Description
A rich and creamy white chocolate cheesecake swirled with tart raspberry sauce and baked over a buttery graham cracker crust—perfect for special occasions or indulgent desserts.
Ingredients
Units
Scale
- 1 and 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/3 cup unsalted butter, melted
- 1 cup fresh or frozen raspberries
- 2 tablespoons granulated sugar (for raspberry sauce)
- 2 teaspoons cornstarch
- 1/4 cup water
- 4 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 4 large eggs
- 8 oz white chocolate, melted and slightly cooled
- 1/2 cup sour cream
Instructions
- Preheat oven to 325°F (163°C). Grease a 9-inch springform pan.
- Mix graham cracker crumbs, 1/4 cup sugar, and melted butter. Press into the bottom of the pan. Bake for 10 minutes and let cool.
- In a saucepan, combine raspberries, 2 tablespoons sugar, cornstarch, and water. Cook over medium heat until thickened. Strain seeds if desired. Set aside to cool.
- In a large bowl, beat cream cheese until smooth. Add 1 cup sugar and vanilla; mix well.
- Beat in eggs one at a time, mixing just until combined. Stir in melted white chocolate and sour cream.
- Pour half of the batter over the crust. Spoon half the raspberry sauce over batter. Repeat with remaining batter and raspberry sauce. Swirl with a knife.
- Bake for 55-65 minutes or until center is just set. Turn off oven and let cheesecake sit inside with door cracked for 1 hour.
- Cool completely, then refrigerate at least 4 hours or overnight before serving.
Notes
- Use high-quality white chocolate for best flavor and texture.
- Ensure ingredients are at room temperature to avoid lumps in the batter.
- Cheesecake can be made 1-2 days in advance and stored in the fridge.
- For a cleaner swirl, chill raspberry sauce slightly before swirling into batter.
Nutrition
- Serving Size: 1 slice
- Calories: 520
- Sugar: 35g
- Sodium: 320mg
- Fat: 34g
- Saturated Fat: 20g
- Unsaturated Fat: 11g
- Trans Fat: 0.5g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 115mg