Decadent White Chocolate Raspberry Swirl Cheesecake Recipe

Indulge in a delicious White Chocolate Raspberry Swirl Cheesecake that is perfect for any occasion.

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Prep Time 30

Cook Time 1

Cooling Time 6

Total Time 7 30

Servings: 12 slices

Course: Desserts

Cuisine: Bakery

Calories: 320

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Cheesecake Base

16 oz Cream Cheese at room temperature
1 cup Granulated Sugar can be substituted with a sugar alternative
1 cup Sour Cream Greek yogurt can be a substitute
3 large Eggs binds all ingredients together
1 tbsp Vanilla Extract enhances flavor
1 pinch Salt balances sweetness

For the Crust

1 pkg Graham Crackers or alternative cookies
1/2 cup Butter melted

For the Raspberry Swirl

2 cups Raspberries fresh or thawed frozen
1/4 cup Granulated Sugar optional, adjust to taste

Equipment

9-inch springform pan
Mixing bowl
Blender
Electric mixer
fine sieve

Method

Step-by-Step Instructions

Preheat oven to 350°F (175°C). Crush graham crackers and mix with melted butter. Press into a 9-inch springform pan and bake for 10 minutes. Let cool.
Blend raspberries until smooth. Strain if desired and adjust sweetness with sugar.
Beat cream cheese until smooth. Gradually add sugar, then sour cream, eggs, and vanilla. Mix gently to avoid overmixing.
Pour cheesecake filling into cooled crust. Dollop raspberry sauce on top and swirl gently.
Bake at 325°F (160°C) for about 60 minutes until edges are set. Center should jiggle slightly.
Turn off the oven, crack the door, and let cheesecake cool for about 1 hour. Transfer to refrigeration for at least 5 hours or overnight.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 36gProtein: 5gFat: 18gSaturated Fat: 10gCholesterol: 70mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 23gVitamin A: 400IUVitamin C: 5mgCalcium: 50mgIron: 1mg

Notes

For best results, use room temperature ingredients and avoid overmixing to prevent cracks.

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