White Chocolate Raspberry Cheesecake (Printable)

A rich, velvety cheesecake with raspberry swirls and white chocolate on a buttery crust.

# What you'll 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 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 pan. Bake for 8 minutes, then 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 often. Strain to remove seeds if desired. Cool completely.
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. 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 in 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, 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 Tips:

01 -
  • The white chocolate folds into the batter so smoothly you'll forget it was ever separate.
  • Raspberry swirls give you tart pockets that cut through all that richness.
  • It looks fancy enough to serve guests but forgiving enough for a first timer.
  • The water bath keeps the texture silky, no cracks or dry edges.
02 -
  • Room temperature cream cheese is non negotiable, cold blocks will leave lumps no amount of mixing can fix.
  • Don't skip the water bath, it keeps the edges from overcooking while the center sets.
  • Let it cool in the oven with the door cracked, sudden temperature changes cause cracks.
  • Use a hot, clean knife for every slice or the layers will smear.
03 -
  • Tap the pan gently on the counter after pouring each batter layer to release air bubbles.
  • If the top cracks anyway, cover it with extra raspberry sauce and fresh berries, no one will ever know.
  • Make the raspberry sauce a day ahead so it's completely cool when you need it.
  • Use a kitchen scale for the cream cheese if you can, it's more accurate than measuring by package.
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