Creamy Black Raspberry White Chocolate Cheesecake
A silky, creamy cheesecake with a buttery graham cracker crust, swirled with tart black raspberry sauce and smooth white chocolate. Perfect for dessert lovers seeking a balance of sweet and tart flavors.
- Prep Time: 25 minutes
- Cook Time: 1 hour
- Total Time: 5 hours 25 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
- 1 ½ cups graham cracker crumbs (about 12 full sheets)
- 5 tablespoons unsalted butter, melted
- 2 tablespoons granulated sugar (for crust)
- 24 ounces (680g) cream cheese, softened
- 1 cup granulated sugar (for filling)
- 3 large eggs, room temperature
- 8 ounces (225g) white chocolate chips
- 1 teaspoon pure vanilla extract
- ½ cup sour cream
- 1 cup fresh or frozen black raspberries
- 2 tablespoons granulated sugar (for raspberry sauce)
- 1 teaspoon lemon juice
Instructions
- Preheat oven to 325°F (163°C). Mix graham cracker crumbs, melted butter, and 2 tablespoons sugar until mixture resembles wet sand. Press evenly into bottom and slightly up sides of a 9-inch springform pan. Bake for 10 minutes and let cool.
- Make raspberry sauce by combining black raspberries, 2 tablespoons sugar, and lemon juice in a small saucepan over medium heat. Cook for about 5 minutes until berries break down and sauce thickens slightly. Strain through a fine mesh sieve if a smooth sauce is desired. Set aside to cool.
- Melt white chocolate chips gently over simmering water or in short bursts in the microwave, stirring frequently to avoid burning. Let cool slightly but do not harden.
- In a large bowl, beat softened cream cheese with 1 cup sugar until smooth and creamy (2-3 minutes). Add eggs one at a time, mixing well after each. Stir in vanilla extract and sour cream until combined. Slowly fold in melted white chocolate, mixing just until blended.
- Pour half of the cheesecake batter over the cooled crust. Spoon half of the raspberry sauce in dollops over the batter. Pour remaining batter on top, then add remaining raspberry sauce in dollops. Use a toothpick or skewer to gently swirl the sauce through the batter to create a marbled effect.
- Place springform pan on a baking sheet and bake for 50-60 minutes until edges are set but center jiggles slightly when shaken gently. Avoid opening oven door during baking.
- Turn off oven and leave cheesecake inside with door slightly open for 1 hour to cool slowly. Remove from oven, run a knife around edges to loosen, and let cool completely at room temperature. Refrigerate for at least 4 hours or overnight before serving.
Notes
Use softened cream cheese to avoid grainy texture. Do not overmix batter to prevent cracks. Slowly cool cheesecake in oven with door cracked to avoid cracking. Use a water bath if desired but not necessary. For gluten-free, substitute crust with gluten-free graham crackers or almond flour. For dairy-free, use cashew-based cream cheese alternatives and coconut yogurt instead of sour cream. Bring cheesecake out 15 minutes before slicing for best texture. Use a sharp, hot knife dipped in warm water for clean slices.
Nutrition
- Serving Size: 1 slice (1/12 of che
- Calories: 425
- Sugar: 20
- Sodium: 300
- Fat: 30
- Saturated Fat: 18
- Carbohydrates: 25
- Fiber: 2
- Protein: 6
Keywords: cheesecake, white chocolate, black raspberry, dessert, creamy, easy cheesecake, berry swirl, graham cracker crust