White Chocolate Raspberry Cheesecake

 

Ingredients

To create this cheesecake, you’ll need graham cracker crumbs, melted butter, and sugar for the crust.

The filling calls for cream cheese, white chocolate chips, eggs, vanilla extract, and a bit of flour.

For the swirl, you’ll need fresh or frozen raspberries, sugar, and cornstarch to make a quick homemade raspberry sauce. Optional whipped cream or shaved white chocolate makes a perfect garnish.

Instructions

Begin by preheating your oven and preparing the crust. Mix the graham cracker crumbs, melted butter, and sugar, pressing the mixture firmly into the bottom of a springform pan. Bake it briefly, then set it aside to cool while you work on the filling. Melt the white chocolate and let it cool slightly. Beat the cream cheese until smooth, then add sugar, eggs, and vanilla. Gently mix in the melted white chocolate and flour until fully incorporated.

Pour half the cheesecake batter over the crust, dollop half of the raspberry sauce on top, and swirl it lightly with a knife. Add the remaining batter and swirl in the rest of the raspberry sauce. Bake in a water bath until the edges are set but the center is slightly jiggly. Cool completely, then refrigerate for at least 4 hours, preferably overnight.

How to Make

Start by making the raspberry sauce. In a small saucepan, combine raspberries, sugar, and cornstarch over medium heat. Stir until the mixture thickens and resembles a jam-like consistency, then strain to remove seeds if desired. Set aside to cool. Next, melt white chocolate using a double boiler or in the microwave in short bursts, stirring until smooth.

For the batter, use room-temperature cream cheese to ensure smooth blending. Mix in eggs one at a time and avoid overbeating to prevent cracks. After layering and swirling the sauce into the cheesecake, bake the dessert slowly in a water bath to create a smooth, creamy texture. Let it cool gradually in the oven with the door ajar before chilling in the refrigerator.