Why You’ll Love This Recipe

Decadent White Chocolate Raspberry Cheesecake is a luscious dessert that combines the rich creaminess of white chocolate with the tart sweetness of raspberries. With a buttery graham cracker crust, smooth cheesecake filling, and swirls of raspberry sauce, this dessert is a showstopper for special occasions or when you simply want to indulge.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

graham cracker crumbsunsalted buttersugarcream cheesewhite chocolate (melted)eggsvanilla extractheavy creamfresh or frozen raspberriescornstarchlemon juice

directions

Preheat your oven to 325°F (160°C) and lightly grease a 9-inch springform pan.

Combine graham cracker crumbs, melted butter, and sugar, then press the mixture into the bottom of the pan to form the crust. Bake for 10 minutes, then let cool.

In a saucepan, combine raspberries, sugar, lemon juice, and cornstarch. Cook over medium heat, stirring, until thickened. Strain to remove seeds and set aside.

In a large bowl, beat the cream cheese until smooth and creamy.

Add melted white chocolate and mix until well incorporated.

Add eggs one at a time, mixing well after each. Stir in vanilla extract and heavy cream.

Pour half of the cheesecake batter over the cooled crust. Add spoonfuls of raspberry sauce, swirl with a knife, then repeat with remaining batter and more raspberry swirls on top.

Place the pan in a larger baking dish and fill the outer dish with hot water to create a water bath.

Bake for 55-65 minutes, or until the edges are set but the center is slightly jiggly.

Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour.

Remove from the oven, refrigerate for at least 4 hours or overnight before serving.

Servings and timing

This recipe yields approximately 12 slices.Preparation time: 25 minutesBaking time: 55-65 minutesCooling and chilling time: 5-6 hoursTotal time: 6.5–7.5 hours

Variations

Use a chocolate cookie crust instead of graham crackers for a richer base.

Substitute strawberries or blueberries for raspberries.

Add a splash of raspberry liqueur to the sauce for an adult twist.

Top with whipped cream or white chocolate curls for extra elegance.

storage/reheating

Store cheesecake in the refrigerator, covered, for up to 5 days.Freeze individual slices wrapped in plastic wrap and foil for up to 2 months.To enjoy from frozen, thaw overnight in the refrigerator.

FAQs

Can I use white chocolate chips instead of a bar?

Yes, but make sure to melt them gently and allow to cool slightly before adding.

Do I need to use a water bath?

It helps prevent cracks and ensures even baking, so it’s highly recommended.

Can I make this cheesecake ahead of time?

Yes, it’s perfect for making a day in advance.

What if I don’t have a springform pan?

You can use a deep 9-inch round cake pan, but it may be harder to remove the cheesecake cleanly.

Can I use frozen raspberries?

Absolutely. Just thaw and drain excess liquid before making the sauce.

Why did my cheesecake crack?

Cracks often occur from overbaking or sudden temperature changes. A water bath and slow cooling help avoid this.

Is this cheesecake very sweet?

It has a rich sweetness balanced by the tart raspberries, making it well-rounded in flavor.

Can I skip the fruit swirl?

Yes, but it adds a beautiful look and tangy contrast to the sweetness.

Can I use low-fat cream cheese?

For best texture and flavor, stick with full-fat cream cheese.

How do I get clean slices?

Wipe the knife clean between each cut and use a hot knife for best results.

Conclusion

Decadent White Chocolate Raspberry Cheesecake is an irresistible dessert that brings together creamy, sweet, and tangy elements in perfect harmony. Whether you’re serving it for a celebration or enjoying a luxurious slice at home, this cheesecake promises to impress and satisfy every time.