White Chocolate Raspberry Cheesecake Recipe

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This White Chocolate Raspberry Cheesecake Recipe is the perfect twist on your favorite cheesecake dessert. Creamy white chocolate and tart raspberry sauce help make this White Chocolate Raspberry Cheesecake Recipe the best cheesecake you will ever have!

White Chocolate Raspberry Cheesecake Recipe

Cheesecake.  Yes!! I said the magic word… cheesecake! Cheesecake is by far one of my most favorite desserts to eat and one of my favorite desserts to MAKE! There is no elaborate cheesecake recipe to follow, no pressure making your frosting doesn’t look like a 4 year old did it, no hoping your layers are cut straight so they don’t fall down.  Cheesecake is easy peasy!!  But even the very best cheesecake recipe can be improved upon and this White Chocolate Raspberry Cheesecake Recipe is the perfect example of a good idea made GREAT.

IS MAKING CHEESECAKE HARD?

No, making cheesecake is not hard.  It sometimes gets a bad rep for being difficult because there are so many different ways to make cheesecake that but if you stick to my tried and true method, you will be rewarded with the perfect White Chocolate Raspberry Cheesecake every time.

White Chocolate Raspberry Cheesecake bite on a fork

FRESH OR FROZEN RASPBERRIES?

For this White Chocolate Raspberry Cheesecake recipe, I prefer to use frozen raspberries but if you have access to fresh raspberries, by all  means, feel free to use them.  I like frozen only because sometimes the raspberries go past their prime and then I don’t want to use them.  Frozen raspberries ensure that they are fresh when they are packaged / frozen, they are always available and you aren’t missing out due to seasons and there is never a bad one in the bunch.

White Chocolate Raspberry Cheesecake raspberries in a pan

HOW DO YOU MAKE THIS WHITE CHOCOLATE RASPBERRY CHEESECAKE RECIPE?

Easy! Preheat your oven to 350 degrees and put a pan of water on the bottom rack of your oven. Start by making your raspberry sauce. In a small saucepan, combine raspberries, water, sugar and cornstarch.  Heat over medium heat and bring to a boil, stirring frequently.  As your sauce heats, gently smash your raspberries with the back of spoon to release the flavor. Once your sauce comes to a low boil, reduce heat to medium and simmer for 5 minutes. Then, push sauce through a fine mess strainer to remove the seeds and then move that bowl to the refrigerator to cool while you make the rest of your White Chocolate Raspberry Cheesecake. Then in a medium sized bowl, combine graham crackers, sugar and melted butter.

White Chocolate Raspberry Cheesecake crust ingredients

Pour crust into your cheesecake pan and firmly press crust crumbs evenly on bottom and going up sides of pan. Set aside. Once that is done, add cream cheese to a large mixing bowl and beat with electric mixer for 1 minute or until cream cheese is light and fluffy.  Mix in the sugar and then eggs, one at a time.  Last, add in vanilla and a squeeze of lemon and mix to incorporate.

White Chocolate Raspberry Cheesecake batter

Add white chocolate chips and cream to a microwave safe bowl and microwave in 30 second bursts, stirring after each until white chocolate is melted and smooth.  Pour white chocolate into cheesecake mixture and mix to combine.  Pour half of your cheesecake batter into cheesecake pan and smooth evenly.  Spoon lines of raspberry sauce onto the cheesecake batter and using a knife or toothpick, lightly swirl making sure not to go deep enough to disturb the crust.

White Chocolate Raspberry Cheesecake batter with raspberry sauce

Spoon remaining batter on top of the raspberry swirl and again even the batter out and spoon more lines of raspberry sauce on top of the White Chocolate Raspberry Cheesecake.

White Chocolate Raspberry Cheesecake batter pouring on raspberry sauce

Swirl the sauce into the cheesecake batter and move to the oven.

White Chocolate Raspberry Cheesecake top of cake

Bake for 55 minutes and then turn off the oven.  Open the oven door and leave cheesecake in the turned off oven for 1 hour before moving it to the refrigerator to cool completely.

White Chocolate Raspberry Cheesecake swirled raspberry sauce

HELPFUL TIPS

  • Make your cheesecake the day before you actually need it.  Letting your White Chocolate Raspberry Cheesecake cool completely overnight will let the flavors enhance and let your cheesecake completely cool and set.
  • Adding the pan of water to your oven and letting your cheesecake cool gradually in the open oven helps reduce the chance of your cheesecake cracking. Cracks may still happen but it helps.
  • If using a springform cheesecake pan, remember to make sure your pan is properly fastened and bottom is snug before adding your cheesecake batter to it.  You don’t want your cheesecake falling out onto your kitchen floor. (Yes, that has happened to me before!! Uggg!!)
  • A little swirl goes a long way … don’t over swirl or your raspberry sauce will mix in with your cheesecake batter.

White Chocolate Raspberry Cheesecake on a platter

Looking for more cheesecake recipes?  Try my Triple Chocolate Mocha Cheesecake and my Blackberry Lemon Cheesecake Bars.

ENJOY! ~ HEATHER

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White Chocolate Raspberry Cheesecake piece of cheesecake

Have you made this recipe yet? If you have tried this recipe, please take the time and leave me a Comment / Rating and let me know how you liked it ???? Your feedback and comments mean the world to me and help ME write recipes better recipes for YOU!

White Chocolate Raspberry Cheesecake Recipe

White Chocolate Raspberry Cheesecake
This White Chocolate Raspberry Cheesecake Recipe is the perfect twist on your favorite cheesecake dessert. Creamy white chocolate and tart raspberry sauce help make this White Chocolate Raspberry Cheesecake Recipe the best cheesecake you will ever have!
Heather - A Wicked Whisk
Prep Time 20 minutes
Cook Time 55 minutes
Resting Time 1 hour
Total Time 1 hour 15 minutes
Serving Size 12

Ingredients

Raspberry Sauce

  • 12 ounces frozen raspberries
  • 3 tablespoons sugar
  • 2 teaspoons cornstarch
  • 1/3 cup water

Cheesecake Crust

  • 1 1/4 cup graham cracker crumbs
  • 1/4 cup sugar
  • 1/3 cup melted butter

Cheesecake Batter

  • 24 ounces cream cheese
  • 1/2 cup sugar
  • 3 eggs, large
  • 1 teaspoon vanilla
  • 1/2 teaspoon salt
  • squeeze of lemon
  • 11 ounces white chocolate chips good quality
  • 1/2 cup cream
  • fresh raspberries for garnish optional

Instructions

  • Preheat your oven to 350 degrees and put a pan of water on the bottom rack of your oven. 
  • Start by making your raspberry sauce. In a small saucepan, combine raspberries, water, sugar and cornstarch. Heat over medium heat and bring to a boil, stirring frequently. As your sauce heats, gently smash your raspberries with the back of spoon to release the flavor. Once your sauce comes to a low boil, reduce heat to medium and simmer for 5 minutes. Then, push sauce through a fine mess strainer to remove the seeds and then move that bowl to the refrigerator to cool while you make the rest of your White Chocolate Raspberry Cheesecake. 
  • Then in a medium sized bowl, combine graham crackers, sugar and melted butter. Pour crust into your cheesecake pan and firmly press crust crumbs evenly on bottom and going up sides of pan. Set aside. 
  • Add cream cheese to a large mixing bowl and beat with electric mixer for 1 minute or until cream cheese is light and fluffy. Mix in the sugar and then eggs, one at a time. Last, add in vanilla and a squeeze of lemon and mix to incorporate. Add white chocolate chips and cream to a microwave safe bowl and microwave in 30 second bursts, stirring after each until white chocolate is melted and smooth. Pour white chocolate into cheesecake mixture and mix to combine. 
  • Pour half of your cheesecake batter into cheesecake pan and smooth evenly. Spoon lines of raspberry sauce onto the cheesecake batter and using a knife or toothpick, lightly swirl making sure not to go deep enough to disturb the crust. Spoon remaining batter on top of the raspberry swirl and again even the batter out and spoon more lines of raspberry sauce on top of the White Chocolate Raspberry Cheesecake. Swirl the sauce into the cheesecake batter and move to the oven.
  • Bake for 55 minutes and then turn off the oven.  Open the oven door and leave cheesecake in the turned off oven for 1 hour before moving it to the refrigerator to cool completely.
  • Move cheesecake to refrigerator to chill overnight.  When ready to serve, run butter knife around edge of cheesecake to release from the pan and serve with remaining raspberry sauce or fresh raspberries.

Nutrition

Serving: 12g | Calories: 558kcal | Carbohydrates: 50g | Protein: 7g | Fat: 34g | Saturated Fat: 21g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 95mg | Sodium: 432mg | Potassium: 212mg | Fiber: 3g | Sugar: 37g | Vitamin C: 4.1mg | Calcium: 1150mg | Iron: 0.2mg
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15 Comments

  1. 5 stars
    This cheese cake is absolutely amazing… I am a huge fan of cheese cake but always was afraid to make one myself… I was pleasantly surprised not only that the recipe is easy to follow but my cheese cake turned out phenomenally… tasted like it came from a professional bakery and had my friends and family asking me to make more immediately….
    the one thing I found to be the most challenging was having the right size strainer to extract the seeds from the raspberries… other then that my experience was flawless and can’t be happier with this recipe.

  2. Absolutely love this recipe. Made in a couple weeks ago and getting ready to make it again. I was just wondering does it get the salt? And also if I don’t have fresh lemon about how much is a squeeze of a lemon?

    1. Thanks for using our recipe Marie and yes there is a 1/2 tsp of salt in the batter and a squeeze of lemon equals about a tablespoon. Hope that helps.

  3. Just made this for the 2nd time in 3 weeks. It’s literally still in the oven with the door open. It’s so hard to find a cheesecake that doesn’t have a starch in it. This is, without a doubt, one of the best cheesecakes I’ve ever eaten. Time consuming to make but definitely worth it

    1. Sorry about the late Reply Jennifer. I am so glad you enjoyed it and the wait is so worth the end result. Cheesecake you made, need I say more.

  4. 5 stars
    Wow, just wow! I love cheesecakes, Yours look superb, tempting, rich and gorgeous!! Those raspberry swirls on top looks amazing!! Can imagine the flavors of berries and chocolate, a great combo!

  5. 5 stars
    Oh my my my! I love raspberry cheesecake! I keep telling myself to make a cheesecake. It has not happened yet. Your post is a reminder to get it done this week. I hope mine comes out looking just as beautiful as yours!

  6. 5 stars
    That white chocolate raspberry cheesecake just looks magical. I am one of those, who is scared to make a cheesecake. I really need to gather up courage and try a recipe. I love a good cheesecake and your recipe i very well explained for a beginner to give a try.

  7. 5 stars
    What a gorgeous cheesecake. If it were on a dessert table it would be the star. Cheesecake is one of our favorite desserts – I believe we like it so well because it isn’t overly sweet. We like that cheesy tang. I’ve never added fruit inside my cheese filling and now you’ve inspired me to try. Great recipe.

  8. 5 stars
    This looks incredibly delicious. I love cheesecake. I can’t wait to try this recipe. Beautiful design as well.

  9. 5 stars
    Oh my goodness this look absolutely amazing! I want to eat this White Chocolate Raspberry Cheesecake for breakfast, lunch and dinner! Looks very tasty. Very beautiful presentation. I thank you for sharing this great recipe! YUM!

  10. 5 stars
    Cheesecake should be its own food group. It’s got everything I love in it, and just looks so pretty! I want this in my belly!

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