White Chocolate Raspberry Cheesecake (Printable)

Creamy vanilla cheesecake infused with melted white chocolate and swirled with homemade raspberry sauce on a buttery graham crust.

# Ingredient List:

→ 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 - Extra raspberry sauce or fresh berries for serving

# Directions:

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 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 frequently. Strain to remove seeds if desired. Cool completely.
04 - Melt white chocolate in a heatproof bowl set over a pan of simmering water using a double boiler method, 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 gently.
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 more raspberry sauce, and swirl again.
07 - Wrap the outside of the springform pan in two layers of foil to prevent water seepage. Place the pan in a larger roasting pan and pour in hot water until it reaches halfway up the sides.
08 - Bake for 60 to 70 minutes until edges are set and the center is slightly wobbly.
09 - Turn off oven and crack the door slightly. Allow cheesecake to cool inside for 1 hour. Remove from water bath and refrigerate for at least 4 hours or overnight.
10 - Remove from the pan, top with extra raspberry sauce or fresh berries. Slice with a knife dipped in hot water, wiping between cuts for clean edges.

# Expert Tips:

01 -
  • The tangy raspberry swirl cuts through the richness of white chocolate in a way that feels luxurious but not overwhelming.
  • It looks bakery-level impressive but uses straightforward techniques that build your confidence with every step.
  • The creamy texture melts on your tongue, and every slice reveals a different marbled pattern.
  • It holds up beautifully in the fridge for days, so you can make it ahead without stress.
02 -
  • Softened cream cheese is non-negotiable, cold cream cheese will leave lumps that no amount of beating can smooth out.
  • Do not skip the water bath, it keeps the texture creamy and prevents the top from cracking as it bakes.
  • Let it chill fully before slicing, cutting into a warm cheesecake will make it fall apart and lose that perfect creamy texture.
03 -
  • Run your spatula around the inside edge of the pan as soon as the cheesecake comes out of the oven, it prevents the top from cracking as it cools and contracts.
  • If you see a crack forming, do not panic, a swoosh of raspberry sauce or a handful of fresh berries will cover it and make it look intentional.
  • For an extra wow factor, toast a handful of white chocolate shavings in a dry skillet until barely golden and scatter them over the top just before serving.
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