Print

Foolproof Baked White Chocolate Raspberry Cheesecake

A perfect slice of white chocolate raspberry cheesecake showing a rich raspberry swirl on a white plate.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Create a restaurant-quality, creamy white chocolate raspberry cheesecake with a buttery graham cracker crust and a vibrant raspberry swirl. This baked recipe uses a water bath technique for a silky smooth, crack-free finish, making it an elegant showstopper dessert for any celebration.

Ingredients

Scale
  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar (for crust)
  • 6 tablespoons unsalted butter, melted
  • 3 (8 ounce) packages cream cheese, softened
  • 1 1/2 cups granulated sugar (for filling)
  • 1 teaspoon vanilla extract
  • 1/4 cup all-purpose flour
  • 1 cup heavy cream
  • 12 ounces high-quality white chocolate, melted and slightly cooled
  • 4 large eggs
  • 1 cup fresh or frozen raspberries
  • 2 tablespoons lemon juice (for sauce)
  • 1/4 cup granulated sugar (for sauce)
  • 1 tablespoon cornstarch (for sauce)

Instructions

  1. Prepare the crust: Mix graham cracker crumbs, 1/4 cup sugar, and melted butter. Press mixture firmly into the bottom of a 9-inch springform pan. Chill for 30 minutes.
  2. Preheat your oven to 325°F (160°C). Wrap the outside of the springform pan tightly in heavy-duty aluminum foil to prepare for the water bath.
  3. Make the white chocolate filling: Beat the softened cream cheese and 1 1/2 cups sugar in a large bowl until smooth. Beat in vanilla extract and flour.
  4. Slowly mix in the heavy cream and the slightly cooled melted white chocolate until just combined. Do not overmix.
  5. Beat in the eggs one at a time, mixing only until each egg is incorporated. Scrape down the sides of the bowl as needed.
  6. Pour half of the cheesecake batter over the chilled crust.
  7. Prepare the raspberry swirl: In a small saucepan, combine raspberries, 1/4 cup sugar, lemon juice, and cornstarch. Cook over medium heat, stirring until thickened. Let cool slightly.
  8. Dollop half of the raspberry sauce over the batter. Use a knife or skewer to gently swirl the sauce into the batter.
  9. Pour the remaining cheesecake batter over the raspberry layer. Top with the remaining raspberry sauce and swirl again.
  10. Place the foil-wrapped springform pan into a large roasting pan. Carefully pour hot water into the roasting pan until the water reaches halfway up the sides of the springform pan. This is the water bath.
  11. Bake for 60 to 75 minutes, or until the edges are set but the center still jiggles slightly when gently nudged.
  12. Turn off the oven, crack the oven door open slightly, and allow the cheesecake to cool inside the oven for 1 hour. This prevents cracking.
  13. Remove the cheesecake from the water bath and foil. Cool completely on a wire rack, then chill in the refrigerator for at least 6 hours, or preferably overnight, before serving.

Notes

  • For the best texture, ensure your cream cheese and eggs are at room temperature before starting the filling.
  • Use high-quality white chocolate for a richer flavor in your creamy filling.
  • If you prefer an Oreo crust, substitute chocolate sandwich cookies for the graham crackers.

Nutrition

Find it online: https://delishcraze.com/white-chocolate-raspberry-cheesecake-recipe/