White Chocolate Raspberry Cheesecake with Water Bath
Creamy white chocolate cheesecake with a graham cracker crust and swirled raspberry compote. Tangy sour cream and smooth white chocolate create a luxurious, slightly tart dessert perfect for special occasions or dinner parties. The water bath ensures even, crack-free baking while the raspberry swirl adds bright flavor and visual appeal. Serve chilled with whipped cream for an elegant finish.
Ingredients
- 1 cup fresh raspberries
- 3 tablespoon granulated sugar
- 1 ¾ cup graham cracker crumbs
- ½ cup butter, melted
- 24 ounce cream cheese, softened
- 1 teaspoon vanilla extract
- ¾ cup granulated sugar
- ¾ cup sour cream
- 3 large eggs
- 7 ounce white chocolate, chopped or melted
- 2 tablespoon all-purpose flourcornstarch0.5:1texture-changegluten-free
silkier filling
Instructions
- 1
Preheat oven to 325F (325°F).
- 2
Puree fresh raspberries until completely smooth. Press through a fine strainer to remove seeds. Stir in 3 tablespoons sugar and refrigerate.
- 3
Mix graham cracker crumbs with melted butter. Press firmly into an 8 or 9-inch springform pan.
- 4
Beat softened cream cheese, vanilla extract, and 3/4 cup sugar until smooth using a stand mixer or hand mixer.
- 5
Scrape bowl sides and bottom thoroughly to ensure even mixing.
- 6
Add sour cream and mix to combine. Add eggs one at a time, stirring gently with a spatula to avoid overmixing.
- 7
Stir in cooled white chocolate. Whisk in flour until no lumps remain. Pour batter over crust.
- 8
Set springform pan inside a cake pan, then place both inside a roasting pan.
- 9
Dollop raspberry mixture over cheesecake and swirl with a skewer or knife as desired.
- 10
Fill roasting pan with boiling water to create a water bath.
- 11
Bake for 1 hour 30 minutes.
- 12
Turn off oven and crack door slightly. Let cheesecake sit in oven for 30 minutes.
- 13
Remove from oven and cool to room temperature, then refrigerate overnight or at least 8 hours.
- 14
Run a knife around the edge before removing from pan. Slice and serve with whipped cream if desired.
Tips
Use a water bath to prevent cracking and ensure creamy texture throughout. Keep oven door slightly ajar during cooling to prevent thermal shock.
Don't overmix after adding eggs. Overmixing incorporates excess air, which can cause cracks during baking.
Make sure cream cheese, eggs, and sour cream are at room temperature before mixing for a smooth, lump-free filling.
Good to Know
Cover and refrigerate up to 5 days. Freezes well for up to 2 months; thaw overnight in refrigerator before serving.
Prepare crust and refrigerate up to 1 day ahead. Bake cheesecake up to 1 day in advance; refrigerate covered.
Serve chilled, straight from refrigerator. Add whipped cream, extra raspberries, or raspberry coulis on top. Bring to room temperature for 15 minutes if you prefer a softer texture.
Common Mistakes
Don't skip the water bath to avoid a cracked, dry surface.
Don't open the oven door during initial baking to avoid temperature fluctuations and cracks.
Don't skip the 8-hour chill to avoid a wobbly, underset cheesecake.
Substitutions
Gluten-Free Swaps
General Alternatives
slightly different flavor
FAQ
Can I make this without a springform pan?
A springform pan is recommended for easy removal, but a regular 8 or 9-inch round baking pan works if you line it with parchment paper extending past edges for easier lifting.
What if I don't have a water bath?
A water bath prevents cracking by providing gentle, even heat. Without it, place a baking dish filled with water on a lower oven rack during baking. Results may vary.
How long can I keep this cheesecake?
Refrigerate covered for up to 5 days. Freezes well for up to 2 months. Thaw overnight in the refrigerator before serving.