This White Chocolate Raspberry Cheesecake is the epitome of indulgence and elegance. A buttery graham cracker crust sets the stage for a velvety, rich cheesecake filling infused with luscious white chocolate. Swirls of tangy raspberry purée run through the creamy center, offering a burst of bright flavor in every bite. The balance of sweet and tart, creamy and crunchy, makes this dessert unforgettable. Whether served at a holiday table, wedding shower, or romantic dinner, this cheesecake is sure to steal the show.
🧾 Ingredients:
For the Crust:
- 1 ½ cups (150g) graham cracker crumbs (or digestive biscuits)
- ¼ cup (50g) granulated sugar
- 6 tablespoons (85g) unsalted butter, melted
For the Raspberry Swirl:
- 1 ½ cups (180g) fresh or frozen raspberries
- 2 tablespoons granulated sugar
- 1 teaspoon cornstarch
- 2 teaspoons water
For the Cheesecake Filling:
- 4 (8 oz / 225g each) blocks cream cheese, softened
- 1 cup (200g) granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 8 oz (225g) white chocolate, finely chopped
- ½ cup (120ml) heavy cream
- 2 tablespoons all-purpose flour
- Pinch of salt
Optional Toppings:
- Fresh raspberries
- White chocolate shavings or curls
- Whipped cream
👩🍳 Instructions:
1. Prepare the Raspberry Swirl:
- In a small saucepan over medium heat, combine the raspberries, sugar, and water.
- Stir and cook until the raspberries break down (about 5–7 minutes).
- Stir in cornstarch and continue cooking until slightly thickened.
- Push the mixture through a fine-mesh sieve to remove seeds.
- Set aside and allow to cool completely.
2. Make the Crust:
- Preheat the oven to 325°F (160°C).
- In a medium bowl, mix graham cracker crumbs, sugar, and melted butter until combined.
- Press the mixture into the bottom of a 9-inch (23 cm) springform pan. Use the bottom of a glass or cup to press it evenly.
- Bake for 10 minutes. Remove from oven and let cool while preparing the filling.
3. Prepare the White Chocolate Filling:
- Melt white chocolate with heavy cream in a heatproof bowl over a pan of simmering water (double boiler method). Stir until smooth. Set aside to cool slightly.
- In a large bowl, beat the softened cream cheese with sugar until smooth and creamy.
- Add eggs one at a time, beating well after each addition.
- Mix in vanilla extract, flour, and a pinch of salt.
- Gently fold in the melted white chocolate mixture.
4. Assemble the Cheesecake:
- Pour half of the cheesecake batter over the prepared crust.
- Add half the raspberry purée in spoonfuls, then gently swirl using a knife or toothpick.
- Pour the remaining cheesecake batter on top, followed by more raspberry purée. Swirl again for a marbled effect.
5. Bake:
- Wrap the outside of the springform pan with aluminum foil to prevent leaks and place it in a larger roasting pan.
- Pour hot water into the roasting pan, about halfway up the sides of the springform pan (water bath).
- Bake at 325°F (160°C) for 50–60 minutes, or until the center is slightly jiggly but the edges are set.
- Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour.
6. Chill and Serve:
- Remove from oven and chill in the refrigerator for at least 4 hours, preferably overnight.
- Before serving, top with fresh raspberries, white chocolate shavings, or whipped cream for an extra touch of elegance.
🌟 Tips for Perfection:
- Don’t overmix the batter to avoid incorporating too much air, which can cause cracks.
- Use room temperature ingredients to ensure a silky smooth batter.
- The water bath helps prevent cracking and keeps the cheesecake moist.
📝 Final Thoughts:
This White Chocolate Raspberry Cheesecake is the perfect marriage of rich, creamy texture and fresh, fruity flavor. Its striking appearance—with ruby-red raspberry swirls against a white chocolate canvas—makes it a showstopper on any dessert table. Serve with a cup of coffee or a glass of dessert wine for the ultimate experience.
Would you like this adapted into a printable card or a simpler version for beginners?