Creamy, smooth cheesecake with a crunchy crust and a rich, tangy raspberry swirl.
This White Chocolate Raspberry Cheesecake is a creamy, indulgent dessert that pairs the sweetness of white chocolate with the tartness of raspberries. Perfect for a special occasion or as a delightful treat any day of the week.
Why you'll want it now, The luscious combination of white chocolate and raspberries makes this cheesecake irresistible.
Why this recipe works
The white chocolate adds a rich, creamy texture that complements the tangy raspberry swirl, while the graham cracker crust provides a satisfying crunch. Baking in a water bath ensures a smooth, crack-free top.
Equipment
9-inch (23 cm) springform pan
mixing bowls
saucepan
hand mixer or stand mixer with paddle attachment
baking dish for water bath
parchment paper
cooling rack
How to make it
Preheat oven to 325°F (163°C). Grease a 9-inch (23 cm) springform pan and line the bottom with parchment paper.
In a bowl, combine graham cracker crumbs, sugar, and melted butter. Press mixture into the bottom of the prepared pan to form the crust.
Melt white chocolate chips in a saucepan over low heat, stirring constantly until smooth. Set aside to cool slightly.
In a large bowl, beat cream cheese until smooth. Add sugar and flour, mixing until combined.
Add eggs one at a time, beating well after each addition. Stir in vanilla extract and melted white chocolate until smooth.
Pour half of the filling over the crust. In a small bowl, mash raspberries with sugar and lemon juice. Drop spoonfuls of raspberry mixture over the filling and swirl with a knife. Pour remaining filling over the top and repeat the swirl with remaining raspberry mixture.
Place the springform pan in a larger baking dish. Fill the dish with hot water halfway up the sides of the springform pan to create a water bath.
Bake for 1 hour 15 minutes or until edges are set and center is slightly jiggly.
Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 1 hour.
Remove from the oven and water bath. Run a knife around the edge to loosen and cool to room temperature on a rack. Chill in the refrigerator for at least 4 hours or overnight.
Enjoy this creamy, dreamy White Chocolate Raspberry Cheesecake, perfect for any special occasion or to satisfy your sweet craving.
How you'll know it's ready
You'll know it's ready when the edges are set and the center has a slight jiggle.
Convection oven? (and if you don't have one)
The temperature is perfect for standard ovens. If you're using a convection oven, reduce the temperature to 300°F (150°C) and check a few minutes early.
Troubleshooting
If the cheesecake cracks, ensure the water bath is used and the oven isn't opened during baking.
For a smoother texture, make sure the cream cheese is fully softened before mixing.
If the raspberry swirl sinks, ensure the filling is thick enough to support it before swirling.
If the cheesecake is too soft, ensure it chills for the full time specified.
Storage
Store in the refrigerator for up to 5 days. For longer storage, freeze individual slices wrapped in plastic wrap and foil for up to 2 months.
Make ahead
Prepare the cheesecake a day in advance and chill overnight for best results.
Variations
Use dark chocolate instead of white chocolate for a different flavor profile.
Swap raspberries for blueberries or strawberries for a seasonal twist.
Add a layer of raspberry jam between the crust and filling for extra flavor.
Frequently asked questions
Can I use frozen raspberries?
Yes, but thaw them first and drain excess liquid to avoid a watery swirl.
How do I prevent cracks in the cheesecake?
Use a water bath and avoid opening the oven during baking.
Can I make this cheesecake gluten-free?
Yes, use gluten-free graham crackers and ensure other ingredients are gluten-free.
What if I don't have a springform pan?
You can use a regular cake pan, but line it with parchment for easy removal.
Recipe from softsweetdough.com · Soft, sweet desserts worth every bite.
