Raspberry Cheesecake, Swirled

Raspberry Cheesecake, Swirled

Fill this White Chocolate Raspberry Cheesecake recipe is an absolute dream! It’s a rich, decadent, and smooth New York-style cheesecake that’s not only better than restaurants but also perfect for making ahead and freezing. in some text


Chocolate Cookie Crumbs | Cornstarch | Frozen Raspberries | White Chocolate Chips | Stabilized Whipped Cream


- Start by preparing the crust. Combine cookie crumbs with butter in a large bowl and press this mixture into the bottom of a greased, nine-inch springform pan. Set it aside.


- For the raspberry sauce, mix raspberries, sugar, and a cornstarch/water mixture in a heavy saucepan. Boil for five minutes, stirring occasionally, until the sauce thickens. Set aside.


- In a small heavy saucepan, melt white chocolate chips with half and half over low heat, stirring frequently until smooth. Combine softened cream cheese and sugar until smooth in a large bowl. Gradually beat in eggs, vanilla, and the melted white chocolate mixture.


- Pour half of the batter over the prepared crust. Spoon a third of the raspberry sauce over the batter and swirl with a knife. Pour in the remaining batter, followed by another third of the sauce, and swirl again.


- Bake at a temperature of 215°F for about three to four hours. The filling should wobble in the middle and feel firm on the edges once it’s done. Fully cool and refrigerate overnight.


- Finally, remove the cheesecake from the springform and garnish with fresh raspberries, white chocolate shavings, or whipped cream. The remaining raspberry sauce can be used as a topping. Enjoy your homemade cheesecake!

Serve & enjoy

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