White Chocolate Raspberry Cheesecake (Printable)

Rich and creamy white chocolate cheesecake with tangy raspberry swirls and 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 fresh 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

→ Serving

14 - Extra raspberry sauce or fresh berries for garnish

# How-To:

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 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. Cool completely.
04 - Melt white chocolate in a heatproof bowl set over a pan of simmering water or in the microwave in 20-second intervals, stirring until smooth. Cool slightly.
05 - Beat cream cheese and 1 cup sugar in a large bowl 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, 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 allow cheesecake to cool inside for 1 hour. Remove from water bath.
10 - Refrigerate for at least 4 hours or overnight. Remove from pan, top with extra raspberry sauce or fresh berries, slice with a hot knife, and serve.

# Expert Advice:

01 -
  • The white chocolate adds a velvety sweetness that feels fancy without being cloying, especially when raspberry cuts through with its bright tang.
  • It looks like you spent all day on it, but the steps are surprisingly forgiving once you get into the rhythm.
  • That marbled swirl never looks the same twice, which means every cheesecake feels like your own edible artwork.
  • Leftovers keep beautifully in the fridge, and honestly, a cold slice at breakfast with coffee is a guilty pleasure I will not apologize for.
02 -
  • Softening the cream cheese completely is non-negotiable, because cold cream cheese will never beat smooth no matter how long you mix it.
  • The water bath isn't just extra work, it's what keeps the cheesecake from cracking and drying out, so don't skip it even if it feels fussy.
  • Let the cheesecake chill overnight if you can, because the flavors meld and the texture firms up into something truly spectacular.
03 -
  • Run your spatula under hot water before smoothing the top of the batter, and you'll get a surface so smooth it looks airbrushed.
  • 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.
  • Always check your oven temperature with an oven thermometer, because even a 25-degree difference can turn your cheesecake into a cracked, overbaked disaster.
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