Go Back Email Link

Raspberry White Chocolate Cheesecake

Print Recipe Pin Recipe

Ingredients
  

Crust:

  • 1 1/2 cups graham cracker crumbs (or digestive biscuit crumbs)
  • 5 tablespoons unsalted butter, melted
  • 2 tablespoons granulated sugar
  • Pinch of fine salt
  • Raspberry Swirl:
  • 1 1/2 cups fresh or frozen raspberries
  • 2–3 tablespoons granulated sugar (to taste)
  • 1 teaspoon lemon juice
  • 1 teaspoon cornstarch (optional, for thickening)

Filling:

  • 16 ounces (450 g) full-fat cream cheese, room temperature
  • 1/2 cup granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • 1/2 cup sour cream, room temperature
  • 6 ounces (170 g) good-quality white chocolate, finely chopped
  • 1/4 cup heavy cream (for melting the white chocolate)
  • Pinch of salt

To Finish (Optional):

  • Fresh raspberries
  • White chocolate curls or shavings
  • Powdered sugar for dusting

Instructions
 

  • Prep your pan and oven. Line the bottom of a 9-inch springform pan with parchment and lightly grease the sides. Preheat the oven to 325°F (165°C). Place a pan of hot water on the lower rack to create steam.
  • Make the crust. Stir graham crumbs, sugar, salt, and melted butter until the mixture holds together when pressed. Press it firmly into the bottom of the pan and slightly up the sides. Bake for 8–10 minutes, then cool while you make the filling.
  • Cook the raspberry swirl. In a small saucepan, combine raspberries, sugar, and lemon juice. Simmer for 5–8 minutes, mashing gently. If you want a thicker, cleaner swirl, stir in cornstarch mixed with 1 teaspoon water and cook 1 minute. Press through a sieve to remove seeds (optional). Cool to room temperature.
  • Melt the white chocolate. Warm the heavy cream until steaming, then pour it over the chopped white chocolate in a heatproof bowl. Let sit 2 minutes, then stir until smooth. If needed, microwave in short bursts. Cool until just slightly warm, still fluid.
  • Mix the filling base. Beat cream cheese with sugar and salt on medium-low until smooth and free of lumps, about 1–2 minutes. Scrape the bowl as you go to avoid pockets of unmixed cheese.
  • Add eggs and flavor. Beat in eggs one at a time on low until just combined. Mix in vanilla and sour cream. Don’t overbeat; too much air can cause cracks.
  • Incorporate white chocolate. With the mixer on low, stream in the melted white chocolate mixture and blend until fully smooth. The batter should be silky and pourable.
  • Assemble. Pour the filling over the cooled crust. Spoon small pools of raspberry sauce on top and use a skewer or knife to swirl gently. Aim for a marbled look without overmixing.
  • Bake gently. Place the cheesecake on the middle rack above the steaming pan. Bake 45–55 minutes, until edges are set but the center jiggles slightly like set gelatin.
  • Cool slowly. Turn off the oven, crack the door, and let the cheesecake sit for 45–60 minutes. This gradual cooling helps prevent cracks.
  • Chill completely. Remove, run a thin knife around the edge, and cool to room temperature. Cover and chill at least 6 hours, preferably overnight, until fully set.
  • Finish and serve. Unlatch the springform, transfer to a serving plate, and top with fresh raspberries and white chocolate curls if you like. Slice with a warm, clean knife for neat pieces.