Name: White Chocolate Raspberry Cheesecake
Prep time: 20 min
Cook time: 45 min
Total time: 5 h
Cuisine: American
Ingredients: 1⅓ cups (150 g) graham cracker crumbs; 3 tablespoons (45 g) unsalted butter, melted; 2 tablespoons (25 g) granulated sugar; 4 oz (113 g) white chocolate, chopped; 12 oz (340 g) cream cheese, softened; ½ cup (100 g) granulated sugar; 1 teaspoon vanilla extract; 2 large eggs; ½ cup (120 ml) heavy cream; ½ cup (120 g) fresh or frozen raspberries; 1 tablespoon granulated sugar (for raspberry swirl); 1 teaspoon lemon juice; Optional garnish: fresh raspberries, white chocolate shavings, mint leaves

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I created this White Chocolate Raspberry Cheesecake to offer a luscious dessert that combines creamy white chocolate cheesecake with vibrant raspberry flavor and a buttery graham crust. It’s elegant, rich, and perfect for any celebration or indulgent moment.

Why You’ll Love This Recipe

I love how the smooth white chocolate filling balances with raspberry swirls that add brightness and slight tartness. Each slice has crunchy crust, silky cheesecake, and fruity ribbons—offering a sophisticated dessert that’s easier to make than it looks.

Ingredients

(Makes a 9-inch springform cake serving 12)

Crust

1⅓ cups (150 g) graham cracker crumbs
3 tablespoons (45 g) unsalted butter, melted
2 tablespoons (25 g) granulated sugar

Cheesecake Filling

4 oz (113 g) white chocolate, chopped
12 oz (340 g) cream cheese, softened
½ cup (100 g) granulated sugar
1 teaspoon vanilla extract
2 large eggs
½ cup (120 ml) heavy cream

Raspberry Swirl

½ cup (120 g) fresh or frozen raspberries
1 tablespoon granulated sugar
1 teaspoon lemon juice

Optional Garnish

Fresh raspberries
White chocolate shavings
Mint leaves

Directions

Prep the Crust
I preheat the oven to 350 °F (175 °C). I mix the graham crumbs, melted butter, and 2 tbsp sugar until moistened, then press firmly into a 9-inch springform pan. I bake for 8 minutes, then cool while preparing the filling.
Make the Raspberry Swirl
I mash the raspberries with sugar and lemon juice until smooth, then strain to remove seeds. I set the puree aside to cool.
Melt the White Chocolate
I melt white chocolate gradually (in the microwave in 20-second bursts or over double boiler), stirring until smooth. I let it cool slightly.
Make the Cheesecake Batter
I beat cream cheese and sugar in a large bowl until smooth. I add vanilla, eggs one at a time, then stir in heavy cream. I fold in the slightly cooled white chocolate and mix until silky.
Bake
I pour the batter over the cooled crust. I spoon small dollops of raspberry puree on top and swirl gently with a knife. I bake at 350 °F for 40–45 minutes until edges are set but center still jiggles slightly.
Chill
I turn off the oven, crack the door, and leave the cheesecake inside for 1 hour. Then I remove and cool to room temperature, finally chilling in the fridge for at least 4 hours or overnight.
Serve
I release the springform, slice the cheesecake, and garnish each slice with fresh raspberries, white chocolate shavings, or a sprig of mint if I like.

Servings and Timing

Makes 12 slices
Prep time: ~20 minutes
Bake time: ~45 minutes
Cooling/chill time: ~4+ hours (preferably overnight)
Total time: ~5 hours, or best when chilled overnight

Variations

I swirl in blueberry or strawberry puree instead of raspberry.
I top with raspberry sauce or fresh berries instead of swirling.
I use white chocolate chips mixed in with the batter for extra texture.
I create mini cheesecakes in cupcake molds—reducing bake time to about 20 minutes.

Storage / Reheating

I keep the cheesecake covered in the refrigerator for up to 3 days. I allow chilled slices to warm slightly before serving to enhance flavor and texture. I do not freeze, as cream cheese texture alters.

FAQs

Can I use frozen raspberries?

Yes—I thaw and drain them before making the swirl to avoid excess moisture making the cake soggy.

Can I use white chocolate chips instead of chopped chocolate?

Absolutely—I melt chips the same way to integrate into the batter smoothly.

Do I need a water bath?

No—this recipe bakes without a water bath. Baking at moderate heat and cooling gradually prevents cracks and keeps texture smooth.

How do I prevent cracks on top?

I use the oven-cooling trick—once baked, I leave the cheesecake in the turned-off oven with the door cracked open for an hour before chilling. That helps it settle gently.

Is the cheesecake very sweet?

It’s rich but balanced. The white chocolate adds sweetness and smoothness while the raspberries bring freshness. I can adjust sugar slightly based on preference.

Conclusion

I love making White Chocolate Raspberry Cheesecake when I want an indulgent but refined dessert. The creamy white chocolate filling with vibrant raspberry swirl, nestled on a buttery crust, always feels impressive yet approachable. Perfect for special occasions—or when I’m treating myself beautifully.