Description

A rich and creamy cheesecake swirled with decadent white chocolate and fresh raspberry puree, offering a perfect balance of sweetness and tartness in every bite.

Ingredients

Units Scale

1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 cup unsalted butter, melted
3 (8 oz) packages cream cheese, softened
1 cup granulated sugar
1 teaspoon vanilla extract
3 large eggs
1 cup heavy cream
6 oz white chocolate, chopped
1/2 cup raspberry puree (fresh or frozen raspberries blended and strained)
2 tablespoons powdered sugar
Fresh raspberries, for garnish (optional)

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Instructions

Preheat the oven to 325°F (163°C). Grease and line the bottom of a 9-inch springform pan with parchment paper.
In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Press the mixture firmly into the bottom of the prepared pan to form the crust.
Bake the crust for 10 minutes, then remove from the oven and set aside to cool.
In a heatproof bowl, melt the white chocolate in the microwave in 30-second intervals, stirring until smooth. Allow it to cool slightly.
In a large bowl, beat the cream cheese and granulated sugar together until smooth and creamy. Add vanilla extract and mix well.
Add the eggs one at a time, beating well after each addition. Gradually add the heavy cream and melted white chocolate, and mix until combined.
Pour the cheesecake batter over the cooled crust in the springform pan.
In a separate small bowl, whisk together the raspberry puree and powdered sugar. Spoon dollops of the raspberry mixture onto the cheesecake batter and use a knife or skewer to swirl it through, creating a marbled effect.
Bake the cheesecake for 55–65 minutes, or until the edges are set and the center is slightly jiggly. Turn off the oven and let the cheesecake cool in the oven with the door cracked for 1 hour.
After cooling, refrigerate the cheesecake for at least 4 hours, or preferably overnight, to fully set.
Garnish with fresh raspberries before serving, if desired.

Notes

For a smoother texture, ensure that the cream cheese is fully softened before mixing.
If you don’t have fresh raspberries, frozen raspberries can be used to make the puree.
To avoid cracks in the cheesecake, be sure not to overmix the batter, and don’t open the oven door while baking.
If you prefer a sweeter taste, you can increase the sugar in the cheesecake batter to 1 1/4 cups.

Nutrition

Serving Size: 1 slice (approx.)
Calories: 350 kcal
Sugar: 28 g
Sodium: 240 mg
Fat: 23 g
Saturated Fat: 14 g
Unsaturated Fat: 7 g
Trans Fat: 0 g
Carbohydrates: 33 g
Fiber: 1 g
Protein: 5 g
Cholesterol: 85 mg