A creamy cheesecake with a graham cracker crust, swirled with raspberry preserves and white chocolate.
Ingredients
For the Crust
- 1 1/2cupsgraham cracker crumbs
- 1/4cupgranulated sugar
- 1/3cupunsalted butter, melted
For the Cheesecake Filling
- 24ozcream cheese, softened
- 1cupgranulated sugar
- 1cupsour cream
- 3piecelarge eggs
- 1tspvanilla extract
- 1/2cupwhite chocolate chips, melted
For the Raspberry Swirl
- 1/2cupraspberry preserves
How to make White Chocolate Raspberry Swirl Cheesecake
Preparation
Preheat your oven to 325°F (165°C). Grease a 9-inch springform pan.
Making the Crust
In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter.
Press the mixture firmly into the bottom of the prepared pan.
Making the Cheesecake Filling
In a large bowl, beat the cream cheese and granulated sugar until smooth.
Add sour cream, then eggs one at a time, mixing well after each addition.
Stir in the vanilla extract and melted white chocolate until fully combined.
Assembling the Cheesecake
Pour the cheesecake batter over the crust, spreading it evenly.
Drop spoonfuls of raspberry preserves onto the cheesecake batter.
Use a knife to gently swirl the raspberry preserves into the batter, creating a marbled effect.
Baking and Cooling
Bake for 50-60 minutes, or until the center is set.
Turn off the oven and leave the cheesecake in the oven with the door slightly open for 1 hour.
Remove the cheesecake from the oven and allow it to cool completely at room temperature.
Refrigerate for at least 4 hours or overnight before serving.
Tips & Tricks
Ensure the cream cheese is fully softened to avoid lumps in the batter.
For a more pronounced swirl, use a toothpick or skewer to create the marbled effect.
Saramin
(@678sarin)
My name is Saramin is a culinary enthusiast with a flair for transforming everyday ingredients into delightful, flavour-packed dishes. Passionate about home cooking, Sarin specializes...