White Chocolate Raspberry Cheesecake (Print Version)

A rich, velvety cheesecake with white chocolate and raspberry swirls on a buttery crust, ideal for special occasions.

# What You'll 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 - Fresh raspberries or additional raspberry sauce for topping

# How to Make:

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 firmly into the bottom of the prepared pan. Bake for 8 minutes, then remove and 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 through a fine mesh strainer to remove seeds if desired. Allow to cool.
04 - Melt white chocolate in a heatproof bowl set over a pan of simmering water using a double boiler method, or microwave in 20-second intervals, stirring until completely smooth. Cool slightly before use.
05 - In a large bowl, beat softened cream cheese and 1 cup sugar until smooth and creamy. Add eggs one at a time, beating just until combined after each addition. Mix in vanilla extract, sour cream, and heavy cream until smooth. Gently 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 gently swirl with a knife. Pour remaining batter on top, then add remaining raspberry sauce and swirl again.
07 - Wrap the outside of the springform pan with two layers of aluminum foil to prevent water leakage. Place the wrapped pan in a larger roasting pan and pour hot water around it until the water reaches halfway up the sides of the springform pan.
08 - Bake for 60-70 minutes until the edges are set and the center is slightly wobbly when gently shaken.
09 - Turn off the oven and crack the door open slightly. Allow the cheesecake to cool inside the oven for 1 hour. Remove from the water bath and refrigerate for at least 4 hours or overnight.
10 - Remove cheesecake from the springform pan. Top with fresh raspberries or additional raspberry sauce. Slice using a knife dipped in hot water, wiping between each cut for clean edges.

# Expert Advice:

01 -
  • The swirl of tart raspberry against sweet white chocolate makes every forkful feel like a little celebration.
  • It looks bakery-level impressive but uses techniques anyone can master with a little patience.
  • The creamy texture is so smooth it practically melts on your tongue.
  • Leftovers keep beautifully in the fridge, and honestly, cold cheesecake for breakfast is a quiet joy.
02 -
  • Softened cream cheese is non-negotiable; cold cream cheese creates lumps that no amount of beating will smooth out.
  • Don't skip the water bath unless you're okay with cracks; the steam keeps the cheesecake moist and even.
  • Let it chill fully before slicing or the center will be too soft and the slices will fall apart.
  • Use a hot, clean knife for each cut to get those picture-perfect slices.
03 -
  • Bring all your dairy ingredients to room temperature before you start; it makes the batter smoother and easier to mix.
  • If you see cracks forming, don't panic; cover them with whipped cream, berries, or extra raspberry sauce and no one will know.
  • Invest in a good springform pan that doesn't leak; it'll save you so much stress with the water bath.
  • Taste your raspberry sauce before swirling; if it's too tart, add a little more sugar while it's still warm.
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