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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Recipe Information
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
Instructions
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.
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.
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.
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.
Add eggs one at a time to the cream cheese mixture, mixing on low speed after each addition until just combined.
Mix in sour cream and vanilla extract until smooth, then gently fold in the melted white chocolate until fully incorporated.
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.
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.
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.
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.
To serve, carefully remove the springform pan ring and garnish with fresh raspberries or white chocolate shavings if desired. Slice and enjoy!
Nutrition Facts
Calories |
6043 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 409.8 g | 525% | |
| Saturated Fat | 236.7 g | 1184% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1571 mg | 524% | |
| Sodium | 3746 mg | 163% | |
| Total Carbohydrate | 523.3 g | 190% | |
| Dietary Fiber | 16.4 g | 59% | |
| Total Sugars | 387.8 g | ||
| Protein | 91.7 g | 183% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 1366 mg | 105% | |
| Iron | 13.9 mg | 77% | |
| Potassium | 2088 mg | 44% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
