White Chocolate Raspberry Cheesecake
A white chocolate cheesecake swirled with tart raspberry puree on a chocolate crust — rich enough to settle any dessert-menu indecision.
- Prep Time
- 45 min
- Cook Time
- 1 hr 32 min
- Total Time
- 2 hr 17 min
- Servings
- 12 servings
Have you ever stared down a dessert menu completely unable to pick just one thing? It's a genuine crisis. My best strategy is going out with people who also have a sweet tooth, so everyone orders something different and you all share.
That's exactly how I discovered the inspiration for this one — a small restaurant dessert built from white chocolate and swirled raspberry filling on a chocolate crust, shared around the table one forkful at a time. I couldn't stop thinking about it until I recreated it at home.
Ingredients
For the Crust
- 1 1/4 cups chocolate graham cracker crumbs
- 2 tablespoons granulated sugar
- 5 tablespoons unsalted butter, melted
For the Filling
- 4 (8 oz.) packages cream cheese, softened
- 1/4 cup cornstarch
- 1 2/3 cups granulated sugar
- 2 eggs
- 1 tablespoon vanilla extract
- 3/4 cup heavy cream
- 10 oz. white chocolate chips
For the Raspberry Swirl
- 10 oz. frozen raspberries, thawed
- 1 tablespoon cornstarch
For the Topping
- Fresh raspberries
- White chocolate, chopped or grated
Instructions
- 1Preheat oven to 350 degrees. Double-wrap the outside of a 9-inch springform pan with heavy-duty aluminum foil and set inside a 12-inch cake pan.
- 2Toss the graham cracker crumbs with the sugar, add the melted butter, and mix with your hands until combined. Press evenly into the bottom of the springform pan and bake for 7 minutes. Remove and set aside.
- 3Heat the heavy cream until just boiling, pour over the white chocolate chips, and whisk until melted and smooth. Set aside.
- 4Puree the thawed raspberries in a blender until smooth, then push through a wire mesh strainer to remove the seeds. Whisk in the cornstarch and set aside.
- 5In a stand mixer, beat 8 oz. of the cream cheese with the cornstarch and 2/3 cup of the sugar until smooth. Add the remaining cream cheese and sugar in batches, beating until smooth after each addition.
- 6Slow the mixer, add the vanilla and eggs one at a time, scraping down the sides, then slowly mix in the melted white chocolate just until combined (do not overmix).
- 7Spoon half of the batter over the crust, drizzle with half of the raspberry puree, then spoon the remaining batter on top. Drizzle with the remaining raspberry puree and swirl gently with a knife.
- 8Set the springform pan inside the larger pan and pour in warm water to create a water bath at least 1 inch up the sides. Bake for about 1 hour 25 minutes, until lightly browned on top.
- 9Cool on a rack for about 4 hours, then remove the foil, cover, and freeze for at least 4 hours, preferably overnight. Unmold onto a serving plate.
- 10Cut with a sharp, straight-edged knife, wiping the blade between cuts. Garnish with fresh raspberries and grated white chocolate, if desired. Store in the refrigerator for up to 7 days, or in the freezer for 1 month.
Love this recipe? You'll love All I Want Is Cheesecake Cookbook
Over 75 New York–style cheesecake recipes, from classic flavors to fun, happy-hour-inspired twists. Beginner-friendly and dangerously easy to fall in love with.
