Rich White Chocolate Raspberry

This Raspberry White Chocolate Cheesecake blends creamy white chocolate with tangy fresh raspberries. The smooth cream cheese mixture rests on a crunchy graham cracker base, creating a wonderful mix of tastes and textures. What really makes this dessert stand out is the gorgeous swirls of fresh raspberries running through the filling, all crowned with a homemade berry sauce that looks amazing and adds an extra pop of flavor.

I whipped up this cheesecake for the first time at my sister's birthday dinner, and now everyone in our family asks for it constantly. The white chocolate brings a rich smoothness without going overboard on sweetness, and the raspberries cut right through all that richness in the best way.

Ingredients:

• For the Crust:
• Graham cracker crumbs (1½ cups): Makes a solid yet tender foundation; buy pre-ground or crush whole crackers in your food processor until fine
• Granulated sugar (¼ cup): Gives sweetness and helps everything stick; plain white sugar works best here
• Unsalted butter, melted (½ cup): Binds everything together; unsalted lets you manage the saltiness yourself

• For the Cheesecake Filling:
• Cream cheese (16 ounces): The main player; grab full-fat blocks and let them warm up to room temp for no lumps
• Granulated sugar (1 cup): Cuts the cream cheese tang; drop to ¾ cup if you want less sweetness
• Vanilla extract (1 teaspoon): Boosts all the other flavors; go for real vanilla instead of fake for best taste
• Large eggs (3): Give body and richness; warm them to room temp before using
• White chocolate chips, melted (1 cup): Adds sweet creaminess and firms up the filling; pick good quality ones that melt nicely
• Fresh raspberries (1 cup): Bring color and zippy flavor; pick plump, fresh ones with no mushy spots

• For the Raspberry Sauce:
• Fresh raspberries (1 cup): Makes a bright, fresh-tasting topping; you can use thawed frozen ones in a pinch
• Granulated sugar (¼ cup): Tames the berry tartness
• Lemon juice (1 tablespoon): Makes flavors pop and keeps the sauce looking vibrant

Step-by-Step Instructions:

Prepare the Crust:

Get your oven warming to 325°F (160°C). Grab a 9-inch springform pan and give the bottom and sides a good coat of butter or cooking spray. If your pan sometimes leaks, wrap the outside with foil to keep butter from dripping into your oven. We're using a lower temp than most cakes need because cheesecakes turn out best with slow, even heat.

Mix and Bake the Crust:

Grab a medium bowl and stir together the graham crumbs and sugar with a fork until they're well mixed. Pour in your melted butter and keep mixing until every bit is damp and it looks like wet sand. If you squeeze some, it should hold its shape. Take a measuring cup with a flat bottom and firmly press the mixture into your pan, making an even layer with a small ridge around the edges. Pop it in the oven for 8-10 minutes just until it smells good and the edges start to darken a bit. Take it out and let it cool completely on a rack while you make the filling.

Prepare the Filling:

In a big mixing bowl, put your room-temp cream cheese (this part's super important) and sugar. Beat them with an electric mixer on medium for a full 3-4 minutes until everything's totally smooth, fluffy and lump-free. Stop now and then to scrape everything off the sides and bottom with a spatula. Drop in the vanilla and mix just until it's blended in—don't go crazy with mixing at this point.

Add Eggs and Chocolate:

Turn your mixer down to low. Add one egg at a time, mixing about 20 seconds after each one, just enough to blend it in. Too much mixing now can trap air that might cause cracks later. Pour in your melted white chocolate (it should be cool but still runny) and mix on low until it's all one smooth color and texture. Your batter should look silky and gorgeous now.

Fold in Raspberries:

With a rubber spatula, carefully fold the fresh raspberries into the mix using gentle figure-eight movements. Don't stir too hard—about 5-6 gentle folds will spread them out while keeping most berries whole. Some will naturally break and make pretty pink streaks through the batter, which is exactly what you want.

Bake the Cheesecake:

Pour your filling over the cooled crust and smooth the top with your spatula. Gently tap the pan on the counter a few times to pop any air bubbles. Put the pan on the middle rack of your hot oven and bake for 55-60 minutes. You'll know it's done when the edges are set but the middle still has a little wiggle—about a 2-3 inch circle in the center should jiggle slightly when you gently shake the pan. Keep that oven door shut during the first 45 minutes of baking, as sudden temperature changes can make the top crack.

Cooling Process:

When it's done, just turn the oven off without opening the door and leave the cheesecake inside for a whole hour. This slow cooling stops it from cracking from a sudden temperature change. After that hour, open the oven door halfway and let it sit another 30 minutes in there. Then take it out and let it finish cooling to room temperature on a wire rack, which takes about 2 hours. Once it's completely cool, cover it with plastic wrap and stick it in the fridge for at least 4 hours, but overnight is even better. The flavors will keep getting better during this time.

Prepare the Raspberry Sauce:

Put the fresh raspberries, sugar, and lemon juice in a small saucepan. Cook over medium heat, stirring now and then with a wooden spoon. As they heat up, gently squish some berries against the pan to help them break down. Keep cooking for 5-7 minutes until the sauce gets a bit thicker and coats the back of a spoon. Take it off the heat and let it cool completely. If you want it smoother, you can strain it through a fine mesh sieve to get rid of the seeds (totally up to you). Put it in a container and chill until serving time.

Serve the Cheesecake:

When you're ready to serve, run a thin knife around the edge of the springform pan before you pop the latch. This keeps the cheesecake from sticking and cracking. Move it to a serving plate, cut with a clean, sharp knife (wipe the blade between slices for neat cuts), and drizzle each piece with raspberry sauce right before serving. For super clean slices, dip your knife in hot water and wipe it dry between each cut.

My grandma used to say raspberries were like little gems from nature, and they truly sparkle in this cheesecake. Back when my kids were little, they'd help me pick raspberries from our garden just for this recipe. The tiny ones usually ended up in their mouths rather than the basket, but we always had plenty left for what became our family's favorite sweet treat.

Silky Texture Tricks

Getting that dreamy creamy texture comes down to proper mixing and watching your temperatures. Make sure all your ingredients are sitting at room temp, especially the cream cheese—let it sit out at least 2 hours before you start. Your eggs should be room temp too so they blend in smoothly without making lumps. While mixing, keep scraping down the bowl, and once those eggs go in, mix just enough to combine everything. Too much mixing brings in extra air that can cause cracks and make your cheesecake less dense and creamy.

Try These Tasty Twists

You can switch up this cheesecake in so many ways to match your mood or what's in season. For a chocolate raspberry twist, add 2 tablespoons of cocoa powder to your crust mix and throw 1/2 cup of semi-sweet chocolate chips into the batter. In summer, swap the raspberries for fresh strawberries or blueberries—or mix all three for a triple berry treat. If you want something a bit fancier, splash 2 tablespoons of amaretto into your filling and add a teaspoon of almond extract to the crust for a nutty hint that goes wonderfully with both the white chocolate and berries.

Planning Ahead and Keeping Fresh

This cheesecake is perfect for parties because it actually gets better after a day in the fridge. The flavors come together more deeply after 24 hours of chilling, so day-old cheesecake often tastes better than fresh. You can keep it covered in the fridge for up to 5 days. Need to make it way ahead? It freezes really well for up to two months. To freeze it, let it cool completely, then chill in the fridge for at least 4 hours. Take it out of the springform pan, wrap it tight in plastic wrap, then in foil, and pop it in the freezer. When you want it, just thaw overnight in the fridge. I'd suggest making fresh raspberry sauce rather than freezing it, since frozen sauce gets watery and loses its bright color when thawed.

Frequently Asked Questions

→ Can frozen raspberries work instead of fresh ones?

Sure thing! Thaw them first and drain extra liquid before adding them to the filling. For the sauce, they’ll need a bit more cooking to get the right thickness.

→ How do I stop cracks from forming on my cheesecake?

To avoid cracking, keep the batter gently mixed. Baking in a water bath helps an even cook. Once baked, let it cool inside the oven with the door slightly open before chilling.

→ Can I freeze this dessert?

Absolutely! Let it cool, then wrap in plastic and aluminum foil. Freeze for up to two months. Thaw it in the fridge overnight, and prepare the fresh berry sauce when you’re ready to serve.

→ What’s the easiest way to melt white chocolate?

A double boiler works great, or you can heat it in the microwave in 15-20 second bursts, stirring in between. Stop once almost melted and stir to finish since it burns fast.

→ How do I know when my cheesecake is done?

The edges should look set, but the middle will wobble a bit when you move it. It’ll firm up further as it cools. If using a thermometer, aim for 150°F (65°C) in the center.

→ Can I use something besides a springform pan?

If you don’t have a springform pan, try a deep pie plate or regular cake pan. Line it with parchment with extra overhanging to help lift it out. It might not look as neat, but the taste won’t change.