Get ready to fall in love with the perfect fusion of creamy, tangy, and sweet flavors in every forkful: White Chocolate Raspberry Cheesecake. This dessert is a showstopper, marrying luxuriously smooth white chocolate with the vibrant tartness of fresh raspberries, all swirled atop a buttery graham cracker crust. The contrast of colors makes it a feast for the eyes, while the taste will make you want to reach for a second slice. Whether you’re celebrating something special or just want to indulge your sweet tooth, this cheesecake is like giving yourself (and anyone lucky enough to get a piece) a big, delicious hug.
Ingredients You’ll Need
The magic of White Chocolate Raspberry Cheesecake comes from simple, classic ingredients working together. Each element, from the crispy crust to the silky filling and bright raspberry swirl, plays a crucial role in making every bite irresistible.
- Graham cracker crumbs: These form that familiar, slightly crunchy base we all know and love—perfect for catching any drips of raspberry swirl.
- Granulated sugar: Used in the crust, filling, and swirl to sweeten and balance every layer.
- Unsalted butter: This binds the crumbs together for a crust that holds up to slicing.
- Fresh raspberries: Bursting with flavor, they provide that signature tangy brightness in every swirl.
- Cornstarch: Thickens the raspberry sauce just enough so those vibrant swirls stay in place.
- Water: Melds with the raspberry mixture to help cook it down smoothly.
- White chocolate chips: For a perfectly creamy, decadent cheesecake with a subtle sweetness.
- Cream cheese: The star of the show—rich, velvety, and tangy for that classic cheesecake experience.
- Eggs: These hold things together and give the filling an ultra-silky texture.
- Vanilla extract: Rounds off the sweetness and deepens the flavor profile.
- Sour cream: Adds a little tang and helps ensure your cheesecake is never dry or heavy.
How to Make White Chocolate Raspberry Cheesecake
Step 1: Prep the Pan and Crust
Start by preheating your oven to 325°F (160°C). Give your 9-inch springform pan a quick grease, then wrap the exterior in a snuggly double layer of heavy-duty foil—this trick keeps water from seeping into your masterpiece during its bath. Toss the graham cracker crumbs, a quarter cup of sugar, and melted butter into a bowl, mixing until it all resembles wet sand. Press this mixture firmly into the bottom of your pan. Pop it in the oven for 10 minutes for a golden, aromatic crust, then set aside to cool while you work on the filling.
Step 2: Make the Raspberry Swirl
In a small saucepan, combine your fresh raspberries, two tablespoons of sugar, cornstarch, and water. Over medium heat, let them simmer together, stirring frequently, until the berries break down and the sauce thickens—usually about five minutes. Once done, strain the mixture through a fine mesh sieve to remove the seeds, leaving you with a vivid, silky sauce that’s just waiting to be swirled. Let it cool completely before using.
Step 3: Melt the White Chocolate
Place your white chocolate chips in a microwave-safe bowl and heat in 20-second spurts, stirring after each. When smooth and glossy (and temptation to taste-test is real!), set aside to cool just a bit. This small step ensures you don’t shock your cream cheese mixture later on.
Step 4: Prepare the Cheesecake Filling
In a large mixing bowl, beat the cream cheese and the remaining 3/4 cup sugar on medium speed until luxuriously smooth and creamy, scraping down the sides as needed. Add the eggs one at a time, gently mixing on low just until each is incorporated—overmixing is a no-no here! Blend in the vanilla extract and sour cream for that signature tang, then fold in the melted (not hot) white chocolate so the whole thing turns into a silk-ribboned batter.
Step 5: Assemble the Cheesecake
Pour your gorgeous cheesecake filling over the cooled crust, spreading it out evenly. Now comes the fun part: drop spoonfuls of that vibrant raspberry sauce over the batter, then use a knife or skewer to swirl it through for a marbled effect that looks as stunning as it tastes.
Step 6: Bake in a Water Bath
Set the springform pan inside a larger roasting pan, then pour hot water into the roasting pan (about halfway up the sides of your cheesecake pan). This gentle steam bath ensures even baking and a luscious, crack-free top. Bake for 50-60 minutes, until the edges are set and the center has the subtlest jiggle.
Step 7: Cool and Chill
When time’s up, turn off the oven and crack the door open. Let your cheesecake sit in this calming environment for one hour—this gradual cool-down prevents those dreaded cheesecake cracks. Afterward, take it out, cool it to room temperature, then wrap and chill in the fridge for at least four hours (overnight is even better!) before unveiling.
How to Serve White Chocolate Raspberry Cheesecake
Garnishes
For a celebration-worthy finish, shower your White Chocolate Raspberry Cheesecake with a handful of fresh raspberries, a dusting of powdered sugar, and a scattering of shaved white chocolate. A mint sprig adds a fresh touch, and don’t forget: a little whipped cream on the side never hurt anybody!
Side Dishes
While this cheesecake easily stands on its own, serving it with a cup of strong coffee or an espresso makes every bite pop. If you’re looking for a fresh counterpoint, pair a slice with a simple fruit salad or a spoonful of macerated strawberries—the extra burst of berry complements those gorgeous raspberry swirls.
Creative Ways to Present
Show off your White Chocolate Raspberry Cheesecake by slicing it into elegant wedges and plating with a swoosh of leftover raspberry sauce. For parties, consider mini versions in muffin tins or as cheesecake bars—each with its own delicate swirl. A drizzle of melted white chocolate on each plate adds a touch of artistic flair and will surely light up your dessert table.
Make Ahead and Storage
Storing Leftovers
Store any leftover cheesecake tightly covered in the refrigerator, where it will stay perfectly creamy for up to 4 days. To keep it tasting its freshest, press a layer of plastic wrap directly against the cut surface before sealing with foil or a container lid.
Freezing
Yes, you can freeze White Chocolate Raspberry Cheesecake! For best results, chill completely, then wrap individual slices or the entire cheesecake (without garnishes) in both plastic wrap and aluminum foil. Freeze for up to 2 months. Thaw overnight in the refrigerator before serving for that made-today taste.
Reheating
There’s no need to reheat cheesecake—just bring slices to room temperature for about 20-30 minutes before serving. This helps the texture soften and the flavors shine. If you prefer extra warmth, a few seconds (not minutes) in the microwave is all you need, but watch carefully to avoid melting.
FAQs
Can I use frozen raspberries instead of fresh?
Absolutely! Just thaw and drain the frozen raspberries before starting your sauce. They’ll create a swirl that’s just as vibrant and flavorful as fresh.
Why do I need to use a water bath?
A water bath keeps the temperature in the oven gentle and even, which is crucial for that creamy texture and a smooth, crack-free top—no cheesecake drama here!
Can I substitute the white chocolate chips with a bar?
Definitely—just be sure to chop the white chocolate bar finely so it melts smoothly. High-quality white chocolate turns this cheesecake into something truly special.
How do I get clean slices every time?
Run a sharp knife under hot water and wipe it dry between each cut. This keeps those picture-perfect swirls intact and your slices looking bakery-worthy.
Is it necessary to chill the cheesecake overnight?
While technically not necessary, chilling overnight lets the flavors fully develop and ensures the cheesecake sets to the perfect consistency. Trust me, it’s worth the wait!
Final Thoughts
If you’re searching for a swoon-worthy dessert that looks as good as it tastes, don’t hesitate to treat yourself and your loved ones to White Chocolate Raspberry Cheesecake. It’s a breeze to make, impressive to serve, and always remembered by anyone lucky enough to get a bite.
Print
White Chocolate Raspberry Cheesecake Recipe
- Total Time: 6 hours 30 minutes (including cooling and chilling)
- Yield: 12 slices 1x
- Diet: Non-Vegetarian
Description
Indulge in the decadent combination of white chocolate and raspberry with this luscious White Chocolate Raspberry Cheesecake. Creamy, sweet, and tangy, this dessert is a showstopper for any occasion.
Ingredients
Graham Cracker Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
Raspberry Swirl:
- 1 cup fresh raspberries
- 2 tablespoons granulated sugar
- 2 teaspoons cornstarch
- 2 teaspoons water
Cheesecake Filling:
- 12 ounces white chocolate chips
- 3 (8-ounce) packages cream cheese, softened
- 3/4 cup granulated sugar
- 3 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
Instructions
- Prepare the Crust: Preheat the oven, make and bake the graham cracker crust.
- Make the Raspberry Swirl: Cook raspberries with sugar, cornstarch, and water, then strain.
- Prepare the Filling: Melt white chocolate, beat cream cheese and sugar, add eggs, vanilla, sour cream, and melted white chocolate.
- Assemble and Bake: Pour filling over crust, swirl in raspberry sauce, bake in a water bath.
- Cool and Serve: Cool, refrigerate, and enjoy!
Notes
- Use good-quality white chocolate for the smoothest texture.
- For clean slices, wipe your knife with a warm, damp cloth between cuts.
- Store leftovers in the fridge for up to 4 days.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 480
- Sugar: 34g
- Sodium: 260mg
- Fat: 32g
- Saturated Fat: 19g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 135mg
