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Fail-Proof Creamy Baked White Chocolate Raspberry Cheesecake

A close-up view of a perfect slice of white chocolate raspberry cheesecake showing the creamy filling and graham cracker crust.
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Make a showstopper dessert with this creamy baked white chocolate raspberry cheesecake. This recipe focuses on achieving a silky texture and vibrant raspberry swirl using a simple water bath technique.

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 cooled slightly
  • 3 large eggs, room temperature
  • 1/2 cup sour cream, room temperature
  • 1 cup raspberry sauce or puree (for swirl)

Instructions

  1. Prepare the crust: Mix graham cracker crumbs, 1/4 cup sugar, and melted butter. Press firmly into the bottom of a 9-inch springform pan. Chill for 30 minutes.
  2. Preheat your oven to 325°F (160°C). Wrap the outside of the springform pan tightly in heavy-duty aluminum foil to prevent water entry.
  3. Prepare the water bath: Place the foil-wrapped pan inside a larger roasting pan.
  4. Make the filling: Beat the softened cream cheese until smooth. Gradually add 1 1/2 cups sugar, vanilla, and salt. Beat until combined.
  5. Mix in the cooled melted white chocolate until smooth. Beat in eggs one at a time, mixing just until incorporated after each addition. Mix in the sour cream last. Do not overmix.
  6. Pour half of the cheesecake batter over the chilled crust. Drizzle half of the raspberry sauce over the batter. Gently swirl with a knife.
  7. Pour the remaining batter over the top, then drizzle with the remaining raspberry sauce. Create a final swirl pattern.
  8. Carefully pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan.
  9. Bake for 60 to 75 minutes, or until the edges are set but the center still jiggles slightly.
  10. Turn off the oven, crack the oven door open slightly, and let the cheesecake cool inside the oven for 1 hour. This prevents cracking.
  11. Remove the cheesecake from the water bath and foil. Cool completely on a wire rack, then chill in the refrigerator for at least 6 hours, preferably overnight, before serving.

Notes

  • Use room temperature ingredients for the filling to prevent lumps and ensure a smooth texture.
  • For the best raspberry swirl, use a thick raspberry sauce rather than thin jam.
  • To achieve a truly silky texture, avoid scraping down the sides of the bowl too much once the eggs are added.
  • If you prefer an Oreo crust, substitute chocolate sandwich cookies for the graham crackers.

Nutrition

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