White Chocolate Raspberry Cheesecake (Print Version)

Luscious creamy cheesecake with buttery crust, tangy raspberry swirls, and decadent white chocolate. Elegant dessert perfect for special celebrations.

# What You 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 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, 0.25 cup sugar, and melted butter in a mixing bowl. Press firmly into the bottom of the prepared pan. Bake for 8 minutes, then remove and 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 frequently. Strain through a fine mesh sieve to remove seeds if desired. Set aside to cool.
04 - Melt white chocolate in a heatproof bowl set over simmering water using a double boiler method, or microwave in 20-second intervals while stirring until completely smooth. Cool slightly.
05 - Beat cream cheese and 1 cup sugar together until smooth and creamy. Add eggs one at a time, beating just until combined after each addition. Mix in vanilla extract, sour cream, and heavy cream until smooth. Gently 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 aluminum foil to prevent water leakage. Place the pan in a larger roasting pan and pour hot water until it reaches halfway up the sides of the springform pan.
08 - Bake for 60-70 minutes until the edges are set and the center shows a slight wobble when gently shaken.
09 - Turn off the oven and crack the oven door open slightly. Allow the cheesecake to cool inside the oven for 1 hour. Remove from the water bath and refrigerate for at least 4 hours or overnight.
10 - Remove cheesecake from the springform pan. Top with extra raspberry sauce or fresh berries. For clean slices, dip your knife in hot water and wipe between cuts.

# Expert Hints:

01 -
  • The white chocolate adds a creamy sweetness that balances the tartness of fresh raspberries without tasting overly sugary.
  • It looks like you spent all day in a bakery, but the steps are forgiving enough for a confident home cook.
  • Leftovers keep beautifully in the fridge, and honestly, a cold slice straight from the fridge at midnight is pure joy.
02 -
  • Softened cream cheese is non-negotiable, cold blocks will leave you with a lumpy batter no matter how long you mix.
  • The water bath keeps the cheesecake from drying out and cracking, do not skip wrapping the pan in foil or you will have a soggy crust.
  • Cooling the cheesecake slowly in the oven prevents sudden temperature changes that cause cracks across the top.
03 -
  • Use a hot, dry knife to slice the cheesecake, wiping it clean between each cut for picture-perfect slices.
  • If you do not have a springform pan, you can use a regular cake pan lined with parchment, but you will need to lift the whole cheesecake out carefully.
  • Let the white chocolate cool for a few minutes before folding it into the batter, or it might cook the eggs and create grainy streaks.
Go Back