White Chocolate Raspberry Swirl Cheesecake

There’s something magical about a cheesecake that can steal the show at any gathering. The moment I tasted my first slice of white chocolate raspberry swirl cheesecake, I was twelve years old at my cousin’s wedding. The dessert table was filled with tarts, cookies, and pies, but nestled at the center was this creamy, swirled masterpiece that had a quiet elegance. That one bite—a luscious blend of silky white chocolate, tangy raspberry, and a graham cracker crust—left a lasting impression I still treasure.

Over the years, I’ve found myself turning to this recipe whenever I wanted to create something truly special. It’s the dessert I bake for birthdays, anniversaries, and cozy winter weekends when I need a taste of luxury. The contrast between the creamy, mellow filling and the bright, tart raspberry swirl speaks to every palate. And the presentation? Absolutely breathtaking—every time.

Rooted in the tradition of classic American cheesecakes but elevated by the European flair of white chocolate and berry coulis, this dessert is as timeless as it is indulgent. Whether you’re a seasoned baker or just beginning your cheesecake journey, this recipe will walk you through every swirl with confidence and care.

Why You’ll Love This Recipe:

• Delightfully Balanced Flavors: Creamy white chocolate and tangy raspberries harmonize beautifully.
• Gorgeous Swirl Presentation: Eye-catching enough for holidays, yet simple enough for a weekend treat.
• Beginner-Friendly: With a few helpful tips, you’ll be swirling like a pro.
• Perfect Make-Ahead Dessert: Cheesecakes need time to chill, making them ideal for prepping the day before.

INGREDIENTS YOU’LL NEED:

For the Crust:

• 1½ cups graham cracker crumbs
• ¼ cup dark brown sugar
• 5 tablespoons unsalted butter, melted
• 1 teaspoon vanilla extract
• 4.4 oz white chocolate bar, chopped

For the Cheesecake Filling:

• 24 oz cream cheese, softened
• ¾ cup heavy whipping cream
• 2 tablespoons plain yogurt
• 2 large eggs
• 1 teaspoon vanilla extract
• 1½ tablespoons cornstarch
• ½ cup white granulated sugar

For the Raspberry Swirl:

• 6 oz fresh raspberries
• ¾ cup white granulated sugar
• 1 tablespoon lemon juice
• 1 teaspoon vanilla extract
• ½ tablespoon cornstarch mixed with 1 tablespoon cold water

For the Topping:

• 4 oz white chocolate, melted

HOW TO MAKE WHITE CHOCOLATE RASPBERRY SWIRL CHEESECAKE:

This dessert is all about layering flavors and textures. Think of it as building a story in three acts: the crust, the filling, and the swirl.

STEP-BY-STEP INSTRUCTIONS:

1. Make the Raspberry Swirl:

Start by simmering the raspberries, sugar, lemon juice, and vanilla over medium heat until they break down into a jammy sauce—about 10 minutes. Mash gently with a spoon. Stir in the cornstarch slurry and continue cooking until thickened. If you’re not a fan of seeds, you can strain the mixture. Set aside to cool.

2. Prepare the Crust:

Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan and wrap the outside tightly in foil to prepare it for the water bath later.

In a bowl, mix the graham cracker crumbs, brown sugar, melted butter, and vanilla. Press this mixture into the bottom and halfway up the sides of your pan. Sprinkle the white chocolate chunks evenly across the crust. It’ll melt during baking and create the most divine layer.

3. Mix the Cheesecake Filling:

Beat the softened cream cheese until it’s completely smooth. Slowly add sugar and cornstarch. Add eggs one at a time, followed by yogurt, vanilla, and heavy cream. The batter should be velvety and luxurious.

4. Assemble the Cheesecake:

Pour half the cheesecake batter into the crust. Spoon half the raspberry sauce on top and swirl it gently with a skewer or knife. Repeat with the remaining batter and sauce. Aim for graceful swirls, like a marbled painting.

5. Bake in a Water Bath:

Place the springform pan in a larger roasting pan and pour hot water around it—about halfway up the side. Bake for 85–90 minutes, or until the edges are set and the center has a slight jiggle.

Turn off the oven and let the cheesecake sit inside with the door ajar for 10–15 minutes. Then remove it, let it cool at room temperature for an hour, and refrigerate for at least 4 hours—overnight is best.

6. Finishing Touch:

Once chilled, drizzle melted white chocolate over the top. Garnish with a few fresh raspberries if you have them on hand. Serve cold and savor every bite.

HELPFUL TIPS:

• Room Temperature Cream Cheese: Prevents lumps and gives your filling that signature creamy texture.
• No Cracks Tip: Don’t overmix the batter once the eggs go in.
• Water Bath Trick: Line the springform pan with foil tightly to avoid leaks and soggy crust.
• Make-Ahead: Cheesecake actually tastes better the next day!

DETAILS:

• Prep Time: 20 minutes
• Cook Time: 1 hour 25 minutes
• Total Time: 9 hours 45 minutes (includes chilling)
• Yield: 10 slices
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

NOTES:

• If you’re short on time, you can make the raspberry sauce a day in advance.
• You can substitute yogurt with sour cream if that’s what you have.

NUTRITIONAL INFORMATION (per slice):

• Calories: 679
• Carbohydrates: 50g
• Protein: 9g
• Fat: 50g
• Saturated Fat: 30g
• Cholesterol: 170mg
• Sodium: 320mg
• Sugar: 38g

FREQUENTLY ASKED QUESTIONS:

Can I use frozen raspberries instead of fresh?
Yes, just thaw and drain them first to avoid a watery sauce.

Do I have to use a water bath?
It’s highly recommended—it helps prevent cracks and keeps the texture extra smooth.

How long will it last in the fridge?
Up to 5 days, covered well. You can also freeze it for up to 2 months.

STORAGE INSTRUCTIONS:

• Refrigerator: Store tightly covered for up to 5 days.
• Freezer: Wrap slices or the entire cheesecake in plastic wrap and foil. Freeze for up to 2 months. Thaw in the fridge overnight before serving.

Related Recipes:

If you liked this recipe, you’ll definitely enjoy these other cheesy delights:

• White Chocolate Strawberry Cheesecake
• Marble Black and White Cupcake
• Elegant White Chocolate Raspberry Swirl Cheesecake: A Decadent Delight
• Luscious Lemon Raspberry Swirl Cheesecake Cups

CONCLUSION:

Every time I make this white chocolate raspberry swirl cheesecake, it’s a reminder of how desserts can carry memory, joy, and celebration in every slice. The buttery crust, the smooth white chocolate filling, and the bright, tart raspberry ripple all combine into a dessert that never fails to make people smile. Whether you’re baking for a holiday, a loved one’s birthday, or just because, this cheesecake is a classic worth mastering.

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