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Foolproof Baked White Chocolate Raspberry Cheesecake (Showstopper Dessert)

A close-up slice of rich white chocolate raspberry cheesecake showing the creamy filling and graham cracker crust.
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Make a creamy, restaurant-quality White Chocolate Raspberry Cheesecake at home. This recipe uses a water bath technique to prevent cracking, giving you a silken texture and a beautiful raspberry swirl on a buttery graham cracker crust. It is a perfect showstopper dessert for holidays or special occasions.

Ingredients

Scale
  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar (for crust)
  • 6 tablespoons unsalted butter, melted
  • 3 (8 ounce) packages cream cheese, softened
  • 1 1/2 cups granulated sugar (for filling)
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1 cup white chocolate, melted and slightly cooled
  • 4 large eggs, room temperature
  • 1/2 cup sour cream, room temperature
  • 1 cup raspberry sauce or puree (store-bought or homemade)

Instructions

  1. Preheat your oven to 325°F (160°C). Wrap the outside of a 9-inch springform pan tightly with heavy-duty aluminum foil, covering the bottom and sides completely to prepare for the water bath.
  2. Prepare the crust: Mix graham cracker crumbs, 1/4 cup sugar, and melted butter until combined. Press the mixture firmly into the bottom of the prepared springform pan. Bake for 10 minutes. Let cool while you prepare the filling.
  3. Prepare the white chocolate: Melt the white chocolate using a double boiler or microwave in short intervals, stirring until smooth. Set aside to cool slightly.
  4. Prepare the filling: In a large bowl, beat the softened cream cheese with 1 1/2 cups sugar until completely smooth. Scrape down the sides. Beat in the vanilla extract and salt.
  5. Beat in the slightly cooled melted white chocolate until just combined. Do not overmix.
  6. Add the eggs one at a time, mixing on low speed after each addition until just incorporated. Mix in the sour cream until the batter is smooth.
  7. Pour half of the cheesecake batter over the cooled crust. Gently drizzle half of the raspberry sauce over the batter. Use a knife or skewer to gently swirl the sauce into the batter.
  8. Pour the remaining cheesecake batter over the first layer. Top with the remaining raspberry sauce and create swirls.
  9. Place the foil-wrapped springform pan inside a larger roasting pan. Carefully pour hot water into the roasting pan until the water reaches halfway up the sides of the springform pan. This is the water bath.
  10. Bake for 60 to 75 minutes. The edges should look set, but the center 2 inches should still have a slight jiggle.
  11. Turn off the oven, crack the oven door open slightly, and let the cheesecake cool inside the oven for 1 hour. This slow cooling prevents cracking.
  12. Remove the cheesecake from the water bath and foil. Cool completely on a wire rack at room temperature. Once cool, cover and refrigerate for at least 6 hours, or preferably overnight, before serving.

Notes

  • Use room temperature ingredients for the cream cheese, eggs, and sour cream; this prevents lumps and ensures a smooth texture.
  • For the best swirl, use a thick raspberry sauce rather than a thin jam.
  • If you do not want to use a water bath, bake at a lower temperature (300°F or 150°C) and watch carefully for doneness.

Nutrition

Find it online: https://fooddexterity.com/white-chocolate-raspberry-cheesecake-recipe/