White Chocolate Raspberry Cheesecake Bliss (Printable Version)

Luscious cheesecake with white chocolate, raspberry swirls, and buttery graham crust. Elegant and indulgent.

# 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 serving

# Steps:

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 prepared pan.
03 - Bake crust for 8 minutes, then remove from oven and allow to cool completely.
04 - 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. Let cool.
05 - Melt white chocolate in a heatproof bowl set over a pan of simmering water using a double boiler method, or microwave in 20-second bursts, stirring until smooth. Let cool slightly.
06 - In a large bowl, beat cream cheese and 1 cup sugar until smooth and creamy. Add eggs one at a time, beating until just combined after each addition.
07 - Mix in vanilla extract, sour cream, and heavy cream until smooth. Fold in the melted white chocolate gently.
08 - 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.
09 - 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.
10 - Bake for 60 to 70 minutes, until edges are set and center is slightly wobbly.
11 - Turn off oven, crack the oven door open, and let cheesecake cool inside for 1 hour.
12 - Remove from water bath and remove foil. Refrigerate for at least 4 hours or overnight.
13 - Remove from pan, top with extra raspberry sauce or fresh berries, slice, and serve.

# Expert Advice:

01 -
  • The white chocolate adds a mellow sweetness that makes this feel more luxurious than a plain cheesecake.
  • Raspberry swirls bring just enough tartness to balance all that richness without tasting sour.
  • It looks like you ordered it from a fancy bakery, but its mostly just patient stirring and a little swirling.
  • Leftovers keep beautifully in the fridge, and somehow each slice tastes even better the second day.
02 -
  • Softened cream cheese is non negotiable, cold cream cheese will leave you with lumps and a grainy texture.
  • Do not skip the water bath, it creates gentle, even heat that prevents cracks and keeps the center creamy.
  • Let the cheesecake chill fully before slicing or the filling will smear and lose its clean swirl pattern.
03 -
  • Run your knife under hot water and wipe it clean between each slice for perfect, bakery style cuts.
  • If you want deeper swirls, reserve a bit more raspberry sauce and add it in three layers instead of two.
  • Let all your ingredients come to room temperature before mixing, it makes the batter smoother and easier to fold together.
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