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