Description
A creamy cheesecake with a delightful white chocolate and raspberry swirl.
Ingredients
Scale
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1 cup white chocolate chips
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1 cup fresh raspberries
Instructions
- Preheat your oven to 325°F (163°C).
- Mix graham cracker crumbs and melted butter in a bowl.
- Press the mixture into the bottom of a springform pan.
- Melt white chocolate chips in a microwave or double boiler.
- In a large bowl, beat cream cheese and sugar until smooth.
- Add eggs and vanilla, mixing until combined.
- Stir in melted white chocolate.
- Pour the cheesecake mixture over the crust.
- Drop raspberries by spoonfuls on top and swirl with a knife.
- Bake for 50-60 minutes or until the center is set.
- Cool to room temperature, then refrigerate for at least 4 hours before serving.
Notes
- Use fresh raspberries for best flavor.
- Allow the cheesecake to chill overnight for improved texture.
- Top with whipped cream if desired.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 22g
- Sodium: 180mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 90mg
Keywords: white chocolate raspberry swirl cheesecake