White Chocolate Raspberry Cheesecake Bliss (Printable Version)

Creamy cheesecake with white chocolate swirls, tangy raspberry sauce, and buttery graham cracker crust.

# What You’ll Need:

→ Crust

01 - 1 1/2 cups graham cracker crumbs
02 - 1/4 cup granulated sugar
03 - 6 tablespoons melted butter

→ Raspberry Filling

04 - 1 cup fresh or frozen raspberries
05 - 2 tablespoons granulated sugar
06 - 1 teaspoon lemon juice

→ Cheesecake Batter

07 - 12 ounces white chocolate, chopped
08 - 24 ounces cream cheese, softened
09 - 1 cup granulated sugar
10 - 3 large eggs
11 - 1 teaspoon vanilla extract
12 - 1 cup sour cream
13 - 1/4 cup heavy cream

→ Garnish

14 - Extra raspberry sauce or fresh berries for serving

# Step-by-Step Guide:

01 - Preheat oven to 325°F. Grease a 9-inch springform pan and line the base with parchment paper.
02 - Combine graham cracker crumbs, 1/4 cup sugar, and melted butter in a mixing bowl. Press firmly into the bottom of the prepared pan and bake for 8 minutes. Allow to cool completely.
03 - Combine raspberries, 2 tablespoons sugar, and lemon juice in a small saucepan. Cook over medium heat for 5-7 minutes until thickened, stirring frequently. Strain to remove seeds if desired and let cool.
04 - Melt white chocolate in a heatproof bowl set over a pan of simmering water or in the microwave using 20-second bursts, stirring until smooth. Cool slightly.
05 - Beat cream cheese and 1 cup sugar until smooth and creamy. Add eggs one at a time, beating just until combined. Mix in vanilla extract, sour cream, and heavy cream until smooth. Fold in the melted white chocolate.
06 - Pour half of the cheesecake batter over the cooled crust. Dollop half of the raspberry sauce over the batter and swirl gently with a knife. Pour remaining batter on top, add remaining raspberry sauce, and swirl again.
07 - Wrap the outside of the springform pan in two layers of foil to prevent water leaks. Place the pan in a larger roasting pan and pour hot water to reach halfway up the sides.
08 - Bake for 60-70 minutes, until edges are set and the center is slightly wobbly.
09 - Turn off oven, crack the door slightly, and let cheesecake cool inside for 1 hour. Remove from water bath.
10 - Refrigerate for at least 4 hours or overnight. Remove from pan, top with extra raspberry sauce or fresh berries, slice, and serve.

# Additional Tips::

01 -
  • The white chocolate melts into the filling so completely that it feels luxurious without being heavy, which sounds impossible until you taste it.
  • Those raspberry swirls aren't just pretty—they're tart enough to keep the sweetness honest and cut through the richness perfectly.
  • It actually gets better after a night in the fridge, so you can make it stress-free and enjoy it without the rush.
02 -
  • Room temperature cream cheese is the one thing you cannot skip—it's the difference between a smooth, elegant dessert and one with grainy lumps that no amount of beating will fix.
  • That slight jiggle in the center when it comes out of the oven is your signal that you're done; a fully set center will overbake and become dense and crumbly once cold.
  • The raspberry sauce can be made a day ahead and stored in the fridge, which actually gives you more control and reduces day-of stress.
03 -
  • Make the raspberry sauce the day before so you're not juggling hot saucepans and oven temperatures on the same day—it actually tastes better after sitting anyway.
  • If your cheesecake does crack on top, don't panic; a generous dollop of raspberry sauce covers it, and nobody will know anything went wrong.
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