White Chocolate Raspberry 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 the oven to 325°F (165°C). Grease a 9-inch springform pan and set aside.
02 -
In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Mix until the texture resembles wet sand. Press the mixture firmly into the bottom of the prepared pan, ensuring it's evenly distributed. Set aside.
03 -
In a large bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy. Add the sour cream and mix well. Incorporate the eggs one at a time, beating thoroughly after each addition. Stir in the vanilla extract and melted white chocolate until fully combined.
04 -
Pour the cheesecake batter evenly over the prepared crust. Spread it out gently to ensure an even layer.
05 -
Drop spoonfuls of raspberry preserves onto the cheesecake batter. Use a knife to gently swirl the preserves into the batter, creating a marbled effect without overmixing.
06 -
Bake in the preheated oven for 50-60 minutes, or until the center is set but still slightly jiggly. Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour to cool gradually.
07 -
Once cooled to room temperature, refrigerate the cheesecake for at least 4 hours or overnight to allow it to set completely. Slice and serve chilled, optionally garnishing with fresh raspberries for added flair.
# Notes:
01 -
For a more intense raspberry flavor, garnish the finished cheesecake with fresh raspberries alongside the preserves.
02 -
To prevent cracks, avoid overmixing the batter and let the cheesecake cool slowly in the turned-off oven.