Introduction

This Indulgent White Chocolate Raspberry Cheesecake Bliss combines creamy white chocolate cheesecake with a vibrant raspberry swirl for a perfectly balanced dessert. Rich, smooth, and bursting with fruity freshness, it’s a show-stopper for any occasion.

A round cheesecake is shown with a slice removed, revealing three layers: the bottom crumbly light brown crust, a thick creamy white middle layer filled with whole raspberries, and the top thick layer covered densely with bright red raspberries dusted lightly with powdered sugar. The cheesecake sits on a silver base with some scattered crumbs and powdered sugar around it, all placed on a white marbled textured surface. photo taken with an iphone --ar 4:5 --v 7

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, 0.25 cups sugar, and melted butter. Press this mixture firmly into the bottom of a 9-inch springform pan and bake for 8 minutes. Let the crust cool completely.
Step 2: In a saucepan, combine raspberries, 2 tablespoons sugar, and lemon juice. Cook over medium heat for 5–7 minutes until thickened. Strain the mixture if you prefer a smooth sauce, then let it cool.
Step 3: Melt the white chocolate in a heatproof bowl using the microwave or a double boiler, stirring frequently. Allow it to cool slightly before using.
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. Stir in vanilla extract, sour cream, and heavy cream until combined. Fold in the melted white chocolate carefully.
Step 5: Pour half of the cheesecake batter over the cooled crust. Spoon half of the raspberry sauce over the batter and use a knife to create swirls. Add the remaining cheesecake batter and top with the remaining raspberry sauce, swirling again.
Step 6: Place the springform pan inside a larger baking pan. Pour hot water into the larger pan until it reaches halfway up the sides of the springform pan to create a water bath.
Step 7: Bake for 60 to 70 minutes until the edges are set but the center still jiggles slightly. Turn off the oven and crack the door open. Let the cheesecake cool in the oven for 1 hour.
Step 8: Refrigerate the cheesecake for at least 4 hours, preferably overnight, to allow it to fully set and develop flavor.
Step 9: Before serving, garnish with extra raspberry sauce or fresh berries. Slice and enjoy your decadent cheesecake bliss!

Tips & Variations

Use fresh raspberries for a brighter flavor, but frozen berries work well too—just thaw and drain before cooking.
For a crunchier crust, toast the graham cracker crumbs lightly before mixing with butter and sugar.
Try swapping white chocolate with milk or dark chocolate for a different flavor profile.
To make the raspberry swirl more vibrant, add a teaspoon of cornstarch to the raspberry sauce while cooking to thicken it more.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days. Keep it tightly wrapped to prevent it from absorbing other odors. To reheat, let the cheesecake come to room temperature for about 20 minutes; it’s best enjoyed chilled but slightly softened.

How to Serve

A round cheesecake with three distinct layers sits on a silver base over a white marbled surface. The bottom layer is a thick, crumbly brown crust. Above it, a thick creamy white layer is filled with whole red raspberries scattered throughout. The top layer consists of a dense topping of fresh red raspberries, dusted lightly with white powdered sugar. One slice is cut out, showing the inside of the cake and the raspberry distribution. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen raspberries instead of fresh?

Yes, frozen raspberries work well. Thaw and drain them before cooking to avoid excess liquid in the sauce.

How do I prevent cracks in my cheesecake?

Baking in a water bath helps maintain moisture and prevents cracking. Also, avoid overbaking and allow the cheesecake to cool slowly by leaving the oven door cracked after baking.