White Chocolate Raspberry Cheesecake

If you crave a showstopper dessert that is equal parts elegant and indulgent, white chocolate raspberry cheesecake is the answer. Layers of creamy white chocolate cheesecake are swirled with homemade raspberry jam on a buttery graham cracker crust. For special occasions or just to satisfy a sweet tooth, this cake always impresses.

I remember the first time I made this cheesecake for a family birthday and half the cake was gone before we even cut the second dessert. The freshness of the raspberry jam with the rich white chocolate keeps it from ever feeling too heavy.

Ingredients

• Frozen raspberries: bring vibrant fruit flavor and tartness The best jam comes from full ripe berries so check your packaging for origin
• Granulated white sugar: lifts and balances the tang of other components Choose cane sugar for pure flavor
• Cornstarch: thickens the raspberry jam giving it perfect spreadable consistency Go for fine powder for easier mixing
• Graham crackers: build the classic American cheesecake base Go for fresh crackers in sealed packaging to avoid staleness
• Unsalted butter: binds the crust giving richness European style butter offers deeper taste
• Cream cheese: is the soul of the cheesecake Choose full fat bricks that are set out at room temperature to ensure the smoothest batter
• Vanilla paste: gives nuanced aroma True vanilla or a vanilla bean rather than extract will really set the cake apart
• Sour cream: brings silkiness with a slight tang Be sure it is brought to room temperature before mixing
• White chocolate: adds deep richness and a hint of cocoa Use a good quality bar made for baking and avoid chips for melting
• Eggs: create structure and the luscious consistency Room temperature eggs blend in more evenly
• Heavy cream: provides lusciousness for whipped cream and ganache Always use well chilled cream for the best volume
• Freeze dried raspberries: give a punch of flavor to the ganache Look for pure freeze dried fruit with no added sugar
• Powdered sugar: adds stability to whipped cream Sift before using to avoid lumps
• Fresh raspberries: finish the look with juicy color Pick bright berries without bruises

Step-by-Step Instructions

Make the Raspberry Jam:

Cook the raspberries in a saucepan over medium until liquefied about ten minutes Mash occasionally to help break them down then pass through a sieve to remove seeds Transfer back to the pan off heat then whisk in sugar and cornstarch Simmer over medium until thick glossy and jammy Transfer to a bowl and chill while you prep the rest

Prepare the Graham Cracker Crust:

Preheat the oven to three hundred fifty degrees Pulse graham crackers in the food processor until sandy Add melted butter and sugar then combine well Wrap the base and sides of a nine inch springform pan tightly in tinfoil for the water bath Press the crust mixture firmly into the pan and up the sides with a measuring cup Bake for ten minutes then let cool completely

Mix the White Chocolate Cheesecake Batter:

Using a stand mixer paddle together softened cream cheese sugar and cornstarch for two minutes until smooth Scrape the bowl well for even texture Mix in vanilla paste sour cream and melted cooled white chocolate Blend on medium for another minute Start boiling a pot of water for the water bath Next gently add eggs and yolks one at a time mixing on low and scraping between each just until combined Do not overmix

Assemble and Swirl the Cheesecake:

Pour half the batter into the cooled crust Dollop half the raspberry jam on top Swirl jam in with a butter knife gently for a marbled effect Add the remaining batter then finish with the remaining jam and swirl again Set the pan inside a large roasting pan Place in the oven then pour hot water one and a half inches up the sides of the pan Take care to avoid water splashes

Bake and Cool:

Bake at three hundred fifty degrees for about seventy minutes just until the center jiggles slightly Turn off the oven crack the door and leave the cheesecake inside for another hour to finish setting Remove and run a butter knife around the edge to loosen Cool on the counter then refrigerate overnight or at least eight hours

Make the White Chocolate Raspberry Ganache:

Crush freeze dried raspberries in a bag with a rolling pin then sift out seeds Set aside Chop white chocolate and melt gently with heavy cream on a double boiler Stir in raspberry powder until smooth The ganache should be creamy and spreadable

Whip the Cream:

In a cold mixing bowl whip heavy cream and powdered sugar to stiff peaks Transfer to a piping bag for decorating

Finish and Serve:

Remove cheesecake from pan onto a serving plate Pour and smooth the ganache over the set cheesecake Return to fridge to firm up the ganache for a few minutes Pipe a decorative whipped cream border and top with fresh raspberries for a showstopping finish Store leftovers tightly covered in the fridge up to three days

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White chocolate is my personal favorite ingredient it brings an irresistible creaminess to the batter that never overwhelms the tang of the fruit Every birthday party at my house growing up featured a cheesecake and my family still debates whether the best part is the swirl or the topping

Storage Tips

For freshest taste keep the cheesecake wrapped airtight in the fridge and enjoy within three days For longer storage you can freeze individual slices by wrapping tightly in plastic then foil Thaw overnight in the fridge before serving Avoid freezing with whipped cream and raspberries on top as their texture can suffer

Ingredient Substitutions

Feeling adventurous or have dietary needs You can swap gluten free graham crackers in the crust Use good quality dairy free cream cheese and sour cream to make the cake lactose free If you do not have access to fresh or frozen raspberries try blackberry or even strawberry just cook a bit longer to get a thick jam

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Serving Suggestions

White chocolate raspberry cheesecake shines on its own but you can style each plate with extra coulis or a few shavings of white chocolate For parties I love adding a mound of fresh berries on top to add even more color A drizzle of warm raspberry sauce right before serving is always a hit

Cultural Context

Cheesecake has a rich culinary history that spans from ancient Greece to modern New York bakeries What makes this version special is the swirl technique which adds beauty and a burst of flavor in every slice White chocolate with tart fruit creates a balance that people of all ages seem to love

Recipe FAQs

→ How do you keep the cheesecake from cracking?

Baking the dessert in a water bath and allowing it to cool slowly in the oven helps prevent cracks in the topping.

→ Can I use fresh raspberries instead of frozen?

Yes, fresh raspberries work well for the jam layer—just adjust the cooking time if they break down faster.

→ Is it necessary to chill overnight?

Chilling for at least 8 hours ensures a firm texture and makes slicing much easier.

→ What can I use instead of a graham cracker crust?

Crushed vanilla wafers or digestive biscuits are excellent alternatives for the base.

→ How do you achieve the swirl effect?

After pouring half of the creamy filling, dollop raspberry jam and gently swirl using a butter knife before layering more filling and repeating.