Save to Pinterest Last Valentine's Day, I decided to tackle my fear of cheesecake making after watching my sister struggle with cracked tops for years. I spent the entire afternoon nursing this beauty through its water bath, checking on it like a newborn baby every ten minutes. When that first silky slice hit our plates at midnight, perfectly marbled with ruby raspberry swirls, my husband actually closed his eyes and hummed. Now I make it whenever life calls for something extraordinary, and I've learned that the only thing better than the first bite is watching someone else take theirs.
My best friend called me in tears last month because she'd attempted a cheesecake for her anniversary and ended up with a sunken, grainy disaster. I walked her through this recipe over the phone, and when she sent me a photo of her success, I swear there was literal confetti in the background. She's now the designated cheesecake maker for every family gathering, and her mother-in-law finally stopped asking if she bought desserts from a bakery.
Ingredients
- 1 1/2 cups (150g) graham cracker crumbs: I've learned that crushing them myself gives better texture than store-bought crumbs, and don't skip pressing them firmly into the pan or you'll have crumbly slices
- 1/4 cup (50g) granulated sugar: This sweetness balances the tang of the cheesecake and creates that perfect cookie-like crust we all love
- 6 tablespoons (85g) melted butter: Make sure it's fully melted and warm when you mix it in for the most cohesive crust that won't fall apart when you slice
- 1 cup (125g) fresh or frozen raspberries: Frozen berries actually work beautifully here since they'll be cooked down anyway, just thaw them slightly if they're frozen solid
- 2 tablespoons granulated sugar: Adjust this based on your berries' sweetness, and remember that frozen fruit sometimes needs a bit more sugar
- 1 teaspoon lemon juice: This little acid brightens the raspberry flavor and cuts through all that rich white chocolate beautifully
- 12 ounces (340g) white chocolate, chopped: Use high-quality chocolate here because you'll really taste it, and chop it into even pieces for even melting
- 24 ounces (680g) cream cheese, softened: Room temperature is non-negotiable here, and I like to let it sit out for at least two hours before starting
- 1 cup (200g) granulated sugar: This might seem like a lot, but cheesecake needs that sugar to achieve that silky texture we're after
- 3 large eggs: Also at room temperature, and add them one at a time to prevent overmixing which can lead to cracking
- 1 teaspoon vanilla extract: Pure vanilla makes such a difference here, and don't be tempted to skip it even with all that white chocolate
- 1 cup (240g) sour cream: This is the secret ingredient that gives cheesecake that perfect tangy finish and creamy texture
- 1/4 cup (60ml) heavy cream: Just a touch of cream takes the richness to another level without making the batter too thin
Instructions
- Preheat your oven with intention:
- Set it to 325°F (160°C) while you prepare your pan, and grease a 9-inch springform pan thoroughly before lining the base with parchment paper for easy removal later
- Build the foundation:
- Mix graham cracker crumbs, 1/4 cup sugar, and melted butter until it looks like wet sand, then press it firmly into the bottom of your pan using the bottom of a measuring cup
- Give it a quick bake:
- Bake the crust for 8 minutes until it smells slightly toasted, then let it cool completely while you make the filling
- Craft the raspberry swirl:
- Combine raspberries, 2 tablespoons sugar, and lemon juice in a small saucepan over medium heat, stirring frequently for 5-7 minutes until it thickens into a sauce
- Strain for smoothness:
- Press the sauce through a fine mesh strainer if you're picky about seeds like I am, though it's completely optional, and let it cool to room temperature
- Melt the white chocolate:
- Use a double boiler or microwave in 20-second bursts, stirring constantly, until completely smooth and glossy, then let it cool slightly so it doesn't scramble your eggs
- Start the base:
- Beat cream cheese and 1 cup sugar until perfectly smooth with no lumps remaining, scraping down the sides of the bowl frequently
- Add the eggs gently:
- Drop in eggs one at a time, beating just until each disappears into the batter, and resist the urge to overmix which can introduce too much air
- Finish the batter:
- Mix in vanilla extract, sour cream, and heavy cream until smooth, then fold in that melted white chocolate until fully incorporated
- Layer and swirl:
- Pour half the batter over the cooled crust, dollop with half the raspberry sauce, swirl gently with a knife, then repeat with remaining batter and sauce
- Prepare the water bath:
- Wrap the outside of your springform pan in two layers of foil, crimping it tightly to prevent any water from sneaking in during baking
- Bake with patience:
- Place the pan in a larger roasting pan, pour hot water halfway up the sides, and bake for 60-70 minutes until the edges are set but the center still wobbles slightly like gelatin
- Cool gradually:
- Turn off the oven, crack the door open slightly with a wooden spoon, and let the cheesecake rest inside for an hour to prevent sudden temperature changes that cause cracks
- The final chill:
- Remove from the water bath, refrigerate for at least 4 hours or overnight, then release from the pan and top with extra raspberry sauce or fresh berries before serving
Save to Pinterest This recipe became my go-to after I served it at my mother-in-law's retirement party and she actually asked for the recipe herself, which is basically the highest compliment I've ever received. Watching people go quiet when they take that first bite, that moment of pure bliss, is better than any applause I've ever heard.
Making It Ahead
I've learned that cheesecake actually tastes better on day two, so don't stress about making it the morning of your event. The flavors have time to mellow and meld together, and that white chocolate seems to become even more velvety after a night in the refrigerator. Just make sure to let it sit at room temperature for about 20 minutes before serving for the absolute best texture.
Swirl Like A Pro
The secret to those gorgeous swirls is using a thin knife and barely dipping it into the batter, maybe halfway down at most. I used to drag my knife all the way to the bottom and wonder why my beautiful marbling turned into a muddy mess at the bottom of the pan. Just gently skim the surface with a light touch, and don't overthink it, those imperfections are what make it look handmade and special.
Serving Suggestions
While fresh raspberries on top are gorgeous, I've also served this with a drizzle of good-quality balsamic glaze for a sophisticated twist that always impresses dinner party guests. A dollop of lightly sweetened whipped cream on the side never hurt anyone, and that little extra creaminess plays beautifully with the tangy raspberry sauce.
- Run your knife under hot water and wipe it clean between slices for picture-perfect cuts
- If the raspberries are out of season and too expensive, this is equally stunning with a cherry or strawberry sauce
- Leftovers keep beautifully in the refrigerator for up to five days, though they rarely last that long in my house
Save to Pinterest There's something deeply satisfying about serving a dessert that looks like it came from a fancy bakery but tastes like pure love from your own kitchen. Hope this becomes your special occasion tradition too.
Recipe FAQs
- → Why use a water bath for baking this cheesecake?
A water bath (bain-marie) helps the cheesecake bake evenly and slowly. The steam from the hot water prevents the edges from cooking too quickly and cracking, resulting in a perfectly smooth, creamy texture throughout the entire dessert.
- → Can I use frozen raspberries for the sauce?
Yes, absolutely! Fresh or frozen raspberries both work wonderfully for the sauce. If using frozen, there's no need to thaw them beforehand; just combine them with sugar and lemon juice and cook until thickened.
- → How do I prevent my cheesecake from cracking?
Several tips help prevent cracks: use a water bath, avoid overmixing the batter (especially after adding eggs), don't open the oven door during baking, and allow it to cool gradually in the oven after baking before refrigerating.
- → Should I strain the raspberry sauce to remove seeds?
Straining the raspberry sauce is entirely up to personal preference. If you prefer a completely smooth sauce, pressing it through a fine-mesh sieve after cooking will remove the seeds. If you don't mind the seeds, you can skip this step.
- → What's the best way to get clean slices?
For perfectly clean slices, run a sharp, thin knife under hot water, wipe it clean, and then make each cut. Repeat this process for every slice. Chilling the cheesecake thoroughly also helps maintain its shape.
- → Can I prepare this dessert ahead of time?
This cheesecake is an excellent make-ahead dessert. It needs at least 4 hours to chill, but it tastes even better the next day. You can prepare it up to 2-3 days in advance and store it covered in the refrigerator.