White Chocolate Raspberry Cheesecake Recipe

This decadent White Chocolate Raspberry Cheesecake Recipe features a buttery graham cracker crust, a rich and creamy white chocolate cheesecake filling, and a bright, beautiful raspberry swirl. The result is a show-stopping dessert that perfectly balances the sweet, creamy flavor of white chocolate with the bright, tangy taste of fresh raspberries. It’s the ultimate centerpiece for any celebration. This recipe is perfect for holidays like Christmas or Valentine’s Day, or as an elegant end to a special dinner, serving 12-16 people. It’s a fantastic summer dessert when raspberries are at their peak.

White Chocolate Raspberry Cheesecake Recipe Ingredients

For the Graham Cracker Crust:

• 1 1/2 cups graham cracker crumbs (from about 10 full crackers)
• 1/4 cup granulated sugar
• 6 tbsp unsalted butter, melted

For the Raspberry Swirl:

• 1 cup fresh or frozen raspberries
• 2 tbsp granulated sugar
• 1 tsp fresh lemon juice

For the Cheesecake Filling:

• 4 oz good quality white chocolate, chopped
• 32 oz (four 8-oz packages) full-fat cream cheese, at room temperature
• 1 1/4 cups granulated sugar
• 4 large eggs, at room temperature
• 1/2 cup heavy cream
• 2 tsp vanilla extract

How To Make White Chocolate Raspberry Cheesecake Recipe

1. Prepare the raspberry swirl: In a small saucepan, combine the raspberries, sugar, and lemon juice. Cook over medium heat, stirring and mashing the berries, until the mixture has thickened, about 5-7 minutes. Strain the sauce through a fine-mesh sieve to remove the seeds. Set aside to cool completely.
2. Make and bake the crust: Preheat your oven to 325°F (165°C). In a small bowl, combine the graham cracker crumbs, sugar, and melted butter. Press the mixture firmly into the bottom and about one inch up the sides of a 9-inch springform pan. Bake for 10 minutes. Let it cool on a wire rack.
3. Prepare for a water bath: Wrap the outside of the cooled springform pan with two layers of heavy-duty aluminum foil, ensuring it’s watertight.
4. Melt the white chocolate: Gently melt the chopped white chocolate, either in a heatproof bowl over a pan of simmering water or in the microwave in 30-second intervals. Set aside to cool slightly so it doesn’t scramble the eggs.
5. Mix the cheesecake filling: In a large bowl with a hand mixer or in a stand mixer, beat the room temperature cream cheese and sugar on low speed until completely smooth and free of lumps. Add the eggs one at a time, mixing on low after each addition just until combined. Stir in the heavy cream, vanilla, and the slightly cooled melted white chocolate.
6. Assemble the cheesecake: Pour the filling into the prepared crust. Dollop spoonfuls of the cooled raspberry sauce over the top. Use a butter knife or skewer to gently pull through the dollops to create a marbled swirl effect.
7. Bake in a water bath: Place the foil-wrapped springform pan inside a large roasting pan. Carefully pour hot water into the roasting pan until it comes about halfway up the sides of the cheesecake pan. Bake for 60 to 70 minutes, until the edges are set and the center is still slightly jiggly.
8. Cool the cheesecake slowly: Turn off the oven and crack the door open with a wooden spoon. Let the cheesecake cool in the oven for 1 hour. This slow cooling process helps prevent cracks.
9. Chill completely: Remove the cheesecake from the water bath and take off the foil. Let it cool to room temperature on the counter. Then, cover it loosely and refrigerate for at least 6 hours, but preferably overnight.
10. Garnish and serve: Before serving, carefully run a thin knife around the edge of the cheesecake to loosen it from the pan, then release the springform ring. Garnish with fresh raspberries if desired.

Recipe Tips

• Use Room Temperature Ingredients: This is the most critical tip for a smooth, lump-free cheesecake. Softened cream cheese and room temperature eggs blend together seamlessly, which prevents overbeating and ensures a silky texture.
• Don’t Skip the Water Bath: A water bath (also called a bain-marie) creates a humid, steamy environment in your oven. This allows the cheesecake to bake gently and evenly, which is the absolute best way to prevent cracks from forming.
• Avoid Overmixing: Mix the filling on low speed and only until the ingredients are just combined, especially after adding the eggs. Incorporating too much air by overmixing can cause the cheesecake to puff up dramatically and then crack as it cools.
• Chill Overnight for Best Results: Patience is key. A long, uninterrupted chill time of at least 6 hours (but overnight is even better) is crucial for the cheesecake to set fully. This not only makes slicing easier but also allows the flavors to deepen and meld.

What To Serve White Chocolate Raspberry Cheesecake

This rich and elegant cheesecake is a stunning dessert all on its own. It needs no accompaniment, but a small dollop of fresh, unsweetened whipped cream can add an extra touch of luxury. For a beverage pairing, a simple cup of black coffee or an espresso will cut through the richness beautifully.

How To Store White Chocolate Raspberry Cheesecake Leftovers

Refrigerate: Cover the cheesecake loosely with plastic wrap or place it in a cake carrier. It can be stored in the refrigerator for up to 5 days. Avoid pressing plastic wrap directly onto the surface to protect the raspberry swirl. Freeze: Yes, this cheesecake freezes wonderfully. For best results, freeze individual slices on a baking sheet until they are firm. Then, wrap each slice tightly in plastic wrap and then in aluminum foil. It can be stored in the freezer for up to 3 months. Thaw frozen slices in the refrigerator for several hours before serving.

White Chocolate Raspberry Cheesecake Recipe Nutrition Facts

• Serving size: 1 slice (1/12th of cake)
• Calories: 585 kcal
• Total Fat: 42g
• Saturated Fat: 24g Cholesterol: 175mg Sodium: 350mg Total Carbohydrate: 45g Dietary Fiber: 1g Sugars: 38g Protein: 9g

Frequently Asked Questions

• Why did my cheesecake crack? Cracks in cheesecake are usually caused by one of three things: overmixing the batter (which incorporates too much air), overbaking, or cooling it too quickly in a drastic temperature change. Using a water bath and following the slow cooling instructions are the best ways to guarantee a crack-free top.
• Can I use a different kind of crust? Absolutely! While graham cracker is classic, this cheesecake would also be delicious with a crust made from crushed shortbread cookies, digestive biscuits, or even Golden Oreos. Simply substitute the same amount of crumbs.
• Do I have to use a springform pan? A springform pan is highly recommended for cheesecakes. Its removable sides allow you to release the delicate cake easily without having to flip it over or dig it out of a pan. It’s essential for a beautiful presentation.

Try More Recipes:

• White Chocolate Shortbread Cookies Recipe
• Yellow Cake with Chocolate Buttercream Frosting Recipe
• Yummy Slice-and-Bake Cookies Recipe