White Chocolate Raspberry Cheesecake Bliss Recipe is the perfect dessert when you want something rich, creamy, and beautifully impressive. With smooth white chocolate folded into velvety cream cheese and swirled with bright raspberry sauce, this cheesecake delivers a wonderful balance of sweetness and tang in every bite. Whether you’re baking for a holiday, birthday, or special gathering, this elegant treat never fails to delight.
Why You’ll Love This White Chocolate Raspberry Cheesecake Bliss Recipe
There are so many reasons this White Chocolate Raspberry Cheesecake Bliss Recipe stands out from classic cheesecakes.
First, the flavor combination is truly special. White chocolate adds a smooth, mellow sweetness, while raspberries bring a fresh, slightly tart contrast. Together, they create a beautiful harmony.
Second, the texture is outstanding. Thanks to the addition of sour cream and heavy cream, the filling is incredibly creamy and soft without being too dense.
You’ll also love how stunning it looks. The raspberry swirl creates a vibrant pattern that makes every slice feel bakery-worthy.
Finally, this recipe is practical and approachable. While it looks impressive, the step-by-step process makes it easy for home bakers of all skill levels.
Ingredients for White Chocolate Raspberry Cheesecake Bliss Recipe
Let’s break down everything you’ll need.
For the Graham Cracker Crust
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tablespoons unsalted butter, melted
For the Raspberry Swirl
- 1 cup fresh or frozen raspberries
- 2 tablespoons granulated sugar
- 1 teaspoon fresh lemon juice
For the White Chocolate Cheesecake Filling
- 12 ounces white chocolate, chopped
- 24 ounces cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream
- ¼ cup heavy cream
Ingredient Notes
- White Chocolate: Use high-quality white chocolate for the best flavor. Avoid candy melts, as they won’t provide the same creamy taste.
- Cream Cheese: Make sure it’s fully softened to prevent lumps.
- Raspberries: Frozen raspberries work perfectly—no need to thaw before cooking.
- Sour Cream Substitute: Greek yogurt can replace sour cream for a slightly lighter option.
- Heavy Cream Alternative: You can use half-and-half if needed, though the texture may be slightly less rich.
Step-by-Step Instructions
Step 1 – Prepare the Crust
Preheat your oven to 325°F (163°C). Mix the graham cracker crumbs, sugar, and melted butter in a bowl until the texture resembles wet sand.
Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 8–10 minutes, then remove and let cool completely.
Step 2 – Make the Raspberry Sauce
In a small saucepan over medium heat, combine raspberries, sugar, and lemon juice. Cook until the berries break down and the mixture thickens, about 5–7 minutes.
For a smoother texture, strain the sauce to remove seeds. Set aside to cool fully before using.
Step 3 – Melt the White Chocolate
Melt the chopped white chocolate using a double boiler or in the microwave in 20-second intervals, stirring between each. Let it cool slightly so it doesn’t cook the eggs later.
Step 4 – Prepare the Cheesecake Batter
In a large bowl, beat the softened cream cheese until smooth. Add sugar and mix until creamy.
Add eggs one at a time, mixing gently after each addition. Stir in vanilla extract.
Next, fold in sour cream and heavy cream. Finally, gently mix in the melted white chocolate until fully combined.
Step 5 – Assemble and Swirl
Pour the cheesecake batter over the cooled crust. Drop spoonfuls of raspberry sauce over the surface.
Use a knife or skewer to gently swirl the raspberry mixture into the batter to create a beautiful marbled pattern.
Step 6 – Bake Using a Water Bath
Wrap the outside of the springform pan with aluminum foil. Place it inside a larger baking pan and pour hot water around it until it reaches about halfway up the sides.
Bake for 60–70 minutes. The center should jiggle slightly but not look wet.
Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour.
Step 7 – Chill and Set
Remove from the oven and water bath. Refrigerate for at least 4 hours, preferably overnight. This step is essential for the perfect texture.
Pro Tips for Success
- Bring all dairy ingredients to room temperature before mixing.
- Avoid overmixing after adding eggs to prevent cracks.
- Always use a water bath for smooth results.
- Let the cheesecake cool gradually to reduce surface cracking.
- Use a hot knife (wiped clean between slices) for neat cuts.
Flavor Variations
- Chocolate Drizzle: Add a dark chocolate drizzle for extra richness.
- Berry Blend: Replace raspberries with strawberries or blackberries.
- Citrus Twist: Add orange zest to the batter for brightness.
- Nut Crust: Swap graham crackers for crushed almonds or pecans.
Serving Suggestions
Serve chilled slices with fresh raspberries and a light dusting of powdered sugar.
For an elegant presentation, add whipped cream and a sprig of mint. This White Chocolate Raspberry Cheesecake Bliss Recipe pairs beautifully with coffee or tea.
Storage and Freezing Instructions
Store leftovers in an airtight container in the refrigerator for up to 5 days.
To freeze, wrap individual slices tightly in plastic wrap and foil. Freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
Nutrition Facts (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 420 |
| Protein | 7g |
| Carbohydrates | 38g |
| Fat | 28g |
| Fiber | 1g |
| Sodium | 260mg |
FAQ About White Chocolate Raspberry Cheesecake Bliss Recipe
Why did my cheesecake crack?
Cracks usually happen from overmixing or rapid temperature changes. Using a water bath and cooling gradually helps prevent this.
Can I make this recipe ahead of time?
Yes. In fact, this cheesecake tastes even better the next day after chilling overnight.
Do I have to use a water bath?
While not mandatory, a water bath greatly improves texture and reduces cracking.
Can I use frozen raspberries?
Absolutely. They work just as well as fresh berries and are convenient year-round.
How do I know when it’s done baking?
The edges should look set while the center still jiggles slightly. It will firm up as it cools.
Final Thoughts
This White Chocolate Raspberry Cheesecake Bliss Recipe is the ultimate combination of creamy, sweet, and tangy flavors. It’s elegant enough for special occasions yet simple enough for home bakers to master.
If you’re looking for a dessert that truly impresses while remaining comforting and delicious, this recipe is a wonderful choice.
Print
White Chocolate Raspberry Cheesecake Bliss Recipe
- Total Time: 5 hours
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
White Chocolate Raspberry Cheesecake Bliss Recipe is a creamy baked cheesecake made with smooth white chocolate and vibrant raspberry swirl over a buttery graham cracker crust. Perfect for holidays, birthdays, and special occasions.
Ingredients
1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
6 tablespoons unsalted butter, melted
1 cup fresh or frozen raspberries
2 tablespoons granulated sugar
1 teaspoon lemon juice
12 ounces white chocolate, chopped
24 ounces cream cheese, softened
1 cup granulated sugar
3 large eggs
1 teaspoon vanilla extract
1 cup sour cream
1/4 cup heavy cream
Instructions
1. Preheat oven to 325°F (163°C). Mix graham cracker crumbs, sugar, and melted butter. Press into a 9-inch springform pan and bake 8–10 minutes. Cool completely.
2. In a saucepan, cook raspberries, sugar, and lemon juice over medium heat until thickened, about 5–7 minutes. Strain if desired and cool.
3. Melt white chocolate gently using a microwave or double boiler. Let cool slightly.
4. Beat softened cream cheese until smooth. Add sugar and mix well.
5. Add eggs one at a time, mixing gently after each addition. Stir in vanilla.
6. Mix in sour cream and heavy cream until smooth. Fold in melted white chocolate.
7. Pour batter over crust. Spoon raspberry sauce on top and swirl with a knife.
8. Wrap pan in foil, place in water bath, and bake 60–70 minutes until center slightly jiggles.
9. Turn off oven, crack door open, and cool 1 hour. Refrigerate at least 4 hours or overnight before serving.
Notes
Use room temperature ingredients for smooth batter. Do not overmix after adding eggs to prevent cracks. A water bath helps create a creamy texture. Chill overnight for best flavor and clean slices. Store refrigerated up to 5 days or freeze up to 2 months.
- Prep Time: 25 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 29g
- Sodium: 260mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 115mg
