White Chocolate Raspberry Cheesecake (Printable)

Rich and creamy white chocolate cheesecake with tangy raspberry swirls on 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 topping

# Step-by-Step Guide:

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 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 - 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 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 in 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 enjoy.

# Expert Suggestions:

01 -
  • The white chocolate adds a mellow sweetness that never overpowers the bright raspberry swirls.
  • It looks bakery perfect but forgives small mistakes, like uneven swirls or a slightly cracked top.
  • You can make it a full day ahead, which means no last minute panic before guests arrive.
  • Every slice reveals a different marbled pattern, so it feels a little special every time.
02 -
  • Softening the cream cheese fully is the single most important step, lumpy batter will never smooth out no matter how long you beat it.
  • The water bath is not optional, it keeps the oven humid and prevents cracks from forming on the surface.
  • Overmixing after adding eggs will incorporate too much air, leading to cracks and a less creamy texture.
  • If your springform pan has ever leaked, double wrap the foil or you will end up with a soggy crust.
03 -
  • Use a kitchen scale to measure the cream cheese, it is more accurate than eyeballing blocks and prevents texture issues.
  • If cracks do appear, do not panic, just cover them with extra raspberry sauce or whipped cream and no one will ever know.
  • For an even more decadent version, fold in white chocolate chips into the batter for pockets of melted chocolate throughout.
  • Frozen raspberries work just as well as fresh and are often cheaper, just do not thaw them before cooking into the sauce.
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