White Chocolate Raspberry Cheesecake Recipe
Creamy white chocolate cheesecake swirled with bold raspberry on a graham cracker crust.
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Ingredients
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Crust
Cheesecake Filling
Raspberry Swirl
Method
Crust Preparation
Prepare the Crust
Preheat your oven to 350°F (175°C). In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Mix until the crumbs are evenly coated.
Press the Crust
Press the mixture firmly into the bottom of a 9-inch springform pan to form an even layer. Bake in the preheated oven for 8-10 minutes until set. Remove from oven and let cool.
Cheesecake Filling Preparation
Melt the White Chocolate
In a microwave-safe bowl, melt the chopped white chocolate in 30-second intervals, stirring in between, until smooth. Let it cool slightly.
Mix the Cheesecake Filling
In a large mixing bowl, beat the softened cream cheese and granulated sugar until smooth and creamy. Add sour cream and vanilla extract, mixing until well combined.
Add Eggs and White Chocolate
Add the eggs one at a time, mixing well after each addition. Finally, fold in the melted white chocolate until fully incorporated.
Raspberry Swirl Preparation
Prepare the Raspberry Mixture
In a small saucepan, combine fresh raspberries, granulated sugar, and lemon juice. Cook over medium heat, stirring gently until the raspberries break down and the mixture thickens slightly, about 5-7 minutes.
Blend the Raspberry Mixture
Remove from heat and let cool slightly. Use a blender or immersion blender to puree the raspberry mixture until smooth. Strain through a fine mesh sieve to remove the seeds if desired.
Assembly and Baking
Assemble the Cheesecake
Pour the cheesecake filling into the cooled crust, spreading it evenly. Drizzle the raspberry puree on top and use a knife or skewer to swirl it into the cheesecake filling.
Bake the Cheesecake
Bake in the preheated oven for 50-60 minutes or until the center is set but still slightly jiggly. Turn off the oven and leave the cheesecake inside for an additional hour.
Cool and Chill
Remove the cheesecake from the oven and let it cool at room temperature for about 1 hour. Then, refrigerate for at least 4 hours or preferably overnight before serving.
