White Chocolate Raspberry Swirl Cheesecake is a soft and smooth homemade cheesecake that’s made with a fresh raspberry swirl. It’s got layers of white chocolate on both the bottom and on top!
Craving even more raspberry recipes? Indulge in some of my favorite dessert recipes like Raspberry Chocolate Doughnuts or White Chocolate Lemon Cupcakes with Raspberry Frosting to help satisfy your berry craving!
You already know how much I love making cheesecakes! I’m lucky enough that everyone in my family always wants a cheesecake for their birthday, so I get to make lots of them. It’s a labor of love… especially since I love eating the cheesecakes I make even more than I love whipping them up! If you do a quick search for cheesecake recipes here on my site, you’ll see evidence of just how much I love this classic dessert.
And the more I get to experiment with different flavors, the happier I get. This has been one happy week, because this new cheesecake turned out unbelievably good. White chocolate and raspberry is a classic flavor combination and you just can’t beat a classic! The way that both of the simple flavors are showcased in this cheesecake recipe is pretty masterful. There’s just enough of both flavors to really satisfy your craving while complimenting the smooth, decadent cheesecake.
I made the vibrant raspberry topping with fresh raspberries and I would highly recommend also doing so instead of using any kind of preserve. It might take a little extra time, but the fresh raspberry taste is so very worth the minimal extra effort. The cheesecake itself is so smooth, soft and light, it’s pure heaven on a plate! After making a homemade cheesecake this good, you shouldn’t rob yourself of the best raspberry flavor to accompany it.
- Sugars – You’ll need both dark brown sugar and white granulated sugar for this recipe.
- White Chocolate Bar – Any brand will work, but do try to use a good quality bar for the best results.
- Cream Cheese – Leave it out on the kitchen counter for about 30-45 minutes prior to using so ensure that it’s softened.
- Vanilla Extract – For the best flavor, use pure vanilla extract and not imitation.
- Heavy Whipping Cream – Do not substitute this with any other dairy product! If you try to swap it with something else, your cheesecake’s consistency will be all wrong.
- Yogurt – Use PLAIN yogurt with no other flavors.
- Raspberries – Fresh raspberries will yield the very best flavor. I don’t recommend using a preserve.
- Lemon Juice – Freshly squeezed lemon juice is what you need to use. Don’t use the bottled alternative.
See recipe card for complete information on ingredients and quantities.
With a little love and care, you can have this stunning swirled cheesecake on your table for Easter, Mother’s Day, or any other spring/summer occasion that you want to make a little bit more special!
Step 1: Combine the raspberries, vanilla, lemon juice, and sugar in a small pot over medium heat. Mix well, cover, and cook for about 10 minutes. Smash all the berries with a wooden spoon and cook for another 10 minutes over medium-low heat.
Step 2: Whisk in cornstarch with a little bit of cold water and stir it into the raspberry mixture. Stir for a couple of minutes until the mixture thickens. You can strain the mixture through a fine strainer to get rid of the seeds and leftover skin or leave it all in, it’s up to you! Set the raspberry sauce aside for a few minutes to cool while preparing the cheesecake.
Step 3: Grease a 9-inch springform pan and set it aside. Preheat the oven to 325°F. Prepare the pan by wrapping the outside of the pan in aluminum foil. This will help keep the water from entering the pan.
Step 4: Create the crust by combining the graham cracker crumbs, sugar, melted butter, and vanilla. Press the crust mixture into the pan, evenly, all over the bottom and about half way up the sides. Break up the white chocolate bar into small rectangles and layer them evenly all over the top of crust.
Step 5: Start beating the cream cheese and sugar on medium high speed until smooth. Mix in the vanilla and yogurt. Add eggs, one at the time, beating after each addition. Scrape the sides and bottom of the bowl and beat until it’s all fully mixed.
Step 6: Add the corn starch and while on medium low, mix in heavy cream. Mix until all combined, scrape the sides and bottom of the bowl and mix again.
Step 7: Time to assemble the cheesecake! Pour the cheesecake batter into the pan with crust and spread it out evenly. Pour the raspberry topping slowly and gently over the top of the cheesecake and carefully swirl it into the cheesecake – swirl, DON’T MIX!
Step 8: Place the springform in the oven inside of a large roasting pan. Carefully add some hot water to the roasting pan, filling it about 1/2 of the way up the side of the springform.
Step 9: Bake for 70-75 minutes. Sides of the cheesecake should be set but still a little jiggle in the center.
Step 10: Turn off the oven and open the oven door about half way. Let the cheesecake sit there for about 10 minutes and then take the cheesecake pan out of the roasting pan and onto a towel on the counter. Take off the foil from the outside and cool the cheesecake on the counter for about an hour.
Step 11: Cover the top of the cheesecake pan with plastic wrap and refrigerate the cheesecake for at least 6 hours or overnight. When you’re ready to serve the cheesecake, melt some white chocolate and drizzle it over the top of each slice.
PRO TIP: Be careful swirling the raspberry sauce into the cheesecake. DO NOT mix, just swirl the sauce and cheesecake filling with a back of a spoon or another utensil with a thin handle. Don’t scrape the sides and don’t get all the way to the bottom so you don’t scrape the crust.
Tips for the Best Raspberry Swirl Cheesecake:
- You can prepare raspberry sauce ahead of time and store it in the fridge until ready to make the cheesecake. If you do make it ahead, make sure to warm up the sauce so it’s softer and easier to spread and swirl.
- If you don’t have graham cracker crumbs for the crust, substitute Nilla wafers. Pulse about 40-50 wafer cookies in the blender until it’s crumbs and use it in the recipe. You may want to omit or use less brown sugar in the crust if substituting Nilla wafers.
- I highly recommend that you wrap outside of the springform pan in heavy duty aluminum foil to prevent water seeping in from the water bath.
- That brings us to the water bath. DO use water bath to bake the cheesecake! The texture difference really is amazing, it’s well worth the extra step.
- When it comes to the white chocolate drizzle, it’s best to drizzle each slice because that way each person will get a lot of drizzle. Another way to go is to coat the top of the cheesecake with a layer of melted white chocolate and let it spread and drip onto the sides.
Yes! Once cheesecake has been cooled to room temperature, run a butter knife along the inside of the springform pan to separate the cheesecake from the pan. Place the pan with cheesecake in the freezer and freeze for about an hour.
Carefully take off the side portion of the springform. You can either keep the bottom of the springform with the cheesecake or transfer it onto a piece of thick cardboard cake holder covered with aluminum foil. Wrap cheesecake and the bottom of the pan with plastic wrap, using 2-3 layers. Then, wrap the whole thing with aluminum foil.
Make sure to date and label before placing cheesecake back in the freezer. Cheesecake will stay fresh in the freezer for about 2-3 months. To thaw frozen cheesecake, make sure to do it slowly. Place cheesecake from freezer into the refrigerator and slow-thaw overnight.
There is really no other way to make a cheesecake, unless you plan to work on it all day. You can bake the cheesecake one day and then store it in the refrigerator for 1-2 days.
You can also prepare the cheesecake completely a day or two ahead of time and store it in the refrigerator. Make sure to cover it airtight!
Separate the springform side and bottom part. Then, take the bottom part of the pan and lay it down on a sheet of parchment paper. Use a pencil to trace around the bottom of the pan. Keep in mind that the circle will need to be just a little bigger than the bottom of the pan.
Cut out the circle you traced. Put the springform back together. Spray the springform with cooking spray and fit the parchment paper circle on the bottom. When you are ready to take the cheesecake out, make sure to use large, hard spatula. Have the serving dish or the cardboard cake circle ready.
Carefully slide the spatula in between the parchment paper and the bottom of the springform pan. Gently pull the cheesecake off of the springform and right onto the serving dish. Keep them side by side, and make sure you don’t tilt the cheesecake pan!
More of the BEST Cheesecake Recipes:
White Chocolate Blueberry Cheesecake
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White Chocolate Raspberry Swirl Cheesecake
- 1 1/2 cups graham cracker crumbs
- 1/4 cup dark brown sugar
- 5 Tbsp butter melted
- 1 tsp vanilla
- 4.4 oz white chocolate bar goes on top of pressed crust
- 24 oz cream cheese packs (softened)
- 3/4 cup heavy whipping cream
- 2 tbsp plain yogurt
- 2 eggs
- 1 tsp vanilla extract
- 1 1/2 Tbsp corn starch
- 1/2 cup white granulated sugar
- 6 oz raspberries
- 3/4 cup white granulated sugar
- 1 Tbsp lemon juice
- 1 tsp vanilla extract
- 1/2 Tbsp cornstarch mixed with a splash of cold water
- 4 oz white chocolate (bar or melts) melted
- In a small sauce pot, over medium heat, combine raspberries, vanilla, lemon juice, and sugar. Mix well and cook, over medium heat and covered for about 10 minutes. Smash all the berries with a wooden spoon and cook for another 10 minutes over medium-low heat.
- Whisk in cornstarch with a little bit of cold water and stir it into the raspberry mixture. Stir for a couple of minutes, until the mixture thickens. You can strain the mixture through a fine strainer to get rid of the seeds and leftover skin or leave it all in.
- Set it aside for a few minutes to cool while preparing the cheesecake.
- Grease a 9-inch springform pan and set it aside. Preheat the oven to 325°.
- Before making the cheesecake, prepare the pan by wrapping outside of the pan in aluminum foil. Many springform pans, especially ones that have been used quite a bit, have a chance of leaking some water inside. Wrapping outside of the springform in foil will help keep water out.
- Mix the graham cracker crumbs, sugar, melted butter and vanilla. Stir very well, until all incorporated. Press graham cracker mixture into the pan, evenly, all over the bottom and about half way up the side.
- Break up the white chocolate bar into small rectangles and layer them on top of crust, evenly all over the bottom.
- Start beating cream cheese and sugar on medium high speed until smooth, about 2 minutes.
- Add vanilla extract, and yogurt. Mix until combined.
- Add eggs, one at the time, beating after each addition. Scrape sides and bottom of the bowl and beat until all incorporated.
- Add corn starch and while on medium low, pour in heavy cream. Mix until all combined, scrape the sides and bottom of the bowl and mix again.
- Pour the cheesecake batter into the spring form with crust and spread it out evenly.
- Pour raspberry topping slowly and gently over the top of the cheesecake and carefully swirl it into the cheesecake but don't mix.
- Place the springform in the oven, inside a large roasting pan. Carefully add some hot water to the roasting pan, filling it about 1/2 of the way up the side of the springform.
- Bake for 70-75 minutes. Sides of the cheesecake should be set but still a little jiggle in the center.
- Turn off the oven and open the oven door about half way. Let the cheesecake sit there for about 10 minutes and then take the cheesecake pan out of the roasting pan and onto a towel on the counter. Take off the foil from the outside and cool the cheesecake on the counter for about an hour.
- Cover top the the cheesecake pan with plastic wrap and refrigerate the cheesecake for at least 6 hours or overnight.
- When ready to serve the cheesecake, melt some white chocolate and drizzle it over the top of each slice.
- Water Bath: DO use the water bath technique, it does strongly affect the texture of the cheesecake.
- How To Tell If Cheesecake If Done: You can tell the cheesecake is baked when the edges are set and the center is slightly soft and jiggly. As it cools in the oven and on the counter, the center will continue to set more and become more firm. DO NOT insert a knife or toothpick into the center since that may cause the dessert to crack.
- Cooling: DO cool the cheesecake is three steps: 10 minutes in the turned off oven, on the counter, and chill in the refrigerator.
Hello! Can I use frozen raspberries? Thank you!
Yes, you will want to thaw them first and drain any extra liquid.
Thanks for sharing this White Chocolate Raspberry Swirl Cheesecake, delicious one.
You are welcome, Rose!
Super excited to try these White Chocolate Raspberry Swirl Cheesecake, seems amazing and unique . Super excited to try this.
I hope you like the cheesecake, Sara!
Sheila Pelzel says
Nevermind….I found it!
Okay, good! Let me know if you have any other questions and if not enjoy!