White Chocolate Raspberry Cheesecake Recipe

Prepare pan

Preheat the oven to 325°F (163°C). Grease the bottom and sides of a 9-inch (23 cm) springform pan and line the bottom with a circle of parchment paper for easier release.

Combine graham cracker crumbs, 1/4 cup granulated sugar and 1/4 tsp fine salt in a medium bowl. Stir in the melted butter until the mixture is evenly moistened and holds together when pressed.

Press the crumbs evenly into the bottom (and about 1/2 inch up the sides if desired) of the prepared springform pan using the bottom of a measuring cup or glass until compacted. Bake the crust for 8 minutes, then remove and let cool while preparing the filling.

Place raspberries and 1/2 cup granulated sugar into a medium saucepan over medium heat. Cook, stirring occasionally, until the raspberries release their juices and the sugar dissolves, about 4–6 minutes. Add the lemon juice and simmer 1–2 more minutes.

Remove from heat and push the mixture through a fine-mesh sieve into a bowl, pressing to extract as much purée as possible and leaving seeds behind. Taste and add up to 1 tablespoon cold water if the purée is very thick. Let the purée cool to room temperature (about 20–30 minutes). Reserve 3/4 cup of purée for swirling and transfer the rest to a small container to chill — it can be used for serving.

Reduce oven temperature to 300°F (150°C). Prepare a water bath: wrap the outside of the springform pan in two layers of heavy-duty foil to prevent leaks. Place a large roasting pan on a lower oven rack for the water bath.

In a small microwave-safe bowl or a double boiler, combine the chopped white chocolate and 1/4 cup heavy cream. Warm gently until the chocolate is melted and smooth, stirring frequently. Set aside to cool slightly (but not so much that it begins to set).

In a large bowl using a stand mixer fitted with the paddle or with an electric hand mixer, beat the room-temperature cream cheese on medium-low until very smooth and free of lumps, about 2–3 minutes. Scrape down the bowl.

Add 1 cup granulated sugar and 1/4 tsp fine salt. Beat on low speed until combined, about 30 seconds. Scrape down the bowl again to ensure even mixing.

Add the sour cream and vanilla extract and beat on low until just incorporated. Scrape down the bowl.

Add the eggs one at a time, mixing on low speed and scraping down the bowl between additions. Mix just until each egg is incorporated — do not overbeat to avoid adding air which can cause cracking.

With the mixer on low, pour in the cooled melted white chocolate and mix until uniform and smooth. The batter should be glossy and slightly thick.

Pour the cheesecake batter into the cooled crust and smooth the top with a spatula.

Spoon tablespoons of the reserved raspberry purée over the top of the cheesecake batter in an even pattern (about 12 spots). Using a skewer or knife, swirl the purée into the batter in gentle figure-eight or circular motions to create a marbled pattern. Avoid overmixing so the swirls remain distinct.

Place the foil-wrapped springform pan into the roasting pan. Pour very hot (not boiling) water into the roasting pan to come about halfway up the side of the springform pan, creating the water bath.

Carefully transfer the roasting pan to the middle rack of the preheated 300°F oven. Bake until the edges are set but the center still slightly jiggles when gently shaken, about 55–70 minutes. Start checking at 50 minutes; total time depends on oven and pan.

Turn off the oven and crack the oven door open. Let the cheesecake cool in the oven for 1 hour to minimize cracking.

Remove the cheesecake from the water bath and unwrap the foil. Run a thin knife around the edge of the pan to loosen the cake from the sides (this prevents cracks as it cools). Allow to cool to room temperature on a wire rack, then refrigerate uncovered for at least 6 hours or preferably overnight to fully set.

Before serving, remove the sides of the springform pan. Spoon additional chilled raspberry purée over slices or drizzle decoratively. Garnish with fresh raspberries, white chocolate shavings, and mint leaves if desired.

For clean slices, run a sharp knife under hot water, dry it, and slice; wipe the knife between cuts. Serve chilled.