White Chocolate Raspberry Cheesecake

Dreamy, creamy, and bursting with vibrant raspberry swirls, White Chocolate Raspberry Cheesecake offers rich flavor and elegant flair in every slice. This recipe combines a decadent white chocolate filling with a luscious homemade raspberry sauce, all nestled on a chocolate cookie crust. Whether you’re a seasoned cheesecake fan or baking this classic for the first time, you’ll find every step accessible—and the end result genuinely spectacular.

Why White Chocolate and Raspberry Work So Well

The union of white chocolate and raspberry isn’t just about bright color and sweetness. White chocolate brings smooth richness, a mellow sweetness, and a silky texture. Raspberries cut through with tangy, juicy flavor that offers contrast and balance. Swirled together, these flavors create layers in each bite, making this cheesecake irresistible at celebrations, holidays, or just when you want something special.

Core Ingredients and Their Roles

The magic of a great cheesecake lies in the balance of flavors and textures. Each ingredient brings something unique to the table:

Raspberries – Fresh or frozen, these create a vibrant sauce that cuts through the creamy filling. They also make a beautiful garnish.
White Chocolate – Look for a baking bar with real cocoa butter for a smooth, deeply flavored filling.
Oreo Cookies – Their bittersweet chocolate flavor and crisp texture form a sturdy, rich base. You can swap these for graham crackers or vanilla wafers, but the dark chocolate contrast is hard to beat.
Cream Cheese (Full-Fat, Brick-Style) – Provides structure and that classic tang. Avoid “spreadable” or low-fat versions.
Sour Cream – Gives the batter a silky texture and adds subtle tang.
Granulated Sugar – Adds sweetness without overpowering other flavors.
Unsalted Butter – Binds cookie crumbs for the crust.
Cornstarch – Thickens the raspberry sauce and helps keep the cheesecake set.
Large Eggs and Yolks – Create the creamy, custard-like texture.
Vanilla Extract – Rounds out the flavors, adding warmth and depth.

Equipment You’ll Need

9-inch springform pan
Stand or hand mixer
Parchment paper
Heavy-duty foil
Roasting pan (for water bath)
Medium saucepan
Fine-mesh sieve

Step-by-Step Guide: White Chocolate Raspberry Cheesecake

Make the Raspberry Swirl

Place 2 cups raspberries, 2 tablespoons sugar, and 2 tablespoons water in a medium saucepan.
Simmer over medium heat, stirring and mashing fruit as it softens (about 6–8 minutes).
Dissolve 1 tablespoon cornstarch in 2 tablespoons cold water. Stir this into the raspberry mixture.
Boil for 1–2 minutes, until thick and syrupy.
Strain through a fine-mesh sieve to remove seeds. Allow to fully cool.

For garnish, reserve a handful of whole raspberries.

Prepare the Crust

Line the base of a 9-inch springform pan with parchment. Grease sides lightly.
Crush 24 Oreo cookies (with filling) until fine crumbs. Use a food processor for best results.
Stir in 5 tablespoons melted unsalted butter until all crumbs look moistened.
Press mixture firmly into the base of the pan. Use a measuring cup to smooth.
Bake at 350°F (175°C) for 10 minutes, then cool while preparing the filling.

Blend the Filling

Melt 8 ounces (about 225g) of white chocolate in a heatproof bowl over a pan of barely simmering water, or in 20-second bursts in the microwave. Stir until smooth, then set aside to cool to room temperature.
Beat 24 ounces (about 680g) of full-fat cream cheese and 1 cup granulated sugar until completely smooth, scraping the bowl as needed.
Add 3 large eggs and 2 egg yolks, one at a time, with gentle mixing.
Blend in 1 cup sour cream, 2 teaspoons vanilla extract, and 1 tablespoon cornstarch until just combined.
Stir in the melted white chocolate last, mixing only until fully incorporated. The batter should look glossy and thick.

Assemble the Cheesecake

Pour half the cheesecake filling over the cooled crust. Smooth the surface.
Dot and swirl half the raspberry sauce over the batter using a skewer or butter knife.
Gently spread the remaining filling over the top. Swirl in the rest of the sauce, reserving some for garnish.

Bake and Cool

Wrap the outside of the springform pan in two layers of heavy-duty foil to protect from water leaks.
Set the pan in a large roasting pan. Pour hot water into the roasting pan to come halfway up the sides of the cheesecake.
Bake at 350°F for 10 minutes. Lower the temperature to 300°F (150°C), and continue to bake for 60–70 minutes. The edges should look set but the center will still wobble slightly.
Turn the oven off. Crack the oven door and leave the cheesecake inside for 1 hour to cool gradually.
Remove the pan from the water bath. Cool cheesecake completely at room temperature, then chill for at least 6–8 hours (or overnight) before removing from the pan.

Serving and Garnishes

Run a thin knife around the edge before releasing the springform ring. Transfer to a serving plate.

Top with:

Whipped cream rosettes
Remaining raspberry sauce, drizzled on top
Fresh raspberries
White chocolate curls or shavings

Table: Ingredient Quantities at a Glance

Ingredient	Amount
Oreo cookies	24 (about 2 cups crumbs)
Unsalted butter	5 tbsp, melted
Cream cheese (full-fat)	24 oz (680g)
Granulated sugar	1 cup + 2 tbsp
Sour cream	1 cup
Eggs	3 large + 2 yolks
White chocolate	8 oz (225g)
Raspberries, for sauce	2 cups
Raspberries, for garnish	1 cup
Cornstarch	1 tbsp
Vanilla extract	2 tsp
Water	4 tbsp (for sauce)

Troubleshooting and Pro Tips

Prevent Cracks and Achieve a Perfect Texture

All ingredients should be at room temperature for easy blending and smooth results.
Don’t overmix. Blend each egg until just combined. Overmixing incorporates too much air, causing cracks.
Use a water bath (bain-marie) to create gentle, even heat.
Let it cool slowly with the oven off and the door ajar. Rapid cooling leads to cracks.

Customize Your Crust

Chocolate and raspberry are a classic duo, but you can swap the base to suit your preference:

Graham cracker crumbs for a lighter crust
Vanilla wafer cookies for extra sweetness
A brownie base for ultra-chocolate decadence

Variations and Seasonal Tips

Try blackberries or blueberries in place of raspberries for a twist.
Use orange zest in the filling for citrus notes.
For a gluten-free version, select gluten-free sandwich cookies.

How to Store and Freeze

Store:
Cover your cheesecake with plastic wrap or place in an airtight container. Store up to 5 days in the refrigerator. Flavors deepen over time—if you can resist eating it all at once.

Freeze:
Let the cheesecake chill overnight. Remove from the pan and flash-freeze for 1 hour until firm. Double-wrap in plastic wrap and foil. Freeze for up to 3 months. To serve, thaw overnight in the fridge. Add garnishes just before slicing.

Why This Cheesecake Impresses

Imagine slicing through a quilt of creamy filling, vivid berry ripples, and a dense dark crust. The first bite brings subtle tang, bursts of fruit, and a mellow sweetness that lingers. This cheesecake stands tall on any dessert table, ready for birthdays, potlucks, or quiet evenings.

Whether you serve delicate wedges with tea or crown it with piped cream for a special meal, White Chocolate Raspberry Cheesecake delivers. Each step is straightforward, but the payoff is pure, decadent satisfaction.