Best cheesecake ever? So good you’ll cry? One million times better than any restaurant? Those are all the feels (and more) when it comes to this amazing white chocolate raspberry truffle cheesecake.

Today, it’s all about this white chocolate raspberry truffle cheesecake.

*mic drop*

Have you seen anything so decadent, so pretty, so delicious?

Seriously, this amazing dessert is the perfect culmination for all the other holiday recipes (and everyday recipes!) I’ve shared the last few weeks.

It is incredible!

And as one who has eaten more cheesecake in a lifetime than I should willingly admit, this raspberry truffle number has solidified a spot in my top favorites of all time.

Modeled after two of the most popular cheesecakes on my site*, this version is equally as delicious as those standouts.

*Peppermint Bark Cheesecake and Vanilla Bean White Chocolate Mousse Cheesecake

If you haven’t made or tasted either of those cheesecakes, this might look like your every day white chocolate raspberry truffle cheesecake (WCRTC).

But in reality, that rather unique (and decadent) cheesecake batter is what sets this cheesecake apart from all other WCRTCs.

Egg-free, the cheesecake batter benefits from the luxurious white chocolate ganache folded in at the end (or in simpler terms: white chocolate and heavy cream melted together).

Not only does that component elevate the creamy factor, it also lends a velvety texture to the already rich and luscious cheesecake.

I didn’t even realize what I had been missing out on until I learned you could make cheesecake this way (no eggs?? white chocolate in the batter??).

It’s lifechanging, really.

This white chocolate raspberry cheesecake (and the aforementioned peppermint and vanilla bean versions) are some of the best cheesecakes of my life, and they have ruined me to other more classic cheesecake recipes.

Probably forever.

Despite it’s over-the-top appearance, this white chocolate raspberry truffle cheesecake is just as easy as any other cheesecake out there (maybe even a bit easier, actually!).

Simple chocolate cookie crust.

Cheesecake batter.

Dollops of seedless raspberry jam.

More cheesecake batter.

And then white chocolate shavings and raspberries to garnish it all up.

You can make the appearance as fancy or as simple as you like.

And several components of this recipe are pretty adaptable.

Exhibit A: Pile it high with white chocolate shavings and fresh raspberries OR leave it plain and unadorned.

Exhibit B: I opted to use storebought seedless raspberry jam in the recipe – both for convenience and because I wanted to avoid raspberry seeds for looks and texture. But you can definitely use raspberry jam with seeds or use the quick recipe in the notes of the recipe for a homemade raspberry sauce.

Exhibit C: I made this in my 9-inch springform pan (linked below), but you could definitely use a 10-inch springform pan (obviously the cheesecake won’t be quite as tall and the crust not quite as thick).

All in all, this stunning white chocolate raspberry truffle cheesecake is a dessert that will not disappoint.

Rather, you’ll probably wow your friends and family to the extent that you’ll never be able to lead a normal life again as you spend your time deflecting compliments, cheesecake requests, and general fangirl/guying.

Think: rockstar status.

Although if you are like me (extreme homebody who doesn’t like to put on makeup just to serve cheesecake), that fame-and-fortune possibility will have you, instead, whipping this cheesecake up to be enjoyed slice-by-slice any time of the day by your own little self.

And ok, maybe doling out a piece or two for the other humans living under the same roof but only if they happen to catch you eating it at midnight by the light of the fridge.

One Year Ago: Peppermint Bark White Chocolate Mousse Cheesecake
Two Years Ago: Twixster Cookies {Shortbread + Caramel + Chocolate}
Three Years Ago: Amazing Scottish Shortbread
Four Years Ago: Homemade Eggnog
Five Years Ago: Shrimp Cocktail

White Chocolate Raspberry Truffle Cheesecake

Yield: 12 servings

Prep Time: 45 minutes

Cook Time: 55 minutes

Additional Time: 4 hours

Total Time: 5 hours 40 minutes

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Ingredients

Crust:

• 10 ounces chocolate crackers (see note for options), finely crushed (about 2 cups)
• 4 tablespoons butter, melted
• 1 egg yolk (optional, helps make the crust richer and sturdier)

Cheesecake Filling:

• 6 ounces white chocolate, chopped (not white chocolate chips - see note)
• 1/4 cup heavy cream
• 3 (8-ounces each) packages cream cheese, very soft
• 1 cup (8 ounces) sour cream
• 1 cup (7.5 ounces) granulated sugar
• 2 tablespoons cornstarch
• 1 teaspoon vanilla extract
• 1/2 cup seedless raspberry jam (see note)

Garnish:

• Shaved or finely chopped white chocolate
• Fresh raspberries
• Additional raspberry jam or puree

Instructions

1. Preheat the oven to 350 degrees F.
2. In a medium bowl, stir together the chocolate cookie crumbs, butter and egg yolk until well-mixed. Press evenly in the bottom and 1/2-inch up the sides of a 9- or 10-inch springform pan. Bake for 8-10 minutes. Set aside.
3. In a small bowl, combine the chopped white chocolate and heavy cream. Microwave for 30 second intervals, stirring in between, until melted and smooth (don't overheat). Set aside to cool to room temperature.
4. In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl using a handheld electric mixer, beat the softened cream cheese until well-combined with no lumps. Add the sour cream, sugar, cornstarch, and vanilla, and beat until evenly mixed, scraping down the sides of the bowl as needed.
5. Add the melted white chocolate/cream mixture to the cheesecake batter and mix with a rubber spatula or spoon until combined (don't overmix).
6. Spread half of the cheesecake filling over the baked crust.
7. Lightly warm the raspberry jam until it is pourable without being warm or hot. Spoon it in dollops across the cheesecake layer and use a butter knife to lightly swirl back and forth into the cheesecake.
8. Spread the remaining half of the cheesecake batter evenly over the raspberry swirls.
9. Place the cheesecake on a foil-lined baking sheet and bake for 40-45 minutes until the sides are set and the middle is just slightly jiggly.
10. Remove from the oven and let cool completely. Cover with foil or plastic wrap and refrigerate until chilled, at least four hours or up to 24 hours.
11. To serve, garnish the top of the cheesecake with the shaved white chocolate and raspberries, OR, slice into pieces and garnish each piece individually with the white chocolate, raspberries, and raspberry jam.

Notes

For the chocolate cookie crust, I usually use Nabisco Famous Wafers, chocolate graham crackers, or chocolate Teddy Grahams. You can use Oreos, but for this recipe, I'd probably scrape out the white filling before using. 

You can definitely use raspberry jam with seeds, too, I just like the look and texture of seedless jam for this recipe. You could also get fancier than raspberry jam and make a raspberry sauce: 12-14 ounces fresh or frozen raspberries, 1/2 cup water, 1/2 cup sugar (plus more to taste, if needed), squeeze of fresh lemon juice, 1 tablespoon cornstarch. Add all of the ingredients to a saucepan, mix to combine, then bring to a gentle simmer and cook until thickened. Let cool before using (can strain out the seeds if you want it seedless). 

For the white chocolate (both in the recipe and for the garnish), I highly recommend using real, live white chocolate (I like the Ghirardelli white chocolate bars usually found above or near the chocolate chips). White chocolate chips often do not melt well and can clump. Don't mistake white chocolate for white almond bark/candy coating. That won't work in this cheesecake (it will be sickly sweet with a fake flavor).