White Chocolate Raspberry Swirl (Print Version)
# Ingredients:
→ Crust
01 -
1/3 cup unsalted butter, melted
02 -
1/4 cup granulated sugar
03 -
1 1/2 cups graham cracker crumbs
→ Cheesecake Filling
04 -
1 cup sour cream
05 -
1 cup granulated sugar
06 -
1 teaspoon vanilla extract
07 -
3 large eggs
08 -
3 (8 oz) packages cream cheese, softened
09 -
1/2 cup white chocolate chips, melted
→ Raspberry Swirl
10 -
1/2 cup raspberry preserves
# Instructions:
01 -
Turn the oven on to 325°F (165°C). Grease a 9-inch springform pan and keep it ready nearby.
02 -
In a medium bowl, stir together the graham cracker crumbs, sugar, and butter until it feels like moist sand. Push the mix firmly into the base of the greased pan, spreading it evenly. Set it aside for now.
03 -
In a large mixing bowl, combine the cream cheese with the sugar until creamy and smooth. Mix in the sour cream. Beat in the eggs, adding them one by one and mixing in-between. Stir in the melted white chocolate and vanilla until the batter looks uniform.
04 -
Carefully pour the filling over the crust. Spread the mixture evenly so it's smooth on top.
05 -
Dollop raspberry preserves onto the filling. Use the edge of a knife to create marbled patterns by swirling it gently into the batter.
06 -
Place the pan in the heated oven and bake for 50-60 minutes. The middle should be mostly set but still have a little wiggle. Turn off the heat and leave the cheesecake in the oven with the door cracked a bit for an hour to cool down slowly.
07 -
After cooling to room temperature, place the cheesecake in the fridge for at least 4 hours or overnight until fully set. Serve cold, and if you want to make it prettier, add fresh raspberries on top.
# Notes:
01 -
Want more raspberry flavor? Add fresh raspberries with the preserves after it cools.
02 -
Don’t overmix your batter, and let it cool slowly in the oven to avoid cracks forming.