This creamy White Chocolate Raspberry Cheesecake features a graham cracker crust, velvety filling, and a tangy raspberry swirl.
It’s perfect for a special dessert that’s both simple to make and irresistibly delicious.
Ingredients
For the crust:
- 1½ cups graham cracker crumbs
- ¼ cup sugar
- ½ cup unsalted butter, melted
For the filling:
- 16 oz cream cheese, softened
- ½ cup sugar
- ½ cup sour cream
- 3 large eggs
- 1 tsp vanilla extract
- 6 oz white chocolate, melted
For the raspberry swirl:
- 1 cup fresh or frozen raspberries
- 2 tbsp sugar
- 1 tsp lemon juice
- 1 tbsp cornstarch mixed with 2 tbsp water
Instructions
Step 1: Preheat the oven to 325°F (163°C) and grease a 9-in springform pan.
Mix crumbs, sugar, and butter, then press firmly into the pan. Bake for 8-10 minutes; cool.
Step 2: Heat raspberries, sugar, and lemon juice in a saucepan.
Stir in cornstarch mixture, cook until thickened, strain, and cool.
Step 3: Beat cream cheese and sugar until smooth. Add sour cream and vanilla, then mix in eggs one at a time.
Fold in melted white chocolate.
Step 4: Pour filling over the crust. Spoon raspberry sauce on top and swirl gently with a toothpick.
Step 5: Bake for 50-60 minutes until set but slightly jiggly in the center.
Cool in the oven with the door ajar for 30 minutes.
Step 6: Chill for 4+ hours or overnight. Slice and serve this decadent cheesecake!
Frequently Asked Questions (FAQs)
1. Can I use frozen raspberries?
Yes, frozen raspberries work great! Thaw them before cooking for the swirl.
2. How do I prevent cracks in my cheesecake?
Bake slowly at low heat and cool gradually. Don’t overmix the batter or overbake.
3. Can I use dark or milk chocolate instead of white?
Yes, but it will alter the flavor profile. White chocolate complements the raspberry swirl best.
4. How long will leftovers keep?
Store leftovers in the fridge, covered, for up to 5 days. Freeze for up to 2 months if needed.
5. Can I skip the raspberry swirl?
Certainly! Substitute it with another fruit sauce or leave it plain for a simpler cheesecake.
White Chocolate Raspberry Swirl Cheesecake
Ingredients
For the crust:
- 1½ cups graham cracker crumbs
- ¼ cup sugar
- ½ cup unsalted butter melted
For the filling:
- 16 oz cream cheese softened
- ½ cup sugar
- ½ cup sour cream
- 3 large eggs
- 1 tsp vanilla extract
- 6 oz white chocolate melted
For the raspberry swirl:
- 1 cup fresh or frozen raspberries
- 2 tbsp sugar
- 1 tsp lemon juice
- 1 tbsp cornstarch mixed with 2 tbsp water
Instructions
- Preheat the oven to 325°F (163°C) and grease a 9-in springform pan.
- Mix crumbs, sugar, and butter, then press firmly into the pan. Bake for 8-10 minutes; cool.
- Heat raspberries, sugar, and lemon juice in a saucepan. Stir in cornstarch mixture, cook until thickened, strain, and cool.
- Beat cream cheese and sugar until smooth. Add sour cream and vanilla, then mix in eggs one at a time. Fold in melted white chocolate.
- Pour filling over the crust. Spoon raspberry sauce on top and swirl gently with a toothpick.
- Bake for 50-60 minutes until set but slightly jiggly in the center. Cool in the oven with the door ajar for 30 minutes.
- Chill for 4+ hours or overnight. Slice and serve this decadent cheesecake!
