White Chocolate Raspberry Cheesecake is the dessert I reach for when I want something that feels special without making me stress out. Maybe you’ve had a cheesecake crack right down the middle, or the crust turned soggy, or the filling tasted a bit bland. I’ve been there too, more than once. This version changed things for me. It’s creamy, tangy, sweet, and bright with raspberry, and it always slices like a dream. If you want a showstopper that still feels doable, this is it. 
The Story Behind This Recipe
I’m Alexandraa, the cook behind this White Chocolate Raspberry Cheesecake. When the craving hit, I dialed in the flavors so it’s approachable and full of cozy vibes. White Chocolate Raspberry Cheesecake is the dessert I reach for when I want something that feels special without making me stress out. Maybe you’ve had a…
White Chocolate Raspberry Cheesecake Recipe
When I say this is my crowd pleaser, I’m not kidding. This White Chocolate Raspberry Cheesecake hits all the cozy notes. It blends smooth white chocolate with tangy cream cheese and a streak of raspberry that looks as good as it tastes. Below is the full recipe with simple steps, practical timing, and a few small tricks that make a big difference.
Ingredients
- 2 cups graham cracker crumbs
- 6 tbsp unsalted butter, melted
- 1 tbsp sugar plus a pinch of salt for the crust
- 24 oz cream cheese, room temp
- 3/4 cup granulated sugar
- 3 large eggs, room temp
- 1 tsp vanilla extract
- 1/2 cup sour cream, room temp
- 1/2 cup heavy cream, room temp
- 8 oz white chocolate, chopped and melted, cooled slightly
- 1 cup raspberry jam or seedless raspberry preserves
- Fresh raspberries for topping, optional
Tools
- 9 inch springform pan
- Heavy duty foil for wrapping the pan
- Large roasting pan for water bath
- Electric mixer
- Heatproof bowl for melting chocolate
Directions
- Prep the pan: Heat oven to 325 F. Line the bottom of a 9 inch springform pan with parchment and lightly grease the sides. Wrap the outside of the pan in two snug layers of heavy duty foil.
- Make the crust: Stir crumbs, melted butter, sugar, and a pinch of salt. Press firmly into the bottom of the pan. Bake 8 minutes, then cool while you make the filling.
- Melt the chocolate: Melt white chocolate in short bursts in the microwave, stirring often, until smooth. Let it cool to just warm.
- Make the batter: Beat cream cheese and sugar on medium until smooth, about 2 minutes. Mix in eggs one at a time. Add vanilla, sour cream, and heavy cream. Beat just until combined and silky.
- Blend in chocolate: With the mixer on low, slowly pour in the melted white chocolate so it blends without seizing. Mix until even and creamy.
- Layer with raspberry: Spread half the batter over the crust. Dot with spoonfuls of raspberry jam and swirl gently with a knife. Top with remaining batter. Add a few more small swirls on top if you like.
- Water bath: Place the foil wrapped pan in a roasting pan. Pour hot water around it to reach about halfway up the sides.
- Bake: Bake 60 to 70 minutes, until the edges are set and the center still wobbles slightly. Turn off the oven, crack the door, and let it rest 30 minutes.
- Cool and chill: Remove from the water bath, unwrap the foil, and cool fully on a rack. Chill at least 6 hours or overnight. This step is key for the best texture.
- Serve: Lift off the ring, warm a knife in hot water for clean slices, and garnish with fresh raspberries if you want.
If you enjoy easy no fuss candy to go with dessert night, I also adore these chewy sweet bites of white chocolate cranberry fudge. They pair so nicely with that tangy raspberry swirl.
How to Make White Chocolate Cheesecake
Let’s walk through the heart of the process, step by step, in plain language. No fancy moves required. The goal is a creamy center, clean edges, and that signature glossy top with a raspberry swirl that pops.
First, keep everything at room temp. Cold cream cheese fights you and creates lumps. Give the cream cheese, sour cream, and heavy cream a little time on the counter. While you wait, melt your white chocolate and let it cool until it’s just warm to the touch. Pouring in hot chocolate can curdle the batter. Pouring in chocolate that’s too cool can make it seize. Aim for that sweet spot of warm and smooth.
When you mix, use a gentle hand. Overmixing whips in air, which can cause cracks. Blend on medium just until everything is silky. Scrape the bowl and paddle so no stray bits hide at the bottom. This small habit is the difference between smooth and slightly grainy.
About the raspberry swirl: you don’t need perfect artwork. Spoon a few small puddles on the batter and drag a butter knife through in figure eights. Think lazy S shapes. Less is more. The swirl spreads while baking, and those pretty pink ribbons show up on every slice.
If you like mixing textures, layer dessert by serving a little wedge alongside a bite of Brownie Bottom Cheesecake for a chocolate contrast. It’s a fun dessert board idea that never fails to impress.
And yes, this whole approach works beautifully with variations. Swap the jam for blackberry or strawberry, or fold in a hint of lemon zest when you want extra brightness. For the core recipe, though, I stick to raspberry. It’s classic for a reason.
How to Prepare a Cheesecake Water Bath
A water bath sounds fussy, but it’s just a cozy sauna for your cheesecake. It helps the edges bake gently and keeps the center creamy. Here’s the simple way to set it up without leaks or stress.
Start by wrapping your springform pan with two layers of heavy duty foil, pressed up tight around the outside. Add a circle of parchment inside and grease the sides lightly. Place the filled springform into a large roasting pan. Bring a kettle of water to a boil. Pull out the oven rack slightly, set the roasting pan on it, then carefully pour hot water into the roasting pan until it reaches about halfway up the sides of the springform.
This method evens out the heat and makes that signature custard texture that sets White Chocolate Raspberry Cheesecake apart. If you’re still nervous about leaks, slip the foil wrapped pan into a large oven bag and tie it loosely. It’s a trusty extra layer of protection.
Want to stretch your cheesecake skills more? I learned so much about silky textures while playing with layers in this dreamy Black Forest Cheesecake Symphony. The water bath method is the secret in both.
“I avoided water baths for years, then tried this wrap and pour method once and never looked back. No cracks, no leaks, and the creamiest slices ever.”
Watch How To Make It
If you’re a visual learner, watch the batter go from fluffy to silky, see exactly how loose the center should look when it’s done, and check out a simple swirl technique. I also show how I pull out the roasting pan safely and unwrap the foil after baking without any drama. For a bonus bite size dessert that uses similar flavors in a different format, peek at these crispy sweet air fryer cherry cheesecake egg rolls. They’re a fast treat when you don’t want a full cake.
Tips for Perfecting Your Cheesecake
These little tweaks turn a good cheesecake into a great one. They’re the things I wish someone told me years ago.
- Room temperature everything: Cold ingredients cause lumps. Give them 30 to 60 minutes on the counter.
- Don’t overmix: Once the eggs go in, mix gently. Too much air means cracks later.
- Use a water bath: Gentle heat equals creamy texture and fewer cracks.
- Bake low and slow: 325 F is my sweet spot for even baking.
- Jiggle test: The outside should look set, the center should wobble like Jell O. It firms as it cools.
- Cool gradually: Let it rest in the turned off oven with the door slightly open. Sudden temp drops can cause cracking.
- Chill long enough: Give it at least 6 hours, preferably overnight, to fully set. The flavor improves too.
- Clean slices: Warm the knife in hot water and wipe it between cuts for those picture perfect edges.
- Storage: Keep covered in the fridge up to 5 days. Freeze slices wrapped well for up to 2 months.
If you’re curious about other flavor combos to serve alongside this beauty, a lighter bite like white chocolate haystacks is an easy add on for a dessert tray. The crunch balances the creamy cake perfectly.
Common Questions
Can I use fresh raspberries instead of jam? Yes. Mash and strain them to remove seeds, then sweeten to taste. You want a smooth sauce so it swirls cleanly.
What if I don’t have a roasting pan? Use any deep baking dish that’s larger than the springform, or try the oven bag method with a separate pan of hot water on the rack below to add moisture.
How do I know when it’s done? The edges should look set, and the center should still wobble slightly when you nudge the pan. It will firm up as it cools.
Can I make it ahead? Definitely. It tastes even better the next day. Bake, cool, and chill overnight. Add fresh berries right before serving.
What white chocolate should I use? Use real white chocolate bars or baking wafers that list cocoa butter. White chips sometimes don’t melt as smoothly.
Ready to Bake and Share
If you’ve been craving that bakery level slice at home, this White Chocolate Raspberry Cheesecake is your ticket. With room temp ingredients, a gentle mix, and a simple water bath, you get silky texture and a bright raspberry swirl every time. For more ideas and trustworthy step by steps, I love the tutorials from White Chocolate Raspberry Cheesecake – Baker by Nature and the tips on White Chocolate Raspberry Cheesecake – Cooking Classy. Take those notes, bake with confidence, and enjoy that first perfect slice. You’ve got this, and I can’t wait to hear how yours turns out.
White Chocolate Raspberry Cheesecake
Ingredients
Method
- Heat oven to 325°F. Line the bottom of a 9 inch springform pan with parchment and lightly grease the sides. Wrap the outside of the pan in two snug layers of heavy duty foil.
- Stir graham cracker crumbs, melted butter, sugar, and a pinch of salt. Press firmly into the bottom of the pan. Bake for 8 minutes, then cool.
- Melt white chocolate in short bursts in the microwave, stirring often, until smooth. Let it cool to just warm.
- Beat cream cheese and sugar on medium until smooth, about 2 minutes.
- Mix in eggs one at a time.
- Add vanilla, sour cream, and heavy cream. Beat just until combined and silky.
- With the mixer on low, slowly pour in the melted white chocolate so it blends without seizing. Mix until even and creamy.
- Spread half the batter over the crust. Dot with spoonfuls of raspberry jam and swirl gently with a knife. Top with the remaining batter.
- Place the foil-wrapped pan in a roasting pan. Pour hot water around it to reach about halfway up the sides.
- Bake for 60 to 70 minutes, until the edges are set and the center still wobbles slightly.
- Turn off the oven, crack the door, and let it rest for 30 minutes.
- Remove from the water bath, unwrap the foil, and cool fully on a rack. Chill for at least 6 hours or overnight.
- Lift off the ring, warm a knife in hot water for clean slices, and garnish with fresh raspberries if desired.
