White Chocolate Raspberry Cheesecake Bliss (Printable Page)

Creamy white chocolate cheesecake with tangy raspberry swirls on a buttery graham cracker crust. Elegant and indulgent.

# 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

# Steps:

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 5–7 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, 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 makes it impossibly creamy without being too sweet, and the raspberry swirl cuts through with just enough tartness.
  • It looks stunning on the table, like something from a bakery window, but the process is more forgiving than you'd think.
  • You can make it a full day ahead, which means no last minute stress when company arrives.
02 -
  • Softened cream cheese is non negotiable; cold cream cheese will give you lumps that won't beat out no matter how long you try.
  • The water bath isn't just for show, it keeps the oven humid and prevents cracks, so don't skip the foil wrap or you'll have a soggy crust.
  • Let the cheesecake cool gradually in the oven; rushing it with cold air causes the top to crack like a fault line.
03 -
  • Run a thin knife around the edge of the cheesecake before releasing the springform to prevent the top from tearing.
  • If you don't have a springform pan, you can bake this in a regular cake pan lined with parchment, then lift the whole thing out using the paper as handles once it's chilled.
  • Taste your raspberry sauce before swirling it in; if it's too tart, stir in a little extra sugar while it's still warm.
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