A rich, ultra-creamy cheesecake swirled with vibrant raspberry sauce and infused with smooth white chocolate. This elegant dessert is a showstopper for any gathering, offering a perfect balance of sweetness, tanginess, and luxurious texture.
Why You’ll Love This Recipe
This cheesecake delivers everything you want in a celebratory dessert: a silky filling, a buttery crust, and eye-catching raspberry swirls that make every slice stunning. White chocolate adds richness without overpowering the fruit, while the gentle baking method ensures a velvety finish. Whether for a holiday, dinner party, or special occasion, it’s a guaranteed crowd-pleaser.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Crust
1 3/4 cups graham cracker or vanilla wafer crumbs
3 tablespoons sugar
4 tablespoons butter, melted
Raspberry Sauce
1 1/2 cups unsweetened frozen raspberries, thawed and drained
1 tablespoon sugar
1 teaspoon fresh lemon juice
White Chocolate Cheesecake
8 ounces white chocolate, chopped
2 pounds cream cheese, at room temperature
1 1/4 cups sugar
2 tablespoons flour
4 eggs, at room temperature
2 teaspoons vanilla
2 tablespoons whipping cream
Fresh raspberries for garnish (optional)
Directions
Combine the crust ingredients and press the mixture firmly into the bottom and slightly up the sides of a 9-inch springform pan.
Wrap the outside of the pan with heavy-duty foil. Place it inside a large roasting pan and set aside.
For the raspberry sauce, puree the raspberries and strain to remove seeds. Stir in the sugar and lemon juice. Set aside.
Preheat the oven to 350°F (175°C).
Melt the white chocolate gently in 30-second increments in the microwave, stirring between each interval until smooth.
In a stand mixer fitted with a paddle attachment, mix the cream cheese on low speed until smooth.
Add the sugar and mix again until smooth. Blend in the flour.
Add the eggs one at a time, mixing just until incorporated.
Add the vanilla and whipping cream. Stir in the melted white chocolate.
Pour the batter into the prepared crust.
Spoon small dollops of raspberry sauce over the top, spacing them out. Use a spoon dipped about 1/2 inch into the batter to gently swirl the sauce into a marble pattern, avoiding overswirling.
Place the cheesecake (still within the roasting pan) into the oven. Carefully pour hot water into the roasting pan until it reaches about 1 inch up the sides of the springform pan.
Bake for about 1 hour, or until the top looks set.
Turn off the oven and let the cheesecake cool in the water bath for 1 hour. Remove from the bath and cool for another hour at room temperature.
Chill for at least 6 hours or overnight before slicing.
For the best texture, let the cheesecake sit at room temperature for about 1 hour before serving. Garnish with fresh raspberries if desired.
• Dark Chocolate Swirl: Replace the white chocolate with dark chocolate for a deeper, richer flavor.
• Mixed Berry Version: Use a blend of raspberries, blueberries, and strawberries for a colorful berry swirl.
• Citrus Twist: Add 1 tablespoon of finely grated lemon zest to the batter for a subtle citrus lift.
• Cookie Crust Option: Substitute graham crumbs with shortbread or digestive biscuit crumbs for a more buttery crust.
• No-Swirl Style: Leave out the swirl and serve with warm raspberry sauce drizzled on top.
Storage/Reheating
• Store the cheesecake tightly covered in the refrigerator for up to 5 days.
• For longer storage, freeze individual slices or the whole cheesecake (wrapped well) for up to 2 months. Thaw in the refrigerator overnight before serving.
• Cheesecake should not be reheated; instead, allow chilled slices to rest at room temperature for 30–60 minutes to achieve a creamy texture.
FAQs
How do I keep my cheesecake from cracking?
Use a water bath and avoid overmixing the batter. Slow, gentle baking helps prevent cracks.
Can I use fresh raspberries instead of frozen?
Yes, fresh raspberries work well; simply puree and strain them as instructed.
Do I have to use a water bath?
While optional, a water bath provides the best texture and minimizes cracking.
Can I substitute the white chocolate?
You may use milk or dark chocolate, but the flavor and sweetness will change.
My cheesecake looks jiggly in the center. Is that normal?
Yes. The center should have a slight wobble; it will set fully as it cools.
How do I get smooth, clean slices?
Use a hot knife, wiping between each cut.
Can I make this cheesecake ahead of time?
Yes, it’s ideal to make it a day in advance to allow the flavors to develop.
What type of cream cheese works best?
Full-fat block-style cream cheese provides the creamiest texture.
Can I double the raspberry swirl?
Yes, but avoid adding too much liquid, which could affect the texture. Stick to about 1/2–2/3 cup.
Why must the cream cheese and eggs be at room temperature?
Room-temperature ingredients blend more smoothly, preventing lumps and ensuring a silky filling.
Conclusion
White Chocolate Raspberry Swirl Cheesecake is an elegant dessert that brings together creamy richness, vibrant berry flavor, and showstopping beauty. With its smooth texture and striking presentation, it’s a guaranteed hit for any celebration. Follow the steps closely, allow ample chilling time, and enjoy a truly luxurious homemade cheesecake.
This White Chocolate Raspberry Swirl Cheesecake features a buttery graham cracker crust, rich white chocolate-infused cheesecake filling, and vibrant raspberry swirls. It’s an elegant, velvety dessert perfect for holidays, celebrations, or any time you want to impress.
Ingredients
Crust:
1 3/4 cups graham cracker or vanilla wafer crumbs
3 tablespoons sugar
4 tablespoons butter, melted
Raspberry Sauce:
1 1/2 cups unsweetened frozen raspberries, thawed and drained
1 tablespoon sugar
1 teaspoon fresh lemon juice
White Chocolate Cheesecake:
8 ounces white chocolate, chopped
2 pounds cream cheese, at room temperature
1 1/4 cups sugar
2 tablespoons flour
4 eggs, at room temperature
2 teaspoons vanilla extract
2 tablespoons whipping cream
Fresh raspberries, for garnish (optional)
Instructions
Preheat oven to 350°F (175°C). Grease a 9-inch springform pan and wrap the outside with heavy-duty foil. Place pan in a large roasting pan.
Mix crust ingredients and press into the bottom and slightly up the sides of the springform pan. Set aside.
For the raspberry sauce: Puree thawed raspberries, strain to remove seeds, then stir in sugar and lemon juice. Set aside.
Melt white chocolate gently in the microwave, stirring every 30 seconds until smooth. Let cool slightly.
In a stand mixer, beat cream cheese on low until smooth. Add sugar and mix until incorporated. Add flour and mix briefly.
Add eggs one at a time, mixing just until combined. Stir in vanilla, whipping cream, and melted white chocolate.
Pour the batter into the prepared crust. Spoon dollops of raspberry sauce on top and gently swirl with a spoon or knife.
Place roasting pan with cheesecake into the oven. Pour hot water into the roasting pan until it reaches 1 inch up the sides.
Bake for about 1 hour, or until the edges are set and the center still has a slight jiggle.
Turn off the oven, leave the cheesecake inside with the door closed for 1 hour. Then remove from water bath and cool on a wire rack for another hour.
Chill in the refrigerator for at least 6 hours or overnight.
Before serving, let sit at room temperature for about 1 hour for best texture. Garnish with fresh raspberries if desired.
Notes
Use room-temperature ingredients for the smoothest batter.
Do not overmix the batter to avoid incorporating too much air.
A water bath helps prevent cracking and ensures even baking.
Use a hot knife and clean between slices for neat presentation.
Cheesecake can be made 1–2 days in advance for best flavor and texture.
