Cheesecake Recipe
Silky smooth New York style white chocolate raspberry swirled cheesecake in a graham cracker crust
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Ingredients
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Crust
Cheesecake Filling
Raspberry Swirl
Method
Crust Preparation
- 1
Make the crust
In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Mix until well combined and the mixture resembles wet sand.
- 2
Form the crust
Press the mixture firmly into the bottom of a 9-inch springform pan. Use the bottom of a measuring cup or your fingers to create an even layer. Pre-bake the crust in a preheated oven at 350°F (175°C) for 8-10 minutes. Remove and set aside to cool.
Cheesecake Filling Preparation
- 3
Prepare the filling
In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes.
- 4
Add sugar and sour cream
Gradually add granulated sugar and sour cream, mixing well until fully incorporated. Scrape down the sides of the bowl as needed.
- 5
Incorporate eggs and vanilla
Add the vanilla extract and one egg at a time, mixing on low speed just until combined. Do not overmix.
- 6
Add melted white chocolate
Finally, fold in the melted white chocolate until fully combined and smooth.
Raspberry Swirl Preparation
- 7
Make the raspberry swirl
In a small saucepan over medium heat, combine fresh raspberries, granulated sugar, and lemon juice. Cook for about 5-7 minutes, mashing the raspberries, until the mixture thickens slightly. Remove from heat and let cool.
Assembly and Baking
- 8
Assemble the cheesecake
Pour the cheesecake filling over the pre-baked crust in the springform pan. Drop spoonfuls of the raspberry mixture over the top of the cheesecake filling.
- 9
Create the swirl
Using a knife or a skewer, gently swirl the raspberry mixture into the cheesecake filling for a marbled effect.
- 10
Bake the cheesecake
Bake in a preheated oven at 325°F (160°C) for 55-60 minutes, or until the center is set but slightly jiggly. Turn off the oven and crack the door, letting the cheesecake cool in the oven for 1 hour.
- 11
Chill the cheesecake
Remove the cheesecake from the oven and refrigerate for at least 4 hours, or overnight for best results.