Go Back
To craft a truly exceptional Heavenly White Chocolate Raspberry Cheesecake, it’s essential to understand the key ingredients that contribute to its luxurious texture and flavor. Each component plays a vital role in creating the final masterpiece, so let’s break them down.

White Chocolate Raspberry Cheesecake

Discover the joy of baking with this Heavenly White Chocolate Raspberry Cheesecake recipe! This rich and creamy dessert features a luscious filling made from high-quality cream cheese and white chocolate, perfectly balanced by the tartness of fresh raspberries. Step-by-step instructions guide you through crafting a delicious graham cracker crust and a vibrant raspberry sauce. Impress your family and friends with a show-stopping treat that’s perfect for any occasion!
Print Recipe Pin Recipe

Ingredients
  

For the crust:

1 ½ cups graham cracker crumbs

½ cup unsalted butter, melted

2 tablespoons sugar

1/4 teaspoon salt

For the cheesecake filling:

16 oz cream cheese, softened

1 cup white chocolate chips, melted

1 cup granulated sugar

3 large eggs

1 teaspoon vanilla extract

1 cup sour cream

1 cup fresh raspberries (plus extra for garnish)

For the raspberry sauce:

1 cup fresh raspberries

1/3 cup granulated sugar

1 tablespoon lemon juice

1 tablespoon cornstarch mixed with 2 tablespoons water (for thickening)

Instructions
 

Prepare the crust:

    In a medium bowl, combine the graham cracker crumbs, melted butter, sugar, and salt. Mix until well combined. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake in a preheated oven at 350°F (175°C) for 10 minutes. Remove and let cool while preparing the filling.

      Make the filling:

        In a large mixing bowl, beat the softened cream cheese and sugar until creamy and smooth. Add the melted white chocolate and mix until fully incorporated. Blend in the eggs one at a time, ensuring each is well combined before adding the next. Stir in the vanilla extract and sour cream until the mixture is smooth.

          Add raspberries:

            Gently fold in the fresh raspberries, being careful not to crush them too much to preserve some whole berries.

              Combine and pour:

                Pour the cheesecake filling over the cooled crust, smoothing the top with a spatula.

                  Bake:

                    Bake the cheesecake in the oven at 325°F (160°C) for 55-65 minutes or until the center is just set (it may still have a slight jiggle).

                      Cool and chill:

                        Once baked, turn off the oven, crack the door open, and let the cheesecake cool in the oven for 1 hour. Then transfer it to the refrigerator to chill for at least 4 hours (overnight is best).

                          Make the raspberry sauce:

                            In a small saucepan, combine 1 cup of raspberries, sugar, and lemon juice over medium heat. Cook until the raspberries break down, about 5 minutes. Mix the cornstarch and water in a small bowl then add to the raspberry mixture, stirring until it thickens. Remove from heat and let it cool.

                              Serve:

                                Carefully run a knife around the edge of the springform pan before removing the sides. Drizzle the cooled raspberry sauce over the cheesecake and garnish with additional fresh raspberries. Slice and serve chilled.

                                  Prep Time: 30 mins | Total Time: 8 hrs 20 mins (including chilling) | Servings: 10-12