White Chocolate Raspberry Cheesecake (Print version)

Luscious creamy white chocolate and raspberry layers on buttery graham crust

# What You'll Need:

→ Crust

01 - 1.5 cups graham cracker crumbs
02 - 0.25 cup granulated sugar
03 - 6 tablespoons melted butter

→ Raspberry Filling

04 - 1 cup fresh or frozen raspberries
05 - 2 tablespoons granulated sugar
06 - 1 teaspoon lemon juice

→ Cheesecake Batter

07 - 12 ounces white chocolate, chopped
08 - 24 ounces cream cheese, softened
09 - 1 cup granulated sugar
10 - 3 large eggs
11 - 1 teaspoon vanilla extract
12 - 1 cup sour cream
13 - 0.25 cup heavy cream

→ Garnish

14 - Raspberry sauce or fresh berries for topping

# Cooking Steps:

01 - Preheat oven to 325°F. Grease a 9-inch springform pan and line the base with parchment paper.
02 - Combine graham cracker crumbs, 0.25 cup sugar, and melted butter in a mixing bowl. Press firmly into the bottom of the prepared pan. Bake for 8 minutes, then allow to cool completely.
03 - Combine raspberries, 2 tablespoons sugar, and lemon juice in a small saucepan. Cook over medium heat for 5 to 7 minutes until thickened, stirring frequently. Strain to remove seeds if desired. Allow to cool.
04 - Melt white chocolate in a heatproof bowl set over a pan of simmering water using a double boiler method, or microwave in 20-second intervals, stirring until smooth. Let cool slightly.
05 - Beat cream cheese and 1 cup sugar until smooth and creamy. Add eggs one at a time, beating just until combined. Mix in vanilla extract, sour cream, and heavy cream until smooth. Fold in the melted white chocolate.
06 - Pour half of the cheesecake batter over the cooled crust. Dollop half of the raspberry sauce over the batter and swirl gently with a knife. Pour remaining batter on top, then add remaining raspberry sauce and swirl again.
07 - Wrap the outside of the springform pan in two layers of foil to prevent leaks. Place the pan in a larger roasting pan and pour hot water to reach halfway up the sides.
08 - Bake for 60 to 70 minutes until edges are set and center is slightly wobbly.
09 - Turn off oven, crack the oven door slightly, and let cheesecake cool inside for 1 hour. Remove from water bath, then refrigerate for at least 4 hours or overnight.
10 - Remove from the pan and top with extra raspberry sauce or fresh berries. Slice and serve.

# Expert Advice:

01 -
  • The tart raspberry cuts through the sweetness of white chocolate in a way that feels balanced, not cloying.
  • It looks impressively fancy but the process is more forgiving than you'd think, especially if you use a water bath.
  • Leftovers keep for days in the fridge, and each cold slice tastes even creamier the second day.
02 -
  • If you skip the water bath, the edges may crack and the texture can turn grainy instead of creamy.
  • Overmixing after adding eggs pumps in air bubbles that expand and crack the surface during baking.
  • Always let the cheesecake chill completely before removing the springform ring or the sides may collapse.
03 -
  • Use a kitchen scale to measure cream cheese for the most consistent results, as block sizes can vary.
  • Run a thin knife around the edge of the pan before releasing the springform ring to prevent the sides from sticking and tearing.
  • If you see a crack forming as it cools, don't panic: a drizzle of raspberry sauce or a pile of fresh berries covers it beautifully.
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