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White chocolate raspberry swirl cheesecake topped with raspberry sauce and white chocolate shavings

White Chocolate Raspberry Swirl Cheesecake

Indulge in the best White Chocolate Raspberry Swirl Cheesecake ever — a decadent, creamy dessert that blends the sweetness of white chocolate with the tartness of raspberries. Perfect for celebrations or when you want to impress guests with a show-stopping cheesecake!
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Préparation 25 minutes
Cuisson 1 heure 5 minutes
Chilling Time 4 heures
Temps total 5 heures 30 minutes
Portions: 10 slices
Plat: Dessert
Cuisine: American
Calories: 420
Ingredients Equipment Préparation Notes

Ingrédients
  

Crust
  • 2 cups graham cracker crumbs for the base
  • 1/2 cup unsalted butter melted
Filling
  • 1 cup white chocolate chopped, melted
  • 4 packages (8 oz each) cream cheese softened
  • 1 cup granulated sugar
  • 4 large eggs
  • 1 tsp vanilla extract
Raspberry Layer
  • 1 cup fresh raspberries
  • 1/4 cup raspberry puree optional, for swirling

Équipement

  • Springform pan
  • Mixing bowls
  • Electric Mixer
  • Double boiler or microwave-safe bowl
  • Rubber spatula
  • Oven

Préparation
 

  1. Preheat oven to 325°F (160°C). Grease a springform pan and line the bottom with parchment paper.
  2. Mix graham cracker crumbs and melted butter together until evenly combined. Press the mixture firmly into the pan to form the crust. Set aside.
  3. Melt the white chocolate in a double boiler or microwave, stirring until smooth. Let cool slightly.
  4. In a large mixing bowl, beat the softened cream cheese and sugar until smooth and creamy.
  5. Add eggs one at a time, beating well after each addition. Stir in vanilla extract and melted white chocolate.
  6. Pour half of the batter over the crust. Add spoonfuls of raspberry puree and a few fresh raspberries, swirling gently with a knife.
  7. Top with the remaining batter and smooth the surface. Add a few more spoonfuls of raspberry puree and swirl decoratively.
  8. Bake for 55–65 minutes or until the center is set but slightly jiggly. Do not overbake.
  9. Cool completely at room temperature, then refrigerate for at least 4 hours or overnight before serving.
  10. Serve chilled, topped with whipped cream, extra raspberries, or a drizzle of white chocolate.

Notes et conservation

For a gluten-free option, use almond flour or gluten-free cookies for the crust. To make it vegan, substitute with dairy-free cream cheese and vegan white chocolate. Avoid overmixing the batter to prevent cracks.