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White Chocolate Raspberry Cheesecake: The Ultimate Dessert Recipe

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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.

Ingredients

Scale
  • 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.

Find it online: https://mmmflavors.com/white-chocolate-raspberry-cheesecake/