White Chocolate Raspberry Cheesecake
A dreamy and surprisingly simple White Chocolate Raspberry Cheesecake that's perfect for cozy gatherings, special occasions, or as a homemade gift. The combination of sweet white chocolate and tart raspberry swirl makes this a crowd-pleasing dessert.
Equipment
- Oven Preheat to 350°F (175°C)
- Springform pan 9-inch
- Medium bowl for crust mixture
- flat-bottomed glass for pressing crust
- Small saucepan for raspberry swirl
- Fine-mesh sieve optional, for straining raspberry swirl
- Large bowl for cheesecake batter
- Knife or skewer for swirling
- Wire rack for cooling
- Plastic wrap or foil for wrapping and storing
- heavy-duty aluminum foil optional, for water bath
- Larger baking pan optional, for water bath
Ingredients
For the Crust
- 1.5 cups graham cracker crumbs
- 0.33 cup melted butter
- 0.25 cup sugar
For the Cheesecake
- 24 oz cream cheese, softened
- 1 cup sugar
- 3 large eggs
- 0.5 cup melted white chocolate
- 1 tsp vanilla extract
For the Raspberry Swirl
- 1 cup fresh or frozen raspberries
- 0.25 cup sugar
- 1 tbsp lemon juice
Instructions
- Preheat your oven to 350°F (175°C).
- In a medium bowl, combine graham cracker crumbs, melted butter, and sugar until it resembles wet sand.1.5 cups graham cracker crumbs
- Press the crumb mixture evenly into the bottom of a 9-inch springform pan. Use a flat-bottomed glass for best results.
- Bake the crust for 8-10 minutes, until lightly golden. Remove from oven and let cool.
- In a small saucepan, combine raspberries, sugar, and lemon juice.1.5 cups graham cracker crumbs
- Cook over medium heat, stirring occasionally, for 5-7 minutes until raspberries have broken down and the mixture has thickened. Strain through a fine-mesh sieve if desired, and let cool completely.
- In a large bowl, beat softened cream cheese and sugar until smooth and creamy.1.5 cups graham cracker crumbs
- Add eggs one at a time, mixing gently until just incorporated after each addition.1.5 cups graham cracker crumbs
- Gently fold in melted white chocolate and vanilla extract.1.5 cups graham cracker crumbs
- Pour about half of the cheesecake batter into the cooled crust.
- Dollop spoonfuls of the cooled raspberry swirl mixture over the batter.
- Gently pour the remaining cheesecake batter over the raspberry dollops.
- Add a few more spoonfuls of raspberry swirl on top and gently swirl with a knife or skewer.
- Bake for 50-60 minutes, until the edges are set and the center has a slight wobble.
- Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour.
- Carefully remove from the oven and let cool completely on a wire rack.
- Once completely cool, wrap well and chill in the refrigerator for at least 4 hours, or preferably overnight.
Notes
For an extra-moist and crack-free cheesecake, consider baking in a water bath. Wrap the outside of the springform pan tightly in several layers of heavy-duty aluminum foil, place it in a larger baking pan, and pour hot water into the larger pan until it reaches about halfway up the sides of the springform pan before baking.