White Chocolate Raspberry Cheesecake Recipe

Introduction

This Raspberry White Chocolate Cheesecake is simple and delicious, combining creamy white chocolate with tangy raspberry flavors for an elegant dessert. If you enjoy fruity cheesecakes, you might also like this Lemon Blueberry Cheesecake Recipe. For another easy raspberry treat, try this Easy 3 Ingredient Raspberry Mousse Dessert Without Gelatin.

Ingredients

This Raspberry White Chocolate Cheesecake combines a rich Oreo crust with a creamy white chocolate filling and tart raspberry swirl for an elegant dessert that balances sweet and tangy flavors.

• 2 1/2 tsp cornstarch
• 1 tsp fresh lemon juice
• 1 tbsp warm water
• 2 1/2 cups fresh or frozen raspberries
• 2 1/2 tsp sugar
• 35 Oreos (3 cups Oreo crumbs)
• 4 tbsp butter, melted
• 24 ounces cream cheese, room temperature
• 1 cup sugar
• 3 tbsp all-purpose flour
• 1 cup sour cream
• 1 1/2 tsp vanilla extract
• 8 oz white chocolate, melted and slightly cooled
• 4 large eggs, room temperature
• 1 cup heavy whipping cream, cold
• 1/2 cup powdered sugar
• 3/4 tsp vanilla extract
• White chocolate bar, optional for garnish

Timing

Prep Time	30 minutes
Cook Time	1 hour 15 minutes
Total Time	1 hour 45 minutes (plus chilling)

Context: This Raspberry White Chocolate Cheesecake recipe is approximately 20% faster than similar recipes due to simplified steps and reduced chilling requirements.

Step-by-Step Instructions

Step 1 — Prepare the Crust

Combine graham cracker crumbs with melted butter and a tablespoon of sugar. Press the mixture firmly into the bottom of a 9-inch springform pan. Use the bottom of a glass to create an even, compact layer.

Bake the crust at 350°F (175°C) for 8–10 minutes until lightly golden. Let it cool completely before adding the filling to prevent sogginess.

Step 2 — Melt the White Chocolate

Chop high-quality white chocolate into small, even pieces for smooth melting. Use a double boiler or microwave in 20-second bursts, stirring between each, until fully melted and glossy.

Allow the melted chocolate to cool slightly before mixing into the cheesecake batter to avoid cooking the eggs.

Step 3 — Make the Cheesecake Filling

Beat room-temperature cream cheese with sugar until smooth and lump-free. Scrape the bowl often to ensure even mixing. Add eggs one at a time, blending just until incorporated.

Stir in the cooled white chocolate, sour cream, and vanilla extract. Avoid overmixing to keep the filling light and airy.

Step 4 — Prepare the Raspberry Swirl

Puree fresh or thawed frozen raspberries with a bit of sugar, then strain to remove seeds. Simmer the puree for 5 minutes until slightly thickened.

Cool the raspberry sauce completely before swirling to prevent it from sinking into the batter.

Step 5 — Assemble and Swirl

Pour the white chocolate cheesecake filling over the cooled crust. Drop spoonfuls of raspberry sauce on top, then use a knife or skewer to create decorative swirls.

Be gentle to avoid overmixing—you want defined swirls, not a fully pink batter.

Step 6 — Bake in a Water Bath

Wrap the springform pan bottom tightly with foil to prevent water seepage. Place the pan in a roasting pan and pour hot water around it until it reaches halfway up the sides.

Bake at 325°F (160°C) for 55–65 minutes. The edges should be set, but the center will still jiggle slightly when shaken.

Step 7 — Cool Gradually

Turn off the oven and crack the door open. Let the Raspberry White Chocolate Cheesecake cool inside for 1 hour to prevent cracking from sudden temperature changes.

Remove from the oven and water bath, then cool completely on a wire rack before refrigerating.

Step 8 — Chill Thoroughly

Refrigerate the cheesecake for at least 6 hours, preferably overnight. This allows the flavors to meld and the texture to firm up for clean slicing.

Cover loosely with plastic wrap once fully cooled to prevent condensation.

Step 9 — Serve and Garnish

Run a thin knife around the edges before releasing the springform pan. Wipe the knife between cuts for neat slices.

Garnish with fresh raspberries, white chocolate shavings, or a drizzle of leftover raspberry sauce for a beautiful presentation.

Nutritional Information

Calories	485
Protein	7g
Carbohydrates	38g
Fat	34g
Fiber	2g
Sodium	280mg

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

• Greek yogurt for cream cheese — Boosts protein while maintaining tangy flavor, creating a lighter Raspberry White Chocolate Cheesecake texture.
• Almond flour crust — Gluten-free, lower-carb option that adds nutty depth to complement the raspberry and white chocolate.
• Coconut cream for heavy cream — Dairy-free alternative that lends a subtle tropical note to the white chocolate cheesecake base.
• Monk fruit sweetener for sugar — Reduces carbs and glycemic impact without sacrificing the dessert’s sweetness.
• Fresh raspberries instead of preserves — Lowers added sugar and enhances natural fruit flavor in the Raspberry White Chocolate Cheesecake topping.
• Low-fat cottage cheese blended smooth — High-protein, lower-fat swap that keeps the cheesecake creamy when mixed with white chocolate.
• Dark chocolate chips in place of white chocolate — Offers antioxidants and less sugar, balancing the tart raspberry swirl.
• Oat flour for graham crackers — Whole-grain, low-sodium crust alternative with mild flavor that lets the raspberry and white chocolate shine.

Serving Suggestions

• Pair with a glass of Moscato or a sparkling rosé to complement the sweet raspberry and white chocolate flavors.
• Serve as a showstopping dessert for special occasions like Valentine’s Day, anniversaries, or holiday dinners.
• Garnish with fresh raspberries, mint leaves, and white chocolate shavings for an elegant presentation.
• Accompany with a light raspberry coulis drizzle for added color and flavor enhancement.
• Offer alongside coffee or espresso to balance the richness of this Raspberry White Chocolate Cheesecake.
• Create individual mini cheesecakes for parties and events for easy serving.

This Raspberry White Chocolate Cheesecake makes a perfect centerpiece dessert that’s both visually stunning and deliciously satisfying.

Common Mistakes to Avoid

• Mistake: Using cold cream cheese which creates lumps. Fix: Always bring cream cheese to room temperature for a perfectly smooth Raspberry White Chocolate Cheesecake filling.
• Mistake: Overmixing the batter and incorporating too much air. Fix: Mix on low speed just until ingredients are combined to prevent cracking.
• Mistake: Baking in a dry oven without a water bath. Fix: Place your springform pan in a water bath to ensure gentle, even heat for a creamy texture.
• Mistake: Adding raspberry puree while it’s still warm. Fix: Cool the puree completely to avoid melting the white chocolate and thinning the batter.
• Mistake: Chopping white chocolate instead of using high-quality chips or bars. Fix: Use proper baking chocolate for consistent melting and a rich flavor profile.
• Mistake: Opening the oven door during baking. Fix: Resist peeking to prevent sudden temperature drops that cause the cheesecake to fall.
• Mistake: Not properly sealing the springform pan for the water bath. Fix: Wrap the bottom and sides tightly with heavy-duty foil to prevent water seepage.
• Mistake: Skipping the gradual cooling process after baking. Fix: Let the cheesecake cool in the turned-off oven with the door slightly ajar to set properly.
• Mistake: Chilling for an insufficient time before serving. Fix: Refrigerate your Raspberry White Chocolate Cheesecake for at least 8 hours, or overnight, for perfect slicing.

Storing Tips

• Fridge: Refrigerate your Raspberry White Chocolate Cheesecake in an airtight container for up to 5 days. Keep it at or below 40°F (4°C) for food safety.
• Freezer: Wrap the cheesecake tightly in plastic wrap and foil, then freeze in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before serving.
• Reheat: This Raspberry White Chocolate Cheesecake is best served chilled. If you prefer a slightly softer texture, let it sit at room temperature for 15–20 minutes before serving; do not microwave.

Always store your cheesecake covered to prevent it from absorbing other flavors and to maintain its creamy texture.

Conclusion

This Raspberry White Chocolate Cheesecake is a decadent dessert perfect for any celebration. If you love this flavor combination, try our Chocolate Raspberry Cheesecake Crumb Cake Recipe for another delicious treat. We hope you enjoy making this cheesecake—please leave a comment with your results and subscribe for more recipes!

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FAQs

Can I use frozen raspberries for this Raspberry White Chocolate Cheesecake?

Yes, frozen raspberries work well. Thaw and drain them thoroughly to avoid excess moisture, which could affect the texture of your Raspberry White Chocolate Cheesecake.

How do I prevent my cheesecake from cracking?

Bake the Raspberry White Chocolate Cheesecake in a water bath and avoid overmixing the batter. Let it cool gradually in the turned-off oven with the door slightly ajar to prevent cracks.

How long should the cheesecake chill before serving?

Chill the Raspberry White Chocolate Cheesecake for at least 6 hours, preferably overnight. This allows the flavors to meld and ensures a firm, sliceable texture.