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White Chocolate Raspberry Cheesecake

Creamy White Chocolate Raspberry Cheesecake to Impress Everyone

This White Chocolate Raspberry Cheesecake features a creamy blend of white chocolate and tangy raspberries, making it a showstopper dessert for any occasion.
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Prep Time 30 minutes
Cook Time 1 hour 10 minutes
Cooling Time 4 hours
Total Time 5 hours 40 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1 cup Graham Cracker Crumbs Substitute with gluten-free cookie crumbs for a gluten-free option.
  • 2 tbsp Granulated Sugar Enhances the sweetness of the crust.
  • 5 tbsp Melted Butter Binds the crust ingredients together and adds richness.
For the Cheesecake Filling
  • 2 cups Fresh or Frozen Raspberries Use frozen if fresh are unavailable.
  • 1 tbsp Lemon Juice Brightens the raspberry flavor.
  • 8 oz White Chocolate Key for sweetness and richness in the cheesecake.
  • 16 oz Cream Cheese Forms the base for the cheesecake, ensuring a smooth texture.
  • 3/4 cup Granulated Sugar Sweetens the cheesecake batter.
  • 3 large Eggs Provides structure and stability during baking.
  • 2 tsp Vanilla Extract Adds depth to the flavor profile of the batter.
  • 1 cup Sour Cream Contributes tanginess and moisture to the cheesecake.
  • 1 cup Heavy Cream Enhances the richness, adding to the luscious mouthfeel.
For Garnish
  • 1/2 cup Extra Raspberry Sauce or Fresh Berries For garnish, enhances presentation and flavor.

Equipment

  • Springform Pan
  • Mixing bowl
  • saucepan
  • Microwave or Double Boiler

Method
 

Step-by-Step Instructions
  1. Preheat oven to 325°F (160°C) and grease springform pan with butter.
  2. Combine graham cracker crumbs, granulated sugar, and melted butter in a bowl; press into the bottom of the springform pan. Bake for about 8 minutes until slightly golden, then cool.
  3. In a saucepan, cook raspberries, sugar, and lemon juice over medium heat for 5–7 minutes until thickened. Optional: strain to remove seeds.
  4. Melt white chocolate gently and let cool slightly.
  5. Beat cream cheese and sugar until smooth, adding eggs one at a time. Mix in vanilla, sour cream, heavy cream, and white chocolate until combined.
  6. Pour half the cheesecake batter into the crust, swirl half the raspberry sauce, then layer remaining batter and more raspberry sauce on top.
  7. Place the springform pan in a larger baking pan filled with hot water and bake for 60–70 minutes until edges are set.
  8. Cool in the oven with the door cracked for 1 hour, then refrigerate for at least 4 hours or overnight before serving.

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 45gProtein: 6gFat: 30gSaturated Fat: 18gCholesterol: 90mgSodium: 200mgPotassium: 200mgFiber: 1gSugar: 25gVitamin A: 500IUVitamin C: 5mgCalcium: 100mgIron: 1mg

Notes

Ensure crust is well compressed and adjust sweetness of raspberry filling as needed. Utilize a water bath for better baking results and allow cheesecake to cool gradually to minimize cracking.

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