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Creamy White Chocolate Raspberry Cheesecake (Restaurant Style Copycat)

A perfect slice of white chocolate raspberry cheesecake with a graham cracker crust, featuring a vibrant raspberry swirl.
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Make a showstopper dessert with this creamy white chocolate raspberry cheesecake. This recipe features a velvety white chocolate filling, a buttery graham cracker crust, and a vibrant raspberry swirl for impressive, restaurant-quality results at home.

Ingredients

Scale
  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar (for crust)
  • 6 tablespoons unsalted butter, melted
  • 3 (8 ounce) packages cream cheese, softened
  • 1 1/2 cups granulated sugar (for filling)
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1 cup white chocolate, melted and slightly cooled
  • 4 large eggs
  • 1 cup heavy cream
  • 1 cup raspberry sauce or puree (for swirl)

Instructions

  1. Preheat your oven to 325 degrees Fahrenheit. Wrap the outside of a 9-inch springform pan tightly with heavy-duty aluminum foil to prepare for the water bath.
  2. Prepare the crust: Mix graham cracker crumbs, 1/4 cup sugar, and melted butter until combined. Press the mixture firmly into the bottom of the prepared springform pan. Bake for 10 minutes. Let the crust cool completely.
  3. Prepare the raspberry swirl: If using fresh raspberries, cook them down with a little sugar until thick, then strain to remove seeds. Set aside 1 cup of the sauce.
  4. Make the filling: In a large bowl, beat the softened cream cheese with 1 1/2 cups sugar, vanilla extract, and salt until smooth. Scrape down the sides.
  5. Beat in the melted white chocolate until fully incorporated. Add the heavy cream and mix until just combined.
  6. Add the eggs one at a time, mixing on low speed after each addition until just blended. Do not overmix the batter.
  7. Pour half of the cheesecake batter over the cooled crust. Drizzle half of the raspberry sauce over the batter. Gently swirl with a knife. Pour the remaining batter over the top, then drizzle with the remaining raspberry sauce and swirl again.
  8. Place the foil-wrapped springform pan into a larger roasting pan. Carefully pour hot water into the roasting pan until the water reaches halfway up the sides of the springform pan. This water bath prevents cracks.
  9. Bake for 60 to 75 minutes. The edges should look set, but the center 2 inches should still have a slight jiggle.
  10. Turn off the oven, crack the oven door open slightly, and let the cheesecake cool inside the oven for 1 hour. This slow cooling prevents cracking.
  11. Remove the cheesecake from the water bath and foil. Let it cool completely on a wire rack.
  12. Chill the cheesecake in the refrigerator for at least 6 hours, or preferably overnight, before serving. Serve chilled with extra raspberry sauce if desired.

Notes

  • For a silky smooth texture, bring all dairy ingredients (cream cheese, eggs, heavy cream) to room temperature before starting.
  • If you prefer an Oreo crust, substitute 1 1/2 cups of finely crushed Oreo cookies (filling removed) for the graham crackers.
  • To avoid lumps in the white chocolate, melt it gently over a double boiler or in short bursts in the microwave, stirring frequently.

Nutrition

Find it online: https://mdlatdmm.com/white-chocolate-raspberry-cheesecake-recipe/