Description
This Raspberry White Chocolate Swirl Cheesecake features a creamy, decadent filling with swirls of tangy raspberry puree and melted white chocolate, all atop a buttery graham cracker crust. It’s a showstopping dessert that’s surprisingly easy to make and perfect for any celebration.
Ingredients
- 2 cups (200g) graham cracker crumbs
- 6 tablespoons (85g) unsalted butter, melted
- 2 tablespoons (25g) granulated sugar (for crust)
- Pinch of salt
- 24 ounces (680g) full-fat cream cheese, room temperature
- 3/4 cup (150g) granulated sugar (for filling)
- 3 large eggs, room temperature
- 2 teaspoons pure vanilla extract
- 6 ounces (170g) white chocolate, chopped or chips
- 1/2 cup (120ml) heavy cream
- 1 1/4 cups (180g) fresh or frozen raspberries
- 2 tablespoons (25g) granulated sugar (for raspberry swirl)
- 1 teaspoon (3g) cornstarch
- 2 tablespoons (30ml) water, as needed
- Optional garnishes: extra white chocolate shavings, fresh raspberries, whipped cream, mint leaves
Instructions
- Preheat oven to 325°F (163°C). In a bowl, mix graham cracker crumbs, melted butter, sugar, and a pinch of salt until the mixture resembles wet sand. Press firmly into the base of a 9-inch springform pan. Bake for 10 minutes, then cool.
- In a small saucepan, combine raspberries, sugar, and cornstarch. Add water if needed. Cook over medium heat, stirring, until berries break down and mixture thickens (about 5 minutes). Strain through a fine mesh sieve to remove seeds if desired. Let cool.
- Place white chocolate and heavy cream in a heatproof bowl. Microwave in 20-second bursts, stirring after each, until melted and smooth. Cool to room temperature.
- In a large bowl, beat cream cheese with an electric mixer until creamy and lump-free (about 2 minutes). Add sugar and vanilla extract; beat until fluffy. Beat in eggs one at a time, scraping the bowl after each.
- Pour the melted white chocolate mixture into the cream cheese batter. Mix on low speed until fully incorporated.
- Pour half the batter over the cooled crust. Dollop half the raspberry puree in spoonfuls over the batter. Add the remaining cheesecake batter, then dollop the rest of the raspberry puree on top. Use a toothpick or skewer to gently swirl the raspberry puree through the batter for a marbled effect.
- Wrap the outside of the pan in two layers of foil. Place the pan in a large baking dish and fill the dish with hot water until it reaches halfway up the sides of the springform pan. Bake at 325°F (163°C) for 50-60 minutes, until edges are set and center is slightly wobbly.
- Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour. Remove from oven and water bath, then cool to room temperature.
- Refrigerate for at least 4 hours, preferably overnight.
- Release the springform pan, transfer cheesecake to a platter, and garnish as desired. Slice with a sharp knife dipped in hot water for clean cuts.
Notes
For best results, use room temperature ingredients and always bake the cheesecake in a water bath to prevent cracking. Chill the cheesecake for at least 4 hours (overnight is best) before serving. If using frozen raspberries, thaw and drain excess liquid before making the puree. For gluten-free, use GF graham crackers or almond flour in the crust. For dairy-free, use vegan cream cheese and coconut cream. Garnish with extra raspberries, white chocolate shavings, or whipped cream for a stunning presentation.
- Prep Time: 25 minutes
- Cook Time: 1 hour
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 of cheesecake)
- Calories: 350
- Sugar: 22
- Sodium: 220
- Fat: 24
- Saturated Fat: 14
- Carbohydrates: 28
- Fiber: 2
- Protein: 6
Keywords: cheesecake, raspberry, white chocolate, swirl, dessert, easy, showstopper, holiday, birthday, party, creamy, marbled, baking