White Chocolate Raspberry Cheesecake (Print Version)
Rich cheesecake with sweet white chocolate and tangy raspberry ripples. It’s as delicious as it is stunning.
# Ingredients:
→ Crust
01 -
1/3 cup melted unsalted butter
02 -
1/4 cup white sugar
03 -
1 1/2 cups of crushed graham crackers
→ Cheesecake Filling
04 -
Three packs of cream cheese (8 oz each), softened
05 -
1 cup of regular sugar
06 -
1 cup of sour cream
07 -
Three eggs, large
08 -
1 tsp vanilla essence
09 -
1/2 cup of melted white chocolate chips
→ Raspberry Swirl
10 -
1/2 cup of raspberry jam
# Steps:
01 -
Set your oven to 325°F (165°C). Coat a 9-inch springform pan lightly with butter or oil.
02 -
Combine the melted butter, sugar, and graham cracker crumbs. Firmly press the mixture into the bottom of the greased pan.
03 -
Whisk together cream cheese with sugar until silky. Blend in sour cream, then one egg at a time. Add in vanilla and melted white chocolate, mixing until smooth.
04 -
Pour the filling over the crust base. Add spoonfuls of the raspberry jam on top and lightly swirl with a knife for a marbled look.
05 -
Put it in the oven for 50 to 60 minutes, until the center feels stable. Inside the turned-off oven, let it cool for an hour with the door slightly open. Move it to cool fully on the counter, then refrigerate for at least 4 hours or overnight.
# Helpful Notes:
01 -
Top it with fresh raspberries to enhance the berry flavor
02 -
Let all your ingredients hit room temperature before beginning