Description
A rich and creamy White Chocolate Raspberry Cheesecake with a silky white chocolate filling and vibrant raspberry swirl — perfect for holidays, celebrations, and special occasions.
Ingredients
Scale
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 16 oz cream cheese, softened
- 1 cup white chocolate, melted
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup heavy cream
- 1 1/2 cups fresh raspberries
- 2 tablespoons sugar (for raspberry swirl)
Instructions
- Preheat oven to 325°F (165°C).
- Mix graham cracker crumbs and melted butter; press into springform pan.
- Heat raspberries with sugar until soft; mash and strain seeds; cool.
- Beat cream cheese and sugar until smooth.
- Add melted white chocolate and mix until incorporated.
- Beat in eggs one at a time, then vanilla and heavy cream.
- Pour filling over crust; spoon raspberry sauce and swirl with a knife.
- Bake 50–55 minutes until center gently jiggles.
- Cool in oven with door slightly open for 1 hour.
- Refrigerate at least 4 hours before serving.
Notes
- Cool slowly to help prevent cracks in the cheesecake.
- Swirl the raspberry sauce gently for a marbled look.
- Chill overnight for best texture and flavor.
- Prep Time: 25 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 26g
- Sodium: 180mg
- Fat: 28g
- Saturated Fat: 17g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 95mg