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This is the best white chocolate raspberry cheesecake! It's a silky smooth white chocolate cheesecake over a graham cracker crust swirled with raspberry jam, topped with white chocolate raspberry ganache and whipped cream.
If you're looking for other cheesecake recipes, try my lemon cheesecake, salted caramel cheesecake, creme brûlée cheesecake, bananas foster cheesecake, coffee cheesecake or Biscoff cheesecake!
Why You'll Love This White Chocolate Raspberry Cheesecake Recipe:
It has an incredible silky smooth texture. Cream cheese and sour cream work together to make a perfectly creamy cheesecake, while white chocolate adds an extra level of smoothness.
It's full of raspberry flavor.The cheesecake batter is swirled with raspberry jam and is topped with raspberry white chocolate ganache and fresh raspberries after baking.
It has a graham cracker crust.The crunchy, sweet crust pairs perfectly with the tart raspberry and sweet white chocolate.
Ingredients for Creamy White Chocolate Raspberry Cheesecake:
- Graham Crackers- used to make the crust
- Butter- used in the crust
- Granulated White Sugar-used to sweeten the cheesecake batter and crust
- Cream Cheese- full fat cream cheese will be the base of this cheesecake, make sure it is softened
- Cornstarch- absolutely essential for a perfect cheesecake. It adds a bit of structure, allows for clean slices and helps the top to never crack or sink
- White Chocolate- I recommend using the highest quality white chocolate you can, such as Lindt or Ghirardelli white chocolate bar
- Vanilla- I recommend vanilla bean paste for the best taste but vanilla extract works well too
- Sour Cream- compliments the cream cheese to make the creamiest cheesecake
- Eggs- whole eggs and yolks are used, make sure they're room temperature
- Heavy Cream- used to make the whipped cream
- Spring Form Pan- essential for making a cheesecake
- Large Roasting Pan- used for the cheesecake's water bath
- Raspberries- frozen raspberries are used for the jam, and fresh raspberries are used as a garnish
- Freeze Dried Raspberries-used to make the white chocolate raspberry ganache
Step by Step Instructions
(See recipe card below for the full recipe including complete measurements and baking time!)
STEP ONE: Make the homemade raspberry jam.
Add the frozen raspberries to a medium saucepan over medium heat. Cook for about 10 minutes, stirring and mashing occasionally, until the raspberries begin to break down and are liquidy. Pass the raspberries through a sieve to remove the seeds. You should have just under 1 ¼ cups (300 ml) of liquid. Return the raspberry liquid to the saucepan, off the heat, and whisk in the cornstarch and sugar. Heat the mixture over medium heat for about 20 minutes until the jam is thick. It should measure out to ¾ cup (180 ml). Transfer the jam to a smallbowl, cover with plastic wrap and chill it in the fridge while working on the rest of the cheesecake.
STEP TWO:Prep the pan.
Prepare the springform pan by wrapping the bottom and edges of it with aluminum foil. I recommend at least using 4 sheets of foil, but I always do 8-10 to be EXTRA sure no water will seep into the pan while the cheesecake bakes. Line the bottom of the pan with parchment paper.
STEP THREE: Make the graham cracker crust.
Pulse the graham crackers together in a food processor. Then add in the melted butter and sugar and pulse until combined. Press the graham cracker crumbs into the bottom and up the sides of the pan, about 1 inch. (A ¼ measuring cup really helps with this step). Bake the crust and then let it cool.
STEP FOUR: Make the cheesecake batter.In a large bowl of a stand mixer, mix the cream cheese, corn starch and sugar together with a paddle attachment for two minutes on medium speed until everything is smooth and there are no lumps. (You can alternatively use a hand mixer). Scrape down the sides and bottom of the bowl to ensure everything has been mixed well.
Add in the vanilla bean paste, sour cream and melted chocolate and mix for 1 minute on medium speed. Scrape sides and bottom of bowl again.
Next add in the eggs and egg yolks one at a time to the cheesecake batter. Mix on low speed, ensuring that each is fully mixed in before adding the next. As soon as the last one is fully mixed in, turn off the mixer. Do not over mix the batter.
STEP FIVE: Bake the cheesecake.Pour the ½ of the cheesecake batter into the prepared pan with the crust. Spoon ½ of the raspberry jam over the batter. Gently swirl the jam and cheesecake batter together with a butter knife. Don't mix in all the way. Pour the rest of the batter in the pan and spoon the rest of the jam on top. Gently swirl the jam with a butter knife. Place the cheesecake in a large roasting pan in the oven. Slowly pour the hot water in to the pan around the cheesecake being careful not to splash the cheesecake.
Bake at 350 degrees for 75 minutes. When an hour is up, turn off the oven and crack the door open. It helps to use a large wooden spoon to keep the oven door slightly open. Let the cheesecake stay in the oven for another hour. The cheesecake will continue to bake as it is cooling.This is the best method I've used when making cheesecake and results in a perfectly golden brown top with no cracks or sinking every time.
STEP SIX: Chill the cheesecake.Once the 2 hours are up, remove the cheesecake from the oven and go around the sides of the springform pan with a butter knife to loosen the crust from the sides of the pan. Let the cheesecake cool completely on the counter, and then refrigerate until completely cold, at least 8 hours, preferably overnight.
STEP SEVEN: Make the white chocolate raspberry ganache & whipped cream.
Add the freeze dried raspberries to a plastic bag. Crush them with a rolling pin until they are very finely ground. Pass the ground freeze dried raspberries through a sieve to remove the seeds. Measure out 1 tablespoon (4 g) of powder and set aside. Add the chopped white chocolate and heavy cream to a double boiler. Heat over medium heat until melted together. Remove from the heat and mix in the ground freeze dried raspberries.
Add the heavy cream and powdered sugar to a bowl. Mix on high speed with an electric mixer until stiff peaks from, about 1-2 minutes. (If using a stand mixer, use the whisk attachment.) Transfer the whipped cream to a piping bag fit with a decorative tip.
STEP EIGHT: Assemble the cheesecake.
Remove the cheesecake from the springform pan and transfer it to a serving plate. Pour the raspberry ganache on top of the cheesecake. Use a mini offset spatula to smooth out the ganache. Return the cheesecake to the fridge for about 10 minutes, or until the ganache is set. Once the ganache is set, remove the cheesecake from the fridge and pipe whipped cream around the edges of the cheesecake. Top with raspberries, serve and enjoy! Store the left overs in an airtight container in the fridge for up to three days.
FAQs
Do I really have to use a water bath to bake the cheesecake?Yes, it's absolutely essential. The water bath adds moisture to the oven while the cheesecake bakes and helps to regulate the heat. Without it, the cheesecake won't bake like it should.
Can I use white chocolate chips?I really recommend using white chocolate bars.
Can I use store bought raspberry jam? I've only tested this cheesecake with the homemade jam in the recipe that is very thick. I would not recommend using store bought because it could be thinner and cause issues with the cheesecake baking properly.
Pro Tips
Make sure your wet ingredients are room temperature.Using room temperature ingredients will give you the best textured cheesecake. If your cream cheese is too cold you can end up with lumps in your cheesecake.
I recommend using a stand mixer to make the cheesecake if you have one.Mix the cheesecake on a low/medium speed to ensure you're not over-mixing.
Make sure your cheesecake has completely chilled before attempting to decorate/cut into it.I recommend making it the day before you're panning on serving it and allowing it to chill overnight.
If you make this cheesecake please leave a star review, it would help me out so much and allow me to more easily keep making recipes for you all! Also, tag me on Instagram@inbloombakery_so I can see your creation! Follow me onPinterestfor other dessert ideas!
Other Cheesecake Recipes to Try Next Time
Pumpkin Cheesecake with Biscoff Crust
Salted Caramel Apple Pie Cheesecake
Chocolate Cheesecake
Pecan Pie Cheesecake
📖 Recipe
White Chocolate Raspberry Cheesecake
This is the best white chocolate raspberry cheesecake! It's a silky smooth white chocolate cheesecake over a graham cracker crust swirled with raspberry jam, topped with white chocolate raspberry ganache and whipped cream.
5 from 6 votes
Print Recipe Pin Recipe
Prep Time 1 hour hr 30 minutes mins
Cook Time 2 hours hrs 15 minutes mins
Chill Time 8 hours hrs
Total Time 10 hours hrs
Course Dessert
Cuisine American
Servings 16 slices
Ingredients
For the Raspberry Jam
- 16 oz (453 g) frozen raspberries
- ½ cup (100 g) granulated white sugar
- ½ tablespoon (4 g) cornstarch
For the Crust
- 16 (240 g) graham crackers, full sheets
- 10 tablespoon (140 g) unsalted butter, melted
- 2 tablespoon (25 g) granulated white sugar
For the White Chocolate Cheesecake
- 32 oz (907 g) cream cheese, softened
- ¾ cup (150 g) granulated white sugar
- 2 tablespoon (16 g) corn starch
- 1 tablespoon vanilla
- â…“ cup (82 g) sour cream, at room temperature
- 8 oz (226 g) white chocolate bar, melted and slightly cooled
- 3 eggs, at room temperature
- 3 egg yolks, at room temperature
For the White Chocolate Raspberry Ganache
- 3 tablespoon (45 ml) heavy cream
- 4.5 oz (127 g) white chocolate bar, chopped
- 3 tablespoon (10 g) freeze dried raspberries
For the Whipped Cream
- ¾ cup (180 ml) heavy cream
- ¼ cup (34 g) powdered sugar
- fresh raspberries, for topping
Instructions
For the Raspberry Jam
Add the frozen raspberries to a medium saucepan over medium heat. Cook for about 10 minutes, stirring and mashing occasionally, until the raspberries begin to break down and are liquidy.
16 oz (453 g) frozen raspberries
Pass the raspberries through a sieve to remove the seeds. You should have just under 1 ¼ cups (300 ml) of liquid.
Return the raspberry liquid to the saucepan, off the heat, and whisk in the cornstarch and sugar.
½ cup (100 g) granulated white sugar, ½ tablespoon (4 g) cornstarch
Heat the mixture over medium heat for about 20 minutes until the jam is thick. It should measure out to ¾ cup (180 ml).
Transfer the jam to a smallbowl, cover with plastic wrap and chill it in the fridge while working on the rest of the cheesecake.
For the Crust
Preheat the oven to 350°F (175° C).
Pulse the graham crackers in a food processor until finely ground.
16 (240 g) graham crackers, full sheets
Add in the melted butter and sugar and pulse until combined.
10 tablespoon (140 g) unsalted butter, melted, 2 tablespoon (25 g) granulated white sugar
Prepare your 9 inch springform pan for its later water bath by wrapping the bottom and sides of it with a decent amount of tinfoil. You want to make sure the tinfoil goes up about two inches on the sides of the pan so no water seeps into the pan as it bakes. I always use too much (around 8 layers) just so I know it’ll be okay.
When your pan is prepared, press the graham cracker crumbs onto the bottom and about an inch up the sides. (It helps to use a ¼ cup measuring cup.)
Bake the crust for 10 minutes, then let it cool completely.
For the White Chocolate Cheesecake
Preheat oven to 350°F (175°C) if not still preheated.
In the bowl of a stand mixer, mix the cream cheese, sugar and cornstarch together with a paddle attachment for two minutes on medium speed until everything is smooth and there are no lumps. (You can alternatively use a hand mixer). Scrape down the sides and bottom of the bowl to ensure everything has been mixed well.
32 oz (907 g) cream cheese, softened, ¾ cup (150 g) granulated white sugar, 2 tablespoon (16 g) corn starch
Add in the vanilla bean paste, sour cream and melted and cooled white chocolate and mix for 1 minute on medium speed. Scrape sides and bottom of bowl again.
1 tablespoon vanilla, â…“ cup (82 g) sour cream, at room temperature, 8 oz (226 g) white chocolate bar, melted and slightly cooled
At this point, stop and put a pot of water on the stove to start boiling. You will want enough water to go about 1 ½ inches up the sides of the springform pan.
Next add in the eggs and egg yolks one at a time to the cheesecake batter. Mix on low speed, ensuring that each is fully mixed in before adding the next. As soon as the last one is fully mixed in, turn off the mixer. Do not over mix the batter.
3 eggs, at room temperature, 3 egg yolks, at room temperature
Pour the ½ of the cheesecake batter into the prepared pan with the crust. Spoon ½ of the raspberry jam over the batter. Gently swirl the jam and cheesecake batter together with a butter knife. Don't mix in all the way. Pour the rest of the batter in the pan and spoon the rest of the jam on top. Gently swirl the jam with a butter knife.
Place the cheesecake in a large roasting pan in the oven. Slowly pour the hot water in to the pan around the cheesecake being careful not to splash the cheesecake.
Bake at 350°F (175°C) for 65-75 minutes, just until the center has a slight jiggle. When the time is up, turn off the oven and crack the door open. It helps to use a large wooden spoon to keep the oven door slightly open. Let the cheesecake stay in the oven for another hour. The cheesecake will continue to bake as it is cooling.
Then, remove from the oven and go around the edges of the pan with a butter knife to loosen the crust from the sides of the pan. Let the cheesecake cool completely on the counter, and then refrigerate until completely cold, 8 hours or overnight.
For the White Chocolate Raspberry Ganache
Add the freeze dried raspberries to a plastic bag. Crush them with a rolling pin until they are very finely ground. Pass the ground freeze dried raspberries through a sieve to remove the seeds. Measure out 1 tablespoon of powder and set aside.
3 tablespoon (10 g) freeze dried raspberries
Add the chopped white chocolate and heavy cream to a double boiler. Heat over medium heat until melted together. Remove from the heat and mix in the ground freeze dried raspberries.
3 tablespoon (45 ml) heavy cream, 4.5 oz (127 g) white chocolate bar, chopped
For the Whipped Cream
Add the heavy cream and powdered sugar to a bowl. Mix on high speed with an electric mixer until stiff peaks form, about 1-2 minutes. (If using a stand mixer, use the whisk attachment.) Transfer the whipped cream to a piping bag fit with a decorative tip.
¾ cup (180 ml) heavy cream, ¼ cup (34 g) powdered sugar
Assembling the Cheesecake
Remove the cheesecake from the springform pan and transfer it to a serving plate.
Pour the raspberry ganache on top of the cheesecake. Use a mini offset spatula to smooth out the ganache. Return the cheesecake to the fridge for about 10 minutes, or until the ganache is set.
Once the ganache is set, remove the cheesecake from the fridge and pipe whipped cream around the edges of the cheesecake. Top with raspberries, serve and enjoy! Store the left overs in an airtight container in the fridge for up to three days.
fresh raspberries, for topping
Keyword cheesecake, white chocolate raspberry, white chocolate raspberry cheesecake
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