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I can't wait for this creamy white chocolate raspberry cheesecake to be the centerpiece of our next holiday dessert table. The colors make it perfect for the Christmas season.

This is my easy homemade white chocolate cheesecake recipe jazzed up with a tangy raspberry swirl. It's ultra-rich, creamy, and indulgent.

Simple tricks, such as using room temperature ingredients, checking the cheesecake's internal temperature for doneness, and cooling it gradually, yield the best white chocolate cheesecake. Let's get started.

The Perfect Cheesecake Crust

Before we assemble our cheesecake, this recipe starts with a par-baked crust made from sandwich cookies and melted butter. Both my Graham cracker crust and Oreo crust are fantastic for cheesecake! Whichever crust you use, the process to mix and bake it is similar:

1. Prepare the crust. Blend the sandwich cookies in a food processor with the melted butter, and press the crust into the bottom of a 9-inch springform pan. 
2. Bake. Par-bake the crust for 10-12 minutes. Afterward, let the crust cool and lower the oven temperature to 325ºF.

You can also make this white chocolate raspberry cheesecake with a ready-made crust from the store. In this case, you'll need to prepare and, if needed, par-bake it according to the package directions.

Homemade Raspberry Sauce

I make this raspberry sauce similarly to my blueberry sauce, without using cornstarch (see the steps below for instructions). If you'd like a thicker sauce, you can make a cornstarch slurry by combining 1 Tablespoon of cornstarch with 1 Tablespoon of water and adding it to the sauce at the end of cooking. Boil for 1 minute to thicken. 

Be sure to strain the raspberry sauce to remove any seeds and clumps before you add it to the cheesecake.

How to Make a White Chocolate Raspberry Cheesecake

I like to prepare the cookie crust and raspberry sauce for the cheesecake first. This way, both can cool completely while I prepare the white chocolate cheesecake filling.

1. Prepare the raspberry sauce. Heat the raspberry preserves and frozen berries in a saucepan on the stovetop. You'll want to simmer the mixture for 5-10 minutes until it's thick and bubbly. Then, strain the mixture through a fine-mesh sieve and discard the seeds.
2. Melt the white chocolate. Next, heat the heavy cream for the white chocolate ganache until it's steaming (not boiling), and then pour the hot cream over the white chocolate chips. Wait 5 minutes, and stir until the chocolate is melted and creamy.
3. Make the cheesecake filling. Beat the cream cheese and powdered sugar until smooth, followed by the sour cream. Slowly add the melted white chocolate, then mix in the eggs, one at a time, for a rich and creamy texture.

Assemble and Bake

With the oven set to 325°F, place a sheet pan on the very bottom rack. Fill the pan about halfway with boiling water. The steam from the water helps prevent the cheesecake from cracking while it bakes, without actually having to bake IN a water bath.

1. Create the raspberry swirl. Start by pouring half the cheesecake batter into your prepared, cooled cookie crust. Then, swirl about ¼ cup of raspberry sauce into the batter. Top this with the remaining cheesecake batter, and swirl in another ¼ cup of raspberry sauce to create a marbled effect.
2. Bake the cheesecake. Now, place the cheesecake on the middle rack of your oven, with the waterbath underneath. Bake for 75-90 minutes, or until the internal temperature of the cheesecake reaches 150°F.  It will be golden brown and only slightly jiggly in the middle (though I still recommend checking the temperature, see below).
3. Cool the cheesecake gradually. Crack the door and turn off the oven. Leave the pan inside to cool for 10 minutes. Then, remove the cheesecake and let it cool at room temperature for an additional hour. 
4. Chill and garnish. Finally, cover the pan and refrigerate it overnight. When it's time to serve, drizzle the remaining raspberry sauce over the cheesecake and top it with whipped cream and fresh raspberries.

How to Tell When Your Cheesecake Is Done

To avoid overbaking, I highly recommend using a digital thermometer to check the internal temperature of your cheesecake for doneness. Once it reads 150ºF, it is fully baked. 

Because this cheesecake is made with chocolate, it will have a more pronounced wobble than a typical baked cheesecake (the melted chocolate sets as it cools, along with the other cheesecake ingredients). For this reason, using the wobble test alone can result in an overbaked cheesecake. 

How to Store a Cheesecake

• Refrigerate. Store this white chocolate raspberry cheesecake tightly covered in the fridge for 3-4 days.
• Freeze. For longer storage, freeze the cheesecake by wrapping it in plastic wrap and foil or placing it in an airtight container. It can be frozen for up to 1-2 months. To enjoy, thaw the frozen cheesecake in the refrigerator overnight and serve chilled. 

More Cheesecake Recipes to Try

• Pumpkin Cheesecake
• Banana Pudding Cheesecake
• Chocolate Cheesecake Bars
• Mini Blueberry Cheesecakes
• Lemon Meringue Cheesecake

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