Elegant White Chocolate Raspberry Cheesecake

Ingredients

For the crust:

  • 1½ cups graham cracker crumbs
  • ¼ cup granulated sugar
  • 6 tbsp unsalted butter, melted

For the filling:

  • 1 (10 oz) package frozen raspberries
  • 2 tbsp granulated sugar
  • 2 tsp cornstarch
  • ¼ cup water
  • 4 (8 oz) packages cream cheese, softened
  • 1½ cups granulated sugar
  • ¼ cup all-purpose flour
  • 4 large eggs
  • ⅔ cup sour cream
  • ¾ tsp vanilla extract
  • 8 oz white chocolate, melted and slightly cooled

Optional garnish:

  • Fresh raspberries
  • White chocolate curls or shavings
  • Whipped cream

Instructions

  1. Prepare the raspberry sauce:
    • In a small saucepan over medium heat, combine raspberries, 2 tbsp sugar, cornstarch, and water.
    • Stir and bring to a boil, then simmer for about 5 minutes until thickened.
    • Strain through a fine-mesh sieve to remove seeds. Set aside to cool.
  2. Make the crust:
    • Preheat oven to 325°F (163°C).
    • Mix graham cracker crumbs, sugar, and melted butter in a bowl until combined.
    • Press mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes. Cool slightly.
  3. Make the cheesecake filling:
    • In a large bowl, beat softened cream cheese with sugar and flour until smooth.
    • Add eggs one at a time, mixing well after each addition.
    • Mix in sour cream and vanilla, then blend in melted white chocolate.
  4. Assemble:
    • Pour half of the cheesecake batter over the crust.
    • Drizzle half of the raspberry sauce over the batter. Swirl with a knife.
    • Pour the remaining batter on top and repeat the swirl with remaining raspberry sauce.
  5. Bake:
    • Place springform pan in a larger roasting pan and fill the outer pan with hot water halfway up the sides.
    • Bake at 325°F (163°C) for 60–70 minutes, or until center is set and slightly jiggly.
    • Turn off oven, crack door open, and let cheesecake cool for 1 hour inside.
    • Remove and chill in the refrigerator for at least 6 hours or overnight.
  6. Serve:
    • Run a knife around edges before removing springform ring.
    • Top with fresh raspberries, white chocolate shavings, and whipped cream if desired.

Let me know if you want a no-bake version or need to adjust for dietary restrictions!

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