Elegant White Chocolate Raspberry Cheesecake is a luxurious dessert that combines the creamy richness of white chocolate with the sweet-tart freshness of raspberries. This cheesecake is perfect for special occasions, whether you’re hosting a dinner party, celebrating a birthday, or simply indulging yourself with a gourmet treat.
The silky texture of the cream cheese pairs beautifully with melted white chocolate, while the raspberry swirl adds a pop of flavor and a stunning visual effect. Unlike many other cheesecakes, this recipe offers a perfect balance between sweetness and fruitiness, making it a showstopper dessert that leaves a lasting impression. With a buttery graham cracker crust, smooth filling, and a glossy raspberry topping, it’s a dessert that not only tastes heavenly but also looks elegant enough to be served at weddings or festive gatherings.
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/3 cup unsalted butter, melted
- 1/4 cup granulated sugar
- 2 cups white chocolate chips or chopped white chocolate
- 1/2 cup heavy cream
- 3 packages (8 oz each) cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream
- 1 1/2 cups fresh raspberries
- 1/4 cup raspberry preserves
Instructions
- Preheat your oven to 325°F (163°C). In a medium bowl, mix the graham cracker crumbs, melted butter, and sugar until evenly combined. Press the mixture into the bottom of a 9-inch springform pan, forming an even crust. Bake for 10 minutes and set aside to cool while preparing the filling.
- In a small saucepan over low heat, combine the white chocolate and heavy cream, stirring constantly until the chocolate is melted and smooth. Remove from heat and let it cool slightly. In a large mixing bowl, beat the cream cheese and sugar until smooth and creamy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and sour cream, then gently fold in the melted white chocolate mixture until fully incorporated.
- Pour half of the cheesecake batter over the prepared crust. Spoon small dollops of raspberry preserves and scatter a handful of raspberries over the batter. Swirl gently with a knife for a marbled effect. Add the remaining batter on top, then repeat with another swirl of preserves and raspberries for a decorative finish. Place the springform pan in a larger baking pan and pour hot water into the outer pan to create a water bath. Bake for 55–65 minutes, or until the edges are set but the center is slightly jiggly. Turn off the oven, leave the cheesecake inside with the door slightly open for 1 hour to prevent cracking. Remove and cool completely at room temperature before refrigerating for at least 6 hours or overnight. Once chilled, garnish with extra raspberries or white chocolate shavings before serving.
Cook
This Elegant White Chocolate Raspberry Cheesecake requires about 25 minutes of preparation time and 60 minutes of baking. Cooling and chilling time adds several hours, making it an ideal dessert to prepare in advance. The final result is a velvety, bakery-quality cheesecake that serves 10–12 people. Every bite delivers a delicate harmony of creamy white chocolate, tangy raspberries, and buttery crust, ensuring it will be the highlight of any table.