Description
A luxurious white chocolate cheesecake featuring a vibrant raspberry swirl and a buttery graham cracker crust. Perfectly balanced sweetness and tartness.
Ingredients
Scale
- 1.5 cups graham cracker crumbs
- 6 tbsp melted unsalted butter
- 24 oz cream cheese, softened
- 8 oz white chocolate, melted and cooled
- 1 cup granulated sugar
- 3 large eggs
- 1 cup heavy cream
- 1.5 cups fresh raspberries
- 2 tbsp lemon juice
- 1 tbsp sugar (for puree)
Instructions
- Preheat oven to 325°F and grease a 9-inch springform pan.
- Mix graham cracker crumbs with melted butter and press into the pan; bake for 10 minutes, then cool.
- Beat cream cheese and melted white chocolate until smooth.
- Add granulated sugar and beat until fluffy.
- Add eggs one at a time, mixing on low speed just until combined.
- Fold in heavy cream until the batter is uniform.
- Simmer raspberries, lemon juice, and sugar for 10 minutes; strain seeds and cool.
- Pour batter into crust, dollop raspberry puree on top, and swirl with a toothpick.
- Bake in a water bath for 50-60 minutes until edges are set but center jiggles slightly.
- Cool in oven for 1 hour, then refrigerate for 6+ hours.