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Ultimate Creamy White Chocolate Raspberry Cheesecake with Graham Cracker Crust

A perfect slice of white chocolate raspberry cheesecake showing a thick graham cracker crust and a vibrant raspberry swirl.
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Make a showstopper dessert with this creamy white chocolate raspberry cheesecake. This recipe uses a water bath and specific cooling method to guarantee a silken texture without cracks, featuring a buttery graham cracker crust and a vibrant raspberry swirl.

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 full-fat 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
  • 3 large eggs, room temperature
  • 1/2 cup sour cream, room temperature
  • 1 cup raspberry sauce or puree (for swirl)

Instructions

  1. Prepare the crust: Combine graham cracker crumbs, 1/4 cup sugar, and melted butter. Press mixture firmly into the bottom of a 9-inch springform pan. Chill the crust for 30 minutes.
  2. Prepare for water bath: Wrap the outside of the springform pan tightly in heavy-duty aluminum foil, covering the bottom and sides completely to prevent water entry.
  3. Make the filling: Beat the softened cream cheese in a large bowl until smooth. Gradually add 1 1/2 cups sugar, vanilla extract, and salt, mixing until just combined. Do not overmix.
  4. Incorporate white chocolate: Slowly mix in the slightly cooled melted white chocolate until smooth. Scrape down the sides of the bowl.
  5. Add eggs: Beat in the eggs one at a time, mixing only until each egg is incorporated. Mix in the sour cream last.
  6. Pour batter: Pour the cream cheese batter over the chilled crust in the springform pan.
  7. Create the swirl: Dollop the raspberry sauce randomly over the top of the batter. Use a knife or skewer to gently swirl the sauce into the batter, creating a marbled effect.
  8. Bake using a water bath: Place the foil-wrapped springform pan into a larger roasting pan. Carefully pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan.
  9. Bake at 325°F (160°C) for 60 to 75 minutes, or until the edges are set and the center has a slight jiggle.
  10. Cool slowly (No Crack Cheesecake Method): Turn off the oven, crack the oven door open slightly, and let the cheesecake cool inside the oven for 1 hour.
  11. Remove the cheesecake from the water bath and foil. Let it cool completely on a wire rack at room temperature for another hour.
  12. Chill: Cover the cheesecake and refrigerate for at least 6 hours, or preferably overnight, before serving.

Notes

  • Use high-quality white chocolate for the best flavor in this decadent white chocolate treat.
  • Ensure all dairy ingredients (cream cheese, eggs, sour cream) are at room temperature to prevent lumps and achieve a silken texture.
  • For a restaurant style cheesecake, chill thoroughly before slicing.
  • If you prefer an Oreo crust, substitute Oreo crumbs for graham cracker crumbs.

Nutrition

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