There’s something truly special about the combination of raspberries and white chocolate—a perfect mix of sweet, creamy, and slightly tart flavors that melt in your mouth. This Raspberry White Chocolate Cheesecake is the ultimate dessert for special occasions, whether it’s a birthday, holiday gathering, or just a treat for yourself!

With its buttery graham cracker crust, silky white chocolate cheesecake filling, and a luscious raspberry swirl, this dessert is as beautiful as it is delicious. Even if you’ve never baked a cheesecake before, don’t worry—I’ll guide you through the process step by step to ensure success.

---

Why You’ll Love This Recipe

✔ Smooth & Creamy – The white chocolate makes the cheesecake extra rich and silky.
✔ Sweet & Tangy – The balance of white chocolate and raspberries is simply irresistible.
✔ Perfect for Any Occasion – Whether it’s a holiday, dinner party, or weekend indulgence.
✔ Make-Ahead Friendly – Cheesecake tastes even better the next day, making it perfect for prepping in advance.

---

Ingredients (Serves 10-12)

For the Crust:

• 1 ½ cups graham cracker crumbs (or crushed digestive biscuits)
• ¼ cup granulated sugar
• 6 tablespoons unsalted butter (melted)

For the Cheesecake Filling:

• 2 cups white chocolate chips
• 24 oz (680g) cream cheese (softened)
• ¾ cup granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• ½ cup sour cream

For the Raspberry Swirl:

• 1 cup fresh or frozen raspberries
• 2 tablespoons granulated sugar
• 1 teaspoon lemon juice
• 1 teaspoon cornstarch mixed with 1 tablespoon water

---

Step-by-Step Instructions

Step 1: Prepare the Crust

1. Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
2. In a bowl, mix the graham cracker crumbs, sugar, and melted butter until the mixture resembles wet sand.
3. Press the mixture firmly into the bottom of the prepared pan, creating an even layer.
4. Bake for 10 minutes, then remove and let cool while preparing the filling.

---

Step 2: Make the Raspberry Swirl

1. In a small saucepan over medium heat, combine the raspberries, sugar, and lemon juice.
2. Stir and let the raspberries break down, about 5 minutes.
3. Mix cornstarch and water, then add it to the raspberry mixture, stirring until thickened.
4. Strain through a fine mesh sieve to remove seeds (optional). Let cool.

---

Step 3: Prepare the Cheesecake Filling

1. Melt the white chocolate chips using a double boiler or microwave in 20-second intervals, stirring until smooth. Let it cool slightly.
2. In a large bowl, beat the cream cheese and sugar until smooth and creamy.
3. Add the eggs one at a time, mixing on low speed.
4. Stir in the vanilla extract, sour cream, and melted white chocolate, mixing until fully incorporated.

---

Step 4: Assemble & Bake

1. Pour the cheesecake batter over the cooled crust.
2. Spoon small amounts of the raspberry sauce on top, then use a toothpick or knife to swirl it gently into the batter.
3. Place the springform pan into a large roasting pan and fill it with hot water, creating a water bath (this helps prevent cracks).
4. Bake at 325°F (163°C) for 55-65 minutes, or until the edges are set but the center still jiggles slightly.

---

Step 5: Chill & Serve

1. Turn off the oven and let the cheesecake cool inside the oven with the door slightly open for 1 hour.
2. Remove from the water bath and chill in the refrigerator for at least 6 hours (or overnight).
3. Before serving, garnish with fresh raspberries and an extra drizzle of raspberry sauce.

---

Serving Ideas & Variations

🍫 Drizzle with White Chocolate – Melt extra white chocolate and drizzle over the top for an elegant touch.
🍓 Use Other Berries – Swap raspberries for strawberries, blueberries, or a mixed berry blend.
🍪 Try an Oreo Crust – Instead of graham crackers, use crushed Oreos for a chocolatey twist.
🥜 Add Nuts – Sprinkle crushed almonds or pistachios on top for extra crunch.

---

Pro Tips for a Perfect Cheesecake

✅ Use Room Temperature Ingredients – Softened cream cheese blends more smoothly, preventing lumps.
✅ Don’t Overmix the Batter – Overmixing adds too much air, causing cracks while baking.
✅ Bake in a Water Bath – This creates steam in the oven, keeping the cheesecake moist and crack-free.
✅ Chill Overnight – Cheesecake needs at least 6 hours in the fridge for the best texture.

---

Common Questions About This Recipe

Q: Can I make this cheesecake ahead of time?
A: Yes! It actually tastes better the next day. You can make it up to 2 days in advance and store it in the fridge.

Q: What if I don’t have a springform pan?
A: You can use a deep cake pan lined with parchment, but it will be harder to remove. A springform pan is best for cheesecakes!

Q: Can I freeze cheesecake?
A: Absolutely! Wrap individual slices in plastic wrap, then store in an airtight container. It keeps well for up to 2 months.

---

Final Thoughts

This Raspberry White Chocolate Cheesecake is a show-stopping dessert that’s creamy, fruity, and absolutely irresistible. Whether you’re making it for a special event or a cozy weekend treat, its smooth texture and rich flavors will leave everyone wanting more.

Give this recipe a try, and let us know how it turns out! Happy baking!