White Chocolate Raspberry Cheesecake (Print Version)
Creamy white chocolate cheesecake with tangy raspberry swirls offers an elegant and delicious dessert experience.
# What You'll Need:
→ Crust
01 -
1 1/2 cups graham cracker crumbs
02 -
1/3 cup melted butter
03 -
1/4 cup granulated sugar
→ Cheesecake
04 -
24 oz cream cheese, softened
05 -
1 cup granulated sugar
06 -
3 large eggs
07 -
1/2 cup melted white chocolate
08 -
1 tsp vanilla extract
→ Raspberry Swirl
09 -
1 cup fresh or frozen raspberries
10 -
1/4 cup granulated sugar
11 -
1 tbsp lemon juice
# Steps to Follow:
01 -
Preheat oven to 350°F (175°C). Combine graham cracker crumbs, melted butter, and sugar. Press mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes then allow to cool.
02 -
In a saucepan, combine raspberries, sugar, and lemon juice. Cook over medium heat until raspberries break down and mixture thickens, about 10 minutes. Optionally strain to remove seeds. Let cool.
03 -
Beat softened cream cheese and sugar until smooth. Add eggs one at a time, mixing well after each. Incorporate melted white chocolate and vanilla extract until evenly blended.
04 -
Pour half of the batter over cooled crust. Spoon half of the raspberry mixture on top and create swirls using a knife. Add remaining batter and swirl remaining raspberry mixture similarly.
05 -
Bake for 55 to 60 minutes until center is almost set. Turn off oven and leave cheesecake inside with oven door ajar for 1 hour to prevent cracking.
06 -
Refrigerate cheesecake for at least 4 hours or overnight to fully set. Serve chilled.
# Additional Notes:
01 -
Allow the cheesecake to cool gradually in the oven to reduce cracking on the surface.