Indulge your taste buds in a symphony of flavors with our Raspberry and White Chocolate Cheesecake recipe. This delightful dessert combines the creamy richness of cheesecake with the tartness of raspberries and the sweetness of white chocolate, resulting in a heavenly treat that’s perfect for any occasion. Whether you’re a cheesecake aficionado or a novice baker, this recipe is sure to impress. So, let’s embark on a culinary journey to create a dessert that’s as beautiful as it is delicious!

The origin of cheesecake can be traced back to ancient Greece, where it was often served to athletes at the first Olympic Games in 776 BC. Over centuries, this beloved dessert has evolved into various forms and flavors, with our Raspberry and White Chocolate Cheesecake being a modern twist on this classic.

Preparation Time: 30 minutes
Cook Time: 50 minutes
Total Time: 1 hour 20 minutes (plus cooling time)
Servings: 12


For the Crust:

  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 1/2 cup unsalted butter, melted

For the Cheesecake Filling:

  • 24 oz (3 blocks) cream cheese, softened
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 tsp vanilla extract
  • 8 oz white chocolate chips, melted and cooled
  • 1 cup fresh raspberries

For the Raspberry Sauce:

  • 1 cup fresh raspberries
  • 1/4 cup granulated sugar
  • 1/4 cup water
  • 1 tsp lemon juice


1. Prepare the Crust:

  • Preheat your oven to 325°F (160°C).
  • In a mixing bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until the crumbs are evenly coated.
  • Press the mixture into the bottom of a 9-inch (23 cm) springform pan, creating an even layer.
  • Bake the crust in the preheated oven for 10 minutes. Remove and allow it to cool while you prepare the filling.

2. Make the Cheesecake Filling:

  • In a large mixing bowl, beat the softened cream cheese until smooth.
  • Add the sugar and beat until well combined.
  • Mix in the eggs, one at a time, ensuring each egg is fully incorporated before adding the next.
  • Stir in the vanilla extract and melted white chocolate.
  • Gently fold in the fresh raspberries.

3. Assemble and Bake:

  • Pour the cheesecake filling over the cooled crust in the springform pan.
  • Smooth the top with a spatula.
  • Place the pan in the oven and bake for 40-50 minutes, or until the edges are set, and the center slightly jiggles.
  • Turn off the oven, crack the oven door, and let the cheesecake cool inside for an additional hour.
  • Remove the cheesecake from the oven and refrigerate for at least 4 hours, or overnight, to set completely.

4. Prepare the Raspberry Sauce:

  • In a saucepan, combine raspberries, sugar, water, and lemon juice.
  • Cook over medium heat, stirring occasionally, until the raspberries break down and the sauce thickens (about 10 minutes).
  • Remove from heat, strain the sauce to remove seeds, and allow it to cool.

5. Serve:

  • Once the cheesecake is fully set and chilled, drizzle the raspberry sauce over the top.
  • Optionally, garnish with additional fresh raspberries and white chocolate shavings.
  • Slice and enjoy!


Serving SizeCaloriesTotal FatCholesterolSodiumTotal CarbohydratesDietary FiberSugarsProtein
1 slice45029g112mg260mg39g1g30g6g

This Raspberry and White Chocolate Cheesecake is a masterpiece that blends the creaminess of cheesecake with the fruity punch of raspberries and the sweetness of white chocolate. It’s a dessert that will leave your guests in awe of your culinary skills. Perfect for special occasions or simply as a delightful treat, this cheesecake is bound to become a family favorite. Give it a try, and savor the exquisite flavors that make this dessert truly exceptional!

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