White Chocolate Raspberry Cheesecake

White Chocolate Raspberry Cheesecake
Ingredients:
For the Crust:
1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/3 cup unsalted butter, melted
For the Cheesecake Filling:
16 oz cream cheese, softened
3/4 cup granulated sugar
3 large eggs
1 tsp vanilla extract
1 cup white chocolate, melted and cooled slightly
1/4 cup sour cream
For the Raspberry Swirl:
1/2 cup raspberry preserves
1/4 cup fresh raspberries
Directions:
Prepare the Crust: Preheat the oven to 325°F (163°C). Grease a 9-inch springform pan. Combine graham cracker crumbs, sugar, and melted butter in a bowl. Press the mixture into the bottom of the pan. Bake for 10 minutes, then set aside to cool.
Make the Cheesecake Filling: In a large mixing bowl, beat cream cheese and sugar until smooth and creamy. Add the eggs, one at a time, mixing after each addition. Stir in vanilla extract, melted white chocolate, and sour cream until combined.
Assemble the Cheesecake: Pour the filling over the cooled crust. In a small bowl, stir together raspberry preserves and fresh raspberries. Drop spoonfuls of the raspberry mixture onto the cheesecake filling and use a toothpick or knife to swirl it into the batter.
Bake the Cheesecake: Place the springform pan in a larger roasting pan and add hot water until it reaches halfway up the sides of the springform pan. Bake for 60-70 minutes, or until the edges are set and the center is slightly jiggly.
Cool and Serve: Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour. Remove from the oven and chill in the refrigerator for at least 4 hours, preferably overnight. Garnish with additional raspberries or white chocolate shavings before serving.
Prep Time: 25 minutes
Cooking Time: 70 minutes
Cooling Time: 5 hours
Total Time: 6 hours 35 minutes
Kcal: 340 kcal (per slice)
Servings: 12 slices
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