I love a good cheesecake, especially when it features white chocolate and bright raspberries. Today, I’m sharing two delightful white chocolate raspberry cheesecake recipes that are sure to become your new favorites.
Whether you prefer a classic topping or a beautiful swirl, these creamy, fruity desserts are perfect for any occasion. I’ve broken down each recipe to make baking easy for you.
Jump to Recipe:
Classic White Chocolate Raspberry Cheesecake
This white chocolate raspberry cheesecake offers a rich, creamy base with a sweet, tart raspberry topping. It’s a truly delicious and satisfying dessert that always gets compliments.
Key Ingredients & Tips for Cheesecake
- Room Temperature Cream Cheese: I always make sure my cream cheese is at room temperature. This helps create a smooth, lump-free batter.
- Water Bath Baking: Using a water bath helps the cheesecake bake evenly and prevents cracks. It’s worth the extra step for a perfect texture.
- Proper Chilling: Don’t rush the chilling time! A long chill makes your cheesecake firm enough to slice neatly.
What You Need for White Chocolate Raspberry Cheesecake
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ cup unsalted butter, melted
- 3 (8 ounce) packages cream cheese, softened
- 1 cup granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 8 ounces white chocolate, melted and cooled
- 1 cup raspberry sauce or preserves
⏱️ Prep Time: 30 minutes⏱️ Cook Time: 1 hour🍽️ Yields: 12 servings
How to Make This White Chocolate Raspberry Cheesecake
Step 1: Prepare the Crust
Preheat your oven to 325°F (160°C). In a medium bowl, mix graham cracker crumbs and ¼ cup sugar. Pour in the melted butter and stir until well combined. Press this mixture evenly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then let it cool slightly.
Step 2: Make the White Chocolate Filling
In a large bowl, beat the softened cream cheese with 1 cup sugar until smooth. Beat in the eggs one at a time, just until combined, then stir in the vanilla extract. Gently fold in the melted and cooled white chocolate. Pour this creamy filling over the cooled crust in the springform pan.
Step 3: Bake and Chill the Cheesecake
Place the springform pan in a larger roasting pan. Pour hot water into the roasting pan until it comes halfway up the sides of the springform pan (this is your water bath). Bake for 55-65 minutes, or until the edges are set but the center still jiggles slightly. Turn off the oven, crack the door, and let the cheesecake cool in the oven for 1 hour. Remove from the water bath, cool completely on a wire rack, then chill in the refrigerator for at least 4 hours, or overnight.
Step 4: Top with Raspberry Sauce
Once your white chocolate raspberry cheesecake is fully chilled, remove it from the springform pan. Gently spread the raspberry sauce or preserves evenly over the top. Now it’s ready to slice and serve!
📝 Final Note
For the cleanest slices, warm your knife in hot water and wipe it clean between each cut. This makes a big difference.
White Chocolate Raspberry Swirl Cheesecake Recipe
This white chocolate raspberry swirl cheesecake is not only beautiful but also incredibly tasty. The vibrant raspberry swirls add a lovely fruity contrast to the creamy white chocolate base. You’ll love the elegant presentation.
Key Ingredients & Swirl Cheesecake Tips
- Gentle Mixing: When making the batter, mix until just combined. Overmixing can incorporate too much air, which can cause cracks during baking.
- Thick Raspberry Puree: For a defined swirl, I recommend using a slightly thicker raspberry puree. If it’s too thin, it might sink or spread too much.
- Swirl with Care: Use a knife or skewer and make gentle, quick swirls. Don’t overdo it, or your beautiful pattern will become muddy.
What You Need for Swirl Cheesecake
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ cup unsalted butter, melted
- 3 (8 ounce) packages cream cheese, softened
- 1 cup granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 8 ounces white chocolate, melted and cooled
- ½ cup fresh or frozen raspberries
- 2 tablespoons granulated sugar (for puree)
- 1 tablespoon cornstarch (for puree)
⏱️ Prep Time: 35 minutes⏱️ Cook Time: 1 hour 10 minutes🍽️ Yields: 14 servings
How to Make This White Chocolate Raspberry Swirl Cheesecake
Step 1: Make the Crust and Raspberry Puree
Preheat your oven to 325°F (160°C). Mix graham cracker crumbs and ¼ cup sugar, then stir in melted butter. Press into a 9-inch springform pan and bake for 10 minutes. Let cool. While the crust cools, combine raspberries, 2 tablespoons sugar, and cornstarch in a small saucepan. Cook over medium heat, mashing the raspberries, until thickened. Strain to remove seeds if you prefer, then let the puree cool.
Step 2: Prepare the White Chocolate Batter
In a large bowl, beat the softened cream cheese with 1 cup sugar until smooth. Beat in the eggs one at a time, mixing just until combined. Stir in the vanilla extract and then gently fold in the melted and cooled white chocolate. Pour about three-quarters of this batter over your cooled crust.
Step 3: Create the Raspberry Swirl
Spoon small dollops of the cooled raspberry puree over the cheesecake batter in the pan. Use the remaining white chocolate batter to cover some of the puree spots. Then, take a knife or a skewer and gently run it through the batter to create pretty swirls. Be careful not to mix too much.
Step 4: Bake and Chill
Place the springform pan in a larger roasting pan. Pour hot water into the roasting pan to create a water bath. Bake for 65-75 minutes, or until the edges are set and the center slightly jiggles. Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour. Remove from water bath, cool completely on a wire rack, then chill in the refrigerator for at least 6 hours, or overnight, before slicing and serving.
📝 Final Note
You can make the raspberry puree ahead of time and store it in the fridge. This saves a step on baking day!