This creamy smooth cheesecake with a buttery graham cracker crust will make anyone fall in love. This is why this white chocolate raspberry cheesecake is my go-to dessert recipe for Valentine’s Day or Sweetest Day! 💕 Jarrod loves a good cheesecake! The marble swirl on top makes it just as sweet to look at as it is to eat!
I love all things cheese!🧀 Well.. with the small exception of blue cheese. I just can’t get over the smell or awful taste of it. But that’s just my personal preference. 🤷♀️ Cream cheese, however, is a dessert lover’s best friend! There are countless ways to incorporate cream cheese into a dessert, but my absolute favorite is by far cheesecake.
Kitchen Tools Needed
A list of kitchen tools and gadgets you’ll need to create this recipe (affiliate links below):
Recipe and Instructions
Before you begin, you will want to bring the cream cheese to room temperature. This will take about 30 minutes. Do not leave your cream cheese out of the refrigerator for more than 2 hours. When foods are left in the “danger zone” of temperatures between 40 °F and 140 °F, bacteria can begin to grow.
Preheat your oven to 350 degrees F. Place a large pan filled with water onto the bottom rack of the oven. This will add moisture to help prevent cracking and prevent a rubber-like texture to the cheesecake.
First, crush the graham crackers into small crumbs. You can use a food processor for a quick and effortless result. However, if you don’t have a food processor you could also place the graham crackers in a plastic baggie and smashed them with a rolling pin.
Then, add the melted butter and mix well.
Next, butter your mini springform pans well. Simply rub butter all over the bottom and sides of the pans. This recipe will make 4, 4-inch mini cheesecakes, or one regular-sized 9-inch cheesecake.
Press down the graham cracker/ butter mixture into the bottom of the springform pans to create the crust of the cheesecake. I like to use the back of a spoon to do this efficiently.
To create the raspberry sauce, combine the raspberries, sugar, cornstarch, and water in a medium saucepan.
The sauce should be brought to a boil and cooked until thickened.
Melt the white chocolate in a double boiler pot over boiling water with the half-and-half over low heat. Stir the mixture with a wire whisk. The chocolate can also be melted in a microwave at 50% power at 30-second increments.
Strain the raspberry sauce through a fine-mesh strainer. This can honestly be very time consuming as raspberries contain A LOT of seeds.
In a mixing bowl, combine the cream cheese and sugar until smooth. On low speed, add in the flour and the eggs one at a time. Next, add in the vanilla and the melted white chocolate/half-and-half mixture. The cream cheese should be at room temperature for the best results. Be sure not to over mix the batter.
Room temperature cream cheese ensures a smooth batter with no lumps. It allows for less time mixing the batter and as a result, less air will be incorporated into the batter.
Start with a layer of the cheesecake mixture in the bottom of the pans.
Next, add a middle layer of raspberry sauce, and top with more cheesecake batter.
Top the cheesecakes with Raspberry sauce.
To create a beautiful marbled effect, swirl the sauce into the batter with the tip of a butter knife. Just don’t scratch the pan! 😮
Bake the cheesecakes at 350 degrees F for about 30 minutes or until the edges are golden and set. The middle should still wiggle just a bit. Turn off the oven, but leave the cheesecake in for another 20 minutes.
This will help to prevent cracking by slowly cooling down the cheesecake.
Let the cheesecake rest on the counter or stovetop for an additional 15 minutes. Cover and refrigerate for a minimum of 4 hours before serving.
Remove the cheesecake from the springform pan gently.
White Chocolate Raspberry Cheesecake
Graham Cracker Crust
- 1 sleeve Graham Crackers
- ¼ cup Butter
- 12 oz Raspberries fresh or frozen
- 1 tbsp Cornstarch
- ¼ cup Sugar
- ½ cup Water
- 2 cups White Chocolate Chips
- ½ cup Half and Half
- 3 pkgs Cream Cheese 8 oz. each
- ½ cup Sugar
- 1 tbsp Flour
- 3 Eggs
- 2 tsp Vanilla
- Bring cream cheese to room temperature.Preheat oven to 350 degrees F. Place a large pan filled with water onto the bottom rack of the oven. This will add moisture to help prevent cracking and prevent a rubber-like texture to the cheesecake.
- In a food processor or by hand, crush the graham crackers into fine crumbs. Mix with the melted butter. Lightly grease or butter the springform pans. This recipe will make 4, 4-inch cheesecakes. You could also make 1 large 9-inch cheesecake, but you will need to adjust baking and cooling time. Press the crumb mixture into the bottom of the pans to create the crust.
Create Raspberry Sauce
- In a medium saucepan, combine the raspberries, ¼ cup sugar, cornstarch, and water. Bring the sauce to a boil.Continue to cook until sauce is thick (about 5 minutes). Strain the sauce through a fine-mesh strainer to remove the seeds.
Melt the White Chocolate
- In a small saucepan over low heat bring a small amount of water to a simmer.Place a double boiler pan or any heat-proof bowl over the top of the simmering water. Melt the white chocolate with the half-and-half in the double boiler. You could also use a microwave to melt your chocolate. In a microwave-safe bowl, place the white chocolate along with the half-and-half. Microwave at 50% power for 30-second increments. Whisk until smooth.
Prepare the Cheesecake Batter
- With an electric mixer, beat the cream cheese and ½ cup sugar until smooth. Mix in the flour and the eggs one at a time. Add in the vanilla and the melted chocolate mixture. Mix until just combined, do not over mix.
- Pour half of the cheesecake batter into the pan(s). Next, add a middle layer of the raspberry sauce. Add the rest of the cheesecake batter. Top with the rest of the raspberry sauce. Using a butter knife, carefully swirl the raspberry sauce into the batter to create a marbled effect.
- Bake the cheesecakes at 350 degrees F until the filling is set (about 30 minutes for the 4-inch cheesecakes). The edges should be set (lightly golden brown), and the center of the cheesecake should still wiggle. Begin to slowly cool the cheesecakes. Turn off the oven and leave the cheesecake in for an additional 20 minutes. Let the cheesecake rest on the counter or stovetop for an additional 15 minutes. Cover and refrigerate for a minimum of 4 hours before serving. Serve with whipped cream and fresh raspberries if desired.
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