White Chocolate Raspberry Cheesecake Bliss (Printer-Friendly)

Creamy cheesecake with white chocolate and tangy raspberry swirls on a buttery graham crust. Simply indulgent.

# 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

# 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, 0.25 cup sugar, and melted butter in a mixing bowl. Press mixture 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 or in the microwave in 20-second bursts, stirring until smooth. Let cool slightly.
05 - 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 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 60-70 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 serve.

# Expert Suggestions:

01 -
  • The white chocolate melts into the filling so completely that every bite tastes like velvet wrapped around your fork.
  • Raspberry swirls add just enough tartness to cut through the richness without making you reach for water.
  • It looks so stunning on the table that guests assume you spent all day on it, even though most of the time is hands off.
  • Leftovers keep beautifully in the fridge, giving you an excuse to sneak a slice for breakfast.
02 -
  • Room temperature cream cheese is non-negotiable; cold cream cheese will give you a lumpy batter no matter how long you beat it.
  • The water bath isn't optional if you want a crack-free top; it keeps the oven humidity high and the temperature even.
  • Don't open the oven door during baking or you'll let out all the steam and invite cracks to form.
  • Cooling the cheesecake slowly in the oven prevents the sudden temperature change that causes the top to split.
03 -
  • Run your spatula under hot water before smoothing the top of the batter for a flawless, bakery-style finish.
  • Use a toothpick to swirl the raspberry sauce for more control and delicate, artistic patterns.
  • If you don't have a roasting pan large enough for the water bath, wrap the springform pan well and skip it, but lower the oven temperature to 300°F and bake a bit longer.
  • Chill your serving plates in the freezer for 10 minutes before plating; it keeps the cheesecake from sliding around.
Go Back