Introduction

This indulgent white chocolate raspberry cheesecake offers a luscious blend of creamy texture and vibrant fruit flavor. Perfect for special occasions or whenever you want to treat yourself, it combines a crisp graham cracker crust with swirls of fresh raspberry sauce for a delightful finish.

A round cheesecake with three visible layers sits on a white plate over a white marbled surface. The bottom layer is a crumbly brown biscuit crust. The thick middle layer is creamy white cheesecake filling embedded with whole red raspberries inside. The top layer is smooth and also creamy white, covered with whole fresh red raspberries arranged in neat rows, lightly dusted with powdered sugar. A slice is cut out showing the raspberry-filled interior. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

For the Crust: 1.5 cups graham cracker crumbs
0.25 cups granulated sugar
6 tablespoons melted butter
For the Raspberry Filling: 1 cup fresh or frozen raspberries
2 tablespoons granulated sugar
1 teaspoon lemon juice
For the Cheesecake Batter: 12 ounces white chocolate
24 ounces cream cheese
1 cup granulated sugar
3 large eggs
1 teaspoon vanilla extract
1 cup sour cream
0.25 cup heavy cream
For Serving: extra raspberry sauce or fresh berries for garnish

Instructions

Step 1: Preheat your oven to 325°F (160°C). In a mixing bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Press this mixture firmly into the bottom of a 9-inch springform pan. Bake for 8 minutes, then allow to cool completely.
Step 2: In a saucepan, combine raspberries, sugar, and lemon juice. Cook over medium heat for 5–7 minutes until the mixture thickens. Strain if desired and let cool to room temperature.
Step 3: Melt the white chocolate in a heatproof bowl using the microwave or a double boiler, stirring frequently. Allow it to cool slightly before using.
Step 4: In a large bowl, beat the cream cheese and sugar until smooth. Add eggs one at a time, mixing just until combined. Stir in vanilla extract, sour cream, and heavy cream. Fold the melted white chocolate gently into the batter.
Step 5: Pour half of the cheesecake batter over the cooled crust. Spoon half of the raspberry sauce on top and swirl gently with a knife. Add the remaining batter, then spoon the rest of the raspberry sauce and swirl again.
Step 6: Place the springform pan inside a larger pan. Pour hot water into the larger pan until it reaches halfway up the sides of the springform pan, creating a water bath.
Step 7: Bake for 60–70 minutes until the edges are set and the center jiggles slightly when you gently shake the pan.
Step 8: Turn off the oven and crack the door open. Let the cheesecake cool in the oven for 1 hour to prevent cracking, then refrigerate for at least 4 hours, preferably overnight.
Step 9: Before serving, garnish with extra raspberry sauce or fresh berries. Slice and enjoy your indulgent cheesecake bliss.

Tips & Variations

Press the graham cracker mixture firmly into the pan to ensure a stable crust that won’t crumble.
Adjust the sugar in the raspberry filling to your taste, depending on how tart or sweet your berries are.
Avoid overmixing the cheesecake batter after adding eggs to keep your cheesecake smooth and creamy without cracks.
For a tangier flavor, swap half the sour cream with Greek yogurt.

Storage

Store cheesecake covered in the refrigerator for up to 4 days. For longer storage, wrap well and freeze for up to 2 months. Thaw overnight in the refrigerator before serving. Reheat slices gently at room temperature for best texture.

How to Serve

A three-layer raspberry cheesecake sits on a silver round board, placed on a white marbled surface. The bottom layer is a crumbly light brown crust. The middle layer is a thick creamy white cheesecake filled with fresh red raspberries scattered inside. The top layer is a dense spread of white cream, covered with a thick, even layer of whole bright red raspberries, some with small green leaves, and lightly dusted with powdered sugar. A slice is removed to show the inside layers clearly. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen raspberries for the raspberry filling?

Yes, frozen raspberries work well. Just thaw them before cooking to ensure even thickening and flavor.

How can I prevent cracks on the cheesecake surface?

Use a water bath during baking and let the cheesecake cool gradually in the oven with the door slightly open. Avoid overmixing the batter to prevent excess air bubbles.