White Chocolate Raspberry Cheesecake Bliss (Print Version)

Rich and velvety white chocolate cheesecake with tart raspberry swirls on a buttery crust

# 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 topping

# How To Make:

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 - In a small saucepan, combine raspberries, 2 tablespoons sugar, and lemon juice. 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 simmering water using a double boiler method, or 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 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 cheesecake from the pan. Top with extra raspberry sauce or fresh berries. Slice with a hot, damp knife and serve.

# Expert Advice:

01 -
  • The tartness of raspberry cuts through the white chocolate in a way that feels balanced, not cloying.
  • It looks impressively swirled and fancy, but the technique is forgiving even if your hand shakes.
  • You can make it the day before and let the fridge do the work while you sleep.
  • Every slice feels like a celebration without needing an actual occasion.
02 -
  • If your cream cheese isn't fully softened, you'll fight lumps the whole way through, leave it out for at least an hour before you start.
  • Overmixing after adding eggs creates too much air, which turns into cracks during baking, so beat gently and just until combined.
  • The water bath isn't optional, it keeps the texture creamy and prevents the top from splitting like a desert road.
  • Don't skip the slow oven cool down, rushing this step is the number one reason cheesecakes crack.
03 -
  • Run a thin knife around the edge of the cheesecake before releasing the springform ring to prevent it from sticking and tearing the sides.
  • If the top cracks anyway, cover it with extra raspberry sauce or berries, no one will know and it'll still taste perfect.
  • Let your eggs come to room temperature before mixing so they blend in more smoothly and don't cool down the batter.
  • Taste your raspberry sauce before swirling, if it's too tart, stir in an extra teaspoon of sugar.
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