This cheesecake is a luxurious fusion of velvety cream cheese, chunks of white chocolate, and bursts of fresh raspberries nestled into a buttery graham crust. Once chilled to perfection, it’s crowned with plump berries and draped in silky chocolate sauce. Each bite offers a beautiful contrast of textures and flavors — the crunch of the crust, the smooth richness of the filling, and the tang of fruit, all tied together with a ribbon of chocolate.
Whether you’re serving it for a celebratory gathering or simply savoring a slice on a quiet evening, this dessert is a showstopper that’s surprisingly doable with the right steps. No artificial ingredients, just honest indulgence.
🧂 Ingredients
Crust
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ cup unsalted butter, melted
Filling
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1 cup sour cream
- 8 oz white chocolate, chopped
- 1 ½ cups fresh raspberries
Topping
- 1 cup fresh raspberries
- ½ cup semi-sweet chocolate chips
- 2 tbsp heavy cream
👩🍳 Instructions
Step 1: Prepare the Crust
- Preheat oven to 325°F (163°C).
- Mix graham cracker crumbs, sugar, and melted butter until evenly moistened.
- Press mixture into the base of a 9-inch springform pan to form a compact layer.
- Bake for 10 minutes. Remove and cool while preparing the filling.
Step 2: Make the Filling
- Beat cream cheese and sugar together until smooth and fluffy.
- Add eggs one at a time, mixing well after each.
- Stir in vanilla extract and sour cream until creamy and uniform.
- Fold in chopped white chocolate.
- Gently stir in raspberries — avoid overmixing to keep them whole.
Step 3: Bake the Cheesecake
- Pour the filling over the cooled crust.
- Bake for 55–65 minutes or until center is almost set — slight jiggle is okay.
- Turn off oven, crack the door slightly, and let cheesecake cool inside for 1 hour. This helps prevent cracks.
- Remove and cool to room temperature, then refrigerate at least 4 hours or overnight.
Step 4: Make the Chocolate Sauce
- In a microwave-safe bowl, melt chocolate chips with heavy cream in 30-second bursts, stirring each time until smooth and glossy.
Step 5: Assemble and Serve
- Top chilled cheesecake with fresh raspberries.
- Drizzle generously with warm chocolate sauce.
- Slice with a hot knife for clean edges.
- Serve chilled — preferably with tea or espresso for balance.
💡 Bonus Tips for Perfection
- 🍯 For extra depth, add a teaspoon of honey or maple syrup to the crust mix.
- 🌾 Substitute graham crackers with digestive biscuits or crushed oats for variation.
- 🧊 Want a freezer-friendly version? Wrap slices individually and freeze for up to 1 month — thaw overnight in fridge.