Description
White chocolate raspberry swirl cheesecake brings luxurious elegance to classic dessert traditions. Creamy layers of smooth white chocolate meld perfectly with tart raspberry ribbons, creating an irresistible symphony of rich flavors that will charm dinner guests and satisfy sweet cravings.
Ingredients
Scale
Main Ingredients:
- 24 ounces (680 grams) cream cheese (softened)
- 6 ounces (170 grams) raspberries
- 4.4 ounces (125 grams) white chocolate bar
- 2 eggs
Crust Ingredients:
- 1.5 cups graham cracker crumbs
- 5 tablespoons butter, melted
- 0.25 cup dark brown sugar
- 1 teaspoon vanilla extract
- 4.4 ounces (125 grams) white chocolate bar (for layering on top of the crust)
Sweeteners and Additional Ingredients:
- 0.75 cup granulated sugar (for cheesecake)
- 0.75 cup granulated sugar (for raspberry topping)
- 0.75 cup heavy whipping cream
- 2 tablespoons plain yogurt
- 1.5 tablespoons cornstarch
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract (for raspberry topping)
- 0.5 tablespoon cornstarch (mixed with a splash of cold water)
- 4 ounces (113 grams) white chocolate (bar or melts), melted (for topping)
Instructions
- Craft the raspberry sauce by simmering raspberries with vanilla, lemon juice, and sugar in a saucepan for approximately 20 minutes, gently mashing the fruits during cooking.
- Thicken the raspberry mixture by whisking cornstarch with cold water, stirring into the sauce and cooking until it reaches a smooth consistency. Optional: strain to remove seeds. Allow the sauce to cool completely.
- Prepare the springform pan by greasing the surface and preheating the oven to 325°F.
- Combine graham cracker crumbs, brown sugar, melted butter, and vanilla to create a cohesive crust mixture. Press the crumbs firmly into the pan’s bottom and slightly up the sides.
- Distribute white chocolate pieces evenly across the prepared crust layer.
- Cream the softened cream cheese and sugar until smooth and fluffy, using an electric mixer at medium-high speed.
- Incorporate vanilla extract and yogurt into the cream cheese mixture, ensuring complete integration.
- Gradually add eggs one at a time, mixing thoroughly after each addition to maintain a silky texture.
- Introduce cornstarch and slowly stream heavy whipping cream while mixing at medium-low speed. Scrape bowl sides to guarantee uniform blending.
- Gently pour the cheesecake batter over the white chocolate-covered crust.
- Artfully drizzle the cooled raspberry sauce across the surface, creating delicate swirls using a knife or toothpick without overmixing.
- Wrap the springform pan with aluminum foil to prevent water intrusion.
- Place the pan inside a larger roasting dish, filling with hot water halfway up the springform’s sides.
- Bake for 70-75 minutes until edges are set but center remains slightly wobbly.
- Turn off the oven, leave the door slightly ajar, and allow the cheesecake to rest for 10 minutes.
- Remove from water bath, unwrap foil, and cool at room temperature for one hour.
- Refrigerate the cheesecake for a minimum of 6 hours or preferably overnight.
- Before serving, embellish each slice with a drizzle of melted white chocolate for an elegant finish.
Notes
- Prepare raspberry topping in advance to allow cooling and thickening before assembling the cheesecake.
- Use room temperature ingredients like cream cheese and eggs to ensure smooth, lump-free batter and even mixing.
- Water bath technique prevents cracking and ensures creamy, uniform texture by creating gentle, indirect heat during baking.
- Avoid overmixing raspberry swirls to maintain beautiful marble-like pattern and distinct flavor layers.
- Refrigerate cheesecake for minimum 6 hours or overnight to develop rich, complex flavors and achieve perfect set consistency.
- White chocolate layers in crust provide unexpected richness and delicate sweetness that elevates traditional cheesecake experience.
- Prep Time: 30 minutes
- Cook Time: 75 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 400
- Sugar: 34 g
- Sodium: 150 mg
- Fat: 27 g
- Saturated Fat: 16 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 37 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 85 mg