An Elegant White Chocolate Raspberry Cheesecake is a show-stopping dessert — creamy, rich white chocolate cheesecake swirled with tart raspberry sauce, all nestled on a buttery cookie crust. It’s perfect for special occasions, holidays, or anytime you want to impress.
Here’s a bakery-style version that’s both elegant and doable at home:
🍰 Elegant White Chocolate Raspberry Cheesecake
🔹 Components:
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Buttery cookie crust
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Silky white chocolate cheesecake
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Homemade raspberry swirl
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Optional: white chocolate curls or whipped cream for garnish
🧺 Ingredients
Crust:
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1 ½ cups graham cracker crumbs (or vanilla wafer crumbs)
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2 tbsp sugar
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6 tbsp unsalted butter, melted
Raspberry Swirl:
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1 cup fresh or frozen raspberries
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2 tbsp sugar
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1 tsp lemon juice
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1 tsp cornstarch + 1 tbsp water (for thickening)
Cheesecake Filling:
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4 (8 oz) packages cream cheese, softened
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1 cup granulated sugar
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1 tsp vanilla extract
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4 large eggs
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1/2 cup sour cream
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6 oz white chocolate, melted and slightly cooled
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Optional: 2 tbsp flour (helps with structure, especially for first-timers)
👩🍳 Instructions
1. Make the Crust
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Preheat oven to 325°F (160°C).
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Mix crumbs, sugar, and melted butter until evenly moistened.
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Press into the bottom of a 9-inch springform pan.
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Bake for 8–10 minutes. Set aside to cool.
2. Make the Raspberry Swirl
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In a small saucepan, combine raspberries, sugar, and lemon juice over medium heat.
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Cook until berries break down and sauce thickens slightly (about 5–7 minutes).
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Stir in cornstarch slurry and simmer for 1–2 more minutes until thick.
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Strain through a fine mesh sieve to remove seeds. Set aside to cool.
3. Make the Filling
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Beat cream cheese until smooth.
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Add sugar and vanilla; mix until combined.
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Add eggs one at a time, mixing on low speed.
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Blend in sour cream and melted white chocolate until smooth.
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Optional: Add flour if you want extra structure.
4. Assemble the Cheesecake
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Pour ⅔ of the cheesecake batter into the cooled crust.
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Spoon half the raspberry sauce in small dollops or swirls.
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Add remaining batter on top, then swirl the rest of the raspberry sauce using a knife or skewer for a marbled effect.
5. Bake in a Water Bath
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Wrap the pan in foil and place it in a larger roasting pan.
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Fill with hot water halfway up the sides.
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Bake for 60–70 minutes, or until the center is slightly jiggly but set.
6. Cool and Chill
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Turn off oven, crack the door open, and let cheesecake cool for 1 hour.
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Remove from oven and cool completely, then chill at least 6 hours or overnight.
🎀 Garnishing (Optional but Elegant!)
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Top with white chocolate curls, fresh raspberries, or piped whipped cream.
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Dust with powdered sugar for a light finish.
📝 Tips for Success
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Use room temperature ingredients for a smooth filling.
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Don’t overmix — this can add air bubbles and cause cracking.
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Water bath helps prevent cracks and keeps texture ultra-creamy.
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Leftovers keep well in the fridge for 3–5 days or can be frozen for up to 1 month.