Elegant White Chocolate Raspberry Cheesecake

This White Chocolate Raspberry Cheesecake is a rich and creamy dessert with a crunchy graham cracker crust, a silky white chocolate cheesecake filling, and a hint of fresh raspberries for a burst of flavor.

Perfect for special occasions or when you crave something indulgent!

For more delicious cheesecakes, try Classic New York Cheesecake – a smooth and creamy delight.

Ingredients

For the Crust:

1 ½ cups graham cracker crumbs

¼ cup sugar

6 tablespoons unsalted butter, melted

For the Cheesecake Filling:

3 packages (8 oz each) cream cheese, softened

¾ cup sugar

2 teaspoons vanilla extract

3 large eggs

½ cup sour cream

6 oz white chocolate, melted and slightly cooled

For the Raspberry Swirl:

½ cup raspberry preserves or puree

Fresh raspberries for garnish

If you love fruity cheesecakes, you might enjoy Lemon Raspberry Cheesecake for a tangy and sweet twist!

Instructions

Step 1: Prepare the Crust

Preheat your oven to 325°F (160°C).

In a bowl, mix graham cracker crumbs, sugar, and melted butter until combined.

Press the mixture firmly into the bottom of a 9-inch springform pan.

Bake for 10 minutes, then let it cool while preparing the filling.

Step 2: Make the Cheesecake Filling

In a large mixing bowl, beat cream cheese and sugar until smooth and creamy.

Add vanilla extract and eggs one at a time, mixing after each addition.

Stir in sour cream and melted white chocolate until fully incorporated.

For another smooth and creamy cheesecake, try Japanese Cotton Cheesecake – light, airy, and absolutely delicious!

Step 3: Assemble the Cheesecake

Pour half of the cheesecake filling over the prepared crust.

Drizzle half of the raspberry preserves over the filling and use a knife to swirl it gently.

Pour the remaining cheesecake filling on top.

Add the remaining raspberry preserves and swirl again.

Step 4: Bake the Cheesecake

Place the cheesecake pan in a water bath (wrap the bottom in foil and place it in a larger baking pan with 1 inch of hot water).

Bake for 50 to 60 minutes, or until the center is set but slightly jiggly.

Turn off the oven and let the cheesecake cool inside with the door slightly open for 1 hour.

Refrigerate for at least 4 hours or overnight before serving.

For a no-bake option, check out No-Bake White Chocolate Cheesecake for a simple and equally delicious treat!

Step 5: Serve and Enjoy

Garnish with fresh raspberries and white chocolate shavings.

Slice and enjoy this creamy, decadent cheesecake!

Looking for more indulgent desserts? Try Chocolate Raspberry Tart for a rich chocolatey delight.

Storage and Serving Tips

Store in the refrigerator for up to 5 days.

Freeze for up to 3 months for a make-ahead dessert.

Serve with whipped cream or a drizzle of raspberry sauce for extra flavor.

Final Thoughts

This White Chocolate Raspberry Cheesecake is a beautiful and delicious dessert that is sure to impress.

With its creamy texture and the perfect balance of white chocolate and raspberries, it is an irresistible treat for any occasion!