White Chocolate Raspberry Cheesecake (Print Version)

Creamy vanilla-infused cheesecake with tangy raspberry swirls and rich white chocolate on a buttery crust.

# Needed Ingredients:

→ 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

→ 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, 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 5-7 minutes until thickened, stirring frequently. Strain to remove seeds if desired. Allow to 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 intervals, stirring until smooth. Cool slightly.
05 - Beat cream cheese and 1 cup sugar in a large bowl 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 water leaks. Place the pan in a larger roasting pan and pour hot water to reach halfway up the sides of the springform pan.
08 - Bake for 60-70 minutes, until edges are set and center is slightly wobbly when gently shaken.
09 - Turn off oven and crack the oven door open. Allow cheesecake to cool inside for 1 hour. Remove from water bath and refrigerate for at least 4 hours or overnight.
10 - Remove cheesecake from pan. Top with extra raspberry sauce or fresh berries. Slice with a knife dipped in hot water, wiping between cuts for clean presentation.

# Expert Suggestions:

01 -
  • The raspberry-white chocolate contrast hits different—bright and rich at the same time, which keeps you coming back for another bite.
  • It actually looks restaurant-quality when you swirl it, but nobody needs to know how forgiving the process really is.
  • This is the dessert that makes people ask if you went to culinary school, and you get to smile mysteriously while saying nothing.
02 -
  • The slight wobble in the center when it comes out of the oven is your friend—a fully set cheesecake will crack as it cools, so trust that wobble and walk away.
  • Overmixing after the eggs go in creates tiny air pockets that turn into cracks during cooling; gentle folding is your secret weapon here.
  • Hot water and a sharp knife dipped between slices transform messy cuts into clean, beautiful slices that look intentional.
03 -
  • Bring all your ingredients to room temperature before you start—this prevents lumps and creates a silkier texture throughout.
  • If you don't have a springform pan, a regular 9-inch cake pan works if you line it with parchment paper and chill the whole thing before attempting to remove it.
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