WHITE CHOCOLATE RASPBERRY SWIRL CHEESECAKE — This beautiful dessert features a creamy white chocolate cheesecake base with a tart ribbon of red raspberries swirled throughout.
I love a good cheesecake, and this White Chocolate Raspberry Swirl Cheesecake is one of my all-time favorites to both make and eat!
Honestly, cheesecake recipes can be pretty hit and miss in terms of their results, but this white chocolate raspberry version turns out looking beautiful, and tasting delicious without being over-complicated or difficult to make.
This is a wonderful cheesecake. I received rave reviews when I served it at Christmas. I’m making it again for a party this weekend. Thanks for a great recipe. ~ Susan
Plus, raspberry and white chocolate is such a classic flavor combination. It’s only natural to feature both together in this sweet dessert with a hint of tartness.
My husband is the true cheesecake fan around here, and he gave this one two enthusiastic thumbs up!
We all loved it though, and it’s well on it’s way to being a family tradition for birthdays and other celebrations.
Often, cheesecake recipes will instruct you to put the cake in a water bath to mitigate cracking. I find it’s easier to just put a 9 x 13 pan of hot water in the bottom rack of the oven while the cheesecake bakes.
That way, you don’t have to worry about water seeping in to your cake, but the results are the same. The pretty raspberry swirl in this cheesecake seems to help with cracking too, but I still use the pan of water, just in case.
I made this cheesecake yesterday & it is, hands down, the BEST cheesecake I’ve ever made! It looked BEAUTIFUL & tasted ABSOLUTELY DELICIOUS!!! My family LOVED it!!! This will now be my go-to cheesecake recipe!!!!! ~ Donna
This is a cheesecake that really doesn’t need any additional toppings, but if you can’t resist, fresh raspberries and whipped cream are good options.
And if you’d like to include a dark chocolate element, try replacing the graham cracker crumbs in the crust with chocolate cookie crumbs. Either way, this showstopping dessert will impress everyone you serve it to. Enjoy!
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Here’s what you’ll need to make White Chocolate Raspberry Swirl Cheesecake
- Frozen raspberries
- Sugar
- Cornstarch
- Graham cracker crumbs
- Butter
- White chocolate chips
- Half and Half
- Cream cheese
- Flour
- Eggs
- Vanilla
White Chocolate Raspberry Swirl Cheesecake
This beautiful dessert features a creamy white chocolate cheesecake base with a tart ribbon of red raspberries swirled throughout.
Ingredients
- 1 (12 oz.) package frozen raspberries
- 1/2 cup water
- 2 tablespoons sugar
- 1 tablespoon cornstarch
- 1 1/4 cups graham cracker crumbs
- 1/4 cup butter, melted
- 2 cups white chocolate chips
- 1/2 cup Half and Half
- 3 (8 oz.) packages cream cheese, softened
- 1/2 cup sugar
- 1 tablespoon flour
- 3 eggs, room temperature
- 1 teaspoon vanilla
Instructions
- In a medium bowl, mix together graham cracker crumbs and melted butter. Press mixture into the bottom of a lightly greased 9 inch springform pan.
- In a medium saucepan, make the raspberry sauce by combining raspberries, 2 tablespoons sugar, cornstarch, and water. Bring to boil, and continue boiling 5 minutes, or until sauce is thick. Strain sauce through a mesh strainer to remove seeds.
- Place a baking pan filled with hot water on the lower rack of the oven. Preheat oven to 325 degrees. In a metal bowl over a pan of simmering water, melt white chocolate chips with half-and-half, stirring occasionally until smooth. Alternately, white chocolate can be melted in the microwave with the Half and Half in a glass bowl, at 50% power, stirring every 30-60 seconds until smooth.
- In a large bowl, beat cream cheese and 1/2 cup sugar with an electric mixer until smooth. Blend in flour. With mixer on low speed, blend in eggs one at a time. Blend in vanilla and melted white chocolate.
- Pour half of batter over crust. Spoon 3 tablespoons raspberry sauce over batter. Pour remaining cheesecake batter into pan, and again spoon 3 tablespoons raspberry sauce over the top. Swirl batter with the tip of a knife to create a marbled effect.
- Bake for 55 to 60 minutes, or until filling is set. Cool, cover with plastic wrap, and refrigerate for 8 hours before removing from pan. Serve with remaining raspberry sauce.
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Nutrition Information:
Yield: 10 Serving Size: 1Amount Per Serving: Calories: 461 Total Fat: 28g Saturated Fat: 16g Trans Fat: 0g Unsaturated Fat: 10g Cholesterol: 105mg Sodium: 225mg Carbohydrates: 47g Fiber: 2g Sugar: 38g Protein: 7g
Who Dished It Up First: Adapted from All Recipes
Gina Brenner
you left out the amount of half and half
Shannan
Did you figure out the amount of half and half?
Danelle
1/2 cup
Dianne E Grimm
It clearly saus 1/2 cup
Susan P
55-60 min? Is that a long enough cooking time? Seems too short.
Danelle
Yes, that is correct. For a cheesecake, it really shouldn’t even be browned on top, and still slightly wobbly in the center. Which is the reason for the 8 hour/overnight refrigeration, to firm it up.
Mindy
Hello I’m from NZ, what is half and half? Also could I use fresh tamarillos instead of frozen berries?
Danelle
Half and half is just half milk/half cream. I don’t know what tamarillos are, so I honestly don’t know if that would work. But if it’s some kind of berry, that probably so.
Susan P
Danelle, This is a wonderful cheesecake. I received rave reviews when I served it at Christmas. I’m making it again for a party this weekend. Thanks for a great recipe. I questioned the time in another post. I did bake it 15 min longer as it was almost soupy at 60 min. For my oven the extra 15 min was needed.
Naomi
Can I swap out the white chocolate chips with dark chocolate chips?
Danelle
I’m honestly not sure how that would turn out…..maybe as sort of a light chocolate cheesecake? I think it would still taste great, I’m just not sure what it would look like? If you try it I’d love to know how it goes.
Mary
I What size should the cheesecake/springform pan be?
Jackie tong
Omg just realised didn’t add cream /milk
Will see how it turns out
Is it 1/4 cup each of milk and cream or 1/2 cup each
Please advise so I do next time
Danelle
1/2 cup of Half and Half, or 1/4 cup each of milk and cream
Amy
You said ‘Place a baking pan filled with hot water on the lower rack of the oven. Preheat oven to 325 degrees.’ then this pan doesn’t get referenced again, could you explain?
Thanks
Amy
Danelle
Yep, the pan of water just sits in the oven during baking to add moisture, so your cheesecake is less likely to crack. So there is nothing further you do with the pan of water than put it in the oven.
Amy
Thank you! Excited to try it tonight
Kimberly
Straining the raspberries was by far the hardest part…haha…it looks like there was a raspberry war in my kitchen. What’s the secret? Did I over-cook them?
Laura
Straining the raspberries is one tricky issue any tips and tricks please and thank you
Laura
Any tips and tricks to getting the seeds out of the raspberries and are frozen ones better?
Danelle
Fresh or frozen can both be used. The best way to remove the seeds is after you’ve cooked the raspberry sauce, as per step two in the instructions, to “Strain sauce through a mesh strainer to remove seeds.”
Melissa
The first time I made it I didn’t read the instructions very well. I strained the raspberries first after boiling it without the cornstarch so it wasn’t hard straining the seeds out. Today, I decided to make it again and followed the instructions – straining the seeds with the cornstarch already mixed in is tough. So, lesson learned, I’ll follow my common sense as far as the seeds are concerned!
Darlene
I have made this cheesecake 3x’s now and it is excellent every time. It’s one of the easiest I have done. Trick to straining the berries is using s small spoon and just keep running the back of spoon back and forth over the berries while pushing down. Be sure you have a small bowl underneath.. I use a small strainer about 6×6 with handles on each side.. I also make stablized fresh whipping cream and decorate it with s pipping bag.
Lina Schmidt
Hi, I’ve tried the cheescake. I followed all steps but why did the cheesecake turn brown on the top? What did oven function you use? Is there any trick I missed? I expected that the cheesecake would look fresh instead of brown 🙁
Thank you, BR,
Lina
Lina Schmidt
Hi Darlene, I’ve tried to make this cheese cake. i followed all steps. But the cheese cake turned out brown when the time was up and a bit cracked. I couldn’t make as nice cheese cake color as you made. Also the cheese cake was a bit down after I took out from the oven. Is there any advice?
Thank you,
Lina.
Danelle
It sounds like it may have cooked a little too long. Your oven may be a bit hotter than mine, so you may need to reduce the cooking time.
Dianne E Grimm
9 inchor maybe try 300 instead of 325
Emmanouela
Made this one last weekend and everyone LOVED it! Very good recipe! One hour was by far not enough, and in the end I’m afraid I left it to long, the raspberry sauce sank in, so it didn’t come out as pretty as I hoped. But covered the whole surface with the rest of the sauce and it still looked awesome, though not marbled. As a European I struggled with the cups and oz though, would be super helpful if the grams and ml where given too.
Donna Green
I made this cheesecake yesterday & it is, hands down, the BEST cheesecake Ive ever made! The only thing I did different was I used 4 eggs instead of 3 and I used heavy cream instead of half n half. It baked for 60 minutes and after turning the oven off, I let it cool in the oven for about 30 minutes with the oven door open about an inch. I found that putting the pan of water underneath on the bottom rack really works, as my cheesecake did not crack at all. After being refrigerated over night, I piped my homemade buttercream icing around the outer edge and added white chocolate curls. It looked BEAUTIFUL & tasted ABSOLUTELY DELICIOUS!!! My family LOVED it!!! This will now be my go-to cheesecake recipe!!!!!
Danelle
Thank you SO much!!!
Johanna
Hi, just put my cheesecake to the oven and realized that I added 1/2 cup of milk and cream, not only 1/4 each. Oops. Might need some extra cookingtime… 😀
I also struggled with the measures because I’m Finnish and we usually have our recipes in desilitres or grams, for example 1/2 cup is about 1,1 dl…
Johanna
Just reporting that the cheesecake was excellent, even though I had to bake it a little extra. That caused the cake to go brown and the raspberry on top sank in to the cake a bit, I think that happened because of the extra fluid in the mix. I’m going to make this again in two weeks for a party.
Meghan
What size of spring pan did you use? I have like 5 different sizes 🙂
Danelle
I used 9-inch.
Carmen
I cannot get this recipe. I have signed in and thought I did everything that was asked and cannot bring up the recipe. What am I doing wrong? Please help me.
Amanda
Im always looking at recipe and came by this one its nearly exactly like mine, and i have had the same problem as the one person with the raspberry sauce falling not everytime. I have baked chessecake without sause before then when serving i added sause on top made a very beautuful dessert. Love white chocolate cheesecake and rasberries. I make it with fresh berries also instead of frozen it makes a big diffrence to me, but im sure frozen works great to.
Chantel
Made this cheesecake for a coworker’s birthday today and it was a hit! Everyone raved about how good it was. One of the best cheesecakes I’ve ever made. I baked the cheesecake for one hour, left it in the oven with the door open for one hour, then put it on the counter for one hour before finally chilling it in the refrigerator overnight. No cracks! Can’t wait to make this again for my family!
Marty Pena
This cheesecake is divine! I made it for a family gathering and everyone raved about it. Thanks for sharing. You made me look like a pro.
Chris
Just FYI you don’t list when to add sour cream in your instructions. Not hard to figure out i one has made cheesecake before but might be good to add it.
Dianne E Grimm
This one does not have sour cream it has half and half.
Pat
What is the Instant Pot Recipe for this?
Pat
I made this in the oven and it was absolutely wonderful! My family loved it. Now I want to try it in my InstantPot.
Megan Judziewicz
Could I possibly make this into cupcakes? If I did this would I have to change the temperature or how long they have to bake?
Also could you use white chocolate macedenaia cookies for the crust rather than grahmn crackers?
Thanks
Danelle
You could definitely change the crust. I’ve never made this as cupcakes, but I think it would work. I wouldn’t change the cooking temperature, but I would lower the cooking time.
Debbie
can this cheese cake be made 3 days in advance?
Chad
A trick I learned about making great cheesecakes that also look great is to turn the oven down to 300 right before putting the cheesecake in, bake for 55-60 minutes turn the oven off, open the door to the oven for about 1 minute, close the door and let the cheesecake cool in the oven for 1 hour and then refrigerate. I’ve never had a cracked or overcooked cheesecake using this method.