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White Chocolate Raspberry Cheesecake Recipe

White Chocolate Raspberry Cheesecake Recipe

Learn how to make this homemade white chocolate raspberry cheesecake with the perfect balance of sweetness and tanginess. This easy baking recipe features a buttery biscuit base, silky white chocolate filling, and homemade raspberry swirl for the best special occasion dessert that never fails to impress.
Difficulty:
Intermediate
Prep Time:
40 mins
Cook Time:
60 mins
Serves:
1 cheesecake (12 slices)
An overhead shot of a pristine white chocolate cheesecake with vibrant red raspberry swirls creating an elegant marble pattern across the top. A slice has been removed, revealing the creamy interior with pockets of ruby-red raspberry sauce rippling through the filling. The cheesecake sits on a rustic wooden cake stand, with fresh raspberries and delicate white chocolate curls scattered artfully around the edges. Soft natural light highlights the smooth, glossy surface and the contrast between the rich golden biscuit base and the snow-white filling. A silver cake server rests beside the cheesecake, with a perfectly cut slice plated nearby, showcasing all layers in their full glory.

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the base:</li><li class="ingredients-single-item">200g digestive biscuits (or graham crackers)</li><li class="ingredients-single-item">100g unsalted butter, melted</li><li class="ingredients-single-item">2 tbsp granulated sugar</li><li class="ingredients-single-item">For the filling:</li><li class="ingredients-single-item">600g full-fat cream cheese, at room temperature</li><li class="ingredients-single-item">150g granulated sugar</li><li class="ingredients-single-item">3 large eggs, at room temperature</li><li class="ingredients-single-item">200g white chocolate, melted and slightly cooled</li><li class="ingredients-single-item">200ml sour cream (or crème fraîche)</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">1 tbsp plain flour</li><li class="ingredients-single-item">For the raspberry swirl:</li><li class="ingredients-single-item">250g fresh or frozen raspberries</li><li class="ingredients-single-item">50g granulated sugar</li><li class="ingredients-single-item">1 tbsp lemon juice</li><li class="ingredients-single-item">For the topping:</li><li class="ingredients-single-item">100g fresh raspberries</li><li class="ingredients-single-item">50g white chocolate, for shavings</li></ul>

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">23cm (9-inch) springform pan</li><li class="equipment-single-item">Electric mixer (stand or handheld)</li><li class="equipment-single-item">Food processor</li><li class="equipment-single-item">Sieve</li><li class="equipment-single-item">Large roasting tin (for water bath)</li><li class="equipment-single-item">Heavy-duty aluminum foil</li></ul>

Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 160°C (140°C fan/325°F). Prepare your springform pan by greasing the sides and lining the base with parchment paper. Wrap the outside of the pan with 2-3 layers of heavy-duty aluminum foil, ensuring it comes up the sides (this prevents water from seeping in during baking).</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>For the base, process the digestive biscuits in a food processor until they resemble fine crumbs. Mix in the melted butter and sugar until thoroughly combined (the mixture should hold together when pressed between your fingers). Press this mixture firmly into the bottom of your prepared pan, creating an even layer. Use the bottom of a glass to compact it well. Bake for 10 minutes, then remove and cool while you prepare the filling.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>For the raspberry swirl, place raspberries, sugar, and lemon juice in a small saucepan. Simmer over medium heat for about 5-7 minutes until berries break down and the mixture thickens slightly. Press through a fine sieve to remove seeds, creating a smooth sauce. Set aside to cool completely.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>In a large bowl, beat the cream cheese and sugar until completely smooth with no lumps—about 3 minutes on medium speed. Scrape down the sides frequently to ensure even mixing. The mixture should be silky smooth before proceeding to prevent cracks in your finished cheesecake.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Add eggs one at a time, mixing on low speed just until each is incorporated. Overmixing at this stage will incorporate too much air and cause the cheesecake to rise and then crack during baking. Pour in the cooled melted white chocolate and mix gently.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Fold in the sour cream, vanilla extract, and flour with a rubber spatula until just combined. The sour cream adds a subtle tanginess that balances the sweetness of the white chocolate, while the small amount of flour helps stabilize the filling during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Pour two-thirds of your filling onto the cooled crust. Dollop several spoonfuls of raspberry sauce (reserving about 2 tablespoons for serving) over the filling. Add the remaining filling on top. Use a skewer or knife to gently swirl the raspberry sauce through the cheesecake for a marbled effect—don't overmix or you'll lose the distinct swirls.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Place your foil-wrapped springform pan in a large roasting tin. Fill the tin with hot water until it reaches halfway up the sides of the cheesecake pan. This water bath provides gentle, even heat and humidity which prevents cracking and creates a silky texture.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Bake for 55-60 minutes until the edges are set but the center still has a slight wobble (like set jelly). The internal temperature should reach about 65-70°C (150-160°F) when tested with a thermometer. Don't overbake—the residual heat will continue cooking the cheesecake.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>When done, turn off the oven, crack the door open slightly, and leave the cheesecake inside for an hour. This gradual cooling prevents the surface from cracking due to sudden temperature changes. Then remove from the water bath and cool completely at room temperature.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Refrigerate the cheesecake for at least 6 hours, preferably overnight. This resting time allows the flavors to meld and the texture to set perfectly. The patience will be rewarded with clean, beautiful slices!</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Before serving, carefully run a thin knife around the edge of the pan before releasing the springform. Top with fresh raspberries and white chocolate shavings (create these by using a vegetable peeler against a bar of white chocolate). Drizzle with the reserved raspberry sauce for a beautiful finish. For the cleanest cuts, dip your knife in hot water and wipe dry between slices.</li></ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in White Chocolate Raspberry Cheesecake?

This cheesecake requires digestive biscuits, butter, cream cheese, sugar, eggs, white chocolate, sour cream, vanilla, flour, raspberries (fresh and frozen), lemon juice, and additional white chocolate for decoration. The combination creates a perfect balance of creamy sweetness and fruity tanginess.

How to cook White Chocolate Raspberry Cheesecake at home?

Learn how to cook White Chocolate Raspberry Cheesecake by preparing a buttery biscuit base, creating a silky white chocolate filling, and swirling through homemade raspberry sauce. The key technique is using a water bath during baking (55-60 minutes at 160°C), followed by gradual cooling in the oven and overnight refrigeration for the perfect texture.

Why is a water bath important when baking cheesecakes?

A water bath provides gentle, even heat and humidity during baking, preventing cracks in your cheesecake and creating a silky-smooth texture. The moisture in the oven also helps the cheesecake rise evenly without drying out or developing a crusty top, resulting in that professional finish.

Can I use frozen raspberries instead of fresh in a baked cheesecake?

Yes, frozen raspberries work perfectly for the swirl in a baked cheesecake! They actually break down more easily when making the sauce. Just ensure you strain the seeds thoroughly. However, for the decorative topping, fresh raspberries provide better visual appeal and texture.

How long does cheesecake need to cool before refrigerating?

Allow your cheesecake to cool gradually – first in the turned-off oven with the door cracked for an hour, then at room temperature until completely cool (about 1-2 hours). This prevents sudden temperature changes that cause cracks. Only refrigerate once it's reached room temperature.

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Simmer over medium heat for about 5-7 minutes until berries break down and the mixture thickens slightly. Press through a fine sieve to remove seeds, creating a smooth sauce. Set aside to cool completely." }, { "@type": "HowToStep", "name": "Mix cream cheese base", "text": "In a large bowl, beat the cream cheese and sugar until completely smooth with no lumps—about 3 minutes on medium speed. Scrape down the sides frequently to ensure even mixing. The mixture should be silky smooth before proceeding to prevent cracks in your finished cheesecake." }, { "@type": "HowToStep", "name": "Add eggs and chocolate", "text": "Add eggs one at a time, mixing on low speed just until each is incorporated. Overmixing at this stage will incorporate too much air and cause the cheesecake to rise and then crack during baking. Pour in the cooled melted white chocolate and mix gently." }, { "@type": "HowToStep", "name": "Complete the filling", "text": "Fold in the sour cream, vanilla extract, and flour with a rubber spatula until just combined. The sour cream adds a subtle tanginess that balances the sweetness of the white chocolate, while the small amount of flour helps stabilize the filling during baking." }, { "@type": "HowToStep", "name": "Create swirl pattern", "text": "Pour two-thirds of your filling onto the cooled crust. Dollop several spoonfuls of raspberry sauce (reserving about 2 tablespoons for serving) over the filling. Add the remaining filling on top. Use a skewer or knife to gently swirl the raspberry sauce through the cheesecake for a marbled effect—don't overmix or you'll lose the distinct swirls." }, { "@type": "HowToStep", "name": "Prepare water bath", "text": "Place your foil-wrapped springform pan in a large roasting tin. Fill the tin with hot water until it reaches halfway up the sides of the cheesecake pan. This water bath provides gentle, even heat and humidity which prevents cracking and creates a silky texture." }, { "@type": "HowToStep", "name": "Bake the cheesecake", "text": "Bake for 55-60 minutes until the edges are set but the center still has a slight wobble (like set jelly). The internal temperature should reach about 65-70°C (150-160°F) when tested with a thermometer. Don't overbake—the residual heat will continue cooking the cheesecake." }, { "@type": "HowToStep", "name": "Gradual cooling", "text": "When done, turn off the oven, crack the door open slightly, and leave the cheesecake inside for an hour. This gradual cooling prevents the surface from cracking due to sudden temperature changes. Then remove from the water bath and cool completely at room temperature." }, { "@type": "HowToStep", "name": "Chill thoroughly", "text": "Refrigerate the cheesecake for at least 6 hours, preferably overnight. This resting time allows the flavors to meld and the texture to set perfectly. The patience will be rewarded with clean, beautiful slices!" }, { "@type": "HowToStep", "name": "Garnish and serve", "text": "Before serving, carefully run a thin knife around the edge of the pan before releasing the springform. Top with fresh raspberries and white chocolate shavings (create these by using a vegetable peeler against a bar of white chocolate). Drizzle with the reserved raspberry sauce for a beautiful finish. For the cleanest cuts, dip your knife in hot water and wipe dry between slices." } ], "aggregateRating": { "@type": "AggregateRating", "ratingValue": "5", "ratingCount": "187" }, "review": [ { "@type": "Review", "author": "Sophia Chen", "datePublished": "2024-04-22", "reviewBody": "This cheesecake is absolutely divine! The white chocolate and raspberry combination is perfectly balanced. I made it for my husband's birthday and everyone was asking for the recipe. The water bath technique really does prevent cracks!", "name": "Perfectly Balanced Sweetness", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Isabella Rossi", "datePublished": "2024-04-18", "reviewBody": "Worth every single calorie! This white chocolate raspberry cheesecake is the most luxurious dessert I've ever made at home. The detailed instructions made it foolproof, and the contrast between the tangy raspberries and sweet white chocolate is just heavenly.", "name": "Worth Every Calorie", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Ananya Patel", "datePublished": "2024-04-15", "reviewBody": "I finally impressed my mother-in-law with this recipe! She's extremely critical of desserts but couldn't stop praising this cheesecake. The texture was silky smooth and the raspberry swirl added such a beautiful touch both visually and flavor-wise.", "name": "Mother-in-law Approved", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Marcus Hansen", "datePublished": "2024-04-10", "reviewBody": "Better than any restaurant cheesecake I've ever had! The overnight chilling is absolutely essential - it really develops the flavors. The white chocolate shards on top add such an elegant touch. This will be my go-to special occasion dessert from now on.", "name": "Restaurant Quality", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Zainab Al-Farsi", "datePublished": "2024-04-05", "reviewBody": "The raspberry swirl truly makes this special! I was nervous about the water bath technique but the instructions were so clear. The result was a perfectly creamy cheesecake with no cracks. I've already frozen a few slices for future cravings - it freezes beautifully!", "name": "Special Touch", "reviewRating": { "@type": "Rating", "ratingValue": "5" } } ] }
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