Why You’ll Love This Recipe

White Chocolate Raspberry Cheesecake is the perfect balance of rich creaminess and bright berry flavor. The combination of smooth white chocolate, velvety cheesecake batter, and fresh raspberry swirls creates a stunning dessert both in taste and appearance. Whether you’re preparing it for a holiday gathering, a special celebration, or simply because you love decadent desserts, this cheesecake will impress everyone at the table. Its layered flavors and beautiful marbled surface make it feel bakery-quality, yet the recipe is simple enough for home bakers.

Preparation and Cooking Time

This cheesecake requires several stages, including baking, cooling, and chilling. Preparing the crust, raspberry sauce, and batter takes about 30 minutes. Baking time is approximately 60–70 minutes, followed by a slow oven cool-down of 1 hour. For the best texture, the cheesecake should chill for at least 4 hours, but overnight chilling is ideal. Plan for a total time of around 6 hours, mostly passive, before serving.

Ingredients Overview

Each element of this cheesecake works together to build flavor and texture. The graham cracker crust adds a subtle crunch and buttery sweetness. The raspberry filling provides a fruity tart contrast that cuts through the rich creaminess of the white chocolate batter. Together, these layers create a delightful harmony in every bite. Fresh raspberries work beautifully, but frozen ones are equally effective, making this recipe great year-round.

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 raspberries

Step-by-Step Instructions

Preparing the Crust

1. Preheat the oven to 325°F (160°C).
2. Combine graham cracker crumbs, sugar, and melted butter in a mixing bowl until evenly moistened.
3. Press the mixture into the bottom of a 9-inch springform pan, forming a firm and even crust.
4. Bake for 8 minutes, then remove from the oven and let it cool completely before adding the filling.

Making the Raspberry Filling

1. In a small saucepan, add raspberries, sugar, and lemon juice.
2. Cook over medium heat for 5–7 minutes, stirring occasionally until the mixture thickens.
3. If you prefer a smoother sauce, strain to remove the seeds.
4. Allow the raspberry mixture to cool to room temperature.

Preparing the Cheesecake Batter

1. Melt the white chocolate using a microwave or double boiler, stirring frequently. Set aside to cool slightly.
2. In a large bowl, beat cream cheese and sugar until smooth and creamy.
3. Add eggs one at a time, mixing well after each addition.
4. Add vanilla extract, sour cream, and heavy cream, mixing until fully combined.
5. Gently fold the melted white chocolate into the batter, ensuring it blends smoothly.

Assembling the Cheesecake

1. Pour half of the cheesecake batter over the cooled crust.
2. Spoon several dollops of raspberry sauce over the batter and swirl gently with a knife.
3. Add the remaining batter on top.
4. Add more raspberry sauce and swirl again for a marbled effect.

Baking the Cheesecake

1. Place the springform pan inside a larger roasting pan.
2. Pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan.
3. Bake for 60–70 minutes, or until the edges are set but the center still has a slight jiggle.
4. Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour.

Cooling and Chilling

1. Remove the cheesecake from the water bath and allow it to cool to room temperature.
2. Refrigerate for at least 4 hours, though overnight chilling produces the best texture.

Serving

1. Before serving, spread extra raspberry sauce on top or garnish with fresh berries.
2. Slice with a warm knife for clean cuts.
3. Enjoy your creamy, fruity, and luxurious White Chocolate Raspberry Cheesecake!

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• Author: Sophia

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Ingredients

Scale 1x2x3x

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 raspberries

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Instructions

Preparing the Crust

1. Preheat the oven to 325°F (160°C).
2. Combine graham cracker crumbs, sugar, and melted butter in a mixing bowl until evenly moistened.
3. Press the mixture into the bottom of a 9-inch springform pan, forming a firm and even crust.
4. Bake for 8 minutes, then remove from the oven and let it cool completely before adding the filling.

Making the Raspberry Filling

1. In a small saucepan, add raspberries, sugar, and lemon juice.
2. Cook over medium heat for 5–7 minutes, stirring occasionally until the mixture thickens.
3. If you prefer a smoother sauce, strain to remove the seeds.
4. Allow the raspberry mixture to cool to room temperature.

Preparing the Cheesecake Batter

1. Melt the white chocolate using a microwave or double boiler, stirring frequently. Set aside to cool slightly.
2. In a large bowl, beat cream cheese and sugar until smooth and creamy.
3. Add eggs one at a time, mixing well after each addition.
4. Add vanilla extract, sour cream, and heavy cream, mixing until fully combined.
5. Gently fold the melted white chocolate into the batter, ensuring it blends smoothly.

Assembling the Cheesecake

1. Pour half of the cheesecake batter over the cooled crust.
2. Spoon several dollops of raspberry sauce over the batter and swirl gently with a knife.
3. Add the remaining batter on top.
4. Add more raspberry sauce and swirl again for a marbled effect.

Baking the Cheesecake

1. Place the springform pan inside a larger roasting pan.
2. Pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan.
3. Bake for 60–70 minutes, or until the edges are set but the center still has a slight jiggle.
4. Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour.

Cooling and Chilling

1. Remove the cheesecake from the water bath and allow it to cool to room temperature.
2. Refrigerate for at least 4 hours, though overnight chilling produces the best texture.

Serving

1. Before serving, spread extra raspberry sauce on top or garnish with fresh berries.
2. Slice with a warm knife for clean cuts.
3. Enjoy your creamy, fruity, and luxurious White Chocolate Raspberry Cheesecake!