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Creamy White Chocolate Raspberry Cheesecake

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A luscious and easy-to-make cheesecake featuring a creamy white chocolate filling swirled with fresh raspberries, perfect for celebrations and family gatherings.

Ingredients

Scale
  • 1 ½ cups (150 g) graham cracker crumbs
  • 5 tbsp (70 g) unsalted butter, melted
  • 2 tbsp (25 g) granulated sugar
  • 24 oz (680 g) cream cheese, softened
  • 1 cup (200 g) granulated sugar
  • 3 large eggs, room temperature
  • 8 oz (225 g) white chocolate, chopped
  • 1 tsp vanilla extract
  • ½ cup (120 ml) sour cream
  • 1 cup (120 g) fresh raspberries
  • ½ cup (120 ml) raspberry preserves or jam
  • 2 tbsp (30 ml) water

Instructions

  1. Preheat your oven to 325°F (160°C). Wrap the outside of your springform pan with aluminum foil to prevent water from seeping in during baking.
  2. Mix graham cracker crumbs, melted butter, and sugar in a bowl until evenly combined. Press this mixture firmly into the bottom of the springform pan, creating an even layer. Bake for 10 minutes, then remove from oven and let cool.
  3. Using a double boiler or microwave, gently melt the chopped white chocolate until smooth. Set aside to cool slightly but don’t let it harden.
  4. In a large bowl, beat the softened cream cheese with sugar until creamy and smooth (about 2-3 minutes). Add eggs one at a time, mixing well after each addition. Stir in vanilla extract and sour cream until just combined.
  5. Carefully pour in the cooled white chocolate and gently fold it into the cream cheese mixture with a spatula, being careful not to overmix.
  6. In a small saucepan, warm raspberry preserves with water over low heat until smooth and slightly runny. Let cool to room temperature.
  7. Pour half of the cream cheese filling over the crust. Drop spoonfuls of raspberry swirl evenly across the top. Pour the remaining filling over and add the rest of the raspberry swirl in dollops. Use a skewer or knife to gently swirl the raspberry topping into the batter for a marbled effect.
  8. Place the springform pan into a larger baking dish and fill the outer dish with hot water halfway up the sides of the pan (water bath). Bake for 55-65 minutes or until the edges are set but the center still jiggles slightly when shaken.
  9. Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour. Then remove and chill in the refrigerator for at least 4 hours, preferably overnight.
  10. Run a knife around the edges before unlocking the springform pan. Slice and serve chilled.

Notes

Use room temperature cream cheese and eggs to avoid lumps. Melt white chocolate gently to prevent graininess. Use a water bath and wrap pan in foil to prevent cracks and sogginess. Dip knife in hot water and wipe between slices for clean cuts. Frozen raspberries can be used if thawed and drained. Variations include gluten-free crust with almond flour and dairy-free alternatives.

Nutrition

Keywords: white chocolate cheesecake, raspberry cheesecake, creamy cheesecake, easy dessert, homemade cheesecake, raspberry swirl, white chocolate dessert

Find it online: https://emmayum.com/creamy-white-chocolate-raspberry-cheesecake-recipe-easy-homemade-dessert-guide/