Introduction

This indulgent white chocolate raspberry cheesecake is a creamy and dreamy dessert perfect for special occasions or when you want to treat yourself. The rich white chocolate combined with tangy raspberry swirls creates a luxurious flavor that’s both elegant and irresistible.

Indulgent White Chocolate Raspberry Cheesecake Bliss Recipe - Recipe Image

Ingredients

1.5 cups graham cracker crumbs
0.25 cups granulated sugar
6 tablespoons melted butter
1 cup fresh or frozen raspberries
2 tablespoons granulated sugar
1 teaspoon lemon juice
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
extra raspberry sauce or fresh berries (for garnish)

Instructions

Step 1: Preheat your oven to 325°F (160°C). In a mixing bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Press this mixture firmly into the bottom of a 9-inch springform pan and bake for 8 minutes. Remove and allow the crust to cool completely.
Step 2: In a saucepan, combine raspberries, 2 tablespoons of sugar, and lemon juice. Cook over medium heat for 5–7 minutes until the mixture thickens. Strain if you prefer a smooth sauce, then set aside to cool.
Step 3: Melt the white chocolate in a heatproof bowl using a microwave or double boiler, stirring frequently. Let it cool slightly to avoid curdling when mixed.
Step 4: In a large bowl, beat the cream cheese and 1 cup sugar until smooth and creamy. Add the eggs one at a time, mixing well after each addition. Then stir in vanilla extract, sour cream, and heavy cream. Gently fold in the melted white chocolate until fully combined.
Step 5: Pour half of the cheesecake batter over the cooled crust. Spoon the raspberry sauce on top and swirl gently with a knife to create a marbled effect. Pour the remaining batter over and add more raspberry sauce, swirling again.
Step 6: Place the springform pan inside a larger pan and fill the larger pan with hot water halfway up the sides of the cheesecake pan (water bath). Bake for 60–70 minutes, until the edges are set but the center still jiggles slightly.
Step 7: Turn off the oven and crack the door open. Let the cheesecake cool inside for 1 hour to prevent cracking. Then refrigerate for at least 4 hours or preferably overnight for the best texture and flavor.
Step 8: Before serving, top the cheesecake with extra raspberry sauce or fresh berries. Slice and enjoy your indulgent white chocolate raspberry cheesecake bliss!

Tips & Variations

For a gluten-free crust, substitute the graham cracker crumbs with gluten-free cookies or crushed nuts.
Using fresh raspberries will give a brighter flavor, but frozen raspberries work perfectly too—just thaw and drain before cooking.
To avoid cracks, don’t overbake the cheesecake; check for a slight jiggle in the center before removing it from the oven.
For an extra touch, drizzle white chocolate ganache over the top along with the raspberry sauce.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days. To maintain freshness, wrap it well with plastic wrap or place in an airtight container. When ready to serve, let it sit at room temperature for about 15 minutes to soften slightly. You can also freeze the cheesecake for up to 1 month; thaw in the refrigerator overnight before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen raspberries for the raspberry sauce?

Yes, frozen raspberries work well. Just make sure to thaw them completely and drain any excess liquid before cooking to avoid a watery sauce.

Why does my cheesecake crack on top?

Cracking often happens due to overbaking or rapid cooling. Bake until the edges are set but the center still jiggles, and cool the cheesecake gradually in the oven with the door slightly open before refrigerating.

Indulgent White Chocolate Raspberry Cheesecake Bliss Recipe

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★★★★★

4.8 from 70 reviews

This Indulgent White Chocolate Raspberry Cheesecake Bliss combines a creamy white chocolate-infused cheesecake with a tangy raspberry swirl on a buttery graham cracker crust. Perfectly baked in a water bath for a silky texture, it offers a decadent dessert experience that’s both rich and refreshing.

Author: Marco
Prep Time: 25 minutes
Cook Time: 1 hour 15 minutes
Total Time: 5 hours 40 minutes
Yield: 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Crust

1.5 cups graham cracker crumbs
0.25 cups granulated sugar
6 tablespoons melted butter

Raspberry Sauce

1 cup fresh or frozen raspberries
2 tablespoons granulated sugar
1 teaspoon lemon juice

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 Garnish

Extra raspberry sauce or fresh berries

Instructions

Prepare the crust: Preheat your oven to 325°F (160°C). In a mixing bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Press this mixture firmly into the bottom of a 9-inch springform pan. Bake for 8 minutes and then allow to cool completely.
Make the raspberry sauce: In a saucepan, combine raspberries, sugar, and lemon juice. Cook over medium heat for 5-7 minutes until the mixture thickens. Optionally strain out seeds for a smooth sauce. Let it cool completely.
Melt the white chocolate: Melt the white chocolate in a heatproof bowl using either a microwave in short bursts with stirring or a double boiler, stirring frequently. Allow the melted chocolate to cool slightly so it doesn’t curdle when added to the batter.
Prepare the cheesecake batter: In a large bowl, beat the cream cheese and sugar until smooth and creamy. Add the eggs one at a time, mixing well after each addition. Stir in vanilla extract, sour cream, and heavy cream until fully incorporated. Gently fold in the melted white chocolate, ensuring an even blend.
Assemble the cheesecake: Pour half of the cheesecake batter over the cooled crust. Spoon the raspberry sauce over the batter and use a knife to create swirls. Pour the remaining batter on top, followed by additional raspberry sauce swirled again to create a marbled effect.
Bake in a water bath: Place the springform pan inside a larger pan. Pour hot water into the larger pan until it reaches halfway up the sides of the springform pan to create a water bath for even baking. Bake at 325°F (160°C) for 60–70 minutes, until the edges are set but the center jiggles slightly when you gently shake the pan.
Cool the cheesecake: Turn off the oven and crack the door open. Let the cheesecake cool in the oven for 1 hour. Then remove it and refrigerate for at least 4 hours, ideally overnight, to fully set before serving.
Serve: Remove the cheesecake from the springform pan. Add extra raspberry sauce or fresh berries on top for garnish. Slice and enjoy your luxurious white chocolate raspberry cheesecake bliss!

Notes

Using a water bath helps prevent cracks and creates a smooth, creamy texture.
For a seedless raspberry sauce, strain the cooked sauce through a fine mesh sieve.
Allow melted white chocolate to cool slightly before folding into batter to avoid cooking the eggs.
The cheesecake is best served chilled, and can be stored covered in the refrigerator for up to 3 days.
Fresh or frozen raspberries can be used for the sauce depending on availability.

Keywords: white chocolate cheesecake, raspberry cheesecake, creamy dessert, baked cheesecake, raspberry swirl, graham cracker crust