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White Chocolate Raspberry

Featured in Sweet bites of pure joy.

A creamy treat combining white chocolate's sweetness with raspberry's tang. Its marbled look makes it as pretty as it is tasty.
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alicia in the kitchen
Updated on Thu, 20 Mar 2025 14:59:46 GMT
A cheesecake with raspberries and red sauce on a golden biscuit base. Pin it
A cheesecake with raspberries and red sauce on a golden biscuit base. | tasteofsavor.com

This gorgeous white chocolate and raspberry swirl cheesecake blends creamy smoothness with tart fruit ribbons in every bite. It's a showstopper that combines fancy looks with amazing taste that'll make your mouth water.

A treat that'll win your heart

Every bite of this cheesecake is pure magic. The smooth white chocolate pairs wonderfully with tangy raspberry swirls, making it perfect when you want to wow your friends or celebrate something special.

What you'll need for each layer

To whip up this beauty, grab 150g of finely crushed graham crackers for the bottom. You'll need 50g of sugar for the crust and 200g for the filling. Mix in 75g of melted unsalted butter to hold the base together. The filling needs 675g of softened cream cheese for that silky texture, plus 230g of sour cream to cut through sweetness. Throw in 3 large eggs for structure and richness. Don't forget a teaspoon of vanilla extract for flavor depth. Melt 85g of white chocolate chips for that luxurious taste, and keep 120g of raspberry jam handy for those pretty swirls.

Step by step directions

Get your oven hot at 165°C. Stir together your crushed cookies, sugar, and melted butter. Press firmly into a greased 23cm springform pan. In a big bowl, mix cream cheese and sugar until smooth. Add sour cream then drop in eggs one at a time, mixing well after each. Stir in vanilla and melted white chocolate until everything looks uniform. Pour this mixture over your crust. Drop spoonfuls of raspberry jam on top and swirl with a knife. Bake for 50-60 minutes until the middle isn't wobbly anymore. When done, turn off the heat, crack open the oven door, and let your cheesecake rest inside for an hour to cool down slowly.

A beautifully topped cheesecake garnished with raspberries and whipped cream on a red and yellow marbled background. Pin it
A beautifully topped cheesecake garnished with raspberries and whipped cream on a red and yellow marbled background. | tasteofsavor.com

Tips for cheesecake success

Make it extra special by adding fresh raspberries or drizzling white chocolate on top before serving. Try baking in a water bath to stop cracks from forming and keep everything super smooth. Letting it cool down slowly is super important for getting that perfect finish.

Frequently Asked Questions

→ Why let it cool in the oven?
It helps cool it slowly, which prevents cracks. The gradual change keeps the dessert smooth and creamy.
→ How do I know it’s cooked?
The center should jiggle slightly but not be runny. The edges will set more, and the center firms up as it cools.
→ Can I freeze it?
Yes, it freezes great for up to 3 months. Wrap it tightly in plastic, then foil. Thaw it overnight in the fridge.
→ Can I swap jam for fresh raspberries?
Jam works better since it has less water. Fresh raspberries might make it too soggy and mess up the texture.
→ How do I get nice swirls?
Don’t overmix the jam so the streaks stay defined. Use a knife to draw figure eights but don’t go overboard.

Raspberry Cheesecake

A silky white chocolate dessert with raspberry swirls. Balances sweetness with freshness for a delightful bite.

Prep Time
30 Minutes
Cook Time
60 Minutes
Total Time
90 Minutes
By: Alicia

Category: Desserts

Difficulty: Intermediate

Cuisine: American

Yield: 12 Servings (1 cake)

Dietary: Vegetarian

Ingredients

01 1/2 cup of white chocolate.
02 1/4 cup of powdered sugar (for crust).
03 1 teaspoon of vanilla extract.
04 3 packs of cream cheese, 225g each.
05 1 1/2 cups of graham cracker crumbs.
06 1/3 cup of melted unsalted butter.
07 3 large eggs.
08 1/2 cup of raspberry jam.
09 1 cup of sour cream.
10 1 cup of powdered sugar (for filling).

Instructions

Step 01

Grease a 23 cm springform pan, and set your oven to 165°C. Combine the cracker crumbs, butter, and sugar, then press it firmly into the pan's base.

Step 02

Blend the cream cheese and powdered sugar until smooth. Mix in the sour cream. Slowly add the eggs one by one. Stir in the vanilla and melted white chocolate.

Step 03

Pour the filling over the crust. Drop spoonfuls of raspberry jam on top and make swirls using a knife.

Step 04

Bake for 50 to 60 minutes, just until the center sets. Turn off the oven but leave the door slightly open, letting the cake cool for one hour inside.

Step 05

Let it reach room temperature completely before chilling it for at least 4 hours, or even better, overnight, in the fridge.

Notes

  1. This silky dessert pairs smooth white chocolate with bright raspberry flavors for an eye-catching treat.
  2. Cooling the cake slowly prevents cracks from forming on the surface.

Tools You'll Need

  • 23 cm springform pan.
  • Electric mixer.
  • Oven.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Dairy products.
  • Eggs.
  • Gluten.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 450
  • Total Fat: 32 g
  • Total Carbohydrate: 35 g
  • Protein: 8 g