If you’re craving a dessert that combines the creaminess of cheesecake, the richness of white chocolate, and the tangy burst of fresh raspberries, this Raspberry White Chocolate Cheesecake is for you. With a buttery graham cracker crust and a fresh raspberry sauce topping, this dessert is as beautiful as it is delicious.
Perfect for holidays, birthdays, or a fancy weekend treat, this cheesecake is sure to wow your guests—or just satisfy your own sweet tooth.
Ingredients
For the Crust:
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1 1/2 cups crushed graham crackers
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1/4 cup granulated sugar
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1/2 cup unsalted butter, melted
For the Cheesecake Filling:
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16 oz (2 packages) softened cream cheese
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1 cup granulated sugar
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1 teaspoon vanilla extract
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3 large eggs
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1 cup melted white chocolate chips
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1 cup fresh raspberries
For the Raspberry Sauce:
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1 cup fresh raspberries
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1/4 cup granulated sugar
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1 tablespoon lemon juice
Instructions
1. Prepare the crust:
Preheat the oven to 325°F (160°C) and grease a 9-inch springform pan. In a mixing bowl, combine crushed graham crackers, sugar, and melted butter until well mixed. Press the mixture firmly into the bottom of the pan. Bake for 8–10 minutes, then let it cool.
2. Make the cheesecake filling:
In a large bowl, beat the softened cream cheese with sugar until smooth. Add vanilla extract and mix well. Beat in the eggs one at a time, ensuring each is fully incorporated.
Stir in the melted white chocolate until fully combined. Gently fold in the fresh raspberries, trying not to crush them.
3. Bake the cheesecake:
Pour the cheesecake batter over the cooled crust. Smooth the top with a spatula. Bake for 55–60 minutes until the center is set but still slightly jiggly. Turn off the oven and leave the cheesecake inside for an additional hour to cool slowly.
4. Cool and chill:
Remove the cheesecake and allow it to cool completely at room temperature. Refrigerate for at least 4 hours or overnight for the best texture.
5. Make the raspberry sauce:
In a small saucepan, combine raspberries, sugar, and lemon juice. Cook over medium heat, stirring occasionally until the berries break down and the sauce thickens (about 5–7 minutes). Let the sauce cool completely before serving.
6. Serve:
Slice the cheesecake and drizzle each slice with raspberry sauce. Enjoy this luxurious, fruity, and creamy dessert!
Nutritional Info & Serving Details
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Prep time: 20 minutes
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Baking time: 60 minutes
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Chilling time: 4 hours
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Total time: 5 hours 20 minutes
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Servings: 12 slices
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Calories per slice: ~350 kcal
🍰 Frequently Asked Questions
Q1: Can I use frozen raspberries instead of fresh?
Yes! You can use frozen raspberries in both the filling and the sauce. Just be sure to thaw and drain them well to avoid excess moisture.
Q2: How do I prevent cracks in my cheesecake?
To avoid cracks, don’t overmix the batter and avoid opening the oven door during baking. Letting the cheesecake cool gradually in the oven also helps prevent cracking.
Q3: Can I make this cheesecake in advance?
Absolutely! In fact, it tastes even better the next day. You can make it up to 2 days ahead and store it covered in the fridge.