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White Chocolate Raspberry Cheesecake

Decadent White Chocolate Raspberry Cheesecake You’ll Love

This White Chocolate Raspberry Cheesecake combines creamy white chocolate with tangy raspberries for a stunning dessert.
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Prep Time 30 minutes
Cook Time 1 hour 10 minutes
Chilling Time 4 hours
Total Time 5 hours 40 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1 cup Graham Cracker Crumbs Substitution: Use gluten-free cookie crumbs for a gluten-free crust.
  • 2 tablespoons Granulated Sugar (for Crust)
  • 1/2 cup Melted Butter
For the Raspberry Filling
  • 2 cups Fresh or Frozen Raspberries
  • 1/2 cup Granulated Sugar (for Raspberry Filling) Adjust based on tartness of fruit.
  • 1 tablespoon Lemon Juice
For the Cheesecake Batter
  • 8 ounces White Chocolate May substitute with dairy-free white chocolate for vegan version.
  • 16 ounces Cream Cheese
  • 1 cup Granulated Sugar (for Batter)
  • 3 large Large Eggs
  • 1 teaspoon Vanilla Extract
  • 1 cup Sour Cream Can use dairy-free sour cream for a vegan option.
  • 1 cup Heavy Cream Substitutable with a non-dairy alternative for vegan cheesecake.
For Garnishing
  • 1/2 cup Extra Raspberry Sauce or Fresh Berries

Equipment

  • 9-inch springform pan
  • Mixing bowls
  • Medium Saucepan
  • microwave-safe bowl or double boiler

Method
 

Preparation
  1. Preheat your oven to 325°F (160°C). Mix graham cracker crumbs, granulated sugar, and melted butter. Press into a 9-inch springform pan. Bake for 8 minutes and cool.
  2. In a medium saucepan, combine raspberries, granulated sugar, and lemon juice. Cook for 5–7 minutes until softened. Strain and cool.
  3. Melt white chocolate in a microwave or double boiler until smooth and allow to cool slightly.
  4. Beat cream cheese and sugar until creamy. Add eggs individually, then vanilla, sour cream, and heavy cream. Fold in melted white chocolate.
  5. Layer cheesecake batter and raspberry filling in the crust, swirling for a marbled effect.
  6. Bake in a water bath for 60–70 minutes until edges are firm and center jiggles slightly.
  7. Cool in the oven for 1 hour. Chill in the refrigerator for at least 4 hours, preferably overnight.
  8. Garnish with extra raspberry sauce or berries before serving.

Nutrition

Serving: 1sliceCalories: 400kcalCarbohydrates: 30gProtein: 5gFat: 28gSaturated Fat: 17gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 100mgSodium: 250mgPotassium: 200mgFiber: 1gSugar: 25gVitamin A: 500IUVitamin C: 3mgCalcium: 100mgIron: 1mg

Notes

Chill overnight for best flavor. Bake in a water bath to ensure even texture.

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