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Rich & Creamy White Chocolate Raspberry Swirl Cheesecake Recipe

  • Author: Sally Thompson
  • Total Time: 1 hour 25 minutes
  • Yield: 12 slices 1x

Description

Get ready to fall in love with this Rich & Creamy White Chocolate Raspberry Swirl Cheesecake! A luscious blend of velvety white chocolate, tangy raspberry swirls, and a buttery graham cracker crust makes this a true masterpiece. Perfect for quick breakfast ideas, easy dinner desserts, special celebration cakes, or simply as an indulgent healthy-ish snack (hey, there’s fruit!). Every bite delivers a melt-in-your-mouth experience that feels like a hug in cheesecake form. Whether you need breakfast ideas, dinner ideas, or just an easy recipe to impress your guests, this cheesecake checks all the boxes. The creamy texture, the burst of berry brightness, and the irresistible white chocolate richness will have everyone asking for seconds!

Ingredients

Scale
  • 1 ¾ cups graham cracker crumbs
  • 5 tablespoons unsalted butter, melted
  • 24 oz cream cheese, softened
  • ¾ cup granulated sugar
  • 1 teaspoon vanilla extract
  • 3 large eggs, room temperature
  • 8 oz white chocolate, melted and slightly cooled
  • ½ cup sour cream
  • ⅓ cup raspberry sauce or jam (strained if desired)
  • Fresh raspberries, for garnish
  • Whipped cream, optional for topping

Instructions

  1. Preheat the oven to 325°F (163°C). Line the bottom of a springform pan with parchment and lightly grease the sides.
  2. Make the crust: Combine graham cracker crumbs and melted butter. Press into the bottom of the pan and bake for 10 minutes. Let cool.
  3. Melt the white chocolate: Use a double boiler or microwave in short bursts, stirring often.
  4. Prepare the filling: Beat cream cheese until smooth. Add sugar and mix until incorporated. Blend in sour cream and vanilla extract. Mix in melted white chocolate. Add eggs one at a time, beating just until combined.
  5. Assemble: Pour half of the filling over the crust. Drop spoonfuls of raspberry sauce on top and swirl lightly. Add the remaining filling and repeat the swirl.
  6. Bake: Place the pan in a larger roasting pan and add hot water halfway up the sides. Bake for 55–65 minutes until the edges are set but the center jiggles slightly.
  7. Cool: Turn off the oven, crack the door open, and let the cheesecake cool for 1 hour inside. Then refrigerate for at least 6 hours or overnight.
  8. Decorate and Serve: Top with fresh raspberries and whipped cream if desired. Slice, serve, and enjoy!
  • Prep Time: 30 minutes
  • Cook Time: 55 minutes

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Find it online: https://ladysavor.com/rich-creamy-white-chocolate-raspberry-swirl-cheesecake-recipe/