White Chocolate Raspberry Cheesecake

This White Chocolate Raspberry Cheesecake is a rich and creamy dessert featuring a luscious white chocolate cheesecake swirled with tart raspberry sauce on a buttery graham cracker crust. Perfect for special occasions like birthdays, holidays, or romantic dinners, this cheesecake is both stunning and delicious.

Why You’ll Love This Recipe

• Decadent & Creamy – The smooth white chocolate pairs perfectly with the rich cheesecake.
• Perfect Balance of Sweet & Tart – The raspberry swirl adds a refreshing contrast.
• Elegant & Impressive – Looks like a gourmet bakery cheesecake but is easy to make at home.
• Make-Ahead Friendly – Tastes even better after chilling overnight.
• Versatile & Customizable – Works with different crusts, chocolates, or fruit toppings.

Ingredients

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

For the Crust:

• Graham cracker crumbs (or crushed vanilla wafers)
• Granulated sugar
• Unsalted butter (melted)

For the Raspberry Sauce:

• Fresh or frozen raspberries
• Granulated sugar
• Lemon juice
• Cornstarch

For the White Chocolate Cheesecake:

• Cream cheese (softened)
• Granulated sugar
• White chocolate (melted)
• Eggs
• Vanilla extract
• Heavy cream

For Garnish:

• Fresh raspberries
• White chocolate curls or shavings
• Whipped cream

Directions

this recipe

Step 1: Make the Crust

1. Preheat Oven – Preheat oven to 325°F (163°C). Grease a 9-inch springform pan.
2. Mix & Press the Crust – In a bowl, combine graham cracker crumbs, sugar, and melted butter. Press the mixture into the bottom of the pan.
3. Bake the Crust – Bake for 8-10 minutes. Let cool while preparing the filling.

Step 2: Prepare the Raspberry Sauce

1. Cook the Raspberries – In a saucepan, heat raspberries, sugar, and lemon juice over medium heat.
2. Thicken the Sauce – Stir in cornstarch and cook until slightly thickened. Strain to remove seeds if desired. Let cool.

Step 3: Make the Cheesecake Filling

1. Melt the White Chocolate – Gently melt white chocolate and let cool slightly.
2. Beat the Cream Cheese – In a bowl, beat cream cheese and sugar until smooth.
3. Add Eggs & Vanilla – Mix in eggs one at a time, followed by vanilla extract and melted white chocolate.
4. Incorporate Heavy Cream – Stir in heavy cream until fully combined.

Step 4: Assemble the Cheesecake

1. Pour the Cheesecake Batter – Pour half of the cheesecake mixture over the cooled crust.
2. Swirl in Raspberry Sauce – Spoon some raspberry sauce over the batter and swirl with a knife.
3. Repeat Layers – Pour the remaining cheesecake batter and top with more raspberry sauce, swirling again.

Step 5: Bake the Cheesecake

1. Use a Water Bath – Wrap the springform pan in foil and place it in a roasting pan with 1 inch of hot water.
2. Bake Slowly – Bake for 50-60 minutes or until the edges are set but the center is slightly jiggly.
3. Cool Gradually – Turn off the oven and let the cheesecake cool inside with the door slightly open for 1 hour.

Step 6: Chill & Serve

1. Refrigerate Overnight – Cover and refrigerate for at least 6 hours or overnight for the best texture.
2. Garnish & Serve – Top with fresh raspberries, white chocolate shavings, and whipped cream before serving.

Servings and Timing

• Servings: 12 slices
• Prep Time: 30 minutes
• Cook Time: 60 minutes
• Chill Time: 6 hours (or overnight)

Variations

• Dark Chocolate Raspberry Cheesecake – Use dark chocolate instead of white for a richer taste.
• Oreo Crust – Replace the graham crackers with crushed Oreos for a chocolatey base.
• Gluten-Free Option – Use gluten-free cookies or almond flour for the crust.
• Berry Mix Swirl – Combine raspberries with strawberries or blueberries for a mixed berry twist.

Storage/Reheating

• Refrigeration: Store in an airtight container in the fridge for up to 5 days.
• Freezing: Freeze slices individually wrapped in plastic wrap for up to 2 months. Thaw in the fridge before serving.
• Serving Tip: Let the cheesecake sit at room temperature for 15 minutes before slicing for the best texture.

FAQs

Can I use frozen raspberries for the sauce?

Yes, just thaw and drain them before using.

Why is my cheesecake cracking?

Overbaking or cooling too quickly can cause cracks. A water bath helps prevent this.

Can I skip the water bath?

Yes, but the cheesecake may be slightly denser with a higher risk of cracking.

What’s the best way to slice cheesecake cleanly?

Use a sharp knife and wipe it clean between cuts for neat slices.

Can I use white chocolate chips instead of a bar?

Yes, but use high-quality white chocolate for the best flavor and melting consistency.

How do I make mini cheesecakes instead?

Divide the batter into a muffin tin with liners and bake for about 18-20 minutes.

Can I make this cheesecake ahead of time?

Yes! It actually tastes better when chilled overnight, so it’s perfect for making in advance.

Can I use store-bought raspberry jam instead of making my own sauce?

Yes! Just warm it slightly and strain if needed for a smoother texture.

How do I decorate the cheesecake for a special occasion?

Top with whipped cream, fresh berries, white chocolate curls, or even edible gold dust.

Can I use a different fruit for the swirl?

Absolutely! Blueberries, blackberries, or strawberries work just as well.

Conclusion

This White Chocolate Raspberry Cheesecake is the ultimate indulgence, blending smooth, creamy cheesecake with the tartness of raspberry and the sweetness of white chocolate. Whether for a holiday, party, or romantic dinner, this dessert is guaranteed to impress. Try it today and enjoy every bite of its rich, luscious flavor!

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