Description
Looking for a show-stopping dessert that’s rich, fruity, and picture-perfect? This White Chocolate Raspberry Cheesecake blends creamy cheesecake filling, swirls of tart raspberry sauce, and luxurious white chocolate for a dreamy treat that’s both elegant and irresistible. Perfect for those craving indulgent dessert ideas, needing a make-ahead dinner party dessert, or hunting for that next easy recipe that looks straight out of a bakery display. Its velvety texture, balanced sweetness, and vibrant berry finish make it a must-try for any occasion—from birthdays to holiday dinners.
Ingredients
Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tbsp unsalted butter, melted
Raspberry Sauce:
- 1 1/2 cups fresh or frozen raspberries
- 2 tbsp granulated sugar
- 1 tsp lemon juice
- 1 tsp cornstarch + 1 tbsp water (optional, for thickening)
Cheesecake Filling:
- 4 blocks (8 oz each) cream cheese, softened
- 1 cup granulated sugar
- 1/4 cup sour cream
- 4 large eggs
- 1 tsp vanilla extract
- 8 oz white chocolate, melted and slightly cooled
Topping (Optional):
- 1/2 cup raspberry preserves or more raspberry sauce
- Fresh raspberries for garnish
- 1 cup heavy whipping cream
- 3 tbsp powdered sugar
- 1/2 tsp vanilla extract
Instructions
- Preheat oven to 325°F (163°C). Wrap the outside of a 9-inch springform pan with 2 layers of heavy-duty foil.
- Mix graham crumbs, sugar, and melted butter. Press into pan base and bake for 8–10 minutes. Cool.
- In a saucepan, cook raspberries, sugar, and lemon juice over medium heat for 8–10 mins. Add slurry if needed. Strain to remove seeds. Cool.
- Melt white chocolate and let cool slightly.
- Beat cream cheese until smooth. Add sugar, sour cream, vanilla, and then eggs one at a time. Fold in white chocolate.
- Pour half the batter over the crust. Drop spoonfuls of raspberry sauce and swirl. Repeat with remaining batter and sauce.
- Place pan in a water bath and bake 55–70 mins. Turn off oven, crack door, and let it rest inside 1 hour.
- Cool completely, then refrigerate for at least 6 hours or overnight.
- Before serving, top with preserves or fresh sauce. Whip cream, sugar, and vanilla to stiff peaks and decorate. Garnish with raspberries.
- Prep Time: 30 minutes
- Chill Time: 6 hours
- Cook Time: 1 hour