Introduction

This indulgent white chocolate raspberry cheesecake combines a creamy, rich texture with the bright, tart flavor of fresh raspberries. Perfect for a special occasion or a decadent treat, this dessert will delight anyone who loves the balance of sweet and fruity in their cheesecake.

Indulgent White Chocolate Raspberry Cheesecake Bliss Recipe - Recipe Image

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 granulated sugar, and melted butter. Press this mixture into the bottom of a 9-inch springform pan and bake for 8 minutes. Let it cool completely.
Step 2: In a saucepan, combine raspberries, 2 tablespoons granulated sugar, and lemon juice. Cook over medium heat for 5–7 minutes until thickened. Strain if desired and let the sauce cool.
Step 3: Melt the white chocolate in a heatproof bowl using a microwave or double boiler, stirring frequently. Allow it to cool slightly.
Step 4: In a large bowl, beat cream cheese and 1 cup granulated sugar until smooth. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract, sour cream, and heavy cream until fully combined. Gently fold in the melted white chocolate.
Step 5: Pour half of the cheesecake batter over the cooled crust. Spoon half of the raspberry sauce on top and swirl gently with a knife. Add the remaining batter, then spoon the rest of the raspberry sauce over and swirl again.
Step 6: Place the springform pan inside a larger pan and fill the larger pan with hot water halfway up the sides of the springform pan to create a water bath. Bake for 60–70 minutes, until the edges are set but the center still jiggles slightly.
Step 7: Turn off the oven and crack the door open. Let the cheesecake cool inside the oven for 1 hour. Then refrigerate for at least 4 hours or preferably overnight to set completely.
Step 8: Before serving, top the cheesecake with extra raspberry sauce or fresh berries. Slice and enjoy your indulgent dessert!

Tips & Variations

Use fresh raspberries for a brighter flavor, or frozen ones if fresh are out of season—just thaw and drain them well.
To avoid cracks, make sure to bake the cheesecake in a water bath and cool it gradually.
For extra richness, add a teaspoon of almond extract along with the vanilla.
Try using white chocolate chips if you prefer a chunkier texture in the filling.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days. To reheat, let it come to room temperature for about 30 minutes before serving, or enjoy it chilled. This cheesecake can also be frozen for up to 1 month; thaw in the refrigerator overnight before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a regular cake pan instead of a springform pan?

A springform pan is best for cheesecakes as it allows easy removal without damaging the crust. If you don’t have one, use a regular cake pan lined with parchment paper for easier removal.

How do I prevent the cheesecake from cracking?

Baking the cheesecake in a water bath helps maintain even heat and moisture, which prevents cracking. Also, avoid overbaking and allow the cake to cool slowly in the oven before chilling.

Indulgent White Chocolate Raspberry Cheesecake Bliss Recipe

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4.8 from 62 reviews

This indulgent White Chocolate Raspberry Cheesecake blends creamy white chocolate-infused cheesecake with a buttery graham cracker crust and swirls of fresh raspberry sauce, creating a luscious dessert perfect for special occasions or a decadent treat.

Author: Cleo
Prep Time: 25 minutes
Cook Time: 1 hour 15 minutes
Total Time: 5 hours 40 minutes
Yield: 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Crust

1.5 cups graham cracker crumbs
0.25 cups granulated sugar
6 tablespoons melted butter

Raspberry Sauce

1 cup fresh or frozen raspberries
2 tablespoons granulated sugar
1 teaspoon lemon juice

Cheesecake Filling

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

Garnish

Extra raspberry sauce or fresh berries

Instructions

Preheat and prepare crust: Preheat your oven to 325°F (160°C). In a mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Press this mixture firmly into the bottom of a 9-inch springform pan. Bake the crust for 8 minutes, then remove it from the oven and let it cool completely.
Make raspberry sauce: In a saucepan, combine the raspberries, sugar, and lemon juice. Cook over medium heat for 5 to 7 minutes until the mixture thickens slightly. Strain the sauce through a fine-mesh sieve if you prefer a smoother texture. Allow the sauce to cool.
Melt white chocolate: Melt the white chocolate carefully in a heatproof bowl, either in the microwave in short bursts with stirring or over a double boiler. Stir frequently to ensure smoothness and let it cool slightly so it doesn’t curdle the cheesecake batter.
Prepare cheesecake filling: In a large bowl, beat the cream cheese and 1 cup granulated sugar together until smooth and creamy. Add the eggs one at a time, mixing well after each addition. Mix in vanilla extract, sour cream, and heavy cream until fully combined. Gently fold in the melted white chocolate to create a rich, smooth batter.
Assemble cheesecake layers: Pour half of the cheesecake batter over the cooled crust. Spoon half of the raspberry sauce over the batter and create swirls with a knife. Pour the remaining cheesecake batter on top, then add the rest of the raspberry sauce and swirl again to create a marbled effect.
Bake in a water bath: Place the springform pan inside a larger pan. Pour hot water into the larger pan so it comes halfway up the sides of the springform pan, creating a water bath to prevent cracking. Bake for 60 to 70 minutes until the edges are set but the center still slightly jiggles when gently shaken.
Cool and refrigerate: After baking, turn off the oven and crack the door open. Let the cheesecake cool inside the oven for 1 hour. Remove from the oven and refrigerate for at least 4 hours, preferably overnight, to allow it to fully set and develop flavor.
Serve: Before serving, top the cheesecake with extra raspberry sauce or fresh berries. Slice and enjoy your creamy, indulgent white chocolate raspberry cheesecake bliss!

Notes

Using a water bath ensures even baking and prevents cracks in the cheesecake.
Allow the melted white chocolate to cool slightly before folding it into the batter to avoid curdling.
Chilling overnight improves texture and flavor.
For a smoother raspberry sauce, strain out the seeds.
This cheesecake is best served chilled but allowed to sit at room temperature for 10-15 minutes before slicing for easier cutting.

Keywords: white chocolate cheesecake, raspberry cheesecake, graham cracker crust, creamy cheesecake, holiday dessert