White Chocolate Raspberry (Print)
A creamy dessert with white chocolate layers and bold raspberry streaks—gorgeous and full of flavor.
# Ingredients:
→ Crust
01 -
1/4 cup sugar, granulated
02 -
1/3 cup melted unsalted butter
03 -
1 and 1/2 cups crushed graham crackers
→ Cheesecake Filling
04 -
3 blocks (8 oz each) cream cheese, softened
05 -
1 cup of regular white sugar
06 -
3 eggs, large
07 -
1 teaspoon vanilla
08 -
1 cup sour cream
09 -
1/2 cup of melted white chocolate chips
→ Raspberry Swirl
10 -
1/2 cup raspberry jam or preserves
# Steps:
01 -
Set your oven to 325°F (165°C) and let it preheat. Coat a 9-inch springform pan with some grease, then set it aside.
02 -
In a bowl, toss together the graham cracker crumbs, sugar, and butter until it feels like damp sand. Take the mixture and press it into the base of the greased pan in an even layer. Leave it alone for now.
03 -
Using a large mixing bowl, whip the cream cheese and sugar until silky smooth. Mix in the sour cream until combined nicely. Beat in the eggs one by one, making sure to mix each in well. Stir in the vanilla and melted white chocolate until everything's blended.
04 -
Pour the creamy cheesecake mixture over the crust in the pan. Gently level the surface for an even spread.
05 -
Spoon dollops of raspberry preserves on top of the cheesecake mixture. Carefully glide a knife through the dollops to create swirls, but don't overdo it or you'll mix too much.
06 -
Pop the cheesecake in the oven and bake for 50-60 minutes. The center should be mostly set but with a tiny jiggle if you nudge it. Turn the oven off, crack the door open, and let the cheesecake sit inside for about an hour so it cools down gradually.
07 -
Once the cheesecake's at room temperature, chill it in the fridge for a minimum of 4 hours—overnight is even better. When you're ready to eat, slice it up and serve cold. Add fresh raspberries on top if you like.
# Notes:
01 -
For extra raspberry pop, toss some fresh raspberries on top with your swirl before serving.
02 -
Avoid cracks by mixing the batter gently and letting the cheesecake cool slowly in the oven that's turned off.