Description
Rich, creamy, and perfectly sweet, this White Chocolate Raspberry Cheesecake is a dessert lover’s dream. With swirls of raspberry and the smooth sweetness of white chocolate, this cheesecake is the ultimate indulgence and looks just as amazing as it tastes!
Ingredients
- For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/4 cup unsalted butter, melted
- For the Filling:
- 1 cup white chocolate chips
- 24 oz cream cheese, softened (3 packages)
- 1 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1/4 cup raspberry jam, slightly warmed
- 1 cup fresh raspberries (for garnish)
- Optional Garnish:
- Fresh raspberries
- Powdered sugar, for dusting
Instructions
- Prepare the Crust: Preheat your oven to 325°F (160°C). In a bowl, combine the graham cracker crumbs, sugar, and melted butter until the mixture resembles wet sand. Press the mixture firmly into the bottom of a 9-inch springform pan to form an even layer. Bake the crust for 10 minutes, then let it cool while you make the filling.
- Make the Raspberry Swirl: In a small bowl, gently heat the raspberry jam until it becomes slightly thinner and smooth. Set aside to use for swirling.
- Melt the White Chocolate: Melt the white chocolate chips in a double boiler or microwave in 15-second intervals, stirring until smooth. Let it cool slightly before adding it to the batter.
- Prepare the Cheesecake Batter: In a large mixing bowl, beat the softened cream cheese and sugar until smooth and creamy. Add the eggs, one at a time, mixing on low speed to avoid overbeating. Stir in the melted white chocolate and vanilla extract, mixing just until combined.
- Assemble the Cheesecake: Pour half of the cheesecake batter over the cooled crust. Add dollops of the raspberry jam on top, then use a knife or toothpick to swirl it into the batter. Pour the remaining cheesecake batter over the first layer, then add more raspberry dollops on top and gently swirl again.
- Bake the Cheesecake: Place the cheesecake in the preheated oven and bake for 50-60 minutes, or until the center is slightly jiggly but set around the edges. Turn off the oven and crack the door slightly, allowing the cheesecake to cool slowly inside for about 1 hour to prevent cracking.
- Chill the Cheesecake: Once the cheesecake has cooled to room temperature, refrigerate it for at least 4 hours, or overnight, to set.
- Serve and Garnish: Just before serving, garnish with fresh raspberries and a light dusting of powdered sugar for an elegant touch. Slice, serve, and enjoy!
Notes
- Room Temperature Ingredients: For the creamiest texture, let the cream cheese and eggs come to room temperature before mixing.
- Swirl Technique: Use a light hand when swirling the jam to create a beautiful marbled effect without fully blending the raspberry and cheesecake.
- Storage Tips: Store leftover cheesecake in an airtight container in the refrigerator for up to 5 days. If freezing, wrap tightly and freeze for up to 3 months. Thaw overnight in the refrigerator before serving.