This White Chocolate Raspberry Cheesecake is so perfectly delicious with such a smooth, rich, and creamy texture.
I know that everyone has their own favorite desserts and this is by far one of mine!
It is the best cheesecake I have ever tasted or made. It is based on a master recipe from the Barefoot Contessa with a couple of twists of my own.
- Prep time: 30 minutes
- Bake time: 2.5 hours
- Total time: 3 hours
- Servings: 12-15 slices
- Prep level: Beginner +
What You’ll Love
- No water bath required – This cheesecake bakes up creamy and smooth without the fuss of a water bath.
- Rich and creamy texture – Every bite is velvety smooth with bursts of sweet, creamy white chocolate chips.
- Delicious combination of sweet and tangy – Fresh lemon zest adds a subtle citrus note that perfectly complements the tangy cream cheese and raspberry topping.
- Make-ahead friendly – Cheesecake tastes even better the next day, making it a great dessert to prep ahead for gatherings or special occasions.
Ingredient Notes
Graham Cracker Crust
- Graham crackers: Use finely crushed classic honey graham crackers for a buttery, slightly sweet base that pairs beautifully with the tangy cheesecake.
- Granulated sugar: Just enough is used to sweeten the crust and help it brown evenly.
- Unsalted butter: Melted butter binds the crumbs together.
Cheesecake Filling
- Cream cheese: Use full-fat, brick-style cream cheese softened to room temperature for the smoothest texture. Avoid whipped or spreadable varieties.
- Sour cream: Adds the signature tang to the cheesecake. For best results use room temperature full-fat sour cream.
- Large eggs: Room temperature eggs provide structure and a creamy, custard-like consistency. Add them one at a time and mix just until combined.
- Pure vanilla extract: Adds warmth and depth that complements the white chocolate and raspberry flavors.
- Lemon zest: Freshly grated zest brightens the rich filling and enhances the tang of the cream cheese and sour cream.
- White chocolate chips: Fold these in whole for little bursts of creamy sweetness throughout the cheesecake. They hold their shape while baking, giving texture and contrast to each bite.
Raspberry Topping
- Red raspberry jelly or preserves (not jam): The flavorful topping that ties everything together.
- Fresh raspberries: Use half in the jelly and the remaining, arrange on the top of the cheesecake.
Enjoy this creamy white chocolate cheesecake plain, with the raspberry topping, whipped cream, white chocolate shavings, or any other favorite fruit topping you love!
Step-by-Step Instructions
- Mix the graham cracker crumbs, sugar, and melted butter until blended well.
- Using you hand or the back of a spoon, press the crust into the bottom of the springform pan.
- Cook crust and cool to room temperature.
- Cream the cream cheese and sugar together on medium-high.
- Reduce speed and add eggs and egg yolks. Beat until smooth.
- Add the sour cream, vanilla, and lemon zest. Mix thoroughly.
- Gently fold in white chocolate chips.
- Pour cheesecake batter into the springform pan.
- Bake the cheesecake SLOW and LOW.
- For the raspberry topping – Rinse and gently pat the raspberries dry.
- In a small saucepan, melt the jelly over low heat until smooth.
- Toss half of the raspberries with the warm jelly until coated. Spoon mixture over the cheesecake.
- Top with the remaining fresh raspberries for garnish.
See complete recipe measurements and details in recipe card below.
Laura Belle’s Tips
- Use room temperature ingredients – Softened cream cheese, room temperature eggs, and slightly warmed sour cream will blend smoothly without lumps, giving you a silky filling.
- Lightly mix the eggs – before adding the eggs, slightly beat them in a separate small bowl. This allows the eggs to fully emulsify into the batter.
- Don’t overmix the batter – Once the eggs, sour cream, vanilla, and zest are added, mix just until combined. Overmixing incorporates too much air, which can cause cracks as the cheesecake bakes and cools.
- Fold in white chocolate chips last – Gently stir in the chips at the very end so they’re evenly distributed. This keeps them from sinking and ensures you get creamy pockets of chocolate in every bite.
- Cool gradually – After baking, let the cheesecake cool in the oven with the door cracked and then on a wire rack before refrigerating. Sudden temperature changes can cause cracks.
Storing
Store in and airtight container and refrigerate for up to 5 days. For the best texture, keep it chilled until ready to serve. If making ahead, add the raspberry topping the day you plan to serve.
To freeze – Wrap the cheesecake (without the topping and raspberries) in plastic wrap and then foil. Freeze for up to 1 month. Thaw overnight in the refrigerator, then top with fresh raspberries before serving.
Frequently Asked Questions
Yes, you can use a hand mixer if you don’t have a stand mixer! You will have to spend a little more time beating the cheesecake batter to ensure a smooth creamy consistence.
Remove the cheesecake by carefully running a flat cake spatula or knife around the outside of the cake and the sides of the pan.
You can leave the cake on the bottom portion of the pan to serve.
Absolutely! You can prepare the cheesecake 2-3 days before you plan on serving it.
Keep it in the springform pan, cover with either plastic wrap or aluminum foil and keep refrigerated.
Add desired topping just before serving.
Cheesecake can be frozen for up to a month. Learn more: How To Freeze Cheesecake from Simple Recipes.
White Chocolate Chip Cheesecake with Raspberry Topping
A white chocolate cheesecake with a raspberry topping that is so perfectly delicious with such a smooth, rich, and creamy texture.
Ingredients
- Crust:
- 1 ½ cups graham cracker crumbs (9 – 10 whole graham crackers crushed)
- 1 tablespoon granulated sugar
- 6 tablespoons (¾ stick) unsalted butter, melted
- Filling:
- 2 ½ pounds (6 – 8 ounce blocks) cream cheese, room temperature
- 1 ½ cups granulated sugar
- 5 whole large eggs, room temperature
- 2 large egg yolks, room temperature
- ¼ cup sour cream, room temperature
- Zest of 1 lemon
- 1 ½ teaspoons pure vanilla extract
- 2 cups white chocolate chips
- Topping :
- 1 cup red raspberry jelly (not jam)
- 3 half pints fresh raspberries
Instructions
- Preheat oven to 350 degrees
- For the Crust: In a medium bowl, combine graham cracker crumbs, sugar and melted butter until thoroughly mixed.
- Pour into a 10 or 12-inch springform pan. With the back of a spoon or using your hand, press the crumb mixture into the bottom of the pan. Continue pressing until the mixture is packed tightly in the pan.
- Bake for 8 minutes. Completely cool to room temperature on a wire rack.
- Increase the oven temperature to 450 degrees
- For the Filling: Combine the cream cheese and sugar in a large bowl. Using an electric mixer fitted with a paddle attachment and on medium-high speed, cream together until it is fluffy, about 5 minutes.
- Reduce the mixer speed to medium and slowly add the whole eggs and the egg yolks a little at a time, mixing well.
- Reduce mixer to low speed and add the sour cream, vanilla, and lemon zest, mixing well until the cheesecake mixture is smooth and creamy.
- With the mixer off, use a rubber spatula and fold the white chocolate chips into the filling, mixing well. Pour the white chocolate cheesecake filling into the cooled crust.
- Bake cheesecake for 13 to 15 minutes, or until the top is golden brown. Lower the oven temperature down to 225 degrees and bake the cheesecake for another 1 hour and 15 minutes.
- Turn off the oven and open the oven door wide. (I use a large wooden spoon to prop it open) Let the cheesecake rest in the oven for 30 minutes.
- The pan will still be very warm so use oven mitts to slowly remove the cake from the oven and place it on a wire rack to cool. Cool for at least 2 hours before serving. Allow the cheesecake to cool before refrigerating.
- For the Raspberry Topping: Using a colander, rinse and dry the fresh raspberries.
- In a small saucepan, melt the jelly over low heat until smooth. Combine half of the raspberries and jelly in a bowl and gently fold together until all the raspberries are coated. Arrange the berry mixture on top of the cheesecake. Arrange the remaining fresh berries on top of the cake.
Notes
The Tools You Will Need:
- 10 inch springform pan
- Large mixing bowl
- Medium mixing bowl
- Stand mixer with paddle attachment
- Rubber spatula
- Wire rack, for cooling
Recipe Tips:
- Use room temperature ingredients. Ingredients that are too cold can cause lumps in the custard filling.
- When mixing the cheesecake filling to use a rubber spatula and scrape the sides of the bowl to incorporate all of the mixture creating a rich and smooth texture.
- Remove the cheesecake by carefully running a flat cake spatula or knife around the outside of the cake and the sides of the pan. You can leave the cake on the bottom portion of the pan to serve.
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