Creamy White Chocolate Raspberry Cheesecake
A luscious and elegant cheesecake combining smooth white chocolate with bright raspberry swirls, perfect for celebrations or a special treat.
- Prep Time: 25 minutes
- Cook Time: 1 hour
- Total Time: 5 hours 25 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 1 ¾ cups (180g) graham cracker crumbs or digestive biscuits, crushed
- 6 tablespoons (85g) unsalted butter, melted
- 2 tablespoons granulated sugar
- 16 oz (450g) cream cheese, softened
- ½ cup (100g) granulated sugar
- 8 oz (225g) white chocolate, chopped
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- ½ cup (120ml) sour cream
- 1 cup (125g) fresh or frozen raspberries
- 2 tablespoons (25g) sugar
- 1 teaspoon lemon juice (optional)
Instructions
- Preheat oven to 325°F (160°C). Combine graham cracker crumbs, melted butter, and sugar until mixture resembles wet sand. Press firmly into bottom of 9-inch springform pan. Bake for 10 minutes, then remove and cool.
- In a small saucepan, combine raspberries, sugar, and lemon juice. Cook over medium heat for 5–7 minutes until fruit breaks down and thickens. Strain through fine mesh sieve to remove seeds and cool.
- Melt white chocolate gently over simmering water (double boiler), stirring until smooth. Remove from heat and cool slightly.
- In a large bowl, beat softened cream cheese until smooth. Gradually add sugar, then mix in melted white chocolate. Beat in eggs one at a time, then add vanilla extract and sour cream. Mix until just combined.
- Pour half the filling over cooled crust. Dollop half the raspberry puree randomly on top and gently swirl with a knife or skewer. Repeat with remaining filling and puree for marbled effect.
- Bake cheesecake for 50–60 minutes until edges are set but center jiggles slightly. Turn off oven, crack door open, and cool cheesecake inside for 1 hour.
- Refrigerate cheesecake uncovered for 1 hour, then cover and chill at least 3 more hours or overnight before serving.
Notes
Use room temperature ingredients to avoid lumps. Melt white chocolate slowly over a double boiler to prevent seizing. Avoid overmixing after adding eggs to prevent cracking. Bake low and slow with a slight jiggle in the center for perfect texture. For gluten-free, substitute crust with almond flour. For dairy-free, use coconut yogurt instead of sour cream. Swirl raspberry puree gently to avoid making filling too wet.
Nutrition
- Serving Size: 1 slice (1/12th of c
- Calories: 350
- Fat: 24
- Carbohydrates: 28
- Protein: 5
Keywords: white chocolate cheesecake, raspberry cheesecake, creamy dessert, easy cheesecake recipe, homemade cheesecake, raspberry swirl cheesecake