White Chocolate Raspberry Cheesecake

My sister showed up one Saturday with a bag of white chocolate chips and a pint of raspberries, insisting we needed to make something ridiculous together. We had no plan, just a craving for something creamy and tart. By the time the cheesecake came out of the oven, the kitchen smelled like a fancy bakery, and we both stood there staring at it through the oven door, hardly believing we'd pulled it off. That wobbly center turned into the silkiest slice I've ever tasted.

I made this for my best friend's birthday dinner, and when I brought it to the table, everyone went quiet. The swirls had turned out better than I expected, almost marbled, and the raspberries on top glistened under the dining room light. She took one bite and closed her eyes, which is the highest compliment I've ever received in a kitchen. We ended up eating half the cheesecake that night, no regrets.

Ingredients

• Graham cracker crumbs: The buttery base that holds everything together, press it down hard or it'll crumble when you slice.
• Granulated sugar: Used in the crust, filling, and raspberry sauce, balancing tartness and adding structure.
• Melted butter: Binds the crust and gives it that golden, toasty flavor after baking.
• Fresh or frozen raspberries: Frozen works just as well, though fresh berries taste brighter and need less sugar.
• Lemon juice: A small squeeze sharpens the raspberry sauce and keeps it from tasting flat.
• White chocolate: Choose good quality chips or bars, the cheap stuff can seize up or taste waxy.
• Cream cheese: Must be fully softened or you'll end up with lumps no amount of mixing will fix.
• Eggs: Add them one at a time and mix gently, overmixing makes the cheesecake crack.
• Vanilla extract: A teaspoon is enough to round out the flavors without overpowering the white chocolate.
• Sour cream: This is what makes the texture so creamy and prevents it from being too dense.
• Heavy cream: Loosens the batter just enough to swirl the raspberry sauce beautifully.

Instructions

Prep the pan and preheat:

Set your oven to 325°F and grease your springform pan well, then line the bottom with parchment so nothing sticks. This step saves you heartbreak later when you try to remove the cheesecake.

Build the crust:

Mix graham cracker crumbs, sugar, and melted butter until it looks like wet sand, then press it firmly into the pan bottom. Bake for 8 minutes until it smells toasty, then let it cool completely before adding batter.

Make the raspberry swirl:

Cook raspberries, sugar, and lemon juice in a small saucepan over medium heat, stirring often until it thickens like jam. Strain out the seeds if you want it smooth, then set it aside to cool while you make the batter.

Melt the white chocolate:

Use a double boiler or microwave in short bursts, stirring between each one until it's silky and smooth. Let it cool for a few minutes so it doesn't scramble the eggs later.

Beat the cream cheese base:

Whip the softened cream cheese and sugar until there are no lumps, scraping down the sides of the bowl. Add eggs one at a time, beating just until each one disappears into the batter.

Fold in the extras:

Stir in vanilla, sour cream, and heavy cream until the batter is smooth and glossy. Gently fold in the cooled white chocolate, making sure it's fully incorporated without overworking the mixture.

Layer and swirl:

Pour half the batter over the crust, then dollop spoonfuls of raspberry sauce on top and drag a knife through to create swirls. Add the rest of the batter, more raspberry sauce, and swirl again with a light hand.

Prepare the water bath:

Wrap the outside of the springform pan tightly in two layers of foil to keep water out. Set it in a large roasting pan and pour hot water around it until it reaches halfway up the sides of the springform.

Bake low and slow:

Slide it into the oven and bake for 60 to 70 minutes, until the edges are set but the center still jiggles a little when you shake the pan. The water bath keeps the texture creamy and prevents cracks.

Cool it down gently:

Turn off the oven, crack the door open, and let the cheesecake sit inside for an hour to cool gradually. Remove it from the water bath, then chill it in the fridge for at least 4 hours or overnight before serving.

Save

The first time I served this at a potluck, someone asked if I'd ordered it from a bakery. I laughed and said no, but inside I felt like I'd just won something. It's the kind of dessert that makes people linger at the table, scraping their forks across the plate to catch every last smear of raspberry. That's when I realized this recipe wasn't just about ingredients, it was about creating a moment people remember.

How to Get Clean Slices

Run your knife under hot water before each cut, then wipe it clean with a towel. The heat melts through the creamy filling without dragging or smudging the swirls. I learned this after serving a beautiful cheesecake that looked like it had been attacked with a spoon, and now I never skip this step.

Storing and Make Ahead Tips

This cheesecake keeps in the fridge for up to five days, covered loosely with plastic wrap. You can also freeze it whole or in slices for up to two months, just let it thaw in the fridge overnight before serving. I've made it two days ahead for parties, and it always tastes even better after sitting.

Pairing and Serving Ideas

A glass of chilled Moscato or sparkling wine brings out the fruitiness of the raspberries without overwhelming the white chocolate. Fresh berries on top add color and a little tartness, and a drizzle of extra raspberry sauce never hurt anyone.

• Serve it cold straight from the fridge for the best texture.
• Top with whipped cream if you want it even more indulgent.
• Let it sit at room temperature for 10 minutes before slicing if you prefer a softer bite.

Save

This cheesecake has become my go to whenever I want to impress someone or treat myself to something special. It's rich, beautiful, and worth every minute of waiting for it to chill.

Recipe FAQ

→ How do I prevent cracks from forming in my cheesecake?

Baking in a water bath keeps the humidity high and temperature gentle, preventing cracks. Also avoid overmixing the batter after adding eggs, and let the cheesecake cool gradually in the oven with the door cracked open before refrigerating.

→ Can I make this cheesecake ahead of time?

Absolutely! This cheesecake actually improves after chilling overnight. You can make it up to 2 days in advance—just wrap it well once completely cooled and keep it refrigerated. Add fresh berry garnish right before serving.

→ What's the best way to get clean slices?

Dip your knife in hot water and wipe it clean between each cut. Use a thin, sharp knife and cut with gentle downward pressure rather than sawing motions. For perfect portions, you can also run the knife under warm water for a few seconds before slicing.

→ Can I use frozen raspberries for the sauce?

Yes, frozen raspberries work beautifully in the sauce. They may release more liquid, so you might need to cook it slightly longer to reach the right consistency. Taste the sauce and adjust sugar accordingly since frozen berries can be more tart than fresh.

→ Why does my cheesecake need to cool in the oven?

Gradual cooling prevents the sudden temperature change that causes cracking. Leaving the cheesecake in the turned-off oven with the door slightly open allows it to cool slowly and evenly, resulting in that perfectly smooth, silky texture.

→ How should I store leftovers?

Wrap the cheesecake tightly in plastic wrap or place it in an airtight container. It will keep well in the refrigerator for up to 5 days. For longer storage, you can freeze individual slices—wrap them well and they'll last up to 3 months in the freezer.