Perfect White Chocolate Raspberry Cheesecake
A quick and elegant white chocolate raspberry cheesecake that balances creamy sweetness with a refreshing raspberry swirl, perfect for special occasions or everyday indulgence.
- Prep Time: 15 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 5 hours 25 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 1 ½ cups graham cracker crumbs (about 10 full sheets)
- 5 tablespoons unsalted butter, melted
- 2 tablespoons granulated sugar
- 24 oz (680 g) cream cheese, softened
- 8 oz (225 g) white chocolate, chopped
- 1 cup granulated sugar
- 3 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 cup sour cream
- 1 cup fresh or frozen raspberries
- 2 tablespoons granulated sugar
- 1 teaspoon lemon juice
Instructions
- Preheat oven to 325°F (163°C). In a medium bowl, combine graham cracker crumbs, melted butter, and 2 tablespoons sugar. Press firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes and set aside to cool.
- Set up a double boiler and melt the white chocolate gently until smooth. Remove from heat and let cool slightly.
- In a large mixing bowl, beat softened cream cheese with 1 cup sugar on medium speed until smooth and creamy (2-3 minutes). Scrape down sides as needed.
- Add eggs one at a time, mixing just until combined after each addition. Stir in vanilla extract and sour cream until blended.
- Slowly fold the cooled white chocolate into the cream cheese mixture gently to keep batter airy and smooth.
- In a small saucepan, combine raspberries, 2 tablespoons sugar, and lemon juice. Cook over medium heat until berries break down and mixture thickens (5-7 minutes). Cool and optionally strain to remove seeds.
- Pour half the cheesecake batter over the cooled crust. Spoon half the raspberry sauce in dollops and swirl gently with a knife or skewer. Repeat with remaining batter and raspberry sauce.
- Place springform pan on a baking sheet and bake at 325°F (163°C) for 50-60 minutes until edges are set but center jiggles slightly.
- Turn off oven, crack door open, and let cheesecake cool inside for 1 hour. Then refrigerate for at least 4 hours or overnight.
- Run a thin knife around edges before releasing springform. Slice with a sharp knife dipped in hot water, wiping between cuts. Serve chilled.
Notes
Use room temperature ingredients for smooth mixing. Fold melted white chocolate gently to avoid deflating batter. Avoid overbaking; cheesecake should jiggle slightly in center when done. Gradual cooling in oven with door ajar prevents cracks. For gluten-free crust, substitute graham crackers with almond flour or gluten-free cookie crumbs. Fresh raspberries preferred but frozen can be used if thawed and drained.
Nutrition
- Serving Size: 1 slice (1/12 of che
- Calories: 420
- Fat: 30
- Carbohydrates: 35
- Protein: 6
Keywords: white chocolate, raspberry, cheesecake, dessert, elegant, easy, creamy, swirl, baking