White Chocolate Raspberry Cheesecake (Printable)

Rich and velvety cheesecake featuring melted white chocolate, tart raspberry swirls, and a crisp buttery crust

# What You'll Need:

→ 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 serving

# How to Make It:

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 mixture firmly into the bottom of prepared pan. Bake for 8 minutes, then allow to cool completely.
03 - Combine raspberries, 2 tablespoons sugar, and lemon juice in a saucepan. Cook over medium heat for 5-7 minutes until thickened, stirring frequently. Strain through fine mesh to remove seeds if desired. Allow to cool.
04 - Melt white chocolate in a heatproof bowl set over simmering water using a double boiler method, or in the 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 cheesecake batter over cooled crust. Dollop half of raspberry sauce over 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 springform pan in two layers of foil to prevent water leakage. Place 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 door open, 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. Top with extra raspberry sauce or fresh berries. Slice using a knife dipped in hot water, wiping between cuts for clean presentation.

# Expert Tips:

01 -
  • The raspberry swirl cuts through the richness in a way that keeps you coming back for another bite.
  • It looks impressive but the steps are more forgiving than you think.
  • White chocolate gives it a softer, creamier sweetness than traditional cheesecake.
  • You can make it a day ahead and it actually tastes better after sitting overnight.
02 -
  • Softened cream cheese is non negotiable, cold cream cheese will leave lumps no matter how long you beat it.
  • Dont skip the water bath, it keeps the cheesecake from cracking and drying out at the edges.
  • Overmixing after adding eggs creates air bubbles that can cause cracks or a weird texture.
  • Let it chill overnight if you can, the flavors marry and the texture becomes impossibly smooth.
03 -
  • Run your spatula under hot water before smoothing the top of the batter for a perfectly level surface.
  • If cracks do happen, cover them with whipped cream or extra raspberry sauce and no one will know.
  • Use a kitchen scale for the cream cheese if you have one, consistency matters more here than in most recipes.
  • Taste your raspberry sauce before swirling, if its too tart add a pinch more sugar, if its too sweet add another squeeze of lemon.
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