Description
A creamy and decadent white chocolate raspberry cheesecake with a buttery graham cracker crust and a tangy raspberry swirl.
Ingredients
Scale
- 2 cups graham cracker crumbs
- 1/2 cup melted butter
- 3 (8 oz) packages cream cheese, softened
- 1 cup white sugar
- 3 large eggs
- 1 tsp vanilla extract
- 8 oz white chocolate, melted
- 1 cup raspberry puree
- 1 tbsp cornstarch
- 1 tbsp lemon juice
Instructions
- Preheat oven to 325°F. Mix graham cracker crumbs and melted butter, press into a 9-inch springform pan.
- Beat cream cheese and sugar until smooth. Add eggs one at a time, then vanilla.
- Stir in melted white chocolate until fully combined. Pour over crust.
- Mix raspberry puree, cornstarch, and lemon juice. Drop spoonfuls onto the cheesecake and swirl with a knife.
- Bake for 50-55 minutes until center is set. Cool completely before refrigerating for at least 4 hours.
Notes
- Use room-temperature cream cheese for a smooth batter.
- Fresh or frozen raspberries work for the puree.
- Chill the cheesecake overnight for best results.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 32g
- Sodium: 280mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 110mg
Keywords: white chocolate raspberry cheesecake, creamy cheesecake, raspberry dessert