White Chocolate Raspberry Swirl Cheesecake (Print Version)
# Ingredients:
→ Crust
01 -
1 1/2 cups graham cracker crumbs
02 -
1/4 cup granulated sugar
03 -
1/3 cup unsalted butter, melted
→ Cheesecake Filling
04 -
3 (8 oz) packages cream cheese, softened
05 -
1 cup granulated sugar
06 -
1 cup sour cream
07 -
3 large eggs
08 -
1 teaspoon vanilla extract
09 -
1/2 cup white chocolate chips, melted
→ Raspberry Swirl
10 -
1/2 cup raspberry preserves
# Instructions:
01 -
Preheat oven to 325°F (165°C). Grease a 9-inch springform pan.
02 -
Mix graham cracker crumbs, sugar, and melted butter. Press firmly into the bottom of prepared pan.
03 -
Beat cream cheese and sugar until smooth. Add sour cream, then eggs one at a time. Stir in vanilla and melted white chocolate until combined.
04 -
Pour filling over crust. Drop spoonfuls of raspberry preserves on top and swirl with a knife for marbled effect.
05 -
Bake 50-60 minutes until center is set. Leave in turned-off oven with door cracked for 1 hour. Cool completely, then refrigerate 4 hours or overnight.
# Notes:
01 -
For stronger raspberry flavor, garnish with fresh raspberries
02 -
Allow ingredients to reach room temperature before starting