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.
Preheat oven to 325°F (163°C).
Wrap the outside of a 9-inch springform pan tightly with two layers of heavy-duty foil.
Combine graham cracker crumbs, sugar, and melted butter.
Press firmly into the bottom of the pan.
Bake for 10 minutes, then cool slightly.
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.
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.
Pour cheesecake batter over crust.
Spoon raspberry sauce in small dollops over the surface.
Gently swirl with a knife or skewer (do not overmix).
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.
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.
Toppings
Fresh raspberries
White chocolate curls
Light dusting of powdered sugar
Beverages
Champagne or prosecco
Raspberry or hibiscus tea
Vanilla latte or cappuccino
12 servings