This homemade White Chocolate Raspberry Cheesecake is so decadent, made with melted white chocolate folded into the creamy cheesecake batter, then swirled with homemade raspberry sauce for a stunning two-tone presentation. These two flavors balance each other perfectly — tart, fruity, sweet, creamy, and so smooth.

I'm a big believer that anything with raspberry and white Chocolate is a match made in heaven. Raspberries are so tart with such a bright, straight-from-the-field summery flavor and white chocolate has the richest, creamiest, sweetest flavor of all the chocolates. This white Chocolate Raspberry Cheesecake recipe is made completely from scratch (except the graham crackers), and the contrast between the red and the white is incredibly eye-catching! It's simple enough to make just because yet beautiful enough to serve on a special occasion, like an anniversary, Valentine's Day, or birthday party. Just follow the simple step-by-step directions for cheesecake perfection every time.

Why You'll Love This White Chocolate Raspberry Cheesecake

• Perfect balance of flavors. This creamy white chocolate cheesecake would be delicious on its own, but the homemade raspberry sauce takes it over the top. You'll taste little pops of sweet raspberry with a subtle note of white chocolate baked into the cheesecake itself. It's such a treat! 
• Smooth and creamy. After making many different cheesecake recipes over the years, we've found the most deliciously creamy cheesecake filling that pairs perfectly with any fillings or topping. It's the real deal: smooth, creamy, and tangy without being too rich or sour. Just be sure to follow the baking and cooling instructions for the perfect bake every time!
• Great for celebrations. Cheesecake is one of the best desserts for special occasions like birthdays and anniversaries, and this creamy white chocolate raspberry cheesecake is exceptionally beautiful with swirls of homemade raspberry sauce baked directly into the cheesecake. It doesn't even need any decorations — just add a little extra raspberry sauce and some fresh raspberries on top to finish it off. 

Ingredient Notes

To make this delicious white chocolate raspberry cheesecake, you will need the following ingredients (full measurements in recipe card below):

• raspberries - use either fresh or frozen raspberries for the homemade sauce, depending on availability. You can also add fresh berries on top of the cheesecake after baking (optional).
• white sugar - this will balance the tartness of the berries.
• water 
• cornstarch - cornstarch will thicken the fruit sauce for the perfect texture. You also need a little sifted cornstarch in the batter to help will absorb excess liquid in the batter to avoid graininess or cracking.
• graham cracker crumbs - either crush graham crackers in your food processor or buy pre-crushed crumbs from the store. 
• white sugar - this will give your crust a little extra sweetness and a delicious crunch.
• unsalted butter - bind the crust together with melted butter.
• white chocolate - either finely chop a white chocolate bar or use real white chocolate chips. 
• cream cheese - it's extremely important to let your cream cheese come to room temperature first.
• vanilla extract - for a little extra flavor.
• salt 
• eggs - I like to add a mixture of whole eggs and egg yolks to bind the cheesecake together and make it extra creamy.
• sour cream - this balances the cream cheese flavor while adding extra richness.

Baking Tools and Equipment

You will also need the following baking tools and eqiupment:

• measuring cups and spoons (or kitchen scale)
• saucepan
• several mixing bowls
• a fine-mesh sieve
• whisk
• plastic wrap and aluminum foil
• 9-inch springform pan
• stand mixer
• large roasting pan

How to Make the Best White Chocolate Raspberry Cheesecake

First, make the raspberry sauce.

1. Combine ingredients. In a small saucepan, add the raspberries, sugar, and 1 teaspoon water. Heat over medium-low heat and cook, while continuously stirring to break up the raspberries, until the mixture begins to simmer.
2. Thicken. Once simmering, take a small mixing bowl and combine the remaining water and cornstarch together to make a slurry. Pour the slurry into the simmering sauce and stir to combine. Simmer, while continuously stirring, for 3-4 minutes. Then, remove from heat.

3. Smooth it out. Place a fine-mesh sieve over a mixing bowl. Pour the sauce through the sieve to remove any seeds, while pressing on the sauce to allow all the juices through.
4. Cool. Cover the top of the raspberry sauce with plastic wrap, then place into the fridge to FULLY cool before making the cheesecake.

Next, prepare the graham cracker crust.

1. Combine. In a mixing bowl, add the graham cracker crumbs and sugar and whisk until well combined. Pour the melted butter into the bowl, then mix with a fork (or your hands) until the butter is well dispersed and the mixture resembles wet sand.
2. Shape. Add the crust into a 9-inch non-stick springform cheesecake pan and press it down evenly into the bottom. Use a flat bottom measuring cup to really compact the crust down.
3. Bake. Place the crust into a 350F preheated oven to bake for 11 minutes. Remove from oven and allow to cool to room temperature.

Now, let’s make the cheesecake filling.

1. Prep. Prepare the cooled springform pan (with the crust) by wrapping the bottom of the pan with 2 sheets of aluminum foil and set aside for later.
2. Melt chocolate. In a large microwave-safe mixing bowl, add chopped white chocolate. Place into the microwave and heat in 30 second intervals, stirring in between, until fully melted. Set aside to slightly cool while you make the cheesecake batter.

3. Make batter. In the bowl of a stand mixer, add the softened cream cheese, sugar, vanilla, and salt. Secure the paddle attachment on and beat on low until it looks soft, very creamy, and smooth, about 2 to 3 minutes. While still beating on low, add the eggs and yolks, one at a time, ensuring that each egg is fully incorporated before adding the next. Scrape the sides of the bowl well to ensure everything is well-mixed.

4. Add final ingredients. Add the sour cream and melted white chocolate, then beat on low until well-combined and smooth. Finally, add in the cornstarch, and beat again until incorporated and smooth.

Assemble the white chocolate raspberry cheesecake.

1. Assemble. Pour half of the cheesecake batter over top of the cooled crust in the springform pan. Drizzle with ⅓ of the raspberry sauce. Pour the remaining cheesecake batter on top. Then drizzle with another ⅓ of the raspberry sauce. Use a wood skewer to swirl the sauce into batter, creating a nice design.

2. Make hot water bath. Place the cheesecake into a large roasting pan. Pour enough boiling water into the roasting pan so that it reaches about halfway up the outside of the springform pan. 

3. Bake. Place into the 325F preheated oven to bake for about 1 hour and 20 minutes – begin checking at 1 hour 10 minutes, to ensure that you do not overbake the cheesecake. When the cheesecake is done it should still be a little jiggly in the centre, but set around the edges.
4. Rest. When done, lightly crack the oven open to allow the cheesecake to slowly cool for about an hour and a half. After an hour and a half, remove the cheesecake from the oven and water-bath and place onto the counter to cool to room temperature.
5. Chill. Once at room temperature, wrap with plastic wrap and place into the fridge for at least 6 hours or preferably overnight to fully set up.
6. Serve. At serving time, top with remaining ⅓ of raspberry sauce, and optionally add fresh raspberries on top!

How to Serve

This White Chocolate Raspberry Cheesecake is delicious served on its own, or served as part of a dessert spread with some of my favorite desserts including:

• Red Velvet Macarons
• Madeleines
• Vanilla Cake Pops
• Butter Cookies
• Chocolate Covered Oreos
• Lemon Drop Cookies

For more red inspired desserts, see our 40 Best Valentine's Day Dessert Recipes.