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White Chocolate Raspberry Cheesecake

Creamy White Chocolate Raspberry Cheesecake You'll Love

This White Chocolate Raspberry Cheesecake combines creamy cheesecake with tart raspberries, creating a stunning and easy dessert.
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Prep Time 30 minutes
Cook Time 1 hour
Cooling Time 1 hour
Total Time 2 hours 30 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1 cup Graham Cracker Crumbs Provides structure and base flavor; substitute with chocolate cookie or almond crust for a twist.
  • 5 tablespoons Unsalted Butter Enhances the flavor of the crust and cheesecake.
For the Cheesecake Batter
  • 16 oz Cream Cheese Ensure it's softened for easy mixing.
  • 3/4 cup Granulated Sugar Adjust based on your taste preference.
  • 3 Large Eggs Best used at room temperature for smoother mixing.
  • 1 cup Sour Cream Can be swapped with Greek yogurt.
  • 1 cup Heavy Cream Whipped for light, airy texture.
  • 1 teaspoon Vanilla Extract Using pure vanilla is highly recommended.
  • 1 cup White Chocolate Chips Opt for high-quality chocolate for best results.
For the Raspberry Swirls
  • 1/2 cup Raspberry Puree Use fresh or frozen raspberries.
  • 1 cup Fresh Raspberries For garnish.
  • 1/4 cup Raspberry Jam Drizzle on top before serving.

Equipment

  • mixing bowl
  • Hand Mixer
  • removable-bottom pan
  • spatula
  • Microwave-safe bowl

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 325°F (165°C). Prepare your graham cracker crust in a removable-bottom pan.
  2. In a microwave-safe bowl, combine white chocolate chips and unsalted butter. Heat them in the microwave, stirring every 30 seconds until smooth, about 1-2 minutes.
  3. In a large mixing bowl, beat softened cream cheese on medium speed until smooth, about 2-3 minutes. Gradually incorporate granulated sugar until fully combined.
  4. Slowly pour the melted white chocolate mixture into the cream cheese blend, mixing until well incorporated.
  5. With the mixer on low speed, add eggs one at a time, mixing until just blended. Stir in vanilla extract and sour cream.
  6. Pour the cheesecake batter into your prepared crust, smoothing the top. Drizzle raspberry puree over the batter, swirling it to create marbled patterns.
  7. Bake for 55-60 minutes until the edges are set and the center has a slight jiggle.
  8. Turn off the oven and crack the door open, allowing the cheesecake to cool inside for 1 hour.
  9. Transfer the cheesecake to the refrigerator and chill for at least 4 hours or overnight.
  10. Before serving, drizzle with raspberry jam and top with fresh raspberries.

Nutrition

Serving: 1sliceCalories: 400kcalCarbohydrates: 35gProtein: 5gFat: 28gSaturated Fat: 17gCholesterol: 100mgSodium: 230mgPotassium: 180mgFiber: 1gSugar: 25gVitamin A: 800IUVitamin C: 3mgCalcium: 100mgIron: 1mg

Notes

Ensure all ingredients are at room temperature for a smooth batter. Consider using a water bath for baking.

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