Description
A creamy white chocolate cheesecake with a sweet raspberry swirl, perfect for any occasion.
Ingredients
Scale
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 8 oz white chocolate, melted
- 1/2 cup raspberry puree
- 1 tbsp lemon juice
Instructions
- Preheat oven to 325°F. Mix graham cracker crumbs and melted butter, press into a springform pan.
- Beat cream cheese and sugar until smooth. Add eggs one at a time, then vanilla and melted white chocolate.
- Pour half the batter over the crust. Spoon raspberry puree and lemon juice over the batter, then swirl with a knife.
- Add remaining batter and repeat the raspberry swirl. Bake for 50-55 minutes until set.
- Cool completely before refrigerating for at least 4 hours.
Notes
- Use room-temperature cream cheese for smoother batter.
- Chill the cheesecake overnight for best texture.
- Fresh or frozen raspberries work for the puree.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 480
- Sugar: 32g
- Sodium: 280mg
- Fat: 32g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 125mg
Keywords: white chocolate, raspberry, cheesecake, dessert, baking