White Chocolate Raspberry Swirl Cheesecake
This creamy cheesecake combines rich white chocolate and tangy raspberries, making it a versatile and visually stunning dessert perfect for any occasion.
Ingredients
For the crust
- 1.5 cups 1 1/2 cups graham cracker crumbs
- 0.25 cups 1/4 cup dark brown sugar
- 5 Tbsp 5 Tbsp butter (melted)
- 1 tsp 1 tsp vanilla
For the cheesecake filling
- 24 oz 24 oz cream cheese packs (softened) Make sure the cream cheese is at room temperature.
- 3/4 cup 3/4 cup heavy whipping cream
- 2 Tbsp 2 tbsp plain yogurt
- 2 large 2 eggs
- 1 tsp 1 tsp vanilla extract
- 1.5 Tbsp 1 1/2 Tbsp corn starch
- 0.5 cup 1/2 cup white granulated sugar
- 4.4 oz 4.4 oz white chocolate bar (to go on top of pressed crust) Melted and mixed into the filling.
For the raspberry topping
- 6 oz 6 oz raspberries
- 0.75 cup 3/4 cup white granulated sugar
- 1 Tbsp 1 Tbsp lemon juice
- 1 tsp 1 tsp vanilla extract
- 0.5 Tbsp 1/2 Tbsp cornstarch (mixed with a splash of cold water)
For additional topping
- 4 oz 4 oz white chocolate (bar or melts) (melted)
Instructions
Raspberry Topping
- In a saucepan, combine the raspberries, 3/4 cup white granulated sugar, lemon juice, 1 tsp vanilla extract, and cornstarch mixture.
- Cook over medium heat until the mixture thickens, stirring occasionally, then set aside to cool.
Crust
- Preheat your oven to 350°F (175°C).
- In a bowl, mix graham cracker crumbs, dark brown sugar, melted butter, and vanilla.
- Press this mixture into the bottom of a springform pan and bake for 8 minutes. Let it cool.
Cheesecake
- In a large mixing bowl, beat softened cream cheese until smooth.
- Add heavy whipping cream, plain yogurt, eggs, remaining sugar, vanilla extract, and corn starch. Mix until fully combined.
- Melt the white chocolate bar and stir it into the cheesecake mixture.
- Pour the mixture over the cooled crust and swirl in the raspberry topping with a knife to create a marbled effect.
- Bake in the oven for about 1 hour or until set. Let it cool completely before refrigerating for at least 4 hours or overnight for best results.
Notes
Store any leftover cheesecake in the refrigerator, covered with plastic wrap or in an airtight container. It should last for up to 5 days. For serving, garnish with fresh raspberries or additional white chocolate shavings.