If you’re looking for a dessert that’s both impressive and surprisingly easy to make, you’ve come to the right place. Get ready to create a creamy, dreamy White Chocolate Raspberry Cheesecake that will wow everyone who tries it.
Why You Will Love This Recipe
This White Chocolate Raspberry Cheesecake is more than just a dessert; it’s an experience. The creamy white chocolate blends perfectly with the tartness of fresh raspberries, creating a flavor explosion in every bite. What makes this recipe truly special is its incredibly smooth texture and the beautiful swirl of raspberry throughout. It’s a baked cheesecake, which means it’s rich and dense, unlike lighter, no-bake versions. Plus, the graham cracker crust adds a lovely buttery crunch that complements the creamy filling. This homemade white chocolate raspberry cheesecake is perfect for any celebration, from birthdays to holidays, or even just a special treat for yourself. It looks as stunning as it tastes, making you feel like a star baker every time you make it.
Ingredients
Here’s everything you’ll need to bake this amazing cheesecake. Make sure you have all your ingredients measured out and ready to go before you start!
For the Crust:
- 1 ½ cups graham cracker crumbs (about 10 full sheets)
- ⅓ cup (5 tablespoons) unsalted butter, melted
- ¼ cup granulated sugar
For the Filling:
- 24 ounces cream cheese, softened to room temperature (3 packages)
- 1 ½ cups granulated sugar
- ¾ cup sour cream, at room temperature
- 3 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 8 ounces white chocolate, melted and cooled slightly
- 1 cup fresh raspberries
Step-by-Step Instructions
Let’s get baking! Follow these steps carefully, and you’ll have a beautiful White Chocolate Raspberry Cheesecake in no time.
1. Get Started with the Crust
First, we’re going to make the graham cracker crust. In a medium bowl, mix together the graham cracker crumbs, melted butter, and sugar. Press this mixture firmly into the bottom of a 9-inch springform pan. Make sure it’s even and goes slightly up the sides. This crust will be the foundation of our delicious cheesecake.
2. Bake the Crust (Optional)
For a firmer crust, you can pre-bake it. Bake the crust in a preheated oven at 350°F (175°C) for 8-10 minutes. Let it cool completely before adding the filling. This step helps prevent a soggy crust, but you can skip it if you prefer a softer base.
3. Prepare the Cheesecake Filling
Now, let’s make the creamy filling. In a large bowl, using an electric mixer, beat the softened cream cheese and sugar together until smooth and creamy. Make sure there are no lumps! This is important for a silky smooth cheesecake.
4. Add Sour Cream and Eggs
Next, mix in the sour cream and vanilla extract until just combined. Then, add the eggs one at a time, mixing well after each addition. Be careful not to overmix at this stage; just blend until everything is nicely combined.
5. Incorporate the White Chocolate
Gently fold in the melted and slightly cooled white chocolate into the cream cheese mixture. Mix until it’s just blended. Don’t overmix, we want to keep the batter light and airy.
6. Swirl in the Raspberries
In a small bowl, lightly crush about half of the fresh raspberries with a fork. Gently swirl the crushed raspberries and the remaining whole raspberries into the cheesecake batter. Don’t overmix – we want streaks of raspberry, not a completely pink cheesecake.
7. Bake the Cheesecake
Pour the cheesecake batter over the prepared crust in the springform pan. Bake in the preheated oven at 325°F (160°C) for 60-70 minutes, or until the center is just set but still slightly jiggly. The edges should be set and lightly golden.
8. Cool Slowly
Turn off the oven and leave the cheesecake in the oven with the door slightly ajar for 1 hour. This slow cooling process helps prevent cracks. After an hour, remove the cheesecake from the oven and let it cool completely on a wire rack at room temperature.
9. Chill in the Refrigerator
Once cooled to room temperature, cover the cheesecake and refrigerate for at least 6 hours, or preferably overnight. Chilling is crucial for the cheesecake to set properly and develop its best flavor and texture.
10. Unmold and Serve
When you’re ready to serve, carefully remove the sides of the springform pan. You can run a thin knife around the edge of the cheesecake before releasing the pan to ensure a clean release. Now your beautiful White Chocolate Raspberry Cheesecake is ready to be sliced and enjoyed!
Serving Suggestions
This White Chocolate Raspberry Cheesecake is delicious all on its own, but here are a few ideas to make it even more special. For a simple touch, garnish each slice with a few fresh raspberries and a dusting of powdered sugar. A drizzle of melted white chocolate or a raspberry sauce can also add an extra layer of flavor and visual appeal.
This cheesecake is the perfect finale to a nice dinner. It pairs wonderfully with a light fruit salad or a scoop of vanilla ice cream. Imagine serving this elegant dessert at your next birthday party, holiday gathering, or even a casual get-together with friends. It’s guaranteed to be a crowd-pleaser!
Storage and Reheating
To keep your White Chocolate Raspberry Cheesecake fresh, store it in an airtight container in the refrigerator. It will stay delicious for up to 4-5 days. Cheesecake is best enjoyed cold, so there’s no need to reheat it. Just take it out of the fridge about 15-20 minutes before serving to let it soften slightly for the best texture. Freezing is also an option if you want to store it for longer. Wrap the cheesecake tightly in plastic wrap and then in foil, and it can be frozen for up to 2-3 months. Thaw it in the refrigerator overnight before serving.
Key Details
Prep time: 30 minutes
Cook time: 1 hour baking + 1 hour cooling in oven
Chill time: 6 hours (minimum, preferably overnight)
Total time: 8 hours 30 minutes (mostly chilling time)
Servings: 12 slices
Equipment:
- 9-inch springform pan
- Mixing bowls
- Electric mixer
- Rubber spatula
- Measuring cups and spoons
Enjoy making this wonderful White Chocolate Raspberry Cheesecake! I hope you love it as much as I do. Happy baking!
White Chocolate Raspberry Cheesecake
Ingredients
- **For the Crust:**
- 1 ½ cups graham cracker crumbs about 10 full sheets
- ⅓ cup 5 tablespoons unsalted butter, melted
- ¼ cup granulated sugar
- **For the Filling:**
- 24 ounces cream cheese softened to room temperature (3 packages)
- 1 ½ cups granulated sugar
- ¾ cup sour cream at room temperature
- 3 large eggs at room temperature
- 1 teaspoon vanilla extract
- 8 ounces white chocolate melted and cooled slightly
- 1 cup fresh raspberries
Instructions
- First, we’re going to make the graham cracker crust. In a medium bowl, mix together the graham cracker crumbs, melted butter, and sugar. Press this mixture firmly into the bottom of a 9-inch springform pan. Make sure it’s even and goes slightly up the sides. This crust will be the foundation of our delicious cheesecake.
- For a firmer crust, you can pre-bake it. Bake the crust in a preheated oven at 350°F (175°C) for 8-10 minutes. Let it cool completely before adding the filling. This step helps prevent a soggy crust, but you can skip it if you prefer a softer base.
- Now, let's make the creamy filling. In a large bowl, using an electric mixer, beat the softened cream cheese and sugar together until smooth and creamy. Make sure there are no lumps! This is important for a silky smooth cheesecake.
- Next, mix in the sour cream and vanilla extract until just combined. Then, add the eggs one at a time, mixing well after each addition. Be careful not to overmix at this stage; just blend until everything is nicely combined.
- Gently fold in the melted and slightly cooled white chocolate into the cream cheese mixture. Mix until it's just blended. Don't overmix, we want to keep the batter light and airy.
- In a small bowl, lightly crush about half of the fresh raspberries with a fork. Gently swirl the crushed raspberries and the remaining whole raspberries into the cheesecake batter. Don't overmix – we want streaks of raspberry, not a completely pink cheesecake.
- Pour the cheesecake batter over the prepared crust in the springform pan. Bake in the preheated oven at 325°F (160°C) for 60-70 minutes, or until the center is just set but still slightly jiggly. The edges should be set and lightly golden.
- Turn off the oven and leave the cheesecake in the oven with the door slightly ajar for 1 hour. This slow cooling process helps prevent cracks. After an hour, remove the cheesecake from the oven and let it cool completely on a wire rack at room temperature.
- Once cooled to room temperature, cover the cheesecake and refrigerate for at least 6 hours, or preferably overnight. Chilling is crucial for the cheesecake to set properly and develop its best flavor and texture.
- When you're ready to serve, carefully remove the sides of the springform pan. You can run a thin knife around the edge of the cheesecake before releasing the pan to ensure a clean release. Now your beautiful White Chocolate Raspberry Cheesecake is ready to be sliced and enjoyed!
