White Chocolate Raspberry Cheesecake
Creamy white chocolate cheesecake swirled with fresh raspberry sauce on a buttery graham crust, topped with white chocolate ganache.
Bobbie's tips: use full-fat cream cheese; don't overmix the batter — this helps prevent cracks; bring ingredients to room temperature; a water bath is optional but helps create an ultra-creamy texture; for clean slices use a hot, sharp knife and wipe between cuts; fresh raspberries are brightest but frozen work well too; chill overnight for the best flavour. Variations: lemon raspberry (add 1 tbsp lemon zest); mixed berry; crushed Golden Oreos instead of graham crackers; white and dark chocolate ganache drizzle; mini cheesecakes in a lined muffin tin, baked 20–25 minutes; gluten-free graham crackers. Storage: covered in the fridge up to 5 days; freeze without toppings up to 2 months, thaw overnight in the fridge and add fresh toppings before serving.
Ingredients
Graham cracker crust
- 2 cups graham cracker crumbs (about 16 full crackers)
- ⅓ cup granulated sugar
- ½ cup unsalted butter, melted
- ¼ tsp salt
Cheesecake filling
- 32 oz (4 packages) cream cheese, softened
- 1 cup granulated sugar
- ½ cup sour cream
- ½ cup heavy cream
- 4 large eggs
- 1 tsp vanilla extract
- 8 oz white chocolate, melted and slightly cooled
- 2 tbsp all-purpose flour
- ¼ tsp salt
Raspberry swirl
- 2 cups fresh or frozen raspberries (if frozen, do not thaw)
- ⅓ cup granulated sugar
- 1 tbsp lemon juice
- 1 tbsp cornstarch
- 2 tbsp water
White chocolate ganache
- 1 cup heavy cream
- 8 oz white chocolate, chopped
- 1 tsp vanilla extract
Topping
- 1 cup fresh raspberries
- White chocolate curls or shavings
- Optional: whipped cream
- Powdered sugar for garnish
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Method
- 1
Make the crust: preheat the oven to 325°F (165°C). Mix the graham cracker crumbs, sugar, melted butter and salt. Press firmly into the bottom of a 9-inch springform pan. Bake for 8–10 minutes. Let cool.
- 2
Make the raspberry swirl: in a saucepan, combine the raspberries, sugar and lemon juice. Cook over medium heat until the berries break down. In a small bowl, mix the cornstarch and water, then stir into the raspberry mixture. Cook 2–3 minutes until thickened. Strain for a smoother sauce (optional). Let cool.
- 3
Make the cheesecake filling: in a large bowl, beat the cream cheese and sugar until smooth and creamy. Add the sour cream, heavy cream and vanilla. Mix in the melted white chocolate. Add the eggs one at a time, mixing on low speed until just combined. Add the flour and salt. Do not overmix.
- 4
Assemble: pour half of the cheesecake filling over the cooled crust. Drop spoonfuls of raspberry sauce over the filling and gently swirl with a knife. Pour the remaining filling on top. Add more raspberry swirls on top and gently swirl.
- 5
Bake: place the springform pan on a baking sheet. Bake at 325°F (165°C) for 60–70 minutes, until the edges are set and the centre still has a slight jiggle. Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour. Remove and cool to room temperature, then refrigerate for at least 6 hours or overnight.
- 6
Make the white chocolate ganache: heat the heavy cream until just simmering. Pour over the chopped white chocolate, let sit 2 minutes, then whisk until smooth. Stir in the vanilla and let cool slightly.
- 7
Finish and serve: pour the ganache over the chilled cheesecake, letting it drip slightly down the sides. Top with fresh raspberries, white chocolate shavings and whipped cream.
Get this in a pack
White Chocolate Raspberry Cheesecake is printed in Signature Cakes & Cheesecakes
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Or get every pack in one go: The Whole Kitchen Collection — $39
From Bobbie's “Bobbie's Recipe Card 139”. Written up by Bobbie's Kitchen · Updated 26 October 2026