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Creamy, rich, and filled with flavor, this white chocolate raspberry cheesecake is a deliciously decadent dessert! Its marble swirl on top and graham cracker crust on the bottom will make you want to serve this dessert with every meal!
You know that I love cheesecake. It’s safe to say that it is my favorite dessert out there! So I have lots of different cheesecake recipes for you to try including this New York cheesecake, this no-bake key lime cheesecake, and this insanely delicious death by chocolate cheesecake!
White Chocolate Raspberry Cheesecake Recipe
As I said, cheesecake is definitely my favorite. It’s so creamy and delicious, and it comes in just about every flavor. Not to mention that it looks stunning on any tablescape and really elevates any party to the next level. This white chocolate raspberry cheesecake is no exception!
This recipe is packed with flavor and has a great combination of the sweet cheesecake filling with the slight tang from the raspberries. Those two flavors marry together to make a classic taste and one that will have you coming back for more! Don’t be overwhelmed by the thought of cooking a cheesecake. Once you try out this simple recipe, you will never go back!
Ingredients in White Chocolate Raspberry Cheesecake
This white chocolate raspberry cheesecake actually doesn’t have too many ingredients. And most of them you probably already have in your kitchen already! Check out the recipe card at the bottom of the post for exact measurements.
Crust
- Graham Crackers: You will need about 12 graham crackers to make this crust.
- Sugar: This sweetens up the crust just enough, but it’s not overpowering.
- Butter: I used unsalted butter in the crust of this cheesecake.
- Salt: This enhances the flavors in the crust.
Raspberry Filling
- Frozen Raspberries: I love using frozen fruits because that means that I can make this all year round and don’t have to wait for them to be in season!
- Water: Room temperature water works fine for this.
- Lemon Juice: This adds a delicious flavor to go with the raspberries.
- Cornstarch: Mix this with the water to thicken up the filling.
- Granulated Sugar: This balances out the tart lemon and raspberry flavors.
Cheesecake
- Cream Cheese: Put this out on your counter and let it soften to room temperature. This helps it mix in easier so that you don’t have any lumps.
- Sour Cream: This adds to the creamy texture of the cheesecake base.
- Granulated Sugar: This balances out the tang from the cream cheese
- Eggs: I always use large eggs when I am baking.
- Vanilla Extract: A splash of vanilla is the perfect touch to this cheesecake.
- White Chocolate: Use high-quality white chocolate to really get that flavor immersed into this cheesecake.
How to Make a White Chocolate Raspberry Cheesecake
Don’t be intimidated by the number of steps in this recipe! They are laid out in simple terms, and anyone can make this cheesecake! Trust me. You don’t want to miss out on this!
Crust
- Prep: Preheat the oven to 325. Prepare a 10-inch springform pan by spraying with cooking spray and set aside.
- Mix: Mix graham cracker crumbs, sugar, and melted butter together. This should resemble damp sand.
- Press: Pour the crumb mixture into the prepared springform pan and press evenly into the pan. You can use the bottom of a flat glass or a flat measuring cup to really press it in well and get a nice, even crust.
- Bake: Bake for 10 minutes and then remove from the oven and allow to cool completely.
Raspberry Filling
- Combine: Add the frozen raspberries, water, lemon juice, cornstarch, and sugar to a small saucepan.
- Heat, Strain, and Cool: Heat over medium heat until it begins to boil and thicken. Remove from the heat and then use a rubber spatula to press through a fine mesh strain to remove the seeds. Allow the sauce to cool to room temperature.
Cheesecake
- Beat: Add the softened cream cheese to the mixing bowl of a stand mixer and beat with a paddle at medium/high speed for about 1 minute. Scrape down the sides and bottom of the bowl and then beat for a few seconds more.
- Mix: Add sugar and sour cream and mix at medium/low speed until just combined. Scrape the bowl again and mix for 10 more seconds.
- Combine: Add eggs and beat on low speed until combined, about 30 seconds-1 minute. Scrape the bowl again.
- Mix until Smooth and Runny: Add vanilla and melted chocolate, beating until just combined. At this point, the batter should be smooth and fairly runny.
- Wrap with Foil: Using 18-inch heavy-duty aluminum foil, wrap the outside of your springform pan with 4 sheets of foil. You can use regular foil, but it may take a couple more sheets to ensure the water does not get into your pan.
- Add to Pan: Place the wrapped pan in a deep roasting pan. You can alternatively use a baking sheet, so long as the sides are about 2 inches deep.
- Add Filling, Batter, and Swirl: Add half of the cheesecake batter to the springform pan and then add 4-5 tablespoons of raspberry filling over the top. Carefully add the remaining cheesecake batter to the pan and top with 3-4 more tablespoons of raspberry filling. Use the back of a knife to swirl the raspberry into the cheesecake, leaving a nice marbled pattern on top.
Bake
- Water Bath: Using very hot water, add water to the baking sheet/ until there is about 1 ½ inch of water around the springform pan. Carefully move the pan to the oven with the cheesecake in the lower third to bake.
- Bake: Bake for 1-1 ½ hours. After about an hour of baking, check the cheesecake’s consistency. A slight jiggle of the pan (while still in the oven) should tell you if it’s ready or needs more time. The cheesecake should still wobble in the center but won’t be liquid. If it seems very liquidy still, give it 15 more minutes and check it again.
- Let it Cool IN THE OVEN: Once the cheesecake is firm yet still wobbles, turn the oven off but leave the cheesecake in the oven for another hour or so so it can cool down as the oven cools down. Resist the temptation to open the oven during this time! Doing this will prevent it from cracking, as one of the biggest reasons cheesecakes crack is the drastic temperature change going from the hot oven into the much cooler kitchen.
- Remove and Chill: Once the oven and the cheesecake have cooled then remove it from the oven and carefully remove the foil lining the pan. Chill in the fridge for at least 6 hours.
- Serve: Before serving, run a knife around the edge of the pan to ensure an easy release when the springform is removed. Serve as is or with fresh raspberries and whipped cream.
Tips for Baking a White Chocolate Raspberry Cheesecake
This white chocolate raspberry cheesecake is to die for! Follow these baking tips to make sure that yours turns out every time.
- Let it Cool: You will know your cheesecake is done when there is a slight wobble to the center. Do not stick a knife or a thermometer inside it. It will crack it. Once it is done, turn off the oven and let it come to room temperature inside the oven. This takes about an hour and helps it from cracking. Remove from oven and place in the fridge for 6-8 hours or overnight.
- Do Not Overbeat: When you overbeat your batter, it will put too much air in the mixture, which can cause it to split or rise and fall drastically. Beat with a paddle on low to medium speed and stop as soon as it is all mixed.
- Use Heavy Duty Foil: Use 3-4 sheets of 18-inch heavy-duty foil to protect your cheesecake from the water. I panicked when I made this cheesecake because water got through the first two layers of foil, but the last two layers did their job and protected the crust from getting soggy! It’s worth the peace of mind to add all those layers.
Ingredient Tips
There are a few substitutions and suggestions for ingredients that help this white chocolate raspberry cheesecake cook to perfection.
- Use Full Fat: For the best consistency and richness in your cheesecake, use full-fat cream cheese and sour cream. Now is not the time to use reduced fat. Save that for your other recipes! You will love the difference it creates when seeing how velvety smooth it is.
- Room Temperature Ingredients: To create that smooth, luscious filling, you will want all your ingredients (cream cheese, sour cream, eggs, etc.) at room temperature. If your ingredients are too cold, they can cause lumps. Take your ingredients out and let them sit for up to 2 hours.
- Raspberry Jam: You can use raspberry jam for the raspberry filling if you would like to save some time. I prefer the homemade filling, but the jam will taste just fine!
How to Store Leftover Cheesecake
Lucky for you, cheesecake tastes better the next day, and this white chocolate raspberry cheesecake is no exception!
- In the Refrigerator: Cover any leftover cheesecake with plastic wrap or place it in an airtight container. You can store it in the fridge for up to 5 days.
Crust
-
Preheat the oven to 325. Prepare a 10-inch springform pan by spraying with cooking spray and set aside.
-
Mix graham cracker crumbs, sugar, and melted butter together. This should resemble damp sand.
-
Pour the crumb mixture into the prepared springform pan and press evenly into the pan. You can use the bottom of a flat glass or a flat measuring cup to really press it in well and get a nice, even crust.
-
Bake for 10 minutes. Remove from the oven and allow to cool completely.
Raspberry Filling
-
Add the frozen raspberries, water, lemon juice, cornstarch, and sugar to a small saucepan.
-
Heat over medium heat until it begins to boil and thicken. Remove from the heat and use a rubber spatula to press through a fine mesh strain to remove the seeds. Allow the sauce to cool to room temperature.
Cheesecake
-
Add the softened cream cheese to the mixing bowl of a stand mixer and beat with a paddle at medium/high speed for about 1 minute. Scrape down the sides and bottom of the bowl and beat for a few seconds more.
-
Add sugar and sour cream and mix at medium/low speed until just combined. Scrape the bowl again and mix for ten more seconds.
-
Add eggs and beat on low speed until combined, about 30 seconds-1 minute. Scrape the bowl again.
-
Add vanilla and melted chocolate, beating until just combined. At this point, the batter should be smooth and fairly runny.
-
Using 18-inch heavy-duty aluminum foil, wrap the outside of your springform pan with four sheets of foil. You can use regular foil, but it may take a couple more sheets to ensure the water does not get into your pan.
-
Place the wrapped pan in a deep roasting pan. You can alternatively use a baking sheet, so long as the sides are about 2 inches deep.
-
Add half of the cheesecake batter to the springform pan and add 4-5 tablespoons of raspberry filling over the top. Carefully add the remaining cheesecake batter to the pan and top with 3-4 more tablespoons of raspberry filling. Use the back of a knife to swirl the raspberry into the cheesecake, leaving a nice marbled pattern on top.
Bake
-
Using very hot water, add water to the baking sheet/ until there is about 1 ½ inch of water around the springform pan. Carefully move the pan to the oven with the cheesecake in the lower third to bake.
-
Bake for 1-1 ½ hours. After about an hour of baking, check the cheesecake’s consistency. A slight jiggle of the pan (while still in the oven) should tell you if it’s ready or needs more time. The cheesecake should still wobble in the center but won’t be liquid. If it seems very liquidy still, give it 15 more minutes and check it again.
-
Once the cheesecake is firm yet still wobbles, turn the oven off but leave the cheesecake in the oven for another hour or so so it can cool down as the oven cools down. Resist the temptation to open the oven during this time! Doing this will prevent it from cracking, as one of the biggest reasons cheesecakes crack is the drastic temperature change going from the hot oven into the much cooler kitchen.
-
Once the oven and the cheesecake have cooled, remove from the oven and carefully remove the foil lining the pan. Chill in the fridge for at least 6 hours.
-
Before serving, run a knife around the edge of the pan to ensure an easy release when the springform is removed. Serve as is or with fresh raspberries and whipped cream.
Serves: 12
Calories590kcal (30%)Carbohydrates46g (15%)Protein9g (18%)Fat42g (65%)Saturated Fat24g (120%)Polyunsaturated Fat2gMonounsaturated Fat11gTrans Fat0.2gCholesterol156mg (52%)Sodium382mg (16%)Potassium266mg (8%)Fiber2g (8%)Sugar36g (40%)Vitamin A1346IU (27%)Vitamin C8mg (10%)Calcium156mg (16%)Iron1mg (6%)
All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.
