Description
This White Chocolate Raspberry Swirl Cheesecake features a buttery graham cracker crust, rich white chocolate-infused cheesecake filling, and vibrant raspberry swirls. It’s an elegant, velvety dessert perfect for holidays, celebrations, or any time you want to impress.
Ingredients
- Crust:
- 1 3/4 cups graham cracker or vanilla wafer crumbs
- 3 tablespoons sugar
- 4 tablespoons butter, melted
- Raspberry Sauce:
- 1 1/2 cups unsweetened frozen raspberries, thawed and drained
- 1 tablespoon sugar
- 1 teaspoon fresh lemon juice
- White Chocolate Cheesecake:
- 8 ounces white chocolate, chopped
- 2 pounds cream cheese, at room temperature
- 1 1/4 cups sugar
- 2 tablespoons flour
- 4 eggs, at room temperature
- 2 teaspoons vanilla extract
- 2 tablespoons whipping cream
- Fresh raspberries, for garnish (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease a 9-inch springform pan and wrap the outside with heavy-duty foil. Place pan in a large roasting pan.
- Mix crust ingredients and press into the bottom and slightly up the sides of the springform pan. Set aside.
- For the raspberry sauce: Puree thawed raspberries, strain to remove seeds, then stir in sugar and lemon juice. Set aside.
- Melt white chocolate gently in the microwave, stirring every 30 seconds until smooth. Let cool slightly.
- In a stand mixer, beat cream cheese on low until smooth. Add sugar and mix until incorporated. Add flour and mix briefly.
- Add eggs one at a time, mixing just until combined. Stir in vanilla, whipping cream, and melted white chocolate.
- Pour the batter into the prepared crust. Spoon dollops of raspberry sauce on top and gently swirl with a spoon or knife.
- Place roasting pan with cheesecake into the oven. Pour hot water into the roasting pan until it reaches 1 inch up the sides.
- Bake for about 1 hour, or until the edges are set and the center still has a slight jiggle.
- Turn off the oven, leave the cheesecake inside with the door closed for 1 hour. Then remove from water bath and cool on a wire rack for another hour.
- Chill in the refrigerator for at least 6 hours or overnight.
- Before serving, let sit at room temperature for about 1 hour for best texture. Garnish with fresh raspberries if desired.
Notes
- Use room-temperature ingredients for the smoothest batter.
- Do not overmix the batter to avoid incorporating too much air.
- A water bath helps prevent cracking and ensures even baking.
- Use a hot knife and clean between slices for neat presentation.
- Cheesecake can be made 1–2 days in advance for best flavor and texture.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 32g
- Sodium: 280mg
- Fat: 32g
- Saturated Fat: 19g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 115mg
