Go Back
Delicious Raspberry White Chocolate Cheesecake with fresh raspberries on top.
Print Recipe

Raspberry White Chocolate Cheesecake

A decadent dessert combining creamy cheesecake, fresh raspberries, and silky white chocolate, perfect for any occasion.
Prep Time30 minutes
Cook Time1 hour 10 minutes
Total Time4 hours
Course: Cake, Dessert
Cuisine: American
Keyword: Cheesecake Recipe, Chocolate Dessert, Dessert Recipe, Raspberry Cheesecake, White Chocolate
Servings: 12 slices
Calories: 430kcal

Ingredients

For the crust

  • 2 cups graham cracker crumbs Adds depth to the dessert.
  • 1/4 cup granulated sugar Enhances sweetness.
  • 1/2 cup unsalted butter, melted Forms the crust foundation.

For the cheesecake filling

  • 24 oz cream cheese, softened Brings quintessential cheesecake flavor.
  • 1 cup granulated sugar Adds sweetness and smooth texture.
  • 1 cup sour cream Contributes to flavor balance.
  • 1 teaspoon vanilla extract Adds warmth and depth.
  • 3 large eggs Critical for binding the batter.
  • 1 cup white chocolate chips, melted Adds luxurious sweetness.
  • 1 cup fresh raspberries Adds refreshing tartness.
  • 1/2 cup raspberry jam Amplifies raspberry flavor.

For garnishing

  • Fresh raspberries and white chocolate shavings Enhances visual appeal.

Instructions

Preparation

  • Preheat the oven to 325°F (163°C). Grease a 9-inch springform pan.

Make the crust

  • In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Mix until evenly coated.
  • Press the mixture firmly into the bottom of the prepared springform pan. Bake for 10 minutes and allow to cool.

Make the cheesecake filling

  • In a large mixing bowl, beat softened cream cheese until velvety smooth.
  • Gradually add the sugar, then mix in sour cream and vanilla extract until homogenous.
  • Add eggs one at a time, mixing well after each addition. Fold in melted white chocolate.
  • Gently fold in fresh raspberries.

Bake

  • Pour the cheesecake batter over the cooled crust. Bake for 60-70 minutes until edges are light golden and center is set.
  • Turn off the oven, crack the door slightly, and let the cheesecake cool inside for an hour.

Chill

  • Refrigerate the cheesecake for at least 4 hours or overnight.

Add the topping

  • Heat raspberry jam in a small saucepan over low heat until smooth and pourable. Spread it over the top of the chilled cheesecake.

Garnish

  • Decorate with fresh raspberries and white chocolate shavings before serving.

Notes

Ensure cream cheese is at room temperature for a smooth batter. Use a springform pan for easy removal. Avoid overbaking to prevent cracks.