Description

A rich and creamy white chocolate cheesecake swirled with vibrant raspberry sauce and baked on a buttery graham cracker crust, perfect for special occasions or indulgent desserts.

Ingredients

Units Scale

1 and 1/2 cups graham cracker crumbs
1/4 cup granulated sugar (for crust)
1/3 cup unsalted butter, melted
1 (10 oz) package frozen raspberries
2 tablespoons granulated sugar (for raspberry sauce)
2 teaspoons cornstarch
1/2 cup water
1/2 cup white chocolate chips
3 (8 oz) packages cream cheese, softened
1/2 cup granulated sugar (for filling)
3 large eggs
1 teaspoon vanilla extract
1/2 cup sour cream

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Instructions

Preheat oven to 325°F (163°C). Grease a 9-inch springform pan.
In a medium bowl, combine graham cracker crumbs, 1/4 cup sugar, and melted butter. Press into the bottom of the prepared pan. Bake for 10 minutes, then set aside to cool.
In a saucepan, combine raspberries, 2 tablespoons sugar, cornstarch, and water. Bring to a boil and cook for 5 minutes, stirring constantly. Strain through a mesh sieve to remove seeds. Set aside to cool.
Melt white chocolate chips in a heatproof bowl over simmering water or in the microwave in short bursts. Set aside.
In a large bowl, beat cream cheese and 1/2 cup sugar until smooth. Beat in eggs one at a time. Mix in vanilla, melted white chocolate, and sour cream until smooth.
Pour half of the batter over the crust. Drizzle with half of the raspberry sauce and swirl using a knife. Repeat with remaining batter and sauce.
Bake for 55-60 minutes, or until the center is set and the top appears slightly dry. Turn off oven, crack the door, and let cheesecake cool for 1 hour inside.
Chill in the refrigerator for at least 4 hours or overnight before serving.

Notes

Use fresh raspberries if preferred, but adjust cooking time as needed.
Allow all ingredients to come to room temperature for smooth blending.
Cheesecake is best when chilled overnight to fully set.

Nutrition

Serving Size: 1 slice
Calories: 460
Sugar: 32g
Sodium: 260mg
Fat: 32g
Saturated Fat: 18g
Unsaturated Fat: 12g
Trans Fat: 0.5g
Carbohydrates: 38g
Fiber: 1g
Protein: 6g
Cholesterol: 110mg