Indulgent White Chocolate Raspberry Cheesecake (Print View)

Creamy white chocolate raspberry cheesecake with a buttery graham crust and tangy fruit swirls. An elegant treat for any occasion.

# Components:

→ For the Crust

01 - 1 1/2 cups graham cracker crumbs
02 - 1/4 cup granulated sugar
03 - 6 tablespoons melted butter

→ For the Raspberry Filling

04 - 1 cup fresh or frozen raspberries
05 - 2 tablespoons granulated sugar
06 - 1 teaspoon lemon juice

→ For the 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

→ For Serving

14 - Extra raspberry sauce or fresh berries, for garnish

# Directions:

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 to 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 to 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 adds this luxurious undertone that regular cheesecake just doesn't have, like a secret whisper of vanilla sweetness
  • That raspberry swirl isn't just pretty, each bite delivers this bright tangy moment that cuts through all the creamy richness perfectly
02 -
  • Room temperature ingredients are the difference between silky smooth and grainy textured cheesecake, plan ahead
  • That water bath feels like extra work but it's what prevents the dreaded crack down the middle
03 -
  • White chocolate quality really matters here, cheap brands can taste waxy instead of smooth
  • The slight wobble in the center when you pull it from the oven means it will set up perfectly as it cools
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