This homemade White Chocolate Raspberry Cheesecake is so decadent, made with melted white chocolate folded into the creamy cheesecake batter, then swirled with homemade raspberry sauce for a stunning two-tone presentation. These two flavors balance each other perfectly — tart, fruity, sweet, creamy, and so smooth.
I'm a big believer that anything with raspberry and white chocolate is a match made in heaven. Raspberries are so tart with such a bright, straight-from-the-field summery flavor and white chocolate has the richest, creamiest, sweetest flavor of all the chocolates. This white chocolate raspberry cheesecake recipe is made completely from scratch (except the graham crackers), and the contrast between the red and the white is incredibly eye-catching! It's simple enough to make just because yet beautiful enough to serve on a special occasion, like an anniversary, Valentine's Day, or birthday party. Just follow the simple step-by-step directions for cheesecake perfection every time.
Why You'll Love This White Chocolate Raspberry Cheesecake
- Perfect balance of flavors. This creamy white chocolate cheesecake would be delicious on its own, but the homemade raspberry sauce takes it over the top. You'll taste little pops of sweet raspberry with a subtle note of white chocolate baked into the cheesecake itself. It's such a treat!
- Smooth and creamy. After making many different cheesecake recipes over the years, we've found the most deliciously creamy cheesecake filling that pairs perfectly with any fillings or topping. It's the real deal: smooth, creamy, and tangy without being too rich or sour. Just be sure to follow the baking and cooling instructions for the perfect bake every time!
- Great for celebrations. Cheesecake is one of the best desserts for special occasions like birthdays and anniversaries, and this creamy white chocolate raspberry cheesecake is exceptionally beautiful with swirls of homemade raspberry sauce baked directly into the cheesecake. It doesn't even need any decorations — just add a little extra raspberry sauce and some fresh raspberries on top to finish it off.
Ingredient Notes
To make this delicious white chocolate raspberry cheesecake, you will need the following ingredients (full measurements in recipe card below):
- raspberries - use either fresh or frozen raspberries for the homemade sauce, depending on availability. You can also add fresh berries on top of the cheesecake after baking (optional).
- white sugar - this will balance the tartness of the berries.
- water
- cornstarch - cornstarch will thicken the fruit sauce for the perfect texture. You also need a little sifted cornstarch in the batter to help will absorb excess liquid in the batter to avoid graininess or cracking.
- graham cracker crumbs - either crush graham crackers in your food processor or buy pre-crushed crumbs from the store.
- white sugar - this will give your crust a little extra sweetness and a delicious crunch.
- unsalted butter - bind the crust together with melted butter.
- white chocolate - either finely chop a white chocolate bar or use real white chocolate chips.
- cream cheese - it's extremely important to let your cream cheese come to room temperature first.
- vanilla extract - for a little extra flavor.
- salt
- eggs - I like to add a mixture of whole eggs and egg yolks to bind the cheesecake together and make it extra creamy.
- sour cream - this balances the cream cheese flavor while adding extra richness.
Baking Tools and Equipment
You will also need the following baking tools and eqiupment:
- measuring cups and spoons (or kitchen scale)
- saucepan
- several mixing bowls
- a fine-mesh sieve
- whisk
- plastic wrap and aluminum foil
- 9-inch springform pan
- stand mixer
- large roasting pan
How to Make the Best White Chocolate Raspberry Cheesecake
First, make the raspberry sauce.
- Combine ingredients. In a small saucepan, add the raspberries, sugar, and 1 teaspoon water. Heat over medium-low heat and cook, while continuously stirring to break up the raspberries, until the mixture begins to simmer.
- Thicken. Once simmering, take a small mixing bowl and combine the remaining water and cornstarch together to make a slurry. Pour the slurry into the simmering sauce and stir to combine. Simmer, while continuously stirring, for 3-4 minutes. Then, remove from heat.
- Smooth it out. Place a fine-mesh sieve over a mixing bowl. Pour the sauce through the sieve to remove any seeds, while pressing on the sauce to allow all the juices through.
- Cool. Cover the top of the raspberry sauce with plastic wrap, then place into the fridge to FULLY cool before making the cheesecake.
Next, prepare the graham cracker crust.
- Combine. In a mixing bowl, add the graham cracker crumbs and sugar and whisk until well combined. Pour the melted butter into the bowl, then mix with a fork (or your hands) until the butter is well dispersed and the mixture resembles wet sand.
- Shape. Add the crust into a 9-inch non-stick springform cheesecake pan and press it down evenly into the bottom. Use a flat bottom measuring cup to really compact the crust down.
- Bake. Place the crust into a 350F preheated oven to bake for 11 minutes. Remove from oven and allow to cool to room temperature.
Now, let’s make the cheesecake filling.
- Prep. Prepare the cooled springform pan (with the crust) by wrapping the bottom of the pan with 2 sheets of aluminum foil and set aside for later.
- Melt chocolate. In a large microwave-safe mixing bowl, add chopped white chocolate. Place into the microwave and heat in 30 second intervals, stirring in between, until fully melted. Set aside to slightly cool while you make the cheesecake batter.
- Make batter. In the bowl of a stand mixer, add the softened cream cheese, sugar, vanilla, and salt. Secure the paddle attachment on and beat on low until it looks soft, very creamy, and smooth, about 2 to 3 minutes. While still beating on low, add the eggs and yolks, one at a time, ensuring that each egg is fully incorporated before adding the next. Scrape the sides of the bowl well to ensure everything is well-mixed.
- Add final ingredients. Add the sour cream and melted white chocolate, then beat on low until well-combined and smooth. Finally, add in the cornstarch, and beat again until incorporated and smooth.
Assemble the white chocolate raspberry cheesecake.
- Assemble. Pour half of the cheesecake batter over top of the cooled crust in the springform pan. Drizzle with ⅓ of the raspberry sauce. Pour the remaining cheesecake batter on top. Then drizzle with another ⅓ of the raspberry sauce. Use a wood skewer to swirl the sauce into batter, creating a nice design.
- Make hot water bath. Place the cheesecake into a large roasting pan. Pour enough boiling water into the roasting pan so that it reaches about halfway up the outside of the springform pan.
- Bake. Place into the 325F preheated oven to bake for about 1 hour and 20 minutes – begin checking at 1 hour 10 minutes, to ensure that you do not overbake the cheesecake. When the cheesecake is done it should still be a little jiggly in the centre, but set around the edges.
- Rest. When done, lightly crack the oven open to allow the cheesecake to slowly cool for about an hour and a half. After an hour and a half, remove the cheesecake from the oven and water-bath and place onto the counter to cool to room temperature.
- Chill. Once at room temperature, wrap with plastic wrap and place into the fridge for at least 6 hours or preferably overnight to fully set up.
- Serve. At serving time, top with remaining ⅓ of raspberry sauce, and optionally add fresh raspberries on top!
Recipe Variations
- Make an Oreo crust. Chocolate and raspberry are great friends, and crushing Oreo cookies for the crust can add an extra layer of chocolate flavor. Just skip the extra sugar!
- Use different berries. This cheesecake recipe would work well with other berries, too, like blueberries, strawberries, etc. I recommend choosing a tart berry like strawberries or raspberries to balance the sweetness of the white chocolate.
- Go wild with decoration. This cheesecake is beautiful with the raspberry swirl and a little extra drizzle of raspberry sauce on top, but you can easily add a few extra garnishes for a spectacular display. First, start with some fresh berries to bring the raspberry theme to life. Make some white chocolate shavings or curls for extra movement and a contrast of white. You can even pipe a ring of whipped cream around the top edge, and add some homemade macarons or dark chocolate raspberry truffles with a little edible gold leaf for a truly decadent dessert.
- Gluten-free cheesecake. This recipe is easy to make gluten-free by using gluten-free graham crackers instead.
How to Serve
This White Chocolate Raspberry Cheesecake is delicious served on its own, or served as part of a dessert spread with some of my favorite desserts including:
- Red Velvet Macarons
- Madeleines
- Vanilla Cake Pops
- Butter Cookies
- Chocolate Covered Oreos
- Lemon Drop Cookies
For more red inspired desserts, see our 40 Best Valentine's Day Dessert Recipes.
Recipe Tips and Tricks
- Use the right chocolate. Baking chips and white chocolate chips are not the same thing. Either use a bar of white chocolate or chips that specifically say "white chocolate." The ingredients should also include cocoa butter, not emulsified palm kernel oil.
- Be patient. There's no rushing when it comes to baking cheesecakes. Let it bake exactly as explained in the instructions, and give it plenty of time to cool. This will help it get the perfect creamy texture and avoid cracking. It's best to bake it the day before you need it and let it chill in the fridge overnight.
- Don't skip the water bath. If you've never used a water bath or bain marie before, it can seem intimidating. Really, it's very simple, and it makes a tremendous difference in the quality of your cheesecake. The best cheesecake is always baked in a water bath! To avoid any seeping, wrap the springform pan with a layer or two of aluminum foil before placing it in the larger pan. You can also add the water right after you place the pan in the oven; this tends to make it easy to avoid sloshing the water around.
- Use the proper pan. This recipe works great for springform pans that are either 8-9 inches in diameter. Pans that are smaller or larger will not bake properly following the instructions as written.
Storing and Freezing Instructions
How to Store
Store your leftover raspberry white chocolate cheesecake in an airtight container in the fridge for up to 7 days.
How to Freeze
For longer storage, wrap the leftover cheesecake in several layers of plastic wrap, then freeze solid. Freeze for 2-3 months and thaw in the fridge before serving.
FAQ
There are a couple of reasons for this, but cheesecakes usually split if they aren't properly cooled. It's very important to avoid any drastic temperature changes. Be sure to follow the recipe and cooling instructions precisely for the best results.
Cheesecake is very particular. If it does not cool slowly, it will split like the Grand Canyon. Although split cheesecake still tastes great, it doesn't look that nice! Plus, it's easy to avoid splitting if you're patient. First, you want to let the heat from the oven dissipate slowly. Once the cheesecake is baked, turn off the oven and crack open the oven door. Wait at least an hour and a half, then move the tray to the counter, remove the cheesecake from the water bath, and let it cool to room temperature. Don't rush it; let it cool all the way (usually a couple of hours). Then, it needs to rest in the fridge for a minimum of 6 hours, but ideally overnight.
The cheesecake needs to be fully set and chilled before you attempt to remove it from the springform pan. Wait until after it's been refrigerated for at least 6 hours.
More Cheesecake Recipes
- 50 Best Cake Recipes
- Classic New York Cheesecake
- Blueberry Cheesecake
- No Bake Strawberry Cheesecake
- Cranberry Sauce Swirl Cheesecake
- Pecan Pie Cheesecake
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Recipe
White Chocolate Raspberry Cheesecake
- Total Time: 7 hours 50 minutes
- Yield: 8-12 servings
- Diet: Vegetarian
Description
This creamy White Chocolate Raspberry Cheesecake is so decadent, made with melted white chocolate folded into the creamy cheesecake batter, then swirled with homemade raspberry sauce for a stunning two-tone presentation. These two flavors balance each other perfectly — tart, fruity, sweet, creamy, and so smooth.
Ingredients
For the raspberry sauce:
- 3 cups (390 grams) raspberries, fresh or frozen
- ¼ cup (50 grams) white sugar
- 4 teaspoons (20 grams) water, divided
- 2 teaspoons (3 grams) cornstarch
For the graham cracker crust:
- 1 ¾ cups (230 grams) graham cracker crumbs
- ¼ cup (50 grams) white sugar
- 7 tablespoons (100 grams) unsalted butter, melted
For the cheesecake:
- 12 ounces (340 grams) white chocolate, finely chopped
- 4 blocks (1000 grams) cream cheese, softened
- ¾ cup (150 grams) white sugar
- 1 tablespoon vanilla
- ¼ teaspoon salt
- 3 large eggs
- 2 egg yolks
- ¼ cup (120 grams) sour cream, at room temperature
- 2 teaspoons cornstarch, sifted to ensure no clumps
- ¾ cups (98 grams) fresh raspberries (optional, for decorating)
Instructions
Make the raspberry sauce:
- In a small saucepan, add the raspberries, sugar, and 1 teaspoon water. Heat over medium-low heat and cook, while continuously stirring to break up the raspberries, until the mixture begins to simmer.
- Once simmering, take a small mixing bowl and combine the remaining water and cornstarch together to make a slurry. Pour the slurry into the simmering sauce and stir to combine. Simmer, while continuously stirring, for 3-4 minutes. Then, remove from heat.
- Place a fine-mesh sieve over a mixing bowl. Pour the sauce through the sieve to remove any seeds, while pressing on the sauce to allow all the juices through.
- Cover the top of the raspberry sauce with plastic wrap, then place into the fridge to FULLY cool before making the cheesecake.
Prepare the graham cracker crust:
- Preheat the oven to 350F.
- In a mixing bowl, add the graham cracker crumbs and sugar and whisk until well combined. Pour the melted butter into the bowl, then mix with a fork (or your hands) until the butter is well dispersed and the mixture resembles wet sand.
- Add the crust into a 9-inch non-stick springform cheesecake pan and press it down evenly into the bottom. Use a flat bottom measuring cup to really compact the crust down.
- Place the crust into the oven to bake for 11 minutes. Remove from oven and allow to cool to room temperature.
Make the cheesecake filling:
- Turn the oven down to 325F.
- Prepare the cooled springform pan (with the crust) by wrapping the bottom of the pan with 2 sheets of aluminum foil and set aside for later.
- In a large microwave-safe mixing bowl, add chopped white chocolate. Place into the microwave and heat in 30 second intervals, stirring in between, until fully melted. Set aside to slightly cool while you make the cheesecake batter.
- In the bowl of a stand mixer, add the softened cream cheese, sugar, vanilla, and salt. Secure the paddle attachment on and beat on low until it looks soft, very creamy, and smooth, about 2 to 3 minutes. While still beating on low, add the eggs and yolks, one at a time, ensuring that each egg is fully incorporated before adding the next. Scrape the sides of the bowl well to ensure everything is well-mixed.
- Add the sour cream and melted white chocolate, then beat on low until well-combined and smooth. Finally, add in the cornstarch, and beat again until incorporated and smooth.
Assemble the white chocolate raspberry cheesecake:
- Pour half of the cheesecake batter over top of the cooled crust in the springform pan. Drizzle with ⅓ of the raspberry sauce. Pour the remaining cheesecake batter on top. Then drizzle with another ⅓ of the raspberry sauce. Use a wood skewer to swirl the sauce into batter, creating a nice design.
- Place the cheesecake into a large roasting pan. Pour enough boiling water into the roasting pan so that it reaches about halfway up the outside of the springform pan.
- Place into the 325F preheated oven to bake for about 1 hour and 20 minutes – begin checking at 1 hour 10 minutes, to ensure that you do not overbake the cheesecake. When the cheesecake is done it should still be a little jiggly in the centre, but set around the edges.
- When done, lightly crack the oven open to allow the cheesecake to slowly cool for about an hour and a half. After an hour and a half, remove the cheesecake from the oven and water-bath and place onto the counter to cool to room temperature.
- Once at room temperature, wrap with plastic wrap and place into the fridge for at least 6 hours or preferably overnight to fully set up.
- At serving time, top with remaining ⅓ of raspberry sauce, and optionally add fresh raspberries on top!
Notes
How to store: Store your leftover raspberry white chocolate cheesecake in an airtight container in the fridge for up to 7 days.
How to freeze: For longer storage, wrap the leftover cheesecake in several layers of plastic wrap, then freeze solid. Freeze for 2-3 months and thaw in the fridge before serving.
- Prep Time: 30 minutes
- Chill Time: 6 hours
- Cook Time: 1 hour 20 minutes
- Category: Cake
- Method: Bake
- Cuisine: American
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