White Chocolate Raspberry Cheesecake Recipe

Silky, creamy, and bursting with flavor, this White Chocolate Raspberry Cheesecake is the kind of dessert that steals the show. The moment you slice into its marbled raspberry swirls and rich white chocolate cheesecake base, you’re met with a visual and sensory masterpiece. With a buttery graham cracker crust, luscious raspberry sauce, and a topping of fluffy whipped cream crowned with fresh raspberries, this dessert is everything a cheesecake lover dreams of.

Perfect for special occasions or just an indulgent treat, this cheesecake balances the sweetness of white chocolate with the tart punch of raspberries. Whether it’s served at a holiday dinner, brunch party, or a cozy weekend celebration, this decadent dessert is sure to impress guests and satisfy your sweet tooth in the most luxurious way.

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Ingredients for this White Chocolate Raspberry Cheesecake

For the crust:

• 1 ½ cups graham cracker crumbs
• ¼ cup granulated sugar
• ½ cup unsalted butter, melted

For the raspberry sauce:

• 1 ½ cups fresh or frozen raspberries
• 2 tablespoons granulated sugar
• 1 tablespoon cornstarch
• 1 tablespoon water

For the cheesecake filling:

• 24 oz (3 packages) cream cheese, softened
• ¾ cup granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• ½ cup sour cream
• 8 oz white chocolate, melted and slightly cooled

For topping:

• Whipped cream
• Fresh raspberries

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Step 1: Prepare the Crust

Preheat your oven to 325°F (163°C). In a medium bowl, combine graham cracker crumbs and sugar. Stir in the melted butter until the mixture resembles wet sand. Press the mixture evenly into the bottom of a 9-inch springform pan. Bake the crust for 10 minutes, then set it aside to cool while preparing the filling.

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Step 2: Make the Raspberry Swirl

In a small saucepan over medium heat, combine raspberries and sugar. In a separate cup, mix cornstarch with water, then stir it into the raspberry mixture. Bring to a boil while stirring constantly until the sauce thickens (about 3–5 minutes). Strain through a fine mesh sieve to remove seeds, and set aside to cool completely.

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Step 3: Prepare the Cheesecake Filling

In a large mixing bowl, beat the softened cream cheese until smooth. Add sugar and mix until fully incorporated. Beat in the eggs one at a time, then stir in the vanilla extract and sour cream. Finally, gently fold in the melted white chocolate, making sure it’s well blended but not overmixed.

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Step 4: Assemble the Cheesecake

Pour half of the cheesecake batter over the pre-baked crust. Spoon half of the raspberry sauce over the filling in small dollops and gently swirl with a toothpick or skewer. Add the remaining batter on top, then repeat the swirling process with the rest of the raspberry sauce.

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Step 5: Bake in a Water Bath

Wrap the outside of your springform pan in aluminum foil to prevent leaks. Place it into a larger pan and fill with hot water until halfway up the sides. Bake the cheesecake for 60–70 minutes, or until the center is almost set but still slightly jiggly. Turn off the oven and let the cheesecake cool inside with the door slightly open for 1 hour.

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Step 6: Chill and Garnish

After cooling, refrigerate the cheesecake for at least 4 hours or overnight for best results. Before serving, top with swirls of whipped cream and fresh raspberries for an elegant finish.

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Estimated Nutrition

Per slice (based on 12 servings):

• Calories: 470 kcal
• Total Fat: 32g
• Saturated Fat: 18g
• Cholesterol: 135mg
• Sodium: 280mg
• Total Carbohydrates: 38g
• Sugars: 27g
• Protein: 7g

Note: Nutrition may vary depending on brands used and serving size.

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Frequently Asked Questions

What type of white chocolate should I use?

Use high-quality white chocolate bars instead of chips, as bars melt more smoothly and have better flavor.

Can I use frozen raspberries?

Absolutely! Just thaw and drain them before making the sauce to avoid excess moisture.

How do I know when my cheesecake is done?

The edges should be set, but the center will have a slight jiggle. It will continue to set as it cools.

Why do I need a water bath?

The water bath ensures even baking and helps prevent cracks by regulating temperature and humidity.

Can I make this cheesecake ahead of time?

Yes, this cheesecake is perfect to make a day ahead and chill overnight to enhance flavor and texture.

How do I avoid cracks in my cheesecake?

Use room temperature ingredients, don’t overmix the batter, and always bake with a water bath. Cooling gradually also helps.

Can I substitute the graham cracker crust?

Sure! You can use crushed vanilla wafers, digestive biscuits, or even an Oreo crust for a twist.

What toppings go well with this cheesecake?

Aside from whipped cream and raspberries, try drizzling white chocolate ganache or raspberry coulis for added decadence.

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