Creamy, rich, and visually stunning, this White Chocolate Raspberry Cheesecake is the perfect centerpiece for any special occasion. With its luscious layers, sweet-tart raspberry swirls, and buttery graham cracker crust, this dessert is a guaranteed showstopper.
🧾 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 sugar
1 teaspoon lemon juice
1 teaspoon cornstarch dissolved in 1 tablespoon water
For the Cheesecake Filling:
4 (8 oz) packages cream cheese, softened
1 cup granulated sugar
1 teaspoon vanilla extract
4 large eggs
½ cup sour cream
½ cup heavy cream
6 oz white chocolate, melted and slightly cooled
👩🍳 Instructions
- Prepare the Crust:
Preheat your oven to 325°F (163°C).
In a mixing bowl, combine graham cracker crumbs and sugar. Stir in the melted butter until the mixture resembles wet sand.
Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then set aside to cool.
- Make the Raspberry Sauce:
In a small saucepan, combine raspberries, sugar, and lemon juice over medium heat.
Stir in the cornstarch mixture and simmer until thickened (about 5–7 minutes).
Press the sauce through a fine mesh strainer to remove seeds. Set aside to cool completely.
- Make the Cheesecake Filling:
In a large bowl, beat the cream cheese and sugar until smooth and creamy (no lumps).
Add in the vanilla and eggs, one at a time, beating on low speed.
Mix in sour cream and heavy cream until fully incorporated.
Gently fold in the melted white chocolate.
- Assemble the Cheesecake:
Pour half of the cheesecake batter over the crust.
Drizzle half of the raspberry sauce over the batter and swirl gently with a knife or skewer.
Repeat with the remaining cheesecake batter and raspberry sauce, swirling again.
- Bake:
Place the springform pan in a larger roasting pan and fill the roasting pan with hot water (a water bath helps prevent cracking).
Bake at 325°F (163°C) for 55–70 minutes, or until the center is just set and slightly jiggly.
Turn off the oven, crack the door, and let the cheesecake cool for 1 hour.
- Chill:
Remove from the oven and chill the cheesecake in the refrigerator for at least 6 hours, preferably overnight.
- Serve:
Carefully remove the cheesecake from the springform pan.
Garnish with fresh raspberries, white chocolate shavings, or a dusting of powdered sugar if desired.
Slice, serve, and watch it disappear!
💡 Pro Tips:
Always use room-temperature ingredients for the smoothest filling.
For an extra indulgent finish, drizzle with melted white chocolate before serving.
Cheesecake freezes beautifully! Wrap slices in plastic wrap and foil, then freeze for up to 2 months.