White Chocolate Raspberry Swirl Cheesecake
Indulge in this Elegant White Chocolate Raspberry Swirl Cheesecake, a perfect blend of creamy cheesecake, luscious white chocolate, and tart raspberries that's easy to make and ideal for any occasion.
Ingredients
For the crust
- 1.5 cups graham cracker crumbs
- 0.5 cups unsalted butter (melted)
- 0.25 cups granulated sugar
For the cheesecake filling
- 16 oz cream cheese (softened)
- 0.75 cups granulated sugar
- 0.5 cups sour cream
- 2 large eggs
- 8 oz white chocolate (melted)
- 1 tsp vanilla extract
- 0.25 cups raspberry preserves
- as needed fresh raspberries for garnish Optional
Instructions
Preparation
- Preheat your oven to 325°F (160°C).
- In a mixing bowl, combine graham cracker crumbs, melted butter, and sugar. Mix until well blended.
- Press the mixture firmly into the bottom of a greased springform pan.
Making the Cheesecake Filling
- In a large mixing bowl, beat the softened cream cheese and sugar together until smooth.
- Add in the sour cream, eggs, melted white chocolate, and vanilla extract. Mix until combined.
Baking the Cheesecake
- Pour half of the cheesecake batter over the crust.
- Drizzle half of the raspberry preserves on top, using a knife or toothpick to create swirls.
- Repeat with the remaining cheesecake batter and preserves.
- Bake in the preheated oven for about 55 to 60 minutes, until set but slightly jiggly in the center.
- Let it cool and then refrigerate for at least 4 hours or overnight.
Serving
- Once chilled, remove the cheesecake from the springform pan, garnish with fresh raspberries, and serve.
Notes
Ensure cream cheese is at room temperature for a smooth filling. You can experiment with other fruits if desired. Store leftovers in an airtight container for up to 5 days or freeze for up to 2 months.