White Chocolate Raspberry Cheesecake: The Ultimate Dessert Recipe

White chocolate raspberry cheesecake: just the name alone conjures images of creamy decadence and bursts of fruity sweetness, doesn’t it? This isn’t just dessert; it’s an experience, a symphony of flavors that dance across your palate. Forget everything you thought you knew about cheesecake because this recipe elevates the classic to a whole new level of indulgence.

While the exact origins of cheesecake are debated, its roots can be traced back to ancient Greece. However, the modern cheesecake, as we know and love it, truly blossomed in America. Adding white chocolate and raspberries, though, is a more recent and inspired twist! It’s a testament to the endless possibilities of culinary creativity, taking a beloved dessert and transforming it into something truly extraordinary.

People adore white chocolate raspberry cheesecake for its exquisite balance of textures and tastes. The rich, velvety smoothness of the white chocolate cheesecake filling is perfectly complemented by the tart, juicy raspberries that explode with flavor in every bite. It’s a dessert that’s both elegant and comforting, perfect for special occasions or simply a well-deserved treat. Plus, while it looks impressive, this recipe is surprisingly straightforward, making it accessible to bakers of all skill levels. Get ready to impress your friends and family with this show-stopping dessert!

Ingredients:

• For the Crust:
• 1 ½ cups graham cracker crumbs (about 12 full graham crackers)
• 5 tablespoons (70g) unsalted butter, melted
• ¼ cup (50g) granulated sugar
• Pinch of salt
• For the Cheesecake Filling:
• 32 ounces (900g) cream cheese, softened to room temperature
• 1 ½ cups (300g) granulated sugar
• 2 large eggs
• 2 large egg yolks
• 1 teaspoon vanilla extract
• ½ cup (120ml) heavy cream
• 8 ounces (225g) white chocolate, melted and cooled slightly
• 1 cup fresh raspberries
• For the Raspberry Swirl:
• 1 cup fresh raspberries
• 2 tablespoons granulated sugar
• 1 tablespoon lemon juice
• Optional Garnish:
• Fresh raspberries
• White chocolate shavings

Preparing the Graham Cracker Crust

1. Preheat your oven: Preheat your oven to 350°F (175°C). This is crucial for baking the crust properly.
2. Combine the dry ingredients: In a medium bowl, combine the graham cracker crumbs, sugar, and salt. Make sure everything is evenly distributed.
3. Add the melted butter: Pour the melted butter into the dry ingredients. Stir until the mixture is evenly moistened and resembles wet sand. This is what will hold your crust together.
4. Press into the pan: Press the graham cracker mixture firmly into the bottom of a 9-inch springform pan. I like to use the bottom of a measuring cup to get a nice, even, and compact crust. You can also bring the crust up the sides of the pan a little if you prefer a thicker crust.
5. Bake the crust: Bake the crust for 8-10 minutes, or until lightly golden brown. This helps to set the crust and prevent it from becoming soggy later.
6. Cool the crust: Remove the crust from the oven and let it cool completely while you prepare the cheesecake filling. This is important so the filling doesn’t start to melt the crust.

Making the Raspberry Swirl

1. Combine the ingredients: In a small saucepan, combine the raspberries, sugar, and lemon juice.
2. Cook the mixture: Cook over medium heat, stirring occasionally, until the raspberries break down and the mixture thickens slightly. This usually takes about 5-7 minutes.
3. Strain the seeds (optional): If you prefer a seedless swirl, strain the raspberry mixture through a fine-mesh sieve to remove the seeds. I personally don’t mind the seeds, but it’s up to you!
4. Cool the swirl: Let the raspberry swirl cool completely before using it in the cheesecake. This prevents it from melting the cheesecake filling.

Preparing the White Chocolate Cheesecake Filling

1. Beat the cream cheese: In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. This is the most important step for a smooth cheesecake! Make sure there are no lumps.
2. Add the sugar: Gradually add the sugar, beating until well combined. Don’t overbeat at this stage, as it can incorporate too much air into the batter.
3. Add the eggs and egg yolks: Add the eggs and egg yolks one at a time, beating well after each addition. The extra egg yolks add richness and help with the texture.
4. Stir in the vanilla extract: Stir in the vanilla extract.
5. Add the heavy cream: Gently stir in the heavy cream. This adds moisture and helps to create a smooth and creamy texture.
6. Melt the white chocolate: Melt the white chocolate in a double boiler or in the microwave in 30-second intervals, stirring in between, until smooth. Be careful not to overheat the chocolate, as it can seize up.
7. Temper the white chocolate (important!): Let the melted white chocolate cool slightly. This is a crucial step to prevent the chocolate from seizing when it’s added to the cold cream cheese mixture. To temper it further, add a spoonful of the cream cheese mixture to the slightly cooled white chocolate and mix well. Repeat with another spoonful. This gradually warms the chocolate and prevents it from clumping when added to the rest of the batter.
8. Incorporate the white chocolate: Gradually add the tempered white chocolate to the cream cheese mixture, beating until just combined. Be careful not to overmix.
9. Fold in the raspberries: Gently fold in the fresh raspberries. Be careful not to crush them too much, as you want them to stay intact.

Assembling and Baking the Cheesecake

1. Pour the filling into the crust: Pour the cheesecake filling into the prepared graham cracker crust.
2. Add the raspberry swirl: Drop spoonfuls of the cooled raspberry swirl over the top of the cheesecake filling.
3. Create a swirl pattern: Use a knife or skewer to gently swirl the raspberry swirl into the cheesecake filling. Be careful not to overmix, as you want to maintain distinct swirls.
4. Bake in a water bath: Wrap the bottom of the springform pan tightly with aluminum foil to prevent water from seeping in. Place the pan in a larger roasting pan. Pour hot water into the roasting pan until it reaches about halfway up the sides of the springform pan. This creates a water bath, which helps to bake the cheesecake evenly and prevent it from cracking.
5. Bake the cheesecake: Bake in the preheated oven for 55-70 minutes, or until the edges are set but the center is still slightly jiggly. The baking time will vary depending on your oven.
6. Turn off the oven and let cool: Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour. This helps to prevent cracking.
7. Refrigerate the cheesecake: Remove the cheesecake from the oven and water bath. Let it cool completely on a wire rack, then cover it with plastic wrap and refrigerate for at least 6 hours, or preferably overnight. This allows the cheesecake to set completely and develop its flavor.

Serving the Cheesecake

1. Remove from the springform pan: Carefully remove the cheesecake from the springform pan. Run a thin knife around the edge of the cheesecake to loosen it from the pan before releasing the sides.
2. Garnish (optional): Garnish with fresh raspberries and white chocolate shavings, if desired.
3. Slice and serve: Slice the cheesecake with a sharp knife and serve chilled. I like to dip my knife in hot water and wipe it clean between slices for a clean cut.

Tips for Success

• Use room temperature ingredients: Make sure your cream cheese, eggs, and egg yolks are at room temperature. This will help them to blend together smoothly and create a creamy cheesecake.
• Don’t overbeat the batter: Overbeating the batter can incorporate too much air, which can cause the cheesecake to crack. Beat the ingredients until just combined.
• Bake in a water bath: Baking the cheesecake in a water bath is essential for preventing cracking and ensuring even baking.
• Cool slowly: Cooling the cheesecake slowly in the oven helps to prevent cracking.
• Refrigerate for at least 6 hours: Refrigerating the cheesecake for at least 6 hours allows it to set completely and develop its flavor.
• Use high-quality white chocolate: The quality of the white chocolate will affect the flavor of the cheesecake. Use a good-quality white chocolate for the best results.
• Adjust sweetness to your liking: If you prefer a less sweet cheesecake, you can reduce the amount of sugar in the filling.
• Experiment with other berries: You can substitute other berries for the raspberries, such as blueberries, strawberries, or blackberries.

Troubleshooting

• Cracked cheesecake: A cracked cheesecake is usually caused by baking it at too high a temperature, overbaking it, or cooling it too quickly. Baking in a water bath and cooling slowly can help to prevent cracking.
• Soggy crust: A soggy crust is usually caused by not baking it long enough or by using too much butter. Make sure to bake the crust until it is lightly golden brown and use the correct amount of butter.
• Lumpy filling: A lumpy filling is usually

  Conclusion:

  This White Chocolate Raspberry Cheesecake isn’t just dessert; it’s an experience. The creamy, dreamy white chocolate perfectly complements the tart burst of fresh raspberries, creating a symphony of flavors that will dance on your palate. Trust me, the combination is simply irresistible, and once you take that first bite, you’ll understand why I’m so passionate about this recipe. It’s the kind of dessert that makes any occasion feel special, whether it’s a weeknight treat or a celebratory gathering. But what truly elevates this cheesecake is its versatility. While it’s divine as is, there are so many ways to customize it to your liking. For a richer, more decadent experience, try swirling in a bit of raspberry liqueur into the batter before baking. Or, if you’re feeling adventurous, consider adding a layer of dark chocolate ganache on top for a stunning visual contrast and an even more complex flavor profile. Serving suggestions? Oh, the possibilities are endless! A simple dollop of whipped cream and a few fresh raspberries are always a classic choice. But you could also drizzle it with melted white chocolate, sprinkle it with chopped pistachios, or even serve it alongside a scoop of vanilla bean ice cream. For a truly elegant presentation, consider plating individual slices with a sprig of mint and a dusting of powdered sugar. And don’t forget about variations! If you’re not a fan of raspberries, you can easily substitute them with other berries like strawberries, blueberries, or blackberries. You could even use a combination of berries for a mixed berry cheesecake that’s bursting with flavor. Another fun variation is to add a hint of lemon zest to the batter for a bright, citrusy twist. The beauty of this recipe is that it’s a blank canvas, ready for you to unleash your creativity and make it your own. I know that baking a cheesecake can seem intimidating, but I promise you, this recipe is surprisingly easy to follow. I’ve included all the tips and tricks I’ve learned over the years to ensure that your cheesecake turns out perfectly every time. And even if you’re a beginner baker, don’t be afraid to give it a try! The satisfaction of creating something so beautiful and delicious from scratch is truly rewarding. So, what are you waiting for? Grab your ingredients, preheat your oven, and get ready to embark on a culinary adventure. I’m confident that this White Chocolate Raspberry Cheesecake will become a new favorite in your household. I’m so excited for you to try this recipe and experience the magic for yourself. And when you do, please, please, please share your creations with me! Tag me in your photos on social media, leave a comment below, or send me an email. I love seeing your versions of my recipes and hearing about your experiences in the kitchen. Your feedback is invaluable, and it helps me continue to create recipes that you’ll love. Happy baking! I can’t wait to see what you create! Let me know if you have any questions along the way. I’m here to help! Print

  White Chocolate Raspberry Cheesecake: The Ultimate Dessert Recipe

  

  Print Recipe

  Decadent white chocolate cheesecake with a buttery graham cracker crust, creamy white chocolate filling studded with fresh raspberries, and a vibrant raspberry swirl. Baked in a water bath for a smooth, crack-free finish.

  • Prep Time: 45 minutes
  • Cook Time: 60 minutes
  • Total Time: 465 minutes
  • Yield: 12 servings 1x

  Ingredients

  Scale 1x2x3x

  • 1 ½ cups graham cracker crumbs (about 12 full graham crackers)
  • 5 tablespoons (70g) unsalted butter, melted
  • ¼ cup (50g) granulated sugar
  • Pinch of salt
  • 32 ounces (900g) cream cheese, softened to room temperature
  • 1 ½ cups (300g) granulated sugar
  • 2 large eggs
  • 2 large egg yolks
  • 1 teaspoon vanilla extract
  • ½ cup (120ml) heavy cream
  • 8 ounces (225g) white chocolate, melted and cooled slightly
  • 1 cup fresh raspberries
  • 1 cup fresh raspberries
  • 2 tablespoons granulated sugar
  • 1 tablespoon lemon juice
  • Fresh raspberries
  • White chocolate shavings

  Instructions

  1. Preheat your oven: Preheat your oven to 350°F (175°C).
  2. Combine the dry ingredients: In a medium bowl, combine the graham cracker crumbs, sugar, and salt.
  3. Add the melted butter: Pour the melted butter into the dry ingredients. Stir until the mixture is evenly moistened and resembles wet sand.
  4. Press into the pan: Press the graham cracker mixture firmly into the bottom of a 9-inch springform pan.
  5. Bake the crust: Bake the crust for 8-10 minutes, or until lightly golden brown.
  6. Cool the crust: Remove the crust from the oven and let it cool completely while you prepare the cheesecake filling.
  7. Combine the ingredients: In a small saucepan, combine the raspberries, sugar, and lemon juice.
  8. Cook the mixture: Cook over medium heat, stirring occasionally, until the raspberries break down and the mixture thickens slightly (about 5-7 minutes).
  9. Strain the seeds (optional): If you prefer a seedless swirl, strain the raspberry mixture through a fine-mesh sieve to remove the seeds.
  10. Cool the swirl: Let the raspberry swirl cool completely before using it in the cheesecake.
  11. Beat the cream cheese: In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
  12. Add the sugar: Gradually add the sugar, beating until well combined.
  13. Add the eggs and egg yolks: Add the eggs and egg yolks one at a time, beating well after each addition.
  14. Stir in the vanilla extract: Stir in the vanilla extract.
  15. Add the heavy cream: Gently stir in the heavy cream.
  16. Melt the white chocolate: Melt the white chocolate in a double boiler or in the microwave in 30-second intervals, stirring in between, until smooth.
  17. Temper the white chocolate (important!): Let the melted white chocolate cool slightly. Add a spoonful of the cream cheese mixture to the slightly cooled white chocolate and mix well. Repeat with another spoonful.
  18. Incorporate the white chocolate: Gradually add the tempered white chocolate to the cream cheese mixture, beating until just combined.
  19. Fold in the raspberries: Gently fold in the fresh raspberries.
  20. Pour the filling into the crust: Pour the cheesecake filling into the prepared graham cracker crust.
  21. Add the raspberry swirl: Drop spoonfuls of the cooled raspberry swirl over the top of the cheesecake filling.
  22. Create a swirl pattern: Use a knife or skewer to gently swirl the raspberry swirl into the cheesecake filling.
  23. Bake in a water bath: Wrap the bottom of the springform pan tightly with aluminum foil. Place the pan in a larger roasting pan. Pour hot water into the roasting pan until it reaches about halfway up the sides of the springform pan.
  24. Bake the cheesecake: Bake in the preheated oven for 55-70 minutes, or until the edges are set but the center is still slightly jiggly.
  25. Turn off the oven and let cool: Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour.
  26. Refrigerate the cheesecake: Remove the cheesecake from the oven and water bath. Let it cool completely on a wire rack, then cover it with plastic wrap and refrigerate for at least 6 hours, or preferably overnight.
  27. Remove from the springform pan: Carefully remove the cheesecake from the springform pan.
  28. Garnish (optional): Garnish with fresh raspberries and white chocolate shavings, if desired.
  29. Slice and serve: Slice the cheesecake with a sharp knife and serve chilled.

  Notes

  • Use room temperature ingredients for a smooth cheesecake.
  • Don’t overbeat the batter.
  • Baking in a water bath is essential for preventing cracking.
  • Cool slowly to prevent cracking.
  • Refrigerate for at least 6 hours to allow the cheesecake to set.
  • Use high-quality white chocolate for the best flavor.
  • Adjust sweetness to your liking.
  • Experiment with other berries.