White Chocolate Raspberry Swirl Cheesecake
Indulge your sweet tooth with this luxurious White Chocolate Raspberry Swirl Cheesecake, a stunning dessert that's as beautiful as it is delicious. Featuring a buttery graham cracker crust, creamy white chocolate-infused cheesecake filling, and a vibrant homemade raspberry sauce, this show-stopping treat strikes the perfect balance of rich, tangy, and sweet. Delicate swirls of raspberry sauce create an eye-catching marbled effect, adding a burst of fruity flavor in every bite. Baked in a water bath for an irresistibly smooth texture, this cheesecake is the ultimate crowd-pleaser for holidays, parties, or any special occasion. Serve it chilled and topped with fresh raspberries or white chocolate shavings for a picture-perfect finish that will leave your guests in awe.
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Ingredients
- 200 grams graham cracker crumbs
- 75 grams unsalted butter, melted
- 2 tablespoons granulated sugar
- 175 grams fresh raspberries
- 2 tablespoons granulated sugar (for raspberry sauce)
- 680 grams cream cheese, softened
- 150 grams granulated sugar (for cheesecake filling)
- 3 large eggs, room temperature
- 120 milliliters sour cream, room temperature
- 1 teaspoon vanilla extract
- 170 grams white chocolate, melted
Directions
Step 1
Preheat your oven to 325°F (163°C). Grease a 9-inch (23 cm) springform pan and wrap the bottom with aluminum foil to prevent leaks.
Step 2
In a medium bowl, mix together the graham cracker crumbs, melted butter, and 2 tablespoons of sugar. Press the mixture firmly into the bottom of the prepared pan to create the crust. Set aside.
Step 3
In a small saucepan, combine raspberries and 2 tablespoons of sugar for the raspberry sauce. Cook over medium heat, stirring often, until the raspberries break down and the mixture thickens, about 5-7 minutes. Strain through a fine mesh sieve to remove seeds and set aside to cool.
Step 4
In a large mixing bowl, beat the softened cream cheese and 150 grams of sugar with an electric mixer until smooth and creamy, about 2-3 minutes.
Step 5
Add eggs one at a time to the cream cheese mixture, mixing on low speed after each addition until just combined.
Step 6
Mix in sour cream and vanilla extract until smooth, then gently fold in the melted white chocolate until fully incorporated.
Step 7
Pour half of the cheesecake batter over the prepared crust in the springform pan. Drizzle half of the raspberry sauce on top, then swirl with a toothpick or knife. Repeat with the remaining cheesecake batter and raspberry sauce, creating a marbled pattern.
Step 8
Place the springform pan in a large roasting pan. Carefully pour hot water into the roasting pan to create a water bath, filling it about halfway up the sides of the springform pan.
Step 9
Bake in the preheated oven for 60-65 minutes, or until the edges are set and the center is slightly jiggly. Turn off the oven, crack the door open slightly, and let the cheesecake cool in the oven for 1 hour.
Step 10
Remove the cheesecake from the water bath and transfer it to a wire rack to cool completely. Cover and refrigerate for at least 4 hours, preferably overnight.
Step 11
To serve, carefully remove the springform pan ring and garnish with fresh raspberries or white chocolate shavings if desired. Slice and enjoy!
Nutrition Facts
| Serving size | (1776.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 6043.1 |
| Total Fat 409.8g | 0% |
| Saturated Fat 236.7g | 0% |
| Cholesterol 1571.2mg | 0% |
| Sodium 3745.7mg | 0% |
| Total Carbohydrate 523.3g | 0% |
| Dietary Fiber 16.4g | 0% |
| Total Sugars 387.8g | |
| Protein 91.7g | 0% |
| Vitamin D 123IU | 0% |
| Calcium 1366.0mg | 0% |
| Iron 13.9mg | 0% |
| Potassium 2087.9mg | 0% |
Source of Calories