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Foolproof Baked White Chocolate Raspberry Cheesecake with Silken Texture

A rich slice of white chocolate raspberry cheesecake topped with vibrant raspberry sauce dripping down the side.
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Make a showstopper dessert that rivals restaurant quality. This recipe delivers a creamy, velvety white chocolate cheesecake with a tart raspberry swirl on a buttery graham cracker crust. We use a water bath technique for a perfect, crack-free top.

Ingredients

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  • 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 teaspoon salt
  • 1 cup white chocolate, melted and slightly cooled
  • 3 large eggs, room temperature
  • 1/2 cup sour cream, room temperature
  • 1 cup fresh or frozen raspberries
  • 1 tablespoon lemon juice (for raspberry sauce)
  • 2 tablespoons granulated sugar (for raspberry sauce)

Instructions

  1. Prepare the crust: Combine graham cracker crumbs, 1/4 cup sugar, and melted butter. Press firmly into the bottom of a 9-inch springform pan. Chill for 30 minutes.
  2. Prepare the water bath: Wrap the outside of the springform pan tightly with heavy-duty aluminum foil to prevent water leakage. Place the wrapped pan inside a larger roasting pan.
  3. Make the raspberry swirl: In a small saucepan, combine raspberries, lemon juice, and 2 tablespoons sugar. Simmer until the berries break down, about 5 minutes. Strain through a fine-mesh sieve to remove seeds. Set aside to cool completely.
  4. Make the filling: Beat the softened cream cheese, 1 1/2 cups sugar, vanilla, and salt until smooth. Scrape down the bowl.
  5. Beat in the cooled melted white chocolate until just combined. Do not overmix.
  6. Beat in the eggs one at a time, mixing only until each egg is incorporated. Mix in the sour cream last.
  7. Pour half of the cheesecake batter over the chilled crust. Drizzle half of the cooled raspberry sauce over the batter. Repeat with the remaining batter and sauce.
  8. Create the swirl: Use a knife or skewer to gently swirl the raspberry sauce through the batter. Do not over-swirl; you want distinct ribbons.
  9. Bake: Place the roasting pan in the preheated oven (325°F). Carefully pour boiling water into the roasting pan until it reaches halfway up the sides of the springform pan.
  10. Bake for 60 to 75 minutes. The edges should be set, but the center 2 inches should still jiggle slightly.
  11. Cool slowly: Turn off the oven, crack the door open slightly, and let the cheesecake cool inside the oven for 1 hour. This prevents cracking.
  12. Remove the cheesecake from the water bath and foil. Cool completely on a wire rack. Chill in the refrigerator for at least 6 hours, preferably overnight, before serving.

Notes

  • Use room temperature ingredients for the cream cheese and eggs to prevent lumps in your silky smooth cheesecake filling.
  • For a foolproof, no-crack cheesecake technique, the slow cooling process inside the turned-off oven is essential.
  • If you prefer an Oreo crust, substitute chocolate sandwich cookies for the graham crackers.

Nutrition

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