White Chocolate Raspberry Cheesecake Recipe

Preheat oven to 325°F (160°C). Prepare a 9-inch (23 cm) springform pan by greasing the sides and bottom lightly or lining the bottom with parchment. Wrap the outside base and lower sides of the springform pan tightly in two layers of heavy-duty foil to prevent water seepage for a water bath.

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

Press crumbs firmly and evenly into the bottom (and about 1/2" up the sides if desired) of the prepared springform pan using the bottom of a measuring cup or glass. Chill the crust in the refrigerator while you prepare the filling (about 15 minutes). For a firmer crust, bake for 8 minutes and cool completely before filling.

Make the raspberry puree: place raspberries, 3 tablespoons sugar, and 1 tablespoon lemon juice in a small saucepan over medium-low heat. Stir and cook until the berries break down and become saucy, about 5–7 minutes.

Whisk cornstarch with 1 teaspoon cold water to make a slurry. Add the slurry to the raspberry mixture, cook 1 minute more until slightly thickened, then remove from heat.

Press the mixture through a fine-mesh sieve into a bowl using the back of a spoon to remove seeds. Discard seeds and let the puree cool to room temperature, then chill in the refrigerator until needed (at least 15 minutes).

Preheat oven (if not already) to 325°F (160°C). Remove chilled crust from refrigerator.

Melt white chocolate

Place chopped white chocolate and 1/4 cup heavy cream in a heatproof bowl set over a small pan of simmering water (double boiler) or microwave in 20-second bursts, stirring between bursts, until smooth. Allow to cool slightly but remain pourable (about 5 minutes).

Using a stand mixer with paddle attachment or a large bowl and electric hand mixer, beat room-temperature cream cheese on medium speed until very smooth and no lumps remain, about 2–3 minutes. Scrape down the bowl.

Add 1 cup granulated sugar and 1/8 tsp salt to the cream cheese and beat on medium until combined and smooth, about 1–2 minutes. Scrape down the bowl.

Mix in sour cream and vanilla extract until incorporated, about 30 seconds.

Add eggs and yolk one at a time, beating on low speed and just until combined after each addition. Do not overmix — stop as soon as each egg is incorporated to avoid adding air.

Stir in 1 tablespoon flour to help stabilize the filling. With the mixer on low or using a spatula, fold in the melted white chocolate until just combined and uniform in color. Scrape down the bowl and ensure the batter is smooth and slightly glossy.

Pour about two-thirds of the filling into the prepared crust and smooth the surface with an offset spatula.

Spoon small dollops (about 1/2–1 teaspoon each) of chilled raspberry puree over the surface of the filling in an even pattern. Drop the remaining one-third of the cheesecake batter over the puree in a few spoonfuls to create layers and pockets for swirling.

Use a thin knife or skewer to gently swirl the puree and cheesecake layers — make 6–8 sweeping figure-eight motions to create a marbled pattern. Avoid over-swizzling; you want distinct white chocolate cheesecake ribbons with raspberry veins.

Prepare a water bath: place the wrapped springform pan in a larger roasting pan. Pour hot (not boiling) water into the roasting pan until it reaches about halfway up the sides of the springform pan (use caution to avoid water getting into the cheesecake).

Bake at 325°F (160°C) for 50–65 minutes, or until the edges are set and the center still jiggles slightly when the pan is gently shaken. The internal temperature should be about 150–155°F (65–68°C) if using an instant-read thermometer.

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

Carefully remove the water bath pan and take the cheesecake out of the oven. Run a thin spatula or knife around the inside edge of the springform to loosen (this prevents sticking as it cools). Let the cheesecake cool to room temperature, then refrigerate uncovered for at least 6 hours, preferably overnight.

When ready to serve, remove the springform ring. If desired, spread remaining raspberry puree (reserve about 2–3 tablespoons before baking if you want a fresh bright sauce) over the top or spoon it artistically around slices.

Garnish with white chocolate shavings or chips and arrange fresh raspberries on top. Dust lightly with powdered sugar just before serving.

Slice with a hot, clean knife (dip knife in hot water and wipe dry between cuts for clean slices). Serve chilled. Leftovers will keep tightly covered in the refrigerator for up to 4 days.