White Chocolate Raspberry Cheesecake (Printable)

Creamy white chocolate and tangy raspberry swirls atop a buttery graham 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

→ Garnish

14 - Extra raspberry sauce or fresh berries for serving

# How To Make It:

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 and bake for 8 minutes. 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 and 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. 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 and swirl gently with a knife. Pour remaining batter on top, add more 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 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 Tips:

01 -
  • The swirl of tart raspberry against sweet white chocolate feels like a little luxury every time you take a bite.
  • It looks impressive enough for a dinner party but forgiving enough that even your first attempt will taste incredible.
  • Leftovers get better after a day in the fridge, so you can make it ahead and actually enjoy your event.
02 -
  • If you skip the water bath, your cheesecake will crack and the texture won't be as silky, I learned this the hard way twice.
  • Let the cream cheese sit out for at least an hour before you start, cold cream cheese makes lumpy batter no matter how long you beat it.
  • Don't open the oven door during baking or the sudden temperature drop will cause the top to crack.
03 -
  • Run your knife under hot water and wipe it dry between each slice for clean, professional looking cuts.
  • Let the cheesecake chill overnight if you can, the flavors meld and the texture becomes impossibly creamy.
  • Save a little raspberry sauce in a squeeze bottle for plating, a drizzle on the plate makes each slice look like it came from a restaurant.
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