White Chocolate Raspberry Cheesecake (Printable)

A luscious, creamy cheesecake with buttery crust, swirled with tangy raspberry sauce and decadent white chocolate.

# 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 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 - Raspberry sauce or fresh berries for garnish

# How To Make:

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. Bake for 8 minutes, then allow to cool completely.
03 - In a small saucepan, combine raspberries, 2 tablespoons sugar, and lemon juice. Cook over medium heat for 5-7 minutes until thickened, stirring frequently. Strain to remove seeds if preferred. Set aside to cool.
04 - Melt white chocolate in a heatproof bowl set over simmering water using a double boiler method, or in the microwave using 20-second bursts while stirring until smooth. Allow to 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 cooled 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 more raspberry sauce, and swirl again.
07 - Wrap the outside of the springform pan in two layers of foil to prevent water leakage. Place the pan in a larger roasting pan and pour hot water to reach halfway up the sides.
08 - Bake for 60-70 minutes until edges are set and the center is slightly wobbly.
09 - Turn off oven and crack the oven 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 cheesecake from springform pan. Top with additional raspberry sauce or fresh berries. Slice with a knife dipped in hot water and wiped between cuts.

# Expert Advice:

01 -
  • The white chocolate adds a buttery richness without feeling heavy or cloying.
  • Raspberry swirls bring brightness and balance to every creamy bite.
  • It looks stunning on the table, like something from a bakery window.
  • The texture is impossibly smooth, thanks to the sour cream and gentle baking method.
02 -
  • Room temperature cream cheese is non-negotiable; cold cream cheese will give you lumps no matter how long you beat it.
  • Don't skip the water bath, it's the difference between a cracked top and a flawless finish.
  • Let it chill fully before slicing, patience here rewards you with clean, stable slices.
03 -
  • Use a kitchen scale to measure cream cheese for consistency, because volume measurements can vary depending on how it's packed.
  • If you don't have a springform pan, line a regular cake pan with parchment overhangs so you can lift the whole cheesecake out.
  • For extra decadence, fold in a handful of white chocolate chips or freeze-dried raspberries into the batter before baking.
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