White Chocolate Raspberry Swirl Cheesecake
This White Chocolate Raspberry Swirl Cheesecake features a creamy filling, rich graham cracker crust, and swirls of fresh raspberry puree, making it an indulgent dessert for any occasion.
Ingredients
For the Crust
- 1.5 cups 1 1/2 cups graham cracker crumbs
- 0.25 cups 1/4 cup sugar
- 0.5 cups 1/2 cup butter, melted
For the Cheesecake Filling
- 2 cups 2 cups cream cheese, softened Use room temperature.
- 1 cups 1 cup sugar
- 1 teaspoon 1 teaspoon vanilla extract
- 4 large 4 large eggs Use room temperature.
- 1 cups 1 cup white chocolate, melted
- 1 cups 1 cup fresh raspberries
- 0.25 cups 1/4 cup raspberry puree
Instructions
Preparation
- Preheat the oven to 325°F (160°C). Grease a 9-inch springform pan to prevent sticking.
- In a bowl, combine graham cracker crumbs, sugar, and melted butter until well mixed. Press the mixture evenly into the bottom of the prepared pan to form the crust.
Making the Filling
- In a large mixing bowl, beat cream cheese until smooth and creamy. Gradually add sugar and vanilla extract, mixing until well combined.
- Add eggs one at a time, mixing on low speed until just incorporated; this ensures a smooth texture.
- Stir in the melted white chocolate until fully combined.
Baking
- Pour half of the cheesecake batter over the crust. Then, swirl in raspberry puree and fresh raspberries, followed by the remaining batter on top.
- Bake for 1 hour or until the center is set. Turn off the oven and allow the cheesecake to cool in the oven with the door ajar for 1 hour.
- Refrigerate for at least 4 hours or overnight before serving.
Notes
Store any leftover cheesecake in the refrigerator for up to 5 days. Can be frozen for up to 2 months. Thaw in the refrigerator overnight before serving. Do not overmix after adding eggs to avoid cracks.