Go Back
Cheesecakes have long captured the hearts of dessert lovers around the world. Their rich, creamy texture and versatility make them a staple in bakeries and home kitchens alike. From classic New York-style to fruit-infused variations, cheesecakes hold a special place in the dessert lexicon because they can be tailored to suit any palate. Among the myriad of cheesecake flavors, the Dreamy White Chocolate Raspberry Cheesecake stands out as a luscious indulgence that combines the creamy sweetness of white chocolate with the tartness of fresh raspberries.

White Chocolate Raspberry Cheesecake

Indulge in a slice of dreamy white chocolate raspberry cheesecake, a perfect blend of creamy sweetness and tart raspberry bursts. This show-stopping dessert features a crumbly biscuit crust and a silky smooth filling, making it a delightful centerpiece for any occasion. With vibrant raspberry swirls and decadent white chocolate, it's not just a treat for the palate but a visual feast. Discover the joy of baking and impress your guests with this irresistible recipe!
Print Recipe Pin Recipe

Ingredients
  

For the crust:

1 ¾ cups digestive biscuits, crushed

½ cup unsalted butter, melted

2 tablespoons granulated sugar

For the cheesecake filling:

12 oz (340g) cream cheese, softened

1 cup white chocolate chips, melted and slightly cooled

¾ cup granulated sugar

3 large eggs

1 teaspoon vanilla extract

¼ cup sour cream

½ cup fresh raspberries (plus extra for garnish)

Zest of 1 lemon

For the raspberry swirl:

1 cup fresh raspberries

2 tablespoons granulated sugar

1 teaspoon lemon juice

Instructions
 

Prepare the crust: Preheat your oven to 325°F (160°C). In a mixing bowl, combine the crushed digestive biscuits, melted butter, and 2 tablespoons of sugar. Mix well until the crumbs are evenly coated. Press this mixture firmly into the bottom of a 9-inch springform pan to create a solid crust. Bake for 10 minutes, then remove and cool.

    Make the raspberry swirl: In a small saucepan over medium heat, combine 1 cup of raspberries, 2 tablespoons of sugar, and lemon juice. Cook for about 5 minutes, gently mashing the raspberries until they create a thick sauce. Remove from heat and strain through a fine-mesh sieve to remove the seeds. Set aside to cool.

      Prepare the cheesecake filling: In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Gradually add the melted white chocolate and mix until combined. Add in the sugar, eggs one at a time, vanilla extract, and sour cream, blending well after each addition. Stir in the lemon zest and gently fold in the fresh raspberries until evenly distributed.

        Assemble the cheesecake: Pour half of the cheesecake filling onto the cooled crust. Drizzle half of the raspberry swirl over the filling and use a knife or toothpick to create a marbled effect. Add the remaining cheesecake filling on top and finish with the rest of the raspberry swirl, again swirling it for decorative effect.

          Bake the cheesecake: Tap the pan gently to release any air bubbles, then bake in the preheated oven for 55-65 minutes or until the edges are set but the center still has a slight jiggle. Turn off the oven and leave the cheesecake inside for 1 hour with the door ajar. This helps prevent cracking.

            Cool & chill: After an hour, remove the cheesecake from the oven and let it cool at room temperature for another hour. Cover with plastic wrap and refrigerate for at least 4 hours, or overnight for best results.

              Serve: Once chilled, carefully remove the cheesecake from the springform pan. Decorate the top with fresh raspberries or a dollop of whipped cream if desired. Slice and serve chilled.

                Prep Time 30 mins | Total Time 6 hrs (incl. chilling) | Servings 10