Delicate White Chocolate Raspberry Cheesecake
Ingredients
For the Crust:
1 ½ cups graham cracker crumbs
¼ cup granulated sugar
½ cup unsalted butter, melted
For the Raspberry Swirl:
1 cup fresh or frozen raspberries
2 tablespoons granulated sugar
1 teaspoon lemon juice
1 teaspoon cornstarch mixed with 1 tablespoon water
For the Cheesecake Filling:
12 ounces white chocolate, chopped
24 ounces (3 packages) cream cheese, softened
¾ cup granulated sugar
3 large eggs
1 teaspoon vanilla extract
½ cup heavy cream
Instructions
1. Prepare the Crust:
1. Preheat the oven to 325°F (163°C).
2. Combine graham cracker crumbs, sugar, and melted butter until well mixed.
3. Press the mixture into the base of a 9-inch springform pan.
4. Bake for 10 minutes, then allow to cool.
2. Create the Raspberry Swirl:
1. In a saucepan, combine raspberries, sugar, and lemon juice over medium heat.
2. Stir until the raspberries break down, approximately 5 minutes.
3. Add the cornstarch mixture and cook until thickened. Strain to remove seeds and set aside.
3. Make the Cheesecake Filling:
1. Melt the white chocolate using a microwave or double boiler, then let it cool slightly.
2. Beat the cream cheese and sugar together until smooth.
3. Incorporate the eggs one at a time, mixing thoroughly after each addition.
4. Add the vanilla extract and heavy cream, stirring to combine.
5. Gently fold in the melted white chocolate.
4. Assemble & Bake:
1. Pour half of the cheesecake batter over the crust.
2. Drizzle half of the raspberry sauce on top and swirl with a toothpick.
3. Add the remaining batter and repeat the swirling process on top.
4. Place the pan in a water bath (wrap the bottom with foil to prevent leaks).
5. Bake for 50–60 minutes, until the edges are set but the center remains slightly jiggly.
6. Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour.
5. Chill & Serve:
Refrigerate for a minimum of 6 hours (overnight is preferable).
Garnish with whipped cream, fresh raspberries, and white chocolate shavings.
