White Chocolate Raspberry Swirl (Print Version)
# Ingredients:
→ For the Crust
01 -
1 1/2 cups graham cracker crumbs
02 -
1/4 cup granulated sugar
03 -
1/3 cup unsalted butter, melted
→ For the Cheesecake Filling
04 -
3 (8 oz) packages cream cheese, softened
05 -
1 cup granulated sugar
06 -
1 cup sour cream
07 -
3 large eggs
08 -
1 teaspoon vanilla extract
09 -
1/2 cup white chocolate chips, melted
→ For the Raspberry Swirl
10 -
1/2 cup raspberry preserves
# Instructions:
01 -
Preheat oven to 325°F (165°C). Grease a 9-inch springform pan.
02 -
In a medium bowl, mix graham cracker crumbs, granulated sugar, and melted butter. Press the mixture firmly into the bottom of the prepared pan.
03 -
In a large bowl, beat cream cheese and granulated sugar until smooth. Add sour cream, then add eggs one at a time, beating well after each addition. Stir in vanilla extract and melted white chocolate until well combined.
04 -
Pour the cheesecake batter over the crust, spreading it evenly. Drop spoonfuls of raspberry preserves onto the cheesecake batter. Use a knife to swirl the raspberry preserves into the batter for a marbled effect.
05 -
Bake for 50-60 minutes, or until the center is set. Turn off the oven and leave the cheesecake in the oven with the door slightly open for 1 hour.
06 -
Remove from the oven and cool completely at room temperature, then refrigerate for at least 4 hours or overnight.
# Notes:
01 -
For a more intense raspberry flavor, consider using fresh raspberries along with the preserves as a garnish.