Description
Rich, creamy, and luxuriously swirled with fresh raspberry sauce, this White Chocolate Raspberry Cheesecake is a dessert dream come true. It’s the perfect showstopper for celebrations, holidays, or whenever you’re craving something indulgent. A smooth white chocolate cheesecake base is baked over a buttery graham cracker crust and finished with delicate raspberry ribbons that create both visual and flavor magic.
This easy recipe is perfect if you’re looking for crowd-pleasing dessert ideas, easy recipes, or holiday baking inspiration. Whether it’s part of your go-to dinner ideas or served as a quick breakfast treat (yes, we support cheesecake for breakfast!), this creamy, fruity masterpiece checks all the boxes for texture, taste, and elegance.
Ingredients
Crust:
1 ½ cups graham cracker crumbs
¼ cup granulated sugar
½ cup unsalted butter, melted
Raspberry Sauce:
1 ½ cups fresh or frozen raspberries
2 tablespoons granulated sugar
1 tablespoon cornstarch
1 tablespoon water
Filling:
24 oz cream cheese (3 blocks), softened
¾ cup granulated sugar
3 large eggs
1 teaspoon vanilla extract
½ cup sour cream
8 oz white chocolate, melted
Toppings:
Whipped cream
Fresh raspberries
Instructions
- Preheat oven to 325°F (163°C).
- Mix graham cracker crumbs, sugar, and melted butter for the crust. Press into a 9-inch springform pan. Bake for 10 minutes and cool.
- In a saucepan, cook raspberries and sugar. Mix cornstarch with water and add. Simmer until thickened. Strain and cool.
- Beat cream cheese until smooth. Add sugar, then eggs one at a time. Mix in vanilla, sour cream, and melted white chocolate.
- Pour half the filling into the crust. Swirl in half the raspberry sauce. Repeat with remaining batter and sauce.
- Wrap the pan in foil and place in a larger pan with hot water. Bake for 60–70 minutes.
- Let cool in the oven with door slightly open for 1 hour, then refrigerate for 4 hours or overnight.
- Top with whipped cream and raspberries before serving.