Description
This white chocolate raspberry swirl cheesecake is creamy, rich, and layered with tangy berry sauce—perfect for holidays or special occasions.
Ingredients
For the Crust:
1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
6 tablespoons unsalted butter, melted
For the Raspberry Sauce:
1 1/2 cups fresh or frozen raspberries
2 tablespoons granulated sugar
1 teaspoon lemon juice
1 teaspoon cornstarch mixed with 1 tablespoon water
For the Cheesecake Filling:
24 oz cream cheese, softened
1 cup granulated sugar
3 large eggs
1 teaspoon vanilla extract
1/2 cup sour cream
6 oz white chocolate, melted and slightly cooled
Instructions
Preheat oven to 325°F (163°C). Line a 9-inch springform pan with parchment paper and lightly grease the sides.
Combine graham cracker crumbs, sugar, and melted butter. Press into the bottom of the pan and bake for 10 minutes. Let cool.
For the sauce: simmer raspberries, sugar, and lemon juice until soft. Stir in cornstarch slurry and cook until thickened. Strain to remove seeds and cool completely.
For the filling: Beat cream cheese and sugar until smooth. Add eggs one at a time, then mix in vanilla and sour cream. Gently fold in white chocolate.
Pour half the cheesecake batter into the crust. Drizzle with half the raspberry sauce and swirl with a knife. Repeat with remaining batter and sauce.
Bake for 55–65 minutes, until the edges are set and the center jiggles slightly.
Turn off oven, crack the door, and let cheesecake cool for 1 hour.
Refrigerate for at least 6 hours or overnight before slicing and serving.
Notes
Add raspberry liqueur to the sauce for extra berry depth.
Substitute raspberries with strawberries or blackberries.
Use an Oreo crust for a chocolate twist.
Garnish with white chocolate shavings or fresh berries.
Freeze individual slices for longer storage.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baked
- Cuisine: American
