Description

This Irresistible White Chocolate Raspberry Swirl Cheesecake is a creamy, decadent dessert featuring a buttery graham cracker crust, rich white chocolate-infused cream cheese filling, and a beautifully swirled fresh raspberry purée. Perfectly baked to a smooth, luscious texture with a hint of tartness from the raspberries, this cheesecake makes an elegant and delicious treat for any special occasion or dessert craving.

Ingredients

Scale

Crust

1.5 cups Graham Crackers, crushed
0.5 cup Unsalted Butter, melted

Filling

24 oz Cream Cheese, full-fat, room temperature
8 oz White Chocolate, melted (high-quality)
1 cup Granulated Sugar (can use sugar alternatives)
3 Large Eggs
1 cup Sour Cream (or substitute with Greek yogurt)

Raspberry Swirl

2 cups Raspberries (fresh or thawed frozen)

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Instructions

Preparation: Preheat your oven to 350°F (175°C). Crush the graham crackers finely and combine them with the melted unsalted butter to form the crust mixture.
Make the Crust: Press the graham cracker mixture firmly into the bottom of a 9-inch springform pan to create an even crust layer. Bake the crust for 10 minutes, then remove from the oven and allow it to cool completely.
Prepare the Cheesecake Filling: In a large mixing bowl, beat the full-fat cream cheese until completely smooth. Gradually add in the granulated sugar and continue mixing until well combined. Add the eggs one at a time, beating just until blended after each addition. Fold in the sour cream and melted white chocolate gently until the filling is smooth and uniform.
Create Raspberry Purée: In a blender or food processor, purée the raspberries until smooth. Strain the purée through a fine mesh sieve to remove the seeds, ensuring a silky raspberry swirl.
Assemble the Cheesecake: Pour the cream cheese filling into the cooled crust, smoothing the top evenly. Dollop spoonfuls of the seedless raspberry purée over the filling, then use a knife to create beautiful swirls by gently dragging it through the purée and filling.
Bake the Cheesecake: Reduce the oven temperature to 325°F (163°C) and bake the cheesecake for approximately 65 minutes. The edges should be set while the center remains slightly jiggly to the touch.
Cooling: Remove the cheesecake from the oven and allow it to cool in the pan at room temperature for about one hour. Then, refrigerate it for at least 5 hours or preferably overnight to set completely.
Serve: Carefully release the cheesecake from the springform pan. For clean slices, dip a sharp knife in hot water and wipe it dry before slicing. Garnish with additional fresh raspberries or raspberry sauce if desired and serve chilled.

Notes

Using full-fat cream cheese and good quality melted white chocolate helps achieve a rich, creamy texture and flavor.
Crushing graham crackers finely and mixing them well with melted butter helps ensure a sturdy crust that holds together.
Straining the raspberry purée removes seeds, providing a smooth swirl without any gritty texture.
Do not overbake; the cheesecake should have a slight jiggle in the center when removed from the oven to prevent cracking.
Chilling overnight yields the best texture and flavor.
You can substitute sour cream with Greek yogurt for a slightly tangier taste.
For easy slicing, warming and drying your knife between cuts prevents sticking and messy edges.