White Chocolate Raspberry Cheesecake

Name: White Chocolate Raspberry Cheesecake
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 10.0
Ingredients: 1 ½ cups graham cracker crumbs; ½ cup unsalted butter, melted; 1 cup white chocolate chips; 3 (8 oz) packages cream cheese, softened; 1 cup granulated sugar; 3 large eggs; 1 tsp vanilla extract; 1 cup fresh raspberries; ½ cup raspberry puree

Highlighted under: Baking & Desserts

I absolutely adore this White Chocolate Raspberry Cheesecake. The creamy richness of the cheesecake harmonizes perfectly with the sweet-tart raspberries, creating a dessert that truly sings with flavor. When I first made it, I was amazed by how the silky white chocolate blended seamlessly into the mix, making each slice a decadent delight. It's perfect for any occasion, whether it’s a special dinner or just a treat for myself. I can guarantee you will fall in love with this scrumptious combination of flavors and textures.

Created by

Brianna Tate

Last updated on 2026-01-07T14:07:18.060Z

When I first experimented with this cheesecake, I was seeking a dessert that would impress my friends while also satisfying my sweet tooth. The combination of white chocolate and raspberries sounded delightful, and the first bite confirmed it! The key is to melt the chocolate gently; it ensures a smooth consistency without any clumps.

As I perfected my method, I discovered that swirling in raspberry puree not only adds beautiful color but also creates those eye-catching marbled patterns on top. It’s a great way to combine flavors without overpowering one another, giving each bite a hint of berry goodness.

        Why You Will Love This Recipe
        The rich, creamy texture will leave you craving more.
The tart raspberries beautifully contrast with the sweet white chocolate.
Impressive and visually stunning, perfect for gatherings.

      

Perfecting the Cheesecake Texture

Achieving the perfect texture for your cheesecake is crucial, as it can mean the difference between a dense, dry dessert and one that is creamy and smooth. Make sure to use room temperature cream cheese, as this helps to incorporate air when whipped, leading to a lighter texture. When mixing the cheesecake batter, be careful not to overbeat after adding the eggs. Overmixing can cause unnecessary air bubbles that result in cracks during baking.

Another important factor is cooling. When you turn off the oven after baking, leaving the cheesecake inside with the door slightly ajar allows it to cool gradually. This gentle cooling process helps prevent the surface from cracking while simultaneously setting the center. If your cheesecake does end up cracking, don't worry too much; it can be easily covered with whipped cream or fresh raspberries.

Flavor Enhancements and Variations

While this White Chocolate Raspberry Cheesecake recipe is already delicious, consider incorporating additional flavors to make it your own. A hint of lemon zest or a splash of almond extract can elevate the cheesecake and complement the sweet-tart raspberries beautifully. If you'd like to introduce a chocolate element, swirling in some melted dark chocolate or cocoa powder into the batter can create a delightful contrast with the white chocolate.

For those who prefer a different berry, feel free to swap out the raspberries for blueberries or strawberries, each bringing a unique flavor profile. Just keep in mind the sweetness levels; you may need to adjust the sugar content slightly, especially if using sweeter berries. This adaptability makes this cheesecake a versatile dessert suitable for various occasions.

Ingredients

Gather these simple ingredients to create a wonderfully creamy cheesecake.

Ingredients for the Cheesecake

1 ½ cups graham cracker crumbs
½ cup unsalted butter, melted
1 cup white chocolate chips
3 (8 oz) packages cream cheese, softened
1 cup granulated sugar
3 large eggs
1 tsp vanilla extract
1 cup fresh raspberries
½ cup raspberry puree

Make sure to have all these ingredients at room temperature for best results.

Instructions

Follow these steps to create your delightful cheesecake.

Prepare the Crust

Preheat your oven to 350°F (175°C). In a bowl, mix the graham cracker crumbs and melted butter until well combined. Press this mixture into the bottom of a 9-inch springform pan, creating an even layer.

Bake for 10 minutes, then remove and let cool.

Make the Cheesecake Filling

In a microwave-safe bowl, melt the white chocolate chips gently in 30-second intervals, stirring in between until smooth. In a large bowl, beat the cream cheese and sugar together until creamy. Add eggs one at a time, then stir in the vanilla extract and melted chocolate.

Combine with Raspberries

Gently fold in the fresh raspberries and raspberry puree into the cheesecake mixture, being careful not to break up the berries too much. Pour the filling over the cooled crust.

Bake the Cheesecake

Bake in the preheated oven for 50-60 minutes, until the cheesecake is set but still slightly jiggly in the center. Turn off the oven and let the cheesecake cool inside the oven with the door slightly open for 1 hour.

Chill and Serve

Refrigerate the cheesecake for at least 4 hours, preferably overnight. Carefully remove the springform pan and slice. Serve chilled, garnished with additional raspberries if desired.

Enjoy your homemade White Chocolate Raspberry Cheesecake!

Pro Tips

For an extra touch, drizzle some melted white chocolate over the top before serving.

Storing and Serving Tips

Once your cheesecake has chilled completely, it can be stored in the refrigerator for up to 5 days. To keep it fresh, cover it loosely with plastic wrap or foil to prevent it from absorbing any other flavors. If you want to prepare it in advance, this cheesecake holds up well when made a day or two ahead of your intended serving date, which can help reduce stress on the day of your event.

For serving, slice the cheesecake with a hot knife for clean edges, dipping the knife in hot water and wiping it dry between slices. This technique ensures that each piece looks immaculate when plated. You can enhance presentation by drizzling raspberry puree on the plate before placing a slice of cheesecake, adding a professional touch to your dessert.

Common Issues and Troubleshooting

One of the most common issues faced when making cheesecakes is uneven baking, which can lead to a soupy center or a rubbery texture. To mitigate this, always use a water bath during baking if you're concerned about even cooking. Wrap the outside of your springform pan in aluminum foil and place it in a larger pan filled with hot water during the bake to create a humid environment, promoting an even bake.

If you notice your cheesecake is cracked after cooling, try covering it with a sour cream topping. Mix together sour cream, a bit of sugar, and vanilla extract, and spread it over the top once it has cooled. This not only conceals cracks but also adds a creamy, tangy finish that pairs wonderfully with the sweetness of the cheesecake.

Questions About Recipes

→ Can I use frozen raspberries?

Yes, you can use frozen raspberries. Just ensure they are thawed and drained properly to avoid adding too much moisture.

→ How can I tell if the cheesecake is done?

The cheesecake should be set around the edges and still slightly jiggly in the center. It will firm up as it cools.

→ Can I make this cheesecake ahead of time?

Absolutely! This cheesecake can be made a day or two in advance, just keep it refrigerated until you're ready to serve.

→ What should I do with leftovers?

Store leftovers in the refrigerator in an airtight container for up to 5 days. It also freezes well for up to 2 months.