White Chocolate Raspberry Cheesecake Bliss (Printer Friendly)

A luscious, creamy white chocolate and raspberry swirled cheesecake with buttery graham cracker crust, perfect for elegant celebrations.

# What You 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

→ 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, 1/4 cup sugar, and melted butter in a mixing bowl. Press firmly into the bottom of the pan. Bake for 8 minutes, then let 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 often. Strain to remove seeds if desired. Let cool.
04 - Melt white chocolate in a heatproof bowl set over a pan of simmering water using a double boiler method, or in the microwave in 20-second bursts, stirring until smooth. Let cool slightly.
05 - In a large bowl, 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, then add remaining raspberry sauce and swirl again.
07 - Wrap the outside of the springform pan in two layers of foil to prevent water from seeping in. 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 oven door, and let cheesecake cool inside for 1 hour. Remove from water bath.
10 - Refrigerate for at least 4 hours or overnight. Before serving, remove from the pan. Top with extra raspberry sauce or fresh berries. Slice and enjoy.

# Pro Advice:

01 -
  • The white chocolate adds a mellow sweetness that makes each bite feel like a small luxury without being cloying.
  • Raspberry swirls cut through the richness with just enough tartness to keep you coming back for another forkful.
  • It looks impressive on the table but the process is more forgiving than you'd think once you get the rhythm down.
  • Leftovers keep beautifully in the fridge and somehow taste even better on day two when the flavors have melted together.
02 -
  • Cold cream cheese will give you lumps that no amount of mixing can save, so leave it on the counter for at least an hour before you start.
  • Overmixing after you add the eggs traps too much air and can cause cracks, so beat just until each egg is incorporated and stop.
  • The water bath isn't optional, it keeps the oven humid and the cheesecake bakes gently without drying out or splitting on top.
  • Cooling slowly in the oven prevents sudden temperature shock that causes the surface to crack like a desert floor.
03 -
  • Run your springform pan under hot water for a few seconds before releasing the sides and the cheesecake will slip out without sticking or tearing.
  • If small cracks do appear on the surface, a thin layer of raspberry sauce or a pile of fresh berries will cover them completely and no one will ever know.
  • Use a kitchen scale for the cream cheese and white chocolate if you have one because volume measurements can be inconsistent and throw off the texture.
  • Taste your raspberry sauce before you swirl it in and adjust the sugar, some berries are tart and need more sweetness while others are mild and don't.
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