Description

This White Chocolate Raspberry Cheesecake is ultra creamy thanks to melted white chocolate, with bright raspberry swirls that make every slice look and taste like a bakery dessert.

Ingredients

Graham Cracker Crust

– 2 cups graham cracker crumbs

– 2 tablespoons granulated sugar

– 7 tablespoons unsalted butter, melted

Cheesecake Filling

– 32 ounces cream cheese, softened

– 1 cup granulated sugar

– 1 cup sour cream

– 2 teaspoons vanilla extract

– Pinch of salt

– 4 large eggs, room temperature

– 8 ounces white chocolate, melted and slightly cooled

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Instructions

1. Preheat oven to 325°F. Grease a 9-inch springform pan. Wrap the outside with two layers of heavy-duty foil.

2. Make crust: Mix crumbs, sugar, and melted butter. Press firmly into the bottom of the pan. Bake 10 minutes; cool.

3. Melt white chocolate until smooth; cool 5 minutes.

4. Beat cream cheese on low-medium until smooth (1–2 minutes). Add sugar and mix just until combined.

5. Mix in sour cream, vanilla, and salt on low until smooth.

6. Add eggs one at a time on low, mixing just until each disappears.

7. Slowly pour in melted white chocolate and mix on low just until smooth.

8. Pour batter over crust. Spoon jam (and lemon juice stirred into jam if using) in dollops on top and swirl gently with a knife.

9. Bake 60–70 minutes, until edges are set and center still has a slight wobble. (Optional: Bake in a water bath for fewer cracks.)

10. Turn oven off, crack the door, and cool 1 hour. Cool 30 minutes at room temperature, then chill 6 hours or overnight before slicing.

Notes

– Key tip: Mix on low and don’t overbake—this keeps the cheesecake smooth and helps prevent cracks.

– Water bath: Place springform in a roasting pan and add hot water about 1 inch up the sides (foil wrap helps protect the pan).

– Make-ahead: Best made 1 day ahead; stores 4–5 days in the fridge.

– Freezing: Freeze whole cheesecake up to 2 months; thaw overnight in the fridge.

– Tools: 9-inch springform pan, mixer, roasting pan (optional), foil, parchment (optional for easy crust release).

Prep Time: 25 minutes
Cook Time: 1 hour 10 minutes
Category: Dessert
Method: Bake
Cuisine: American