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 -
3 large eggs
05 -
1/2 cup white chocolate chips, melted
06 -
1 cup sour cream
07 -
1 cup granulated sugar
08 -
3 (8 oz) packages cream cheese, softened
09 -
1 teaspoon vanilla extract
→ Raspberry Swirl
10 -
1/2 cup raspberry preserves
# Instructions:
01 -
Heat your oven to 325°F (165°C). Grease a 9-inch springform pan well and leave it nearby.
02 -
Mix the graham cracker crumbs, sugar, and melted butter in a medium mixing bowl. Stir until everything’s combined and feels like wet sand. Press the mixture evenly into the bottom of the greased pan and set aside.
03 -
Use a large bowl to blend the cream cheese and sugar until it’s smooth. Add the sour cream and blend again. Beat in each egg, one by one, mixing well after each. Stir in the melted chocolate and vanilla until the mixture is fully incorporated.
04 -
Pour the filling evenly over the crust. Spread it gently so the top is smooth and even.
05 -
Drop small amounts of raspberry preserves over the batter. With a knife, swirl the preserves lightly through the mixture for a marble-like look. Don’t overdo it.
06 -
Place the pan in the oven and bake for about 50-60 minutes. The middle should look set but slightly wobbly. Turn off the oven, crack the door open, and let the cheesecake cool inside for another hour.
07 -
After it cools, move the cheesecake to the fridge and let it chill for at least 4 hours, or leave it overnight. Slice it up when ready and serve cold. Add fresh raspberries on top for extra flair, if you want.
# Notes:
01 -
Try topping the cheesecake with whole raspberries for a stronger berry flavor.
02 -
Keep the batter from cracking by mixing it gently and allowing the cheesecake to cool in the oven as it winds down.