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This beautiful white chocolate raspberry cheesecake dessert features a creamy cheesecake base with a tart ribbon of red raspberries swirled throughout.
I love a good cheesecake, and this White Chocolate Raspberry Swirl Cheesecake is one of my all-time favorites to both make and eat!
Honestly, cheesecake recipes can be pretty hit and miss in terms of their results, but this white chocolate raspberry version turns out looking beautiful, and tasting delicious without being over-complicated or difficult to make.
This is a wonderful cheesecake. I received rave reviews when I served it at Christmas. I’m making it again for a party this weekend. Thanks for a great recipe. ~ Susan
Plus, raspberry and white chocolate is such a classic flavor combination. It’s only natural to feature both together in this sweet dessert with a hint of tartness.
My husband is the true cheesecake fan around here, and he gave this one two enthusiastic thumbs up!
We all loved it though, and it’s well on it’s way to being a family tradition for birthdays and other celebrations.
- Plan ahead–this cheesecake needs to be refrigerated for at least 8 hours, and preferably overnight, before serving
- Greasing your springform pan will help prevent cracking and make the cooled cake much easier to remove from the pan.
- I don’t put my cheesecake pan in a water bath, but I DO place a 9×13 baking pan of hot water in a lower rack of the oven while the cheesecake bakes to help prevent cracking.
- Once the cheesecake has cooked (it should still be a bit wiggly in the center) I crack open the oven door and leave the cheesecake in the oven for another 1-2 hours. This also helps prevent cracking.
- Still have cracks in your cheesecake? Just cover them up with more raspberry sauce or some whipped cream. This cheesecake is so delicious, no one will mind a few cracks anyway!
Often, cheesecake recipes will instruct you to put the cake in a water bath to mitigate cracking. I find it’s easier to just put a 9 x 13 pan of hot water in the bottom rack of the oven while the cheesecake bakes.
That way, you don’t have to worry about water seeping in to your cake, but the results are the same.
The pretty raspberry swirl in this cheesecake seems to help with cracking too, but I still use the pan of water, just in case.
This was a fabulous cake. The best part – aside from the I made this cheesecake yesterday & it is, hands down, the BEST cheesecake I’ve ever made! It looked BEAUTIFUL & tasted ABSOLUTELY DELICIOUS!!! My family LOVED it!!! This will now be my go-to cheesecake recipe!!!!! ~ Donna
This is a cheesecake that really doesn’t need any additional toppings, but if you can’t resist, fresh raspberries and whipped cream are good options.
And if you’d like to include a dark chocolate element, try replacing the graham cracker crumbs in the crust with chocolate cookie crumbs. Either way, this show stopping White Chocolate Raspberry Cheesecake will impress everyone you serve it to. Enjoy!
What should I serve with white chocolate raspberry cheesecake?
You really don’t need to add a thing to this beautiful, decadent dessert, but if you’d like, it’s always fun to offer a few topping options, like whipped cream, on the side.
Here are some of our favorite toppings to serve with this cheesecake.
What is a springform pan? A springform pan has two parts– a base and a removable ring that forms the sides. After baking a cheesecake or other dessert in a springform pan, you can easily remove the ring, making it easier to slice and serve.
What if I don’t have a springform pan? While a springform pan is a great investment if you plan to bake a lot of cheesecakes, you can definitely make a cheesecake without one. A deep dish pie pan, or a round cake pan with high sides are both good options. Note that you make have to adjust the baking time a bit depending on the pan you use.
How do I know when my cheesecake is done? I use the “wobble test” to know if my cheesecake is done baking. Wearing oven mitts, I gently shake the pan. The outer 2-3 inches of the cheesecake should be set, but the rest of the cheesecake should still wobble a bit. You don’t want it to look runny, but it should be barely set, with a bit of wiggle. Your cheesecake will most likely reach this point before it gets brown around the edges, but don’t be tempted to cook it any longer! It will firm up as it cools and rests in the refrigerator.
How do I keep my cheesecake from cracking? There is no foolproof method to prevent a cheesecake from cracking, but greasing the pan, not overbaking, and using a water bath all help. Don’t stress about it too much! I’ve served plenty of cheesecakes with whipped cream or other toppings to hide the cracks!
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what do I need to make this recipe?
- Frozen raspberries — they’re convenient to keep on hand, but fresh will work too
- Sugar – regular granulated sugar
- Cornstarch
- Graham cracker crumbs – vanilla wafer or chocolate cookie crumbs work too
- Butter – I use unsalted
- White chocolate chips – I like Ghirardelli brand
- Half and Half – or a mixture of equal parts milk and heavy cream
- Cream cheese – do not use light cream cheese or the cheesecake may not set properly
- Flour – all-purpose
- Eggs
- Vanilla – I recommend pure vanilla extract, not imitation
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What people are saying about this recipe
This is amazing. I’m about to make it again. I cheated and used raspberry preserves instead of making the sauce. It worked very well! ~ Carrie
Thank you! I made this for Christmas and everyone loved it!! I will be making it again! ~ Lexie
This cheesecake is divine! I made it for a family gathering and everyone raved about it. Thanks for sharing. You made me look like a pro. ~ Marty
Made this cheesecake for a coworker’s birthday today and it was a hit! Everyone raved about how good it was. One of the best cheesecakes I’ve ever made. Can’t wait to make this again for my family! ~ Chantelle
Made this one last weekend and everyone LOVED it! Very good recipe! ~ Emmanouela
This was amazing! I add it with an Oreo crust and it was fantastic! Served with whipped cream. ~ Jen
The cake looks amazing and not difficult to make. Certainly will make this when I have people over. ~ Sandy
White Chocolate Raspberry Swirl Cheesecake
This beautiful dessert features a creamy white chocolate cheesecake base with a tart ribbon of red raspberries swirled throughout.
4.50 from 874 votes
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Course: Desserts
Cuisine: American
Prep Time: 20 minutes minutes
Cook Time: 1 hour hour
Refrigeration time: 1 day day
Total Time: 1 hour hour 20 minutes minutes
Servings: 10
Calories: 461kcal
Author: Danelle
Ingredients
- 1 12 oz. package frozen raspberries
- 1/2 cup water
- 2 tablespoons sugar
- 1 tablespoon cornstarch
- 1 1/4 cups graham cracker crumbs
- 1/4 cup butter melted
- 2 cups white chocolate chips
- 1/2 cup Half and Half
- 3 8 oz. packages cream cheese, softened
- 1/2 cup sugar
- 1 tablespoon flour
- 3 eggs room temperature
- 1 teaspoon vanilla
US Customary – Metric
Instructions
In a medium bowl, mix together graham cracker crumbs and melted butter. Press mixture into the bottom of a lightly greased 9 inch springform pan.
In a medium saucepan, make the raspberry sauce by combining raspberries, 2 tablespoons sugar, cornstarch, and water. Bring to boil, and continue boiling 5 minutes, or until sauce is thick. Strain sauce through a mesh strainer to remove seeds.
Place a baking pan filled with hot water on the lower rack of the oven. Preheat oven to 325 degrees. In a metal bowl over a pan of simmering water, melt white chocolate chips with half-and-half, stirring occasionally until smooth. Alternately, white chocolate can be melted in the microwave with the Half and Half in a glass bowl, at 50% power, stirring every 30-60 seconds until smooth.
In a large bowl, beat cream cheese and 1/2 cup sugar with an electric mixer until smooth. Blend in flour. With mixer on low speed, blend in eggs one at a time. Blend in vanilla and melted white chocolate.
Pour half of batter over crust. Spoon 3 tablespoons raspberry sauce over batter. Pour remaining cheesecake batter into pan, and again spoon 3 tablespoons raspberry sauce over the top. Swirl batter with the tip of a knife to create a marbled effect.
Bake for 55 to 60 minutes, or until filling is set. Cool, cover with plastic wrap, and refrigerate for 8 hours before removing from pan. Serve with remaining raspberry sauce.
Video
Nutrition
Serving: 1g | Calories: 461kcal | Carbohydrates: 47g | Protein: 7g | Fat: 28g | Saturated Fat: 16g | Polyunsaturated Fat: 10g | Cholesterol: 105mg | Sodium: 225mg | Fiber: 2g | Sugar: 38g
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Who Dished It Up First: Adapted from All Recipes
Hello! I’m Danelle. Thanks for visiting.
Uptown foodie meets real life at Let’s Dish, where I share all my favorite recipes. Making meal time easy, but doing it in style!
Learn more about me
Last Updated on 2024-04-12 by Danelle
