Savor the perfect pairing of white chocolate and raspberries in this rich, creamy cheesecake. With a buttery graham cracker crust, a velvety white chocolate filling, and a vibrant raspberry swirl, this dessert is as beautiful as it is delicious. Perfect for holidays, special occasions, or whenever you crave an indulgent treat!
Why You’ll Love This Recipe
- Rich and creamy texture – Smooth, melt-in-your-mouth cheesecake.
- Beautiful raspberry swirl – A stunning dessert centerpiece.
- Perfect flavor balance – Sweet white chocolate pairs perfectly with tart raspberries.
- Make-ahead friendly – Tastes even better after chilling overnight.
- Show-stopping dessert – Impressive yet easy to make!
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Crust:
- Graham cracker crumbs
- Sugar
- Butter, melted
For the Raspberry Swirl:
- Fresh or frozen raspberries
- Sugar
- Cornstarch
- Water
For the Cheesecake Filling:
- Cream cheese, softened
- White chocolate, melted
- Sugar
- Eggs
- Heavy cream
- Vanilla extract
Directions
Make the Crust:
- Preheat Oven – Set oven to 325°F (163°C).
- Prepare the Crust – In a bowl, mix graham cracker crumbs, sugar, and melted butter until combined.
- Press into Pan – Press mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes, then set aside to cool.
Make the Raspberry Swirl:
- Cook the Raspberry Sauce – In a saucepan, combine raspberries, sugar, cornstarch, and water. Simmer over medium heat until thickened.
- Strain – Remove seeds by straining through a fine-mesh sieve. Set aside to cool.
Make the Cheesecake Filling:
- Melt the White Chocolate – Gently melt white chocolate in a microwave or double boiler, stirring until smooth. Let cool slightly.
- Beat the Cream Cheese – In a large bowl, beat cream cheese and sugar until smooth.
- Add Eggs & Cream – Beat in eggs one at a time, followed by heavy cream and vanilla extract. Mix in the melted white chocolate.
Assemble & Bake:
- Pour Filling Over Crust – Pour the cheesecake batter over the cooled crust.
- Swirl the Raspberry Sauce – Spoon small dollops of raspberry sauce over the batter. Use a knife or toothpick to swirl.
- Bake – Bake for 55-60 minutes, or until the edges are set but the center is slightly jiggly.
- Cool & Chill – Let cool at room temperature, then refrigerate for at least 6 hours (preferably overnight).
Serve:
- Slice & Enjoy – Serve chilled, garnished with fresh raspberries or white chocolate shavings.
Servings and Timing
- Servings: 12
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Chill Time: 6 hours
- Total Time: 7 hours 20 minutes
Variations
- Dark Chocolate Twist – Use dark chocolate instead of white for a bolder flavor.
- Gluten-Free Crust – Swap graham crackers for gluten-free cookies.
- Lemon Raspberry Cheesecake – Add 1 teaspoon lemon zest to the filling for a citrusy kick.
- Extra Swirl – Double the raspberry sauce for a more intense fruit flavor.
- No-Bake Version – Use a no-bake cheesecake base and chill instead of baking.
Storage/Reheating
- Refrigeration – Store in the fridge for up to 5 days in an airtight container.
- Freezing – Freeze for up to 3 months. Thaw overnight in the fridge before serving.
- Make-Ahead Tip – Cheesecake tastes best when chilled overnight before serving.
FAQs
How do I prevent cracks in my cheesecake?
Use a water bath and avoid overmixing the batter to prevent too much air from being incorporated.
Can I use frozen raspberries?
Yes! Just thaw and drain them before cooking the sauce.
Do I need a springform pan?
Yes, it makes removing the cheesecake easier, but you can use a deep cake pan lined with parchment.
How do I know when the cheesecake is done?
The edges should be set, but the center should have a slight jiggle.
Can I make this ahead of time?
Absolutely! Cheesecake needs time to chill, so it’s perfect for making a day in advance.
What can I use instead of graham crackers for the crust?
Try crushed Oreo cookies, vanilla wafers, or digestive biscuits.
How do I swirl the raspberry sauce without overmixing?
Use a toothpick or skewer to gently drag the sauce through the batter in a circular motion.
Can I substitute white chocolate chips for the white chocolate bar?
Yes, but be sure to melt them gently as chips can seize up more easily.
Can I skip the raspberry swirl?
Yes! You can serve the cheesecake plain or with raspberry sauce on top.
What’s the best way to cut clean slices?
Use a sharp knife dipped in warm water, wiping clean between cuts.
Conclusion
Raspberry Swirl White Chocolate Cheesecake is an elegant and indulgent dessert that combines creamy, rich white chocolate with a vibrant raspberry swirl. Whether you’re making it for a special occasion or just treating yourself, this cheesecake is sure to impress. Try it today and enjoy every luscious bite!
Print
- Total Time: 7 hours 25 minutes
- Yield: 10–12 servings 1x
- Diet: Vegetarian
Description
Savor the perfect pairing of creamy white chocolate and tangy raspberries in this rich, velvety cheesecake. Topped with a gorgeous raspberry swirl, this decadent dessert is as beautiful as it is delicious—perfect for special occasions, holidays, or whenever you’re craving something indulgent!
Ingredients
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
For the Raspberry Swirl:
- 1 cup fresh or frozen raspberries
- 2 tablespoons granulated sugar
- 1 teaspoon lemon juice
- 1 teaspoon cornstarch mixed with 1 teaspoon water
For the Cheesecake Filling:
- 12 oz white chocolate, chopped
- 3 (8 oz) packages cream cheese, softened
- 3/4 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 1/4 cup heavy cream
Instructions
Prepare the Crust:
- Preheat Oven – Set your oven to 325°F (163°C). Grease a 9-inch springform pan.
- Make the Crust – In a bowl, mix graham cracker crumbs, sugar, and melted butter until combined.
- Press & Bake – Press the mixture firmly into the bottom of the pan. Bake for 10 minutes, then let cool.
Make the Raspberry Swirl:
- Cook the Raspberry Sauce – In a small saucepan, combine raspberries, sugar, and lemon juice over medium heat. Cook until the berries break down.
- Thicken the Sauce – Stir in the cornstarch-water mixture and simmer for 1-2 minutes, until thickened. Strain through a fine-mesh sieve to remove seeds, then let cool.
Prepare the Cheesecake Filling:
- Melt White Chocolate – In a microwave-safe bowl, melt white chocolate in 30-second intervals, stirring in between until smooth. Let cool slightly.
- Mix the Filling – In a large bowl, beat cream cheese and sugar until smooth. Add eggs, one at a time, then mix in vanilla extract, sour cream, and heavy cream. Stir in the melted white chocolate until fully incorporated.
Assemble & Bake:
- Pour & Swirl – Pour the cheesecake batter over the crust. Drop small spoonfuls of raspberry sauce on top and use a toothpick or skewer to swirl it into the batter.
- Bake in a Water Bath – Wrap the springform pan in foil and place it in a larger pan with hot water (about 1 inch deep). Bake for 55-65 minutes, until the center is just slightly jiggly.
- Cool Slowly – Turn off the oven and let the cheesecake cool inside for 1 hour with the door slightly open. Then, refrigerate for at least 6 hours or overnight.
Serve & Enjoy:
- Slice & Garnish – Run a knife around the edges before releasing from the pan. Garnish with fresh raspberries and white chocolate shavings, if desired. Enjoy!
Notes
- For a crunchier crust, use crushed shortbread cookies instead of graham crackers.
- Avoid cracks! The water bath keeps moisture in—don’t skip it!
- Make ahead: Cheesecake tastes even better after chilling overnight.
- Store leftovers in the fridge for up to 5 days or freeze for up to 3 months.
- Prep Time: 25 minutes
- chill time: 6 hours
- Cook Time: 1 hour
- Category: Dessert, Cheesecake, Special Occasion
- Method: Baking
- Cuisine: American
