Name: Raspberry White Chocolate Cheesecake
Prep time: 30 min
Cook time: 1 h
Total time: 6 h
Cuisine: American
Ingredients: 1 1/2 cups graham cracker crumbs; 1/4 cup granulated sugar; 1/3 cup unsalted butter, melted; 2 cups fresh or frozen raspberries; 2 tablespoons sugar (for raspberry sauce); 2 teaspoons cornstarch mixed with 2 teaspoons water; 4 packages (8 oz each) cream cheese, softened; 1 cup granulated sugar; 1 teaspoon vanilla extract; 4 large eggs; 8 oz white chocolate, melted and slightly cooled; 1/2 cup sour cream

Indulge in the luscious blend of creamy white chocolate and vibrant raspberries with this Raspberry White Chocolate Cheesecake. This dessert combines a rich and velvety cheesecake filling, a crisp cookie crust, and the sweet-tart contrast of fresh raspberries for a truly decadent experience. Perfect for special occasions or whenever you crave an elegant and satisfying treat.

Why You’ll Love This Recipe

This Raspberry White Chocolate Cheesecake is a show-stopping dessert that’s surprisingly straightforward to make. The combination of white chocolate and raspberries adds both sweetness and brightness to the classic cheesecake. A buttery crust holds a dense yet smooth filling that melts in your mouth, making it ideal for entertaining or celebrating any event. Its elegant appearance also makes it perfect for holidays or formal gatherings.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Graham cracker crumbs
Unsalted butter, melted
Cream cheese, softened
Granulated sugar
Eggs
Vanilla extract
White chocolate, melted and slightly cooled
Sour cream
Fresh raspberries
Raspberry preserves or seedless raspberry jam

directions

Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
In a bowl, combine graham cracker crumbs and melted butter. Press the mixture into the bottom of the prepared pan to form an even crust. Bake for 10 minutes, then set aside to cool.
In a large mixing bowl, beat the cream cheese until smooth and creamy. Add sugar and mix until combined.
Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
Blend in the melted white chocolate, then fold in the sour cream until smooth.
Pour half of the batter over the cooled crust. Gently drop small spoonfuls of raspberry preserves on top, followed by some fresh raspberries.
Pour the remaining batter over the first layer, smoothing the top. Add more raspberry preserves and swirl with a knife to create a marbled effect.
Bake for 55–65 minutes, or until the center is just set and slightly jiggly. Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour.
Remove from the oven, let cool to room temperature, then refrigerate for at least 6 hours or overnight.
Before serving, garnish with additional raspberries or white chocolate shavings if desired.

Servings and timing

This recipe yields 12 servings.
Prep time: 25 minutes
Cook time: 1 hour
Cooling and chilling time: 7 hours (including chilling overnight)

Variations

Crust options: Use Oreo or vanilla wafer cookies instead of graham crackers for a twist.
Chocolate swap: Substitute white chocolate with milk or dark chocolate for a different flavor profile.
Fruit variation: Replace raspberries with strawberries, blueberries, or a mix of berries.
Mini cheesecakes: Use a muffin tin for individual portions, adjusting the bake time accordingly.

storage/reheating

Store any leftover cheesecake in an airtight container in the refrigerator for up to 5 days. For longer storage, wrap the cheesecake tightly in plastic wrap and freeze for up to 2 months. Thaw overnight in the refrigerator before serving. Cheesecake is best enjoyed chilled and does not require reheating.

FAQs

How do I prevent cracks in my cheesecake?

Use a water bath during baking and avoid overmixing the batter. Also, let the cheesecake cool slowly in the oven after baking.

Can I use frozen raspberries instead of fresh?

Yes, but be sure to thaw and drain them well to avoid excess moisture in the cheesecake.

Can I make this cheesecake ahead of time?

Absolutely. This cheesecake is ideal for making a day in advance and letting it chill overnight.

What type of white chocolate should I use?

Use high-quality white chocolate bars instead of chips for the smoothest texture and best flavor.

How do I swirl the raspberry sauce?

Drop small spoonfuls of raspberry preserves on the batter and use a butter knife to create gentle swirls for a marbled effect.

Is it necessary to use a springform pan?

Yes, a springform pan allows for easy removal of the cheesecake without damaging its shape.

Can I skip the crust?

You can, but the crust adds texture and balances the creamy filling.

How do I know when the cheesecake is done?

The edges should be set, and the center should still have a slight jiggle. It will firm up as it cools.

Can I use low-fat cream cheese?

You can, but full-fat cream cheese gives the best texture and richness.

How long should I chill the cheesecake?

Chill for at least 6 hours, preferably overnight, for the best texture and flavor.

Conclusion

This Raspberry White Chocolate Cheesecake is a luxurious dessert that combines a rich and creamy filling with the vibrant flavor of raspberries. Elegant yet easy to prepare, it’s a perfect finale to any meal and sure to impress family and guests alike. Whether for a dinner party or a holiday celebration, this cheesecake is bound to become a favorite.

Raspberry White Chocolate Cheesecake