Decadent White Chocolate Raspberry Cheesecake made with real white chocolate, a creamy baked cheesecake filling, and a fresh raspberry swirl. This elegant dessert is perfect for holidays, celebrations, and special occasions.
Yields 12 Servings Servings Quarter (3 Servings) Half (6 Servings) Default (12 Servings) Double (24 Servings) Triple (36 Servings) Prep Time 35 minsCook Time 1 hr 15 minsTotal Time 1 hr 50 minsGraham Cracker Crust
1 ½ cups graham cracker crumbs
2 tbsp granulated sugar
6 tbsp unsalted butter, melted
White Chocolate Cheesecake Filling
32 oz full-fat cream cheese, room temperature
1 cup granulated sugar
2 tbsp cornstarch (or 3 tbsp all-purpose flour)
8 oz high-quality white chocolate, melted and slightly cooled
1 tsp vanilla extract
½ cup sour cream, room temperature
½ cup heavy cream
4 large eggs, room temperature
Raspberry Swirl Sauce
1 ½ cups fresh or frozen raspberries
⅓ cup granulated sugar
1 tbsp lemon juice
1 tsp cornstarch
1 tbsp water
Prepare the Pan
Make the Crust
2
Combine graham cracker crumbs, sugar, and melted butter.
Press firmly into the bottom of the pan.
Bake for 10 minutes , then cool slightly.
Make the Raspberry Sauce
3
In a saucepan, combine raspberries, sugar, and lemon juice over medium heat.
Cook until berries break down.
Stir in cornstarch slurry and simmer until slightly thickened.
Strain through a fine mesh sieve to remove seeds. Cool completely.
Make the Cheesecake Filling
4
Beat cream cheese on low speed until smooth.
Add sugar and cornstarch; mix gently.
Blend in melted white chocolate and vanilla.
Mix in sour cream and heavy cream.
Add eggs one at a time , mixing just until incorporated.
Assemble the Swirl
5
Pour cheesecake batter over crust.
Spoon raspberry sauce in small dollops over the surface.
Gently swirl with a knife or skewer (do not overmix).
Bake (Water Bath)
6
Place pan in a roasting pan and add hot water halfway up the sides.
Bake for 75 minutes , until edges are set and center slightly jiggles.
Cool Gradually
7
Turn oven off, crack door open, and cool cheesecake inside oven for 1 hour .
Remove from water bath, cool completely, then refrigerate at least 4 hours or overnight.
Pairing Suggestions
Ingredients Graham Cracker Crust
1 ½ cups graham cracker crumbs
2 tbsp granulated sugar
6 tbsp unsalted butter, melted
White Chocolate Cheesecake Filling
32 oz full-fat cream cheese, room temperature
1 cup granulated sugar
2 tbsp cornstarch (or 3 tbsp all-purpose flour)
8 oz high-quality white chocolate, melted and slightly cooled
1 tsp vanilla extract
½ cup sour cream, room temperature
½ cup heavy cream
4 large eggs, room temperature
Raspberry Swirl Sauce
1 ½ cups fresh or frozen raspberries
⅓ cup granulated sugar
1 tbsp lemon juice
1 tsp cornstarch
1 tbsp water
Directions Prepare the Pan
Make the Crust
2
Combine graham cracker crumbs, sugar, and melted butter.
Press firmly into the bottom of the pan.
Bake for 10 minutes , then cool slightly.
Make the Raspberry Sauce
3
In a saucepan, combine raspberries, sugar, and lemon juice over medium heat.
Cook until berries break down.
Stir in cornstarch slurry and simmer until slightly thickened.
Strain through a fine mesh sieve to remove seeds. Cool completely.
Make the Cheesecake Filling
4
Beat cream cheese on low speed until smooth.
Add sugar and cornstarch; mix gently.
Blend in melted white chocolate and vanilla.
Mix in sour cream and heavy cream.
Add eggs one at a time , mixing just until incorporated.
Assemble the Swirl
5
Pour cheesecake batter over crust.
Spoon raspberry sauce in small dollops over the surface.
Gently swirl with a knife or skewer (do not overmix).
Bake (Water Bath)
6
Place pan in a roasting pan and add hot water halfway up the sides.
Bake for 75 minutes , until edges are set and center slightly jiggles.
Cool Gradually
7
Turn oven off, crack door open, and cool cheesecake inside oven for 1 hour .
Remove from water bath, cool completely, then refrigerate at least 4 hours or overnight.
Pairing Suggestions
White Chocolate Raspberry Cheesecake
