White Chocolate Raspberry Cheesecake (Printable)

Creamy white chocolate cheesecake with tangy raspberry swirls and buttery crust

# 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

# How-To:

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 prepared pan. Bake for 8 minutes, then allow to cool completely.
03 - Combine raspberries, 2 tablespoons sugar, and lemon juice in a small saucepan. Cook over medium heat for 5 to 7 minutes until thickened, stirring frequently. 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 leaks. Place the pan in a larger roasting pan and pour hot water to reach halfway up the sides.
08 - Bake for 60 to 70 minutes, until edges are set and center is slightly wobbly.
09 - Turn off oven and crack the door slightly. Allow cheesecake to cool inside for 1 hour. Remove from water bath and refrigerate for at least 4 hours or overnight.
10 - Remove from the pan and top with extra raspberry sauce or fresh berries. Slice with a knife dipped in hot water and wiped between cuts for clean presentation.

# Expert Tips:

01 -
  • It tastes far fancier than the effort required, which is honestly the dream scenario for any home baker.
  • The creamy center stays perfectly velvety while the tartness of raspberries keeps it from feeling heavy, making you want another slice immediately.
02 -
  • Don't skip the water bath—I learned this the hard way when my first attempt came out looking like it had been through an earthquake, and it tasted slightly grainy from overbaking.
  • Room temperature ingredients are non-negotiable; cold cream cheese and eggs won't blend smoothly, and you'll end up with lumps hiding in every bite.
03 -
  • If you notice cracks forming during baking, don't panic—a final topping of raspberry sauce or whipped cream covers them beautifully and tastes delicious.
  • Make the raspberry sauce a day ahead if you want, which actually deepens its flavor and lets you focus on the other components when you're ready to bake.
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