This Elegant White Chocolate Raspberry Cheesecake is the definition of indulgence — creamy, velvety cheesecake swirled with tart raspberry sauce and topped with a silky layer of white chocolate. It’s the perfect showstopper dessert for holidays, celebrations, or romantic dinners, and it tastes as luxurious as it looks.
🍰 Ingredients:
For the Crust:
- 1½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tbsp melted butter
For the Raspberry Sauce:
- 1½ cups fresh or frozen raspberries
- 2 tbsp sugar
- 1 tsp cornstarch dissolved in 2 tsp water
For the Cheesecake Filling:
- 2 cups white chocolate chips (or chopped white chocolate)
- ¼ cup heavy cream
- 3 (8 oz) packages cream cheese, softened
- ¾ cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
👩🍳 Instructions:
- Prepare the Crust:
Preheat oven to 325°F (160°C). In a bowl, mix graham cracker crumbs, sugar, and melted butter until well combined. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then set aside to cool. - Make the Raspberry Sauce:
In a small saucepan, combine raspberries and sugar over medium heat. Stir until the berries break down and the mixture starts to simmer. Add the cornstarch mixture and cook for 1–2 minutes, until thickened. Strain through a fine sieve to remove seeds. Let it cool. - Prepare the White Chocolate Filling:
In a heatproof bowl, melt white chocolate with heavy cream over a double boiler or in the microwave (30-second intervals, stirring in between). Let it cool slightly. - Mix the Cheesecake Batter:
In a large bowl, beat cream cheese and sugar until smooth and creamy. Add eggs one at a time, mixing on low speed. Stir in the vanilla and the melted white chocolate mixture until fully blended. - Assemble the Cheesecake:
Pour half of the cheesecake batter into the crust. Spoon half of the raspberry sauce over it and gently swirl with a knife. Add the remaining batter and repeat the swirl with the rest of the sauce for a beautiful marbled effect. - Bake:
Place the pan on a baking sheet and bake for 55–65 minutes, until the center is almost set (it should jiggle slightly). Turn off the oven, crack the door open, and let the cheesecake cool slowly for 1 hour to prevent cracking. - Chill:
Refrigerate for at least 6 hours or overnight for the best texture. - Serve:
Before serving, garnish with fresh raspberries, white chocolate curls, or a drizzle of raspberry sauce for an elegant finish.
💡 Pro Tips:
- Use room temperature ingredients for a smooth, lump-free batter.
- For a creamier cheesecake, bake with a water bath (place the springform pan inside a larger pan filled halfway with hot water).
- Don’t rush the cooling — this is key to avoiding cracks.
- The flavor deepens beautifully after chilling overnight, so it’s a great make-ahead dessert.
