Description

An ultra-creamy white chocolate raspberry cheesecake with a cloud-like texture, featuring a sweet-tart balance and a simple graham cracker crust. This recipe uses a water bath and low-temperature baking to prevent cracking.

Ingredients

Scale

1 ½ cups (150g) graham cracker crumbs
6 tablespoons (85g) unsalted butter, melted
2 tablespoons (25g) granulated sugar
¼ teaspoon salt
32 ounces (900g) full-fat cream cheese, room temperature
1 cup (200g) granulated sugar
1 cup (240g) full-fat sour cream
2 teaspoons vanilla extract
4 large eggs, room temperature
8 ounces (225g) high-quality white chocolate, chopped
1 ½ cups (200g) fresh raspberries
1 tablespoon (15g) granulated sugar
1 teaspoon lemon juice

Instructions

Preheat oven to 325°F (160°C). Wrap the outside of a 9-inch springform pan in two layers of heavy-duty aluminum foil to prevent water leakage.
In a food processor, pulse graham cracker crumbs until fine. Add melted butter, 2 tablespoons sugar, and salt; pulse until mixture resembles wet sand.
Press crust mixture firmly into the bottom of the prepared springform pan. Bake for 8 minutes, then remove and let cool.
Melt white chocolate in a microwave-safe bowl in 30-second intervals, stirring until smooth. Let cool slightly until warm but not hot.
In a stand mixer, beat cream cheese on medium speed until smooth (2-3 minutes). Scrape down sides and bottom.
Add 1 cup sugar and beat until combined. Add sour cream and vanilla extract; mix until smooth.
Reduce mixer speed to low. Add eggs one at a time, mixing just until combined. Do not overmix.
Add melted white chocolate and mix on low until just incorporated. Batter should be thick, smooth, and glossy.
Pour filling over cooled crust and smooth top. Mash raspberries with 1 tablespoon sugar and lemon juice.
Drop spoonfuls of raspberry mixture over the batter and swirl gently with a knife for a marbled effect.
Place springform pan in a large roasting pan. Pour hot water into the roasting pan until it comes halfway up the sides of the springform pan.
Bake at 325°F (160°C) for 1 hour and 15 minutes. Edges should be set, but center should jiggle slightly like Jell-O.
Turn off oven and crack the door open. Let cheesecake cool in the oven for 1 hour.
Remove from oven and water bath; cool completely on a wire rack.
Refrigerate for at least 4 hours, preferably overnight, before slicing.

Notes

Ensure all dairy ingredients (cream cheese, eggs, sour cream) are at room temperature to prevent lumps. Do not overmix after adding eggs to avoid incorporating air, which causes cracking. The water bath is crucial for even cooking and preventing surface cracks. For clean slices, dip a sharp knife in hot water and wipe dry between cuts.

Prep Time: 30 minutes
Cook Time: 1 hour 23 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 480
Sugar: 32
Sodium: 280
Fat: 32
Saturated Fat: 18
Carbohydrates: 42
Fiber: 1
Protein: 7

Keywords: white chocolate cheesecake, raspberry cheesecake, creamy cheesecake, dessert recipe, baking, water bath cheesecake