White Chocolate Raspberry Swirl Cheesecake

Why You’ll Love This Recipe

I love this cheesecake because it’s both elegant and comforting. The white chocolate adds a sweet, velvety richness without being overpowering, while the homemade raspberry sauce cuts through with just the right amount of tartness. The swirl design looks impressive but is surprisingly easy to create. Plus, the texture — creamy, smooth, and dense in all the right ways — is just perfection.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Crust:

• 1 1/2 cups graham cracker crumbs

• 1/4 cup granulated sugar

• 6 tablespoons unsalted butter, melted

For the Raspberry Sauce:

• 1 1/2 cups fresh or frozen raspberries

• 2 tablespoons granulated sugar

• 1 teaspoon lemon juice

• 1 teaspoon cornstarch mixed with 1 tablespoon water

For the Cheesecake Filling:

• 24 oz cream cheese, softened

• 1 cup granulated sugar

• 3 large eggs

• 1 teaspoon vanilla extract

• 1/2 cup sour cream

• 6 oz white chocolate, melted and slightly cooled

directions

1. I preheat the oven to 325°F (163°C). I line the bottom of a 9-inch springform pan with parchment paper and lightly grease the sides.

2. For the crust, I mix the graham cracker crumbs, sugar, and melted butter in a bowl until well combined. I press the mixture evenly into the bottom of the pan and bake for 10 minutes. Then I set it aside to cool.

3. To make the raspberry sauce, I simmer the raspberries, sugar, and lemon juice in a small saucepan over medium heat until the berries break down. I stir in the cornstarch slurry and cook until thickened. I strain the mixture through a fine mesh sieve to remove the seeds and let it cool completely.

4. For the filling, I beat the cream cheese and sugar until smooth and fluffy. I add the eggs one at a time, beating well after each, then mix in the vanilla and sour cream. I gently fold in the cooled, melted white chocolate.

5. I pour half of the cheesecake batter over the crust and drizzle half the raspberry sauce over the top. Using a knife or skewer, I swirl it gently. I repeat with the remaining batter and raspberry sauce, creating another swirl on top.

6. I bake the cheesecake for 55–65 minutes, until the edges are set but the center still has a slight jiggle. Then I turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour.

7. Once cooled, I refrigerate the cheesecake for at least 6 hours or overnight before slicing and serving.

Servings and timing

This recipe yields 12 slices and takes about 8 hours and 30 minutes total, including chilling. Active prep takes 30 minutes, baking is around 1 hour, and cooling and chilling account for the rest. I always plan ahead and make it a day in advance for the best texture.

Variations

• I sometimes add a splash of raspberry liqueur to the sauce for a more intense berry flavor.

• If I’m out of raspberries, I substitute with blackberries or strawberries for a similar result.

• I like to sprinkle white chocolate shavings or fresh raspberries on top just before serving for a little extra flair.

• For a chocolate twist, I use an Oreo cookie crust instead of graham crackers.

storage/reheating

I store this cheesecake tightly covered in the fridge for up to 5 days. It also freezes beautifully — I slice it, wrap each piece in plastic wrap and foil, and freeze for up to 2 months. I thaw individual slices overnight in the fridge or let them sit at room temperature for 30 minutes before serving. I don’t reheat it — it’s best served cold or slightly chilled.

FAQs

Can I use white chocolate chips instead of baking chocolate?

Yes, I use high-quality white chocolate chips if that’s what I have on hand. I make sure to melt them gently and let them cool slightly before folding into the batter.

Do I need a water bath for baking?

This recipe doesn’t require a water bath, but if I want to reduce the risk of cracking, I place a pan of hot water on the rack below the cheesecake while it bakes to add moisture to the oven.

What’s the best way to swirl the raspberry sauce?

I use a toothpick, skewer, or thin knife to drag the sauce gently through the batter in circular or figure-eight motions. I avoid overmixing to keep the swirls distinct.

How do I know when the cheesecake is done?

I check that the edges are set and the center jiggles slightly but is not wet. It will continue to set as it cools and chills in the fridge.

Can I make this cheesecake gluten-free?

Yes, I use gluten-free graham crackers or cookies for the crust. The filling is naturally gluten-free, so no other adjustments are needed.

Conclusion

White Chocolate Raspberry Swirl Cheesecake is one of those desserts that feels truly special every time I serve it. The combination of tangy berries, smooth white chocolate, and classic cheesecake is both comforting and refined. Whether I’m marking a celebration or just treating myself, this stunning dessert is always worth the effort — and always gets rave reviews.