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Slice of white chocolate raspberry cheesecake on a plate

White Chocolate Raspberry Cheesecake

This white chocolate raspberry cheesecake is creamy, sweet, and swirled with real raspberries—perfect for special occasions.
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Prep Time 25 minutes
Cook Time 1 minute
Total Time 6 minutes
Course Dessert
Cuisine American
Servings 12 slices
Calories 410 kcal

Ingredients
  

  • 1½ cups chocolate cookie crumbs
  • ¼ cup, melted unsalted butter
  • 2 tablespoons granulated sugar
  • pinch salt
  • 1½ cups raspberries
  • 2 tablespoons granulated sugar
  • 1 teaspoon lemon juice
  • 1 teaspoon + 1 tbsp water cornstarch
  • 24 oz cream cheese
  • ¾ cup granulated sugar
  • 3 large eggs
  • ½ cup sour cream
  • 1 teaspoon vanilla extract
  • 6 oz, melted white chocolate

Instructions
 

  • Preheat oven to 325°F. Mix chocolate cookie crumbs, melted butter, and sugar. Press into a 9-inch springform pan and bake for 10 minutes. Cool completely.
  • In a small saucepan, cook raspberries, sugar, and lemon juice. Add cornstarch slurry and simmer until thickened. Strain to remove seeds.
  • Melt white chocolate and let cool slightly. Beat cream cheese until smooth, then add sugar, eggs one at a time, sour cream, vanilla, and white chocolate.
  • Pour half the batter into crust. Swirl with half the raspberry sauce. Repeat. Bake in water bath for 60–65 minutes. Center should jiggle slightly.
  • Cool cheesecake in the oven for 1 hour. Then refrigerate for at least 4 hours or overnight before serving.

Notes

Best made a day ahead. Sauce and base can be prepared in advance.

Nutrition

Calories: 410kcalCarbohydrates: 34gProtein: 6gFat: 28g

(Nutrition is estimated and will vary based on actual ingredients used)

Keyword baked cheesecake, cream cheese, easy cheesecake, fruit swirl, holiday dessert, party dessert, raspberry, white chocolate
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