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White Chocolate Raspberry Swirl Cheesecake

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WHITE CHOCOLATE RASPBERRY SWIRL CHEESECAKE — This beautiful dessert features a creamy white chocolate cheesecake base with a tart ribbon of red raspberries swirled throughout.

White Chocolate Raspberry Swirl Cheesecake

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.

White Chocolate Raspberry Swirl Cheesecake

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!

Be sure to save this White Chocolate Raspberry Swirl Cheesecake recipe to your favorite Pinterest board for later.

White Chocolate Raspberry Swirl Cheesecake

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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

White Chocolate Raspberry Swirl Cheesecake

Yield: 10-12 servings
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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: 1
Amount Per Serving: Calories: 461Total Fat: 28gSaturated Fat: 16gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 105mgSodium: 225mgCarbohydrates: 47gFiber: 2gSugar: 38gProtein: 7g
© Danelle
Cuisine: American / Category: Desserts

Who Dished It Up First: Adapted from All Recipes

Reader Interactions

Comments

    • 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.

      Reply

    • 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.

      Reply

  4. 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.

    Reply

    • Can the cheesecake (after it is baked) be put in the freezer until ready to be served? Or would this affect the texture in any way?

      Reply

    • 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.

      Reply

  6. 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

    Reply

  7. 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

    Reply

    • 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.

      Reply

  8. 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?

    Reply

    • 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.”

      Reply

    • 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!

      Reply

      • Good idea! You can always return the sauce to the saucepan for thickening with a mixture of cornstarch and water rather than adding the cornstarch at the beginning.

        Reply

  11. 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.

    Reply

  12. 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

    Reply

  13. 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.

    Reply

  14. 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.

    Reply

  15. 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!!!!!

    Reply

  16. 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…

    Reply

    • 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.

      Reply

  18. 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.

    Reply

  19. 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.

    Reply

  20. 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!

    Reply

  21. 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.

    Reply

  22. 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.

    Reply

  25. 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

    Reply

    • 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.

      Reply

  27. 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.

    Reply

    • Scroll all the way down under the pictures. I thought the recipe wasn’t actually listed, but found it when I scrolled to the very bottom.

      Reply

  31. Made this the other day for my annual “girl’s” Christmas party. It was absolutely delicious and everyone raved about it! I used the Oreo cookie crumb base. Delightful!

    Reply

  33. Thank you! I made this for Christmas and everyone loved it!! I will be making it again! I messed up and put 3/4 of the raspberry sauce in the second half. I think it worked out great!

    Reply

    • I would make the full recipe, and use about 2/3 of it in your pan. I would make the rest into mini cheesecakes in a muffin tin, or some other smaller pan. And you would want to cut down the cooking time a bit for the 6 inch pan.

      Reply

  35. So the first time trying this recipe I may have added the rasberry sauce when it was a bit too warm so I have made two adjustments. I poured half the batter in the pan and baked it for 15 minutes for it to set up a little before adding the first measure of sauce that I cooked in the freezer so it layers instead of mixing into the batter before adding the second half of the batter that you swirl the sauce on top then baked according to the directions. Looks pretty close to the picture.

    Reply

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