Go Back
–+ servings
White Chocolate Raspberry Cheesecake

Irresistible White Chocolate Raspberry Cheesecake Recipe

Discover the delightful and indulgent White Chocolate Raspberry Cheesecake, perfect for impressing guests or treating yourself.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 1 hour 10 minutes
Cooling Time 4 hours
Total Time 5 hours 40 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1.5 cups Graham Cracker Crumbs Substitute with gluten-free cookie crumbs for gluten-free version.
  • 1/4 cup Granulated Sugar Enhances the sweetness of the crust.
  • 1/2 cup Melted Butter Can substitute with coconut oil for a dairy-free version.
For the Raspberry Filling
  • 2 cups Fresh or Frozen Raspberries Use any ripe berries for flavor adjustment.
  • 1/2 cup Granulated Sugar Adjust based on berry sweetness.
  • 1 tablespoon Lemon Juice Optional but recommended for enhancing taste.
For the Cheesecake Batter
  • 8 ounces White Chocolate Choose high-quality for best results; can substitute with dairy-free white chocolate for vegan versions.
  • 16 ounces Cream Cheese Use plant-based cream cheese for a dairy-free option.
  • 1 cup Granulated Sugar No direct substitution recommended.
  • 3 Large Eggs Use a flax egg for a vegan version.
  • 1 teaspoon Vanilla Extract Pure extract preferred; can substitute with almond extract.
  • 1 cup Sour Cream Can substitute with Greek yogurt.
  • 1 cup Heavy Cream Substitute with coconut cream for a non-dairy version.
For Garnish
  • 1/2 cup Extra Raspberry Sauce or Fresh Berries For garnish and presentation.

Equipment

  • 9-inch springform pan
  • Mixer
  • Medium Bowl
  • small saucepan
  • Double boiler or microwave

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 325°F (160°C). Ensure your rack is in the middle of the oven.
  2. Combine graham cracker crumbs, granulated sugar, and melted butter in a medium bowl. Press into the bottom of a 9-inch springform pan and bake for 8 minutes.
  3. In a small saucepan, cook raspberries, granulated sugar, and lemon juice over medium heat for about 10 minutes until thickened. Strain and cool.
  4. Melt the white chocolate until smooth. Set it aside to cool.
  5. Beat cream cheese and sugar until smooth and creamy. Gradually add eggs, mixing on low, then fold in melted white chocolate, sour cream, vanilla extract, and heavy cream.
  6. Pour half of the cheesecake batter into the crust, drizzle half of the raspberry filling, and swirl. Pour the remaining batter and raspberry sauce, swirling again.
  7. Bake in a water bath for 60-70 minutes until edges are set. Center should jiggle slightly.
  8. Cool in the oven with the door ajar for 1 hour. Refrigerate for at least 4 hours, preferably overnight.
  9. Before serving, garnish with extra raspberry sauce or fresh berries.

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 50gProtein: 6gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 1.5gMonounsaturated Fat: 6gCholesterol: 85mgSodium: 210mgPotassium: 150mgFiber: 1gSugar: 32gVitamin A: 500IUVitamin C: 10mgCalcium: 60mgIron: 1mg

Notes

Press the crust firmly into the pan for a solid base. Taste-test raspberry filling before mixing into the cheesecake. Use a water bath to prevent cracking.

Tried this recipe?

Let us know how it was!