Raspberry Swirl Cheesecake: A Luxurious Dessert with White Chocolate and Raspberry Swirls
Indulge in the creamy decadence of this Raspberry Swirl Cheesecake, featuring a buttery graham cracker crust, luscious white chocolate filling, and vibrant raspberry swirls. Perfect for holidays, birthdays, or weekend baking projects, this dessert is as stunning as it is delicious. With step-by-step instructions, tips for success, and creative variations, you’ll have a show-stopping treat ready to impress.
Ingredients
For the Crust:
- 1½ cups graham cracker crumbs the foundation of every great cheesecake
- ¼ cup granulated sugar just a touch of sweetness
- ⅓ cup melted unsalted butter to hold it all together
For the Filling:
- 3 packages 8 oz each softened cream cheese (the star of the show)
- 1 cup granulated sugar to sweeten things up
- 1 cup sour cream for that tangy twist
- 3 large eggs the glue that binds everything
- 1 teaspoon vanilla extract because vanilla makes everything better
- 6 oz melted white chocolate chips hello, decadence!
For the Raspberry Swirl:
- ½ cup raspberry preserves the fruity hero of this recipe
Instructions
- Step 1: Preheat and Prep
- Start by preheating your oven to 325°F (165°C). Grease a 9-inch springform pan to ensure your cheesecake slides out effortlessly later.
- Step 2: Make the Crust
- In a medium bowl, mix the graham cracker crumbs, sugar, and melted butter until it resembles wet sand. Press this mixture firmly into the bottom of your pan to form an even layer. Pop it in the fridge while you tackle the filling.
- Step 3: Whip Up the Cheesecake Batter
- In a large mixing bowl, beat the softened cream cheese and sugar together until smooth and creamy. Add the sour cream, eggs (one at a time), vanilla extract, and melted white chocolate. Mix until the batter is silky and lump-free. Pro tip: Use room-temperature ingredients to avoid any unwanted lumps!
- Step 4: Assemble the Layers
- Pour half of the cheesecake batter over the chilled crust. Spoon dollops of raspberry preserves onto the batter, then use a skewer or knife to create beautiful swirls. Repeat with the remaining batter and preserves for a double dose of artistry.
- Step 5: Bake and Cool
- Place the pan on a baking sheet (to catch any drips) and bake for 50–60 minutes. The center should be set but still slightly jiggly. Turn off the oven, crack the door open, and let the cheesecake cool gradually for an hour. This step helps prevent cracks—because no one likes a cracked cheesecake, right?
- Step 6: Chill and Serve
- Once cooled, cover the cheesecake and refrigerate for at least 4 hours—or better yet, overnight. When you’re ready to serve, run a knife around the edges, remove the springform sides, and slice into generous portions. Garnish with fresh raspberries, white chocolate shavings , or a drizzle of raspberry sauce for that final touch of elegance.
Notes
- Gradual cooling in the oven with the door slightly open helps prevent surface cracks.
- Use room-temperature ingredients for a smooth, lump-free batter.
- Store leftovers in an airtight container in the refrigerator for up to 5 days or freeze slices for longer storage.