White Chocolate Raspberry Cheesecake Recipe
Heavenly cheesecake swirled with raspberry and pieces of white chocolate on a crispy chocolate crumb crust.
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Ingredients
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Crust
Cheesecake Filling
Raspberry Swirl
Method
Preparation
- 1
Prepare the Crust
Preheat the oven to 350°F (175°C). In a medium bowl, combine chocolate graham cracker crumbs, melted butter, and sugar. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 8-10 minutes until set. Let cool.
- 2
Make the Raspberry Swirl
In a small saucepan over medium heat, combine fresh raspberries, sugar, and lemon juice. Cook for about 5-7 minutes until the raspberries break down. Remove from heat and let cool slightly.
- 3
Prepare the Cheesecake Filling
In a large mixing bowl, beat the softened cream cheese and sugar until smooth. Add sour cream and vanilla extract, mixing until incorporated. Add eggs one at a time, mixing well after each addition. Fold in the chopped white chocolate.
Assembly
- 4
Layer the Cheesecake
Pour half of the cheesecake filling over the cooled crust. Drop spoonfuls of the raspberry mixture over the filling and swirl with a knife. Pour the remaining cheesecake filling on top and repeat the swirling with the remaining raspberry mixture.
- 5
Bake
Bake the cheesecake in the preheated oven for 50-60 minutes, or until the center is set but slightly jiggly. Turn off the oven, crack the oven door, and let the cheesecake cool in the oven for 1 hour.
- 6
Chill and Serve
Remove the cheesecake from the oven and refrigerate for at least 4 hours or overnight. Remove from the springform pan before serving.