Craving a show-stopping dessert? This White Chocolate Raspberry Swirl Cheesecake recipe delivers creamy indulgence with a vibrant berry twist. You’ll find it surprisingly easy to create, making it a perfect addition to your cheesecake recipes repertoire.
Key Ingredients & Substitutions
- Cream Cheese: Full-fat block cream cheese is essential for richness. Avoid spreadable tubs.
- White Chocolate: High-quality white chocolate chips or a chopped bar melt best.
- Raspberries: Fresh or frozen raspberries work well for the swirl.
- Graham Cracker Crumbs: Use pre-made crumbs or crush your own graham crackers. You can substitute with digestive biscuits.
Ingredients
For the Crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ cup unsalted butter, melted
For the Filling:
- 3 (8-ounce) packages cream cheese, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 6 ounces white chocolate, melted and slightly cooled
For the Raspberry Swirl:
- 1 ½ cups fresh or frozen raspberries
- ¼ cup granulated sugar
- 1 tablespoon lemon juice
How Much Time Will You Need?
- Total Time: 5 hours 30 minutes (includes chilling)
- Prep Time: 30 minutes
- Cook Time: 60-70 minutes
- Servings: 12
- Calories per serving: 450 (approximate)
- Tools Needed: 9-inch springform pan, stand mixer or hand mixer, small saucepan, whisk.
Step-by-Step Instructions
1. Prepare the Crust
Combine graham cracker crumbs and sugar in a bowl. Pour in the melted butter and mix until well combined. Press the mixture firmly into the bottom of a 9-inch springform pan.
2. Make the Raspberry Swirl
Combine raspberries, sugar, and lemon juice in a small saucepan over medium heat. Cook, stirring occasionally, for 5-7 minutes until the raspberries break down and the sauce thickens slightly. Strain through a fine-mesh sieve to remove seeds, then let it cool completely.
3. Prepare the Cheesecake Filling
In a large bowl, beat the softened cream cheese and sugar together until smooth and creamy. Beat in the eggs one at a time, just until combined, then stir in the vanilla extract. Gently fold in the melted white chocolate until fully incorporated.
4. Assemble the Cheesecake
Pour half of the cheesecake filling over the prepared crust. Drizzle half of the cooled raspberry sauce over the filling. Repeat with the remaining cheesecake filling and raspberry sauce.
5. Create the Swirl Effect
Using a knife or skewer, gently swirl the raspberry sauce through the white chocolate filling to create a beautiful marbled pattern. Do not overmix.
6. Bake the Cheesecake
Bake at 325°F (160°C) for 60-70 minutes, or until the edges are set but the center still jiggles slightly. Turn off the oven, prop the door open slightly, and let the cheesecake cool in the oven for 1 hour.
7. Chill and Serve
Remove the cheesecake from the oven and let it cool completely on a wire rack. Cover and refrigerate for at least 4 hours, or preferably overnight, before carefully removing the springform pan sides.
Variation Ideas
- Add a layer of fresh raspberries on top before serving.
- Mix a teaspoon of almond extract into the filling for a subtle flavor change.
- Drizzle with extra melted white chocolate after chilling.
Storage Instructions
Store leftover White Chocolate Raspberry Swirl Cheesecake tightly covered in the refrigerator for up to 5 days. For longer storage, individual slices can be wrapped well and frozen for up to 2 months. Thaw frozen cheesecake in the refrigerator overnight before serving.
Frequently Asked Questions
Why did my cheesecake crack?
Overmixing the batter, especially after adding eggs, or sudden temperature changes during baking and cooling are common causes of cracks. Ensure your ingredients are at room temperature.
Can I use frozen raspberries?
Yes, frozen raspberries work perfectly for the raspberry swirl. No need to thaw them beforehand.
How do you know when cheesecake is done?
The edges of the cheesecake will be set, but the center will still have a slight jiggle when gently shaken. It will firm up completely as it cools.
Do I need a water bath for this cheesecake?
This specific cheesecake recipe does not require a water bath, simplifying the process for you.
Can I make mini cheesecakes?
Absolutely! Line a muffin tin with cupcake liners and adjust baking time to about 20-25 minutes.
My cream cheese isn’t soft. What can I do?
Cut the cream cheese into smaller pieces and let it sit at room temperature for about 30 minutes, or microwave for 15-20 seconds until softened.