White Chocolate Raspberry Cheesecake (Printable)

A decadent creamy cheesecake swirled with tangy raspberry sauce and rich white chocolate on a buttery graham cracker crust.

# What You’ll Need:

→ 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

→ Serving

14 - Extra raspberry sauce or fresh berries for garnish

# How-To Steps:

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, 0.25 cup sugar, and melted butter. Press firmly into the bottom of the 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 5–7 minutes until thickened, stirring often. Strain to remove seeds if desired. Let cool.
04 - Melt white chocolate in a heatproof bowl set over a pan of simmering water or in the 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 more 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 in hot water to reach halfway up the sides.
08 - Bake for 60–70 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 from the pan. Top with extra raspberry sauce or fresh berries. Slice and enjoy.

# Expert Hints:

01 -
  • The swirls of tart raspberry cut through the richness in a way that keeps you coming back for another bite.
  • It looks impressive enough for a dinner party but forgiving enough that even a wobbly center turns out creamy and perfect.
  • You can make it a full day ahead, which means less stress and more time to enjoy the occasion.
  • Every slice reveals a different marbled pattern, like opening a little edible surprise.
02 -
  • Do not skip the water bath, it keeps the texture creamy and prevents the top from cracking as it bakes.
  • Let the cream cheese sit out for at least an hour before you start so it beats smooth without lumps.
  • If the center still looks very jiggly after 70 minutes, turn off the oven and let it coast for another 10 minutes with the door closed.
  • Refrigerating overnight gives the flavors time to settle and makes slicing much cleaner.
03 -
  • Run your spatula under hot water before smoothing the top of the batter for a bakery smooth finish.
  • If cracks do happen, cover them with extra raspberry sauce or whipped cream and call it rustic.
  • Use a scale to measure the cream cheese if you have one, blocks vary slightly and precision helps the texture.
  • For deeper swirls, reserve a little raspberry sauce and drizzle it on just before serving instead of baking it all in.
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