Description
Creamy and rich, this white chocolate raspberry cheesecake features a buttery graham cracker crust, a silky filling swirled with tart raspberry sauce, and a mellow white chocolate finish. It’s the perfect dessert for special occasions or when you want to impress.
Ingredients
1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
6 tablespoons unsalted butter, melted
2 cups fresh or frozen raspberries
2 tablespoons sugar
2 teaspoons cornstarch
2 teaspoons water
4 packages (8 oz each) cream cheese, softened
1 cup granulated sugar
1 teaspoon vanilla extract
4 large eggs
1/3 cup sour cream
1/3 cup heavy cream
6 oz white chocolate, melted and slightly cooled
White chocolate curls (optional, for garnish)
Fresh raspberries (optional, for garnish)
Instructions
- Preheat the oven to 325°F (163°C). Line the bottom of a 9-inch springform pan with parchment paper and wrap the outside with foil.
- In a bowl, mix graham cracker crumbs, sugar, and melted butter. Press the mixture into the bottom of the prepared pan and bake for 10 minutes. Let cool.
- In a saucepan, combine raspberries, sugar, cornstarch, and water. Bring to a boil, then simmer for 5–7 minutes until thickened. Strain to remove seeds and let cool.
- In a large bowl, beat the cream cheese until smooth. Add sugar and vanilla extract, mixing until combined.
- Add eggs one at a time, mixing just until incorporated. Stir in sour cream and heavy cream.
- Gently fold in the melted white chocolate.
- Pour half the cheesecake batter into the crust. Dollop half the raspberry sauce over the top and swirl with a knife. Repeat with remaining batter and sauce.
- Place the springform pan in a large roasting pan and fill the roasting pan with hot water until it reaches halfway up the sides of the springform pan.
- Bake for 55–70 minutes, until the edges are set and the center is slightly jiggly. Turn off the oven and let the cheesecake rest inside for 1 hour.
- Cool the cheesecake at room temperature, then refrigerate for at least 6 hours or overnight.
- Before serving, garnish with white chocolate curls and fresh raspberries if desired.
Notes
You can use dark or semi-sweet chocolate instead of white chocolate for a richer flavor.
Blackberries or strawberries can be used instead of raspberries for a flavor twist.
Add chopped almonds to the crust for a nutty variation.
A chocolate cookie crust makes for a more decadent base.
Light cream cheese and Greek yogurt can be used for a lighter version.
- Prep Time: 30 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 475
- Sugar: 29g
- Sodium: 240mg
- Fat: 33g
- Saturated Fat: 19g
- Unsaturated Fat: 12g
- Trans Fat: 0.5g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 130mg
