Go Back
–+ servings
White Chocolate Raspberry Swirl Cheesecake

Irresistible White Chocolate Raspberry Swirl Cheesecake Delight

This White Chocolate Raspberry Swirl Cheesecake combines creamy white chocolate and tangy raspberries for an enchanting dessert experience.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour
Chill Time 5 hours
Total Time 6 hours 20 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1 cup Graham Cracker Crumbs Feel free to use gluten-free options if needed.
  • 1/2 cup Butter Melted.
For the Filling
  • 24 oz Cream Cheese Fully softened for best texture.
  • 8 oz White Chocolate Quality brands like Ghirardelli or Lindt are recommended.
  • 3/4 cup Sugar Adjust to taste.
  • 1 cup Sour Cream Can substitute with Greek yogurt.
  • 3 large Eggs Use large eggs for optimal structure.
  • 1 tsp Vanilla Extract Don't skip this key ingredient!
  • 1/4 tsp Salt Balances sweetness.
For the Raspberry Swirl
  • 2 cups Fresh or Frozen Raspberries If using frozen, thaw and drain before adding.

Equipment

  • 9-inch springform pan
  • mixing bowls
  • electric mixer
  • blender or food processor

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 325°F (163°C) and lightly grease a 9-inch springform pan.
  2. In a bowl, combine graham cracker crumbs with melted butter. Press into the bottom of the prepared pan and bake for 10 minutes until golden.
  3. Beat softened cream cheese with an electric mixer until smooth. Gradually add sugar, then eggs one at a time. Mix in sour cream, vanilla extract, and salt.
  4. Puree raspberries until smooth for the raspberry sauce. Set aside half for swirling.
  5. Melt white chocolate in the microwave and let it cool. Fold into the cream cheese mixture until combined.
  6. Pour half of the cheesecake filling over the cooled crust. Drizzle half of the raspberry puree and swirl through. Repeat with remaining filling and puree.
  7. Bake for 55-60 minutes until set around the edges but slightly jiggly in the center. Let cool gradually in the oven.
  8. Cover and refrigerate for at least 5 hours, preferably overnight, to allow flavors to develop.
  9. Release the sides of the springform pan, slice chilled, and garnish with fresh raspberries or extra raspberry puree.

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 40gProtein: 6gFat: 30gSaturated Fat: 18gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 5gCholesterol: 90mgSodium: 300mgPotassium: 150mgFiber: 1gSugar: 25gVitamin A: 400IUVitamin C: 5mgCalcium: 80mgIron: 1mg

Notes

Using room temperature ingredients helps achieve a smooth filling. Store covered in the fridge for up to 5 days, and it can be frozen for up to 2 months.

Tried this recipe?

Let us know how it was!