White Chocolate Raspberry Cheesecake (Printable Version)

Creamy vanilla-infused cheesecake on buttery crust, swirled with tart raspberry sauce and rich white chocolate. An elegant dessert for special occasions.

# 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 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. Bake for 8 minutes, then remove and allow to 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 through a fine mesh to remove seeds if desired. Allow to cool.
04 - Melt white chocolate in a heatproof bowl set over a pan of simmering water using a double boiler method, or microwave in 20-second intervals, stirring until completely smooth. 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 after each addition. Stir 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, then add remaining raspberry sauce and swirl again to create a marbled effect.
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 hot water into the roasting pan to reach halfway up the sides of the springform pan.
08 - Bake for 60 to 70 minutes, until the edges are set and the center shows a slight wobble when gently shaken.
09 - Turn off the oven, crack the door open slightly, and allow the cheesecake to cool inside for 1 hour. Remove from the water bath and transfer to the refrigerator.
10 - Refrigerate for at least 4 hours or overnight. Remove from the pan, top with extra raspberry sauce or fresh berries, slice with a hot knife, and serve.

# Expert Advice:

01 -
  • The swirl of tangy raspberry cuts through the richness of white chocolate in a way that feels balanced, not cloying.
  • It looks like you spent all day on it, but most of the time is hands off cooling and chilling.
  • Every slice comes out with a different marbled pattern, so it feels special every single time.
  • Leftover slices keep beautifully in the fridge for nearly a week, getting even creamier as they sit.
02 -
  • Room temperature cream cheese is non negotiable, cold cream cheese will never beat smooth no matter how long you try.
  • Don't skip the water bath, it keeps the oven humid and prevents the top from cracking like a desert.
  • Swirl gently and stop before you think you should, over swirling turns the marbled effect into a muddy mess.
  • Let it chill overnight if you can, the flavors meld and the texture becomes impossibly creamy after a full night in the fridge.
03 -
  • Use a kitchen scale to measure cream cheese for the most consistent results, volume measurements can vary wildly depending on how you scoop.
  • Run your knife under hot water and wipe it clean between every slice for bakery perfect edges.
  • If your raspberries are very tart, taste the sauce after cooking and stir in an extra teaspoon of sugar until it's balanced.
  • Let the cheesecake sit at room temperature for 20 minutes before serving, it tastes richer and creamier when it's not ice cold.
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