If you’re searching for a dessert that’s as elegant as it is irresistible, this White Chocolate Raspberry Cheesecake is the answer. With its silky cream cheese filling swirled with tart raspberry sauce and topped with sweet white chocolate, it’s the kind of treat that makes any occasion feel extra special.
📝 Ingredients
For the crust:
1 ½ cups graham cracker crumbs
¼ cup granulated sugar
⅓ cup unsalted butter, melted
For the raspberry sauce:
1 cup fresh or frozen raspberries
2 tablespoons granulated sugar
1 teaspoon lemon juice
1 teaspoon cornstarch mixed with
2 teaspoons water
For the cheesecake filling:
2 cups (about 12 oz) white chocolate, chopped (or chips)
½ cup heavy cream
3 (8 oz) packages cream cheese, softened
1 cup granulated sugar
3 large eggs, room temperature
1 teaspoon vanilla extract
🍴 Instructions
1. Make the crust
Preheat oven to 325°F (160°C). Mix graham cracker crumbs, sugar, and melted butter.
Press into the bottom of a 9-inch springform pan. Bake for 10 minutes and let cool.
2. Prepare the raspberry sauce
In a small saucepan, combine raspberries, sugar, and lemon juice over medium heat. Stir in cornstarch mixture and cook until thickened, about 5 minutes. Strain through a sieve to remove seeds. Set aside to cool.
3. Melt the white chocolate
In a heatproof bowl, heat white chocolate and cream over a double boiler (or in the microwave in short bursts) until smooth. Let it cool slightly.
4. Make the cheesecake batter
Beat cream cheese and sugar until smooth. Add eggs, one at a time, mixing just until combined. Stir in vanilla and the melted white chocolate mixture.
5. Assemble the cheesecake
Pour half of the cheesecake batter into the crust. Drizzle half of the raspberry sauce over the batter and gently swirl with a knife.
Add the remaining batter on top and repeat with the remaining raspberry sauce.
6. Bake
Place the pan in a larger baking dish and add hot water halfway up the sides (water bath). Bake for 55–65 minutes, or until the edges are set and the center is slightly jiggly. Turn off oven, crack the door, and let cheesecake rest inside for 1 hour.
7. Chill & serve
Remove from oven and refrigerate for at least 4 hours or overnight. Garnish with fresh raspberries, shaved white chocolate, or whipped cream before serving.
💡 Tips for Success
Use room-temperature cream cheese for a smooth, creamy texture. Don’t overmix once you add the eggs—this helps prevent cracks.
A water bath is highly recommended for even baking and a silky finish. Make it ahead of time—it tastes even better the next day!
🥰 Why You’ll Love It
This cheesecake strikes the perfect balance between sweet and tart, creamy and fruity. The white chocolate adds richness, while the raspberry swirl brings brightness and beauty. It’s the kind of dessert that makes guests think you spent hours in the kitchen (and maybe you did—but it’s worth every second!).
