White Chocolate Raspberry Cheesecake Recipe

Preheat the Oven

Preheat your oven to 350°F (175°C).

Mix Crust Ingredients

In a medium bowl, combine graham cracker crumbs, melted butter, and sugar. Mix until well combined.

Prepare the Crust

Press the mixture firmly into the bottom of a 9-inch springform pan to form an even layer.

Bake the Crust

Bake the crust in the preheated oven for about 10 minutes. Remove from the oven and let it cool.

Melt the White Chocolate

In a microwave-safe bowl, melt the chopped white chocolate in 30-second intervals, stirring in between until smooth. Allow to cool slightly.

Mix Cream Cheese

In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.

Add Sugars and Sour Cream

Gradually add granulated sugar and sour cream to the cream cheese, mixing until fully incorporated.

Add Vanilla and Eggs

Mix in the vanilla extract, then add the eggs one at a time, mixing well after each addition.

Combine with White Chocolate

Gently fold in the melted white chocolate until just combined.

Pour Filling into Crust

Pour the cheesecake filling over the cooled crust in the springform pan, smoothing the top.

Prepare the Raspberry Sauce

In a saucepan over medium heat, combine fresh raspberries, sugar, and lemon juice. Cook until the raspberries break down and the mixture thickens, about 10-15 minutes.

Strain the Sauce

Optional: strain the sauce through a fine-mesh sieve to remove seeds, if desired.

Swirl the Raspberry Sauce

Drizzle some of the raspberry sauce over the cheesecake filling and use a knife to swirl it gently into the filling.

Bake the Cheesecake

Bake the cheesecake in the oven at 325°F (160°C) for 50-60 minutes, or until the center is set but still slightly jiggly.

Cool and Chill

Remove the cheesecake from the oven and let it cool at room temperature for 1 hour. Refrigerate for at least 4 hours or overnight before serving.