White Chocolate Raspberry Cheesecake (Printer-friendly)

Rich and creamy dessert with tangy raspberry swirls and decadent white chocolate on a buttery crust

# What You'll Need:

→ Crust

01 - 1.5 cups graham cracker crumbs
02 - 0.25 cup granulated sugar
03 - 6 tablespoons unsalted butter, melted

→ Raspberry Filling

04 - 1 cup fresh or frozen raspberries
05 - 2 tablespoons granulated sugar
06 - 1 teaspoon fresh lemon juice

→ Cheesecake Batter

07 - 12 ounces white chocolate, chopped
08 - 24 ounces cream cheese, room temperature
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 - Fresh raspberries or raspberry sauce for topping

# 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 until lightly golden. Cool completely.
03 - Combine raspberries, 2 tablespoons sugar, and lemon juice in a small saucepan. Cook over medium heat for 5 to 7 minutes, stirring frequently, until thickened. Strain through fine mesh to remove seeds if desired. Cool to room temperature.
04 - Melt white chocolate using a double boiler method or microwave in 20-second intervals, stirring until completely smooth. Allow to cool slightly.
05 - Beat room temperature cream cheese and 1 cup sugar together until smooth and creamy. Add eggs one at a time, mixing until just combined. Stir in vanilla extract, sour cream, and heavy cream until incorporated. Gently fold in cooled white chocolate.
06 - Pour half of cheesecake batter over cooled crust. Dollop half of raspberry sauce over batter and create swirls with a knife. Pour remaining batter on top, add remaining raspberry sauce, and swirl again.
07 - Wrap exterior of springform pan with two layers of aluminum foil to prevent water leakage. Place pan in a larger roasting pan. Pour hot water into roasting pan until it reaches halfway up the sides of the springform pan.
08 - Bake for 60 to 70 minutes until edges are set and center jiggles slightly when pan is gently shaken.
09 - Turn off oven and crack door open slightly. Allow cheesecake to cool inside the oven for 1 hour. Remove from water bath carefully.
10 - Refrigerate for at least 4 hours or overnight before serving. Remove from springform pan, top with fresh raspberries or additional raspberry sauce, slice with a hot knife, and serve chilled.

# Expert Suggestions:

01 -
  • The creamy white chocolate filling melts on your tongue while the raspberry swirl cuts through with just enough tartness to keep you coming back for more.
  • It looks like you hired a pastry chef, but honestly, most of the work is just waiting for it to chill.
  • One slice satisfies even the strongest dessert craving without feeling too heavy or cloying.
  • You can make it a day ahead, which means no frantic last minute baking before guests arrive.
02 -
  • Softened cream cheese is non negotiable, cold cream cheese will give you lumps no matter how long you beat it.
  • Do not skip the water bath, it keeps the cheesecake moist and prevents the dreaded cracked top.
  • Let the cheesecake cool slowly in the oven, rushing this step almost always leads to cracks and a sunken center.
  • Swirl gently, if you overdo it the raspberry sauce will blend completely into the batter and you will lose that beautiful marble effect.
03 -
  • Run a thin knife around the edge of the pan before releasing the springform to prevent the top from tearing.
  • Use a kitchen scale to measure cream cheese if you can, it is more accurate than volume and ensures the perfect texture every time.
  • If small cracks do appear, just cover them with raspberry sauce or berries and no one will ever know.
  • Taste your raspberry sauce before swirling it in, and adjust the sugar based on how tart your berries are.
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