White Chocolate Raspberry Cheesecake Recipe | Easy & Creamy!

There’s something wonderfully celebratory about a White Chocolate Raspberry Cheesecake. It’s plush and creamy, topped (and swirled) with bright raspberry ribbons that cut through the richness in the most delightful way. This is the kind of dessert that makes people pause at the first bite, close their eyes, and say, “Oh, wow.” In this friendly guide, I’ll walk you through every step so you can bake a cheesecake that’s smooth, elegant, and worthy of any special occasion—without any stress.

You can expect a buttery biscuit crust, a velvety white chocolate filling with gentle vanilla and citrus notes, and a jewel-toned raspberry sauce that strikes the perfect sweet-tart balance. We’ll use simple, reliable techniques for a crack-free top and a lusciously creamy center. By the end, you’ll have a gorgeous showstopper and the confidence to make it again and again.

What Makes This White Chocolate Raspberry Cheesecake Irresistible

This cheesecake is a beautiful balance of flavors and textures. The buttery crust supports a silky, rich filling sweetened with real white chocolate (not just sugar), which adds a luxurious mouthfeel. A bright raspberry swirl brings contrast—both in color and taste—so each bite feels layered and complete. Plus, the recipe is designed with user-friendly tips to minimize common cheesecake woes like cracks, dry texture, or a soggy crust. If you’ve ever been intimidated by baking cheesecake, this is the perfect recipe to change that.

What You’ll Need to Make White Chocolate Raspberry Cheesecake

• Raspberries (2 cups, fresh or frozen): The star of the swirl and sauce; add vivid color and tart balance to the rich filling.
• Granulated sugar (for sauce, 1/3 cup; for filling, 3/4 cup): Sweetens both the raspberry component and the cheesecake without overshadowing the white chocolate.
• Lemon juice (1 teaspoon): Brightens the berries and keeps the sauce lively.
• Cornstarch (2 teaspoons for sauce + 1 tablespoon for filling): Thickens the raspberry sauce so it swirls cleanly; in the filling, it helps prevent cracks and improves texture.
• Pinch of salt (in sauce and filling): Balances sweetness and enhances flavor throughout.
• Graham cracker crumbs or digestive biscuit crumbs (1 1/2 cups): The base of the crust; lightly sweet and sturdy, perfect with raspberry and white chocolate.
• Granulated sugar for crust (2 tablespoons): Adds just a touch more sweetness and helps the crumbs set.
• Unsalted butter, melted (6 tablespoons): Binds the crust and creates that deliciously crisp, toasty edge.
• Full-fat cream cheese (24 ounces / 680 g, softened): The heart of the cheesecake; for best texture, it must be room temperature.
• Sour cream (3/4 cup): Adds subtle tang and extra creaminess to the filling.
• Heavy cream (1/2 cup): Keeps the cheesecake lush and silky.
• Good-quality white chocolate (8 ounces / 225 g), melted and slightly cooled: The key flavor and richness; choose bars with cocoa butter for the best melt and taste.
• Large eggs (3) + 1 egg yolk, room temperature: Provide structure while keeping the custard tender; the extra yolk adds richness.
• Pure vanilla extract (2 teaspoons): Warms and rounds out the white chocolate notes.
• Finely grated lemon zest (1 teaspoon, optional): Gently lifts the filling and complements the berries.
• Fresh raspberries, for garnish: A simple, pretty finishing touch.
• White chocolate curls or shavings (optional): Adds a festive look and a hint of extra sweetness.
• Lightly sweetened whipped cream (optional): For piped swirls or dollops when serving.
• 9-inch springform pan, heavy-duty foil, roasting pan, and hot water: Equipment for baking and water bath to ensure even cooking and a smooth top.

How to Make It, Step by Step

1. Make the raspberry sauce. In a small saucepan, combine raspberries, 1/3 cup sugar, lemon juice, and a tiny pinch of salt. Cook over medium heat, stirring and mashing, until the berries release their juices and begin to simmer, 4–6 minutes. Stir in a slurry of 2 teaspoons cornstarch mixed with 2 teaspoons cool water. Simmer another 1–2 minutes until glossy and slightly thickened.
2. Strain and cool. If you prefer a seedless swirl, press the sauce through a fine sieve into a bowl. Let it cool to room temperature, then refrigerate while you prepare the crust and filling. The sauce should be cool and thick so it swirls cleanly.
3. Heat the oven and prepare the pan. Preheat to 325°F (163°C). Wrap the outside of a 9-inch springform pan with a double or triple layer of heavy-duty foil to prevent water from seeping in. Set a kettle of water to boil for the water bath.
4. Mix the crust. Stir together the graham crumbs, 2 tablespoons sugar, and a pinch of salt. Add melted butter and mix until the crumbs look like damp sand.
5. Press and pre-bake. Firmly press the mixture into the bottom of the springform pan and slightly up the sides. Bake for 8–10 minutes until fragrant and just set. Let cool on a rack while you make the filling.
6. Melt the white chocolate. Chop the white chocolate and melt it in a heatproof bowl set over barely simmering water, or microwave at 50% power in 20–30-second bursts, stirring between each. Heat just until smooth, then set aside to cool until lukewarm. Do not overheat; white chocolate scorches easily.
7. Beat the cream cheese and sugar. In a large bowl, beat the softened cream cheese with 3/4 cup sugar on medium-low until completely smooth and no lumps remain, 2–3 minutes. Scrape the bowl and paddle as needed.
8. Add the dairy and vanilla. Mix in the sour cream and heavy cream until combined, then add vanilla and lemon zest if using. Keep the mixer on low to avoid whipping in excess air.
9. Incorporate the white chocolate. With the mixer on low, blend in the melted white chocolate until uniform and silky. Add 1 tablespoon cornstarch and a pinch of salt; mix just to combine.
10. Add the eggs. Beat in the eggs one at a time, followed by the extra yolk, mixing on low and scraping the bowl after each addition. Stop as soon as the batter looks smooth to keep it creamy.
11. Assemble and swirl. Pour the batter over the cooled crust and tap the pan gently on the counter to release any air bubbles. Dollop 6–8 spoonfuls of cooled raspberry sauce over the surface, then drag a skewer or thin knife through to create a marbled swirl. Reserve remaining sauce for serving.
12. Set up the water bath. Place the foil-wrapped springform into a large roasting pan. Slide the setup onto an oven rack, then carefully pour hot water into the roasting pan until it reaches about halfway up the sides of the springform.
13. Bake. Bake at 325°F (163°C) for 55–70 minutes. The edges should look set, while the center (about 2 inches across) should still wobble gently when you nudge the pan. Don’t wait for a firm center; it will finish setting as it cools.
14. Cool gradually. Turn off the oven, prop the door open slightly with a wooden spoon, and leave the cheesecake inside for 45–60 minutes. This gradual cool helps prevent cracks.
15. Remove and loosen. Lift the pan from the water bath, remove the foil, and place on a rack. Run a thin knife around the edge to release the cheesecake from the sides; cool for another hour at room temperature.
16. Chill thoroughly. Refrigerate uncovered for 4 hours to chill the surface, then cover and chill at least 6 hours more or overnight for the best texture.
17. Unmold and garnish. Carefully release the springform ring. Transfer to a serving plate. Spoon or drizzle some of the remaining raspberry sauce over the top, and garnish with fresh raspberries, white chocolate curls, or piped whipped cream if you like.
18. Slice neatly. For clean slices, dip a sharp knife in hot water, wipe dry, and cut, cleaning the blade between each cut. Serve with extra raspberry sauce on the side.

Time & Prep at a Glance

Cheesecake rewards patience, and this one is no exception. Here’s what to expect:

• Active prep time: 45–60 minutes (sauce, crust, filling, assembly)
• Crust pre-bake: 8–10 minutes
• Bake time: 55–70 minutes at 325°F (163°C)
• Initial cool in oven: 45–60 minutes
• Cool on rack: 1 hour
• Chill time: At least 6 hours, ideally overnight
• Total time: About 10–12 hours including cooling and chilling
• Yield: About 12 slices

The cheesecake is ready to enjoy once it’s fully chilled and set—overnight chilling gives the cleanest slices and the most luxurious texture. For planning ahead, you can make it up to two days before serving and keep it covered in the refrigerator.

Pro Tips to Nail It Every Time

• Use room-temperature dairy. Softened cream cheese and room-temp eggs blend smoothly and prevent lumps.
• Choose real white chocolate. Look for bars with cocoa butter listed as a primary ingredient. White chips sometimes contain stabilizers that don’t melt as smoothly.
• Melt gently. White chocolate is delicate. Keep the heat low and stir frequently. Any water droplets will cause seizing—keep tools dry.
• Don’t overmix. Mix on low speed and stop once the batter looks silky. Overmixing can incorporate too much air, leading to cracks.
• Water bath wisdom. The bain-marie ensures even baking and a custardy texture. Wrap your pan tightly with heavy-duty foil or place it inside a slightly larger pan to keep water out.
• Alternative to a water bath: If you must skip it, bake at a slightly lower temperature (315–320°F/157–160°C), place a pan of hot water on a lower rack, and avoid overbaking.
• Perfect raspberry swirl. Cool the sauce completely so it sits atop the batter instead of sinking. Strain if you prefer a seedless, clean look.
• Check doneness by wobble. Pull the cheesecake when the center jiggles like gelatin. A fully firm center usually means it’s overbaked.
• Loosen the sides. Run a knife around the edge right after baking to prevent tearing as it contracts.
• For neat slices. A hot, dry knife and a gentle sawing motion keep the layers distinct and tidy.
• Flavor twists. Try a chocolate cookie crust, add a drop of almond extract to the filling, or swirl in blackberry or strawberry sauce instead of raspberry.
• Make it gluten-free. Use gluten-free biscuit crumbs for the crust and verify the chocolate and other ingredients are certified GF.

Nutritional Snapshot at a Glance

These values are approximate and will vary with specific brands and portion sizes. Based on 12 servings:

• Calories: ~580 per slice
• Protein: ~8 g
• Carbohydrates: ~50 g
• Total Fat: ~38 g
• Saturated Fat: ~23 g
• Fiber: ~1 g
• Total Sugars: ~37 g
• Sodium: ~310 mg

Consider these a guide rather than a precise calculation. If you’re tracking nutrition closely, input your exact ingredients into a nutrition calculator.

Common Questions, Answered

Can I use frozen raspberries for the sauce?

Yes. Frozen raspberries work wonderfully and don’t need to be thawed first. Cook them straight from frozen, simmer a minute or two longer to evaporate extra moisture, and proceed as directed. If the sauce seems thin, add an additional 1/2 teaspoon cornstarch slurry and simmer briefly until it thickens.

Do I have to use a water bath?

A water bath is highly recommended because it promotes even heat and prevents cracking. If you choose not to use one, bake at a slightly lower temperature, place a pan of hot water on the lower rack to add humidity, avoid opening the oven door, and watch the bake time carefully so you don’t overbake.

How far in advance can I make this cheesecake?

You can bake it up to 2 days ahead and store it covered in the refrigerator. It also freezes well for up to 2 months: wrap the chilled cheesecake (whole or sliced) tightly in plastic, then foil. Thaw overnight in the fridge before serving, and add fresh garnishes just before presenting.

A Sweet Send-Off

Baking a White Chocolate Raspberry Cheesecake is as much about the process as it is about the final, show-stopping slice. With a little patience and a few smart techniques, you’ll create a dessert that feels special, tastes luxurious, and brings people together around the table. Whether you’re celebrating a milestone or simply treating loved ones “just because,” this cheesecake is a beautiful way to make the moment memorable. I hope you enjoy every step—and every bite.