Go Back
- 1 ½ cups graham cracker crumbs - ½ cup unsalted butter, melted - ¼ cup granulated sugar The crust is the foundation of our cheesecake. The graham cracker crumbs give it a crunchy texture. The melted butter binds the crumbs and adds flavor. The sugar helps to sweeten this base. This simple mix creates a perfect contrast to our creamy filling. - 16 oz (450g) cream cheese, softened - 1 cup granulated sugar - ½ cup sour cream - ½ cup white chocolate chips, melted and cooled - 3 large eggs - 1 teaspoon vanilla extract - 1 cup fresh raspberries (plus extra for topping) The filling makes this cheesecake special. Cream cheese is rich and smooth. Sugar adds sweetness, while sour cream gives it a slight tang. Melted white chocolate makes it sweet and creamy. Eggs help to set the filling during baking. Vanilla extract adds a lovely aroma, and fresh raspberries give pops of flavor and color. - ½ cup fresh raspberries - 2 tablespoons granulated sugar - 1 tablespoon lemon juice The raspberry swirl brings brightness to the cake. Fresh raspberries create a fruity taste. Sugar helps to sweeten the berries, while lemon juice brightens the flavor. This mix adds a beautiful swirl and bursts of flavor in every bite. {{ingredient_image_1}} Start by preheating your oven to 325°F (160°C). Grab a 9-inch springform pan and grease it well. In a medium bowl, mix together 1 ½ cups of graham cracker crumbs, ½ cup of melted unsalted butter, and ¼ cup of granulated sugar. Press this mixture firmly into the bottom of the pan. Bake the crust for 10 minutes, then let it cool while you prepare the filling. In a large mixing bowl, beat 16 oz of softened cream cheese and 1 cup of granulated sugar together. Mix until it’s smooth and creamy. Next, add in ½ cup of sour cream, ½ cup of melted white chocolate chips, 3 large eggs, and 1 teaspoon of vanilla extract. Mix these ingredients until just combined. Be careful not to overbeat, as this can make your cheesecake too airy. For the raspberry swirl, combine ½ cup of fresh raspberries, 2 tablespoons of granulated sugar, and 1 tablespoon of lemon juice in a small saucepan. Heat this mixture over medium heat. Cook until the raspberries break down and the mix thickens a bit, about 5 minutes. Once done, remove it from heat and let it cool a little. Pour half of the cheesecake filling into the prepared crust. Next, drop spoonfuls of the cooled raspberry mixture over the filling. Use a knife or skewer to gently swirl the raspberry into the cheesecake. Add the rest of the filling and repeat the swirling with any remaining raspberry mix on top. Bake the cheesecake in the oven for 50-60 minutes. The edges should be set, but the center should still jiggle a bit. When it's done, turn off the oven and crack the door open. Let the cheesecake cool in the oven for 1 hour. Afterward, refrigerate it for at least 4 hours, or overnight if you can wait. Once set, remove it from the springform pan and garnish with fresh raspberries before serving. To get a smooth and creamy cheesecake, use soft cream cheese. Let it sit at room temperature for about 30 minutes. This helps mix it easily. Beat the cream cheese and sugar until smooth. Avoid overmixing after adding eggs. Overmixing can make the cheesecake dense. Bake it at 325°F (160°C) until the edges are set but the center is still jiggly. This balance ensures a creamy texture. If you have any leftovers, store them in the fridge. Wrap the cheesecake tightly in plastic wrap. You can also place it in an airtight container. This keeps it fresh for up to five days. If you plan to keep it longer, consider freezing it. Wrap it well in plastic and foil to prevent freezer burn. Thaw it in the fridge when you're ready to eat again. One common mistake is not preheating the oven. Make sure you preheat to ensure even baking. Another mistake is skipping the cooling step in the oven. Cracking can occur if you cool it too quickly. Lastly, avoid cutting the cheesecake too soon. Let it chill in the fridge for at least four hours. This helps it set properly and makes slicing easier. Pro Tips Use Room Temperature Ingredients: Ensure your cream cheese and eggs are at room temperature before mixing. This helps achieve a smoother filling without lumps. Don’t Overmix: Once you add the eggs, mix just until combined. Overmixing can incorporate too much air, causing cracks in your cheesecake as it bakes. Chill Overnight: For the best flavor and texture, let your cheesecake chill in the refrigerator overnight. This allows the flavors to meld beautifully. Swirl with Care: When creating the raspberry swirl, use a gentle hand. Too much swirling can blend it into the cheesecake, losing the desired marbled effect. {{image_2}} You can change the flavor of your cheesecake by adding other fruits. Try strawberries, blueberries, or even mangoes. These fruits pair well with white chocolate. You can also create a mixed fruit swirl. Just blend your chosen fruit with sugar and lemon juice. Then, swirl it into the cheesecake like the raspberry mix. This adds a fun twist to each slice. If you need a gluten-free option, swap the graham cracker crumbs. Use gluten-free cookies or almond flour instead. Mix these with melted butter and sugar just like before. For the filling, ensure all other ingredients are gluten-free. This way, you can enjoy your cheesecake without worry. For a no-bake version, you can skip the oven entirely. Simply mix the filling ingredients until smooth. Press the crust into a pan as before. Pour the filling on top and let it set in the fridge for at least six hours. This method gives you a creamy cheesecake without baking. It’s perfect for warm days or quick treats. I love to pair Raspberry White Chocolate Cheesecake with fresh whipped cream. The cream adds a light touch. You can also use a raspberry sauce for extra flavor. Drizzle some on top before serving. Another great option is a scoop of vanilla ice cream. This makes each bite creamy and sweet. For a fun twist, try adding a sprinkle of crushed pistachios. Their crunch adds texture and flavor. Presentation matters when serving cheesecake. Start by slicing the cake into neat pieces. Place each slice on a white plate for contrast. Add fresh raspberries on top for color. A mint leaf can also brighten the dish. For an elegant touch, dust with powdered sugar. You can even drizzle some raspberry sauce around the plate. This makes it look fancy and inviting. This cheesecake is perfect for special occasions. It shines at birthdays and holidays. Serve it at dinner parties to impress your guests. It’s also great for casual gatherings. People love the bright flavors. If you want to celebrate a small win, enjoy a slice just for fun! It suits any moment that calls for something sweet. You can tell the cheesecake is done when the edges are set. The center should still jiggle a bit. This means it is creamy inside. Once you turn off the oven, leave the door cracked. Let it cool for one hour. This helps it finish cooking gently. After that, chill it in the fridge for at least four hours. Yes, you can freeze this cheesecake! Wrap it well in plastic wrap or foil. Place it in an airtight container for best results. It can stay in the freezer for up to three months. To thaw, move it to the fridge overnight. This keeps the texture smooth and tasty. If you need a substitute for sour cream, use Greek yogurt. It has a similar texture and tang. You can also use buttermilk or cream cheese mixed with a bit of milk. These options will still keep your cheesecake rich and creamy. This blog post covered the key steps to make a Raspberry White Chocolate Cheesecake. We explored ingredients for the crust, filling, and raspberry swirl. I shared tips for a great texture and how to store leftovers. We discussed fun variations and suggested ways to serve your cheesecake. In closing, making this cheesecake is simple yet rewarding. You can impress friends with your skills and delight their taste buds. Enjoy baking and tasting your creation!

Raspberry Bliss White Chocolate Cheesecake

A decadent cheesecake featuring a creamy white chocolate filling swirled with fresh raspberries, set on a graham cracker crust.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 1 hour
Total Time 6 hours
Course Dessert
Cuisine American
Servings 10
Calories 350 kcal

Ingredients
  

  • 1.5 cups graham cracker crumbs
  • 0.5 cup unsalted butter, melted
  • 0.25 cup granulated sugar
  • 16 oz cream cheese, softened
  • 1 cup granulated sugar
  • 0.5 cup sour cream
  • 0.5 cup white chocolate chips, melted and cooled
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup fresh raspberries (plus extra for topping)
  • 0.5 cup fresh raspberries
  • 2 tablespoons granulated sugar
  • 1 tablespoon lemon juice

Instructions
 

  • Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan and set aside.
  • In a medium bowl, mix graham cracker crumbs, melted butter, and sugar until combined. Press the mixture firmly into the bottom of the prepared springform pan to create the crust. Bake for 10 minutes, then let it cool.
  • In a large mixing bowl, beat the softened cream cheese with sugar until smooth and creamy. Add sour cream, melted white chocolate, eggs, and vanilla extract; mix until just combined without overbeating.
  • In a small saucepan over medium heat, combine ½ cup fresh raspberries, sugar, and lemon juice. Cook until the raspberries break down and the mixture thickens slightly, about 5 minutes. Remove from heat and let cool.
  • Pour half of the cheesecake filling into the crust, then drop spoonfuls of the raspberry mixture over the filling. Use a knife or skewer to gently swirl the raspberry into the cheesecake.
  • Add the remaining cheesecake filling and repeat the swirling process with the remaining raspberry mix on top.
  • Bake in the preheated oven for 50-60 minutes until the edges are set but the center is slightly jiggly. Turn off the oven and crack the door, letting the cheesecake cool in the oven for 1 hour.
  • Remove from the oven and refrigerate for at least 4 hours, preferably overnight, to set completely.
  • Once set, remove from the springform pan and garnish with fresh raspberries before slicing and serving.

Notes

For best results, refrigerate overnight before serving.
Keyword cheesecake, raspberry, white chocolate