White Chocolate Raspberry Cheesecake (Printable)

A luscious, creamy cheesecake featuring buttery graham cracker crust, swirled with tangy raspberry sauce and decadent white chocolate.

# What You Need:

→ Crust

01 - 1.5 cups graham cracker crumbs
02 - 0.25 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 - 0.25 cup heavy cream

→ Garnish

14 - Extra raspberry sauce or fresh berries for serving

# 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, 0.25 cup sugar, and melted butter in a mixing bowl. Press mixture firmly into the bottom of the prepared 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 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 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 60-70 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 serve.

# Expert Tips:

01 -
  • The white chocolate adds a mellow sweetness that never overpowers the bright raspberry tang.
  • It looks impressive enough for a dinner party but forgiving enough for a first timer.
  • Every slice holds those gorgeous raspberry ribbons that make people pause before they take a bite.
  • Leftovers (if there are any) taste even better the next day when the flavors have settled.
02 -
  • If your cream cheese isn't fully softened, you'll fight lumps the entire time and the texture won't be silky.
  • Don't skip the water bath, it keeps the cheesecake from drying out and cracking on top.
  • Let it chill overnight if you can, the flavors deepen and the slices hold their shape better.
03 -
  • Run a thin knife around the edge of the pan before releasing the springform, it prevents the sides from tearing.
  • If you don't have a springform pan, use a regular cake pan lined with parchment and lift the whole thing out once it's chilled.
  • Taste your raspberry sauce before swirling it in, if it's too tart, add another teaspoon of sugar.
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