White Chocolate Raspberry Cheesecake (Printable Version)

Rich and creamy white chocolate cheesecake with tangy raspberry swirls on a buttery crust. Perfect for special occasions.

# 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

→ Garnish

14 - Extra raspberry sauce or fresh berries for serving

# Step-by-Step Guide:

01 - Preheat oven to 325°F. Grease a 9-inch springform pan and line the base with parchment paper.
02 - In a mixing bowl, combine graham cracker crumbs, 1/4 cup sugar, and melted butter. Press 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 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 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 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, then refrigerate for at least 4 hours or overnight.
10 - Remove from the pan. Top with extra raspberry sauce or fresh berries. Slice and enjoy.

# Expert Advice:

01 -
  • The white chocolate adds a mellow, buttery sweetness that never overpowers, just melts into the cream cheese like a whisper.
  • Raspberry swirls bring a pop of tartness that keeps each forkful interesting, never cloying.
  • It looks stunning on the table, like something you'd order at a bistro, but it comes together with everyday ingredients.
  • The texture is so silky it practically dissolves on your tongue, no dense or gummy bites here.
02 -
  • Don't skip the water bath—it keeps the oven humid and prevents the top from cracking or drying out.
  • Let your cream cheese come to true room temperature; cold cream cheese creates lumps no amount of beating will fix.
  • The cheesecake will look underdone in the center when you pull it out, but it firms up as it cools—trust the process.
03 -
  • Run your knife under hot water and wipe it clean between each slice for bakery-perfect edges that won't drag or smear.
  • If you don't have a springform pan, you can use a regular cake pan lined with parchment and lift the whole cheesecake out using the paper as handles—just be gentle.
  • Taste your raspberry sauce before swirling it in; if it's too tart, stir in an extra teaspoon of sugar, and if it's too sweet, add a squeeze more lemon juice.
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