8 minutes, then cool completely.
03 - Combine raspberries, 2 tablespoons sugar, and lemon juice in a saucepan. Cook over medium heat for 5-7 minutes until thickened while stirring frequently. Strain to remove seeds if desired and cool.
04 - Melt white chocolate in a heatproof bowl set over simmering water using a double boiler method or microwave in 20-second bursts while 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 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. Remove from pan, top with raspberry sauce or fresh berries, slice, and serve.

# Expert Suggestions:

01 -
  • The tangy raspberry cuts through the richness of white chocolate in a way that feels balanced, not cloying.
  • It looks stunning with minimal effort, those swirls do all the decorating for you.
  • You can make it a full day ahead, which means no last minute panic before guests arrive.
  • Every slice feels like a celebration, even if it's just a quiet Tuesday night.
02 -
  • Softened cream cheese is non negotiable; cold cream cheese will give you lumps that ruin the silky texture.
  • Don't skip the water bath, it keeps the cheesecake moist and prevents cracks from forming on top.
  • Let it chill for the full time, cutting it too early will result in a gooey, unset center that won't slice cleanly.
03 -
  • Use room temperature ingredients across the board; cold eggs and cream cheese will create a lumpy batter that won't bake evenly.
  • If cracks do appear, hide them under a layer of whipped cream, extra raspberry sauce, or fresh berries, no one will ever know.
  • Taste your raspberry sauce before swirling it in; if it's too tart, stir in an extra teaspoon of sugar while it's still warm.
Go Back