White Chocolate Raspberry Cheesecake Recipe

Prepare pan

Preheat oven to 325°F (160°C). Line the bottom of a 9-inch (23 cm) springform pan with parchment paper and lightly butter the sides.

Combine graham cracker crumbs, 2 tablespoons sugar, melted butter, and 1/4 tsp salt in a medium bowl. Stir until mixture resembles wet sand and holds together when pressed.

Press crumbs evenly into the bottom (and slightly up the sides, if desired) of the prepared springform pan using the bottom of a measuring cup to compress firmly. Place pan on a baking sheet.

Bake crust for 10 minutes, then remove from oven and set aside to cool while you prepare the filling. Keep oven at 325°F (160°C).

Melt white chocolate: place finely chopped white chocolate in a heatproof bowl. Heat 1/2 cup heavy cream until very warm (do not boil) and pour over chocolate. Let sit 1 minute, then whisk until smooth. If necessary, microwave in 10‑second intervals, stirring until melted and glossy. Set aside to cool slightly (warm, not hot).

In a large bowl, beat room-temperature cream cheese with 1 cup granulated sugar using a hand mixer or stand mixer on medium speed until smooth and free of lumps, about 2–3 minutes. Scrape bowl as needed.

Add sour cream, the cooled white chocolate mixture, vanilla extract, lemon zest (if using), and 1/4 tsp salt. Mix on low speed until combined and smooth, scraping down the bowl.

Add eggs one at a time, mixing on low speed after each addition just until incorporated. Finally add the extra yolk and mix briefly. Do not overbeat — avoid whipping air into the batter.

Transfer about 1/2 to 3/4 cup of the filling to a small bowl and set aside for later (this will allow you to swirl raspberries through the top without losing white-chocolate color).

Pour the remaining filling into the cooled crust and smooth the top with a spatula.

Make raspberry purée: place 2 cups raspberries and 1/2 cup sugar plus 1 tablespoon lemon juice in a small saucepan over medium heat. Cook, stirring occasionally, until raspberries break down and mixture is saucy, 5–7 minutes.

Optional thickening: if the purée seems very loose, mix 1 teaspoon cornstarch with 1 teaspoon cold water to form a slurry and whisk into the simmering purée. Cook 1 minute more until slightly thickened. Remove from heat and strain through a fine-mesh sieve to remove seeds if you prefer a smooth swirl. Let cool to lukewarm.

To create a swirl: spoon tablespoons of the raspberry purée over the surface of the cheesecake filling in several spots. Also spoon a few tablespoons of the reserved plain filling in different spots (this helps maintain visible white streaks). Using a thin skewer or knife, drag through the dollops to create a marbled swirl pattern. Avoid over-swiping — you want distinct swirls.

Place the springform pan inside a larger roasting pan. Pour hot (but not boiling) water into the roasting pan to come about 1 inch up the sides of the springform pan to create a water bath (bain-marie). This helps prevent cracking.

Bake at 325°F (160°C) for 50–65 minutes, or until the edges are set and the center still slightly jiggles when the pan is gently shaken. Oven times vary; start checking at 50 minutes.

Turn off oven and crack the oven door open. Let the cheesecake cool in the oven for 1 hour to minimize cracking, then remove from the water bath and cool completely on a wire rack for another hour.

Chill: refrigerate the cheesecake (unmolded or still in the pan) for at least 6 hours, preferably overnight, until fully set.

Before serving, run a thin knife around the edge of the pan, release the springform, and transfer cheesecake to a serving plate. Spoon any reserved raspberry purée on top for extra color and garnish with fresh raspberries and white chocolate shavings.