Raspberry Lemon White Chocolate Cheesecake

When I made this Raspberry Lemon White Chocolate Cheesecake, the kitchen smelled bright and sweet.
The creamy cheesecake swirled with tart raspberries and smooth white chocolate—it looked almost too pretty to cut.
I remember that first bite—sweet, tangy, and silky all at once.

This cheesecake is elegant, rich, and full of fresh flavor.
It’s perfect for spring gatherings, birthdays, or when you want something truly special.

Let’s bake it together—you’ll love how creamy and beautiful it turns out.

Why You’ll Love This Recipe

• Flavor Harmony: The tartness of raspberries and lemon balances perfectly with sweet white chocolate.
• Impressive Presentation: This beautiful cheesecake looks like it came from a fancy bakery.
• Make-Ahead Dessert: Prepare it a day before your event for stress-free entertaining.
• Creamy Texture: The combination of cream cheese and sour cream creates an ultra-smooth filling.
• Crowd Pleaser: Everyone loves this unique twist on classic cheesecake.

What You Need to Know Before You Start

Prep Time & Cook Time:

• Prep Time: 30 minutes
• Cook Time: 55 minutes
• Chill Time: 4 hours (or overnight)
• Total Time: About 5 and a half hours

Servings: This recipe makes one 9-inch cheesecake, serving 10-12 people. Each slice is rich and satisfying, so a little goes a long way.

Difficulty: Moderate. This recipe requires patience for chilling, but the steps are straightforward enough for home bakers who have made cheesecake before.

Required Kitchen Tools

• 9-inch springform pan
• Mixing bowls (various sizes)
• Electric mixer (hand or stand)
• Small saucepan
• Rubber spatula
• Measuring cups and spoons
• Aluminum foil
• Large roasting pan (for water bath)
• Wire cooling rack

Ingredients

This decadent cheesecake combines three layers of flavor into one memorable dessert. The buttery crust provides the foundation, while the creamy filling and fruity raspberry swirl bring everything together.

For the Crust:

• 1 and 3/4 cups graham cracker crumbs
• 1/4 cup sugar
• 6 tablespoons butter, melted

For the Raspberry Swirl:

• 1 and 1/2 cups fresh or frozen raspberries
• 2 tablespoons lemon juice
• 2 tablespoons sugar
• 1 tablespoon cornstarch
• 2 tablespoons water

For the Cheesecake Filling:

• 24 ounces cream cheese, softened to room temperature
• 3/4 cup sugar
• 3 large eggs, at room temperature
• 1/4 cup sour cream
• 1 tablespoon lemon zest
• 2 tablespoons lemon juice
• 1 teaspoon vanilla extract
• 3/4 cup white chocolate chips, melted and slightly cooled

For the Topping:

• 1 cup heavy whipping cream, cold
• 2 tablespoons powdered sugar
• 1/2 teaspoon vanilla extract
• Extra raspberries and white chocolate shavings for garnish

Variations for Raspberry Lemon White Chocolate Cheesecake

• Try Different Berries: Swap raspberries for strawberries or blackberries for a different fruit profile.
• Add More Lemon: Increase lemon zest to 2 tablespoons for a stronger citrus punch.
• Use Dark Chocolate: Replace white chocolate with semi-sweet chocolate for a richer flavor.
• Make It Mini: Use a muffin tin to create individual cheesecakes (adjust baking time to 20-25 minutes).
• Go Gluten-Free: Use gluten-free graham crackers for the crust.
• Add Almond Extract: Mix in half a teaspoon of almond extract to complement the white chocolate.

How to Make Raspberry Lemon White Chocolate Cheesecake Step-by-Step Instructions

1. Prepare Your Pan

Preheat your oven to 325 degrees. Wrap the outside of a 9-inch springform pan with two layers of aluminum foil to prevent water from seeping in during the water bath. This step is important for keeping your crust crisp.

2. Make the Crust

Combine graham cracker crumbs, sugar, and melted butter in a bowl. Mix until the texture resembles wet sand. Press this mixture firmly into the bottom of your prepared pan. Bake for 10 minutes, then remove and let cool while you prepare the filling.

3. Create the Raspberry Swirl

In a small saucepan, combine raspberries, lemon juice, and sugar. Cook over medium heat, stirring occasionally, until the berries break down (about 5 minutes). Mix cornstarch with water to create a slurry, then stir it into the raspberry mixture. Cook for another 2 minutes until thickened. Strain through a fine mesh sieve to remove seeds. Set aside to cool.

4. Melt the White Chocolate

Place white chocolate chips in a microwave-safe bowl. Heat in 30-second intervals, stirring between each, until smooth. Let cool for 5 minutes.

5. Make the Cheesecake Filling

Beat cream cheese with an electric mixer until smooth and creamy (about 2 minutes). Add sugar and beat until well combined. Add eggs one at a time, mixing on low speed after each addition just until incorporated. Mix in sour cream, lemon zest, lemon juice, and vanilla extract. Finally, fold in the cooled melted white chocolate until evenly distributed.

6. Assemble and Swirl

Pour half of the cheesecake batter over the cooled crust. Drizzle half of the raspberry sauce over the batter. Pour the remaining batter on top, then drizzle with the remaining raspberry sauce. Use a knife or skewer to gently swirl the raspberry sauce through the batter, creating a marbled effect. Do not overmix.

7. Bake in a Water Bath

Place the springform pan in a large roasting pan. Pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan. Carefully transfer to the oven and bake for 55 minutes. The cheesecake should be set around the edges but still slightly jiggly in the center.

8. Cool Gradually

Turn off the oven and crack the door open. Let the cheesecake cool in the oven for 1 hour. This gradual cooling prevents cracks. Remove from the water bath and cool completely on a wire rack. Refrigerate for at least 4 hours or overnight.

9. Make the Whipped Cream Topping

When ready to serve, beat cold heavy cream with powdered sugar and vanilla extract until stiff peaks form. Spread or pipe onto the chilled cheesecake.

10. Garnish and Serve

Top with fresh raspberries and white chocolate shavings. Run a knife around the edge of the pan before releasing the springform sides.

Serving and Decoration

This cheesecake looks beautiful with simple decorations. Arrange fresh raspberries in a pattern on top of the whipped cream. Use a vegetable peeler to create white chocolate curls from a white chocolate bar. For an extra touch, dust lightly with powdered sugar just before serving. Serve each slice with a few extra raspberries on the plate and a sprig of fresh mint for color.

How to Serve Raspberry Lemon White Chocolate Cheesecake

This rich dessert is perfect for many occasions:

• Special Celebrations: Serve at birthdays, anniversaries, or holiday gatherings.
• Dinner Parties: Make ahead and impress your guests with this elegant dessert.
• Afternoon Tea: Pair with hot tea or coffee for a luxurious treat.
• Bridal or Baby Showers: The pretty pink swirls make it perfect for celebrations.
• Summer Barbecues: The fruity flavors are refreshing after a hearty meal.

Serve chilled, and let slices sit at room temperature for 10 minutes before eating for the best texture and flavor.

Storing Raspberry Lemon White Chocolate Cheesecake

• Refrigerator: Cover the cheesecake with plastic wrap or store in an airtight container for up to 5 days.
• Freezer: Wrap individual slices tightly in plastic wrap, then aluminum foil. Freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
• Make-Ahead Tips: This cheesecake actually tastes better the next day after the flavors have time to blend. Make it one or two days before your event.

Tips and Tricks for Success

• Room Temperature Ingredients: Make sure cream cheese, eggs, and sour cream are at room temperature for a smooth, lump-free batter.
• Avoid Overmixing: Mix just until ingredients are combined to prevent incorporating too much air, which can cause cracks.
• Water Bath is Essential: This method provides gentle, even heat and keeps the cheesecake moist.
• Check for Doneness: The cheesecake is done when the edges are set but the center still wobbles slightly. It will firm up as it cools.
• Prevent Cracks: Cool gradually in the oven with the door cracked, and avoid opening the oven door during baking.
• Clean Slices: Dip your knife in hot water and wipe clean between each cut for beautiful, neat slices.
• Quality White Chocolate: Use good quality white chocolate chips or bars for the best flavor.

Nutrition

Nutritional information is approximate and based on 12 servings.

Raspberry Lemon White Chocolate Cheesecake FAQs