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White Chocolate Raspberry Swirl Cheesecake

Elina James
Print Recipe Pin Recipe
Prep Time 35 minutes
Cook Time 6 hours 25 minutes
Total Time 7 hours
Course Desserts
Cuisine American
Servings 12 servings
Calories 300 kcal

Ingredients
  

  • For the Crust:
  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 6 tbsp unsalted butter, melted
  • For Raspberry Sauce:
  • 1 1/2 cups fresh or frozen raspberries
  • 2 tbsp sugar
  • 1 tsp lemon juice
  • 1 tsp cornstarch mixed with 1 tbsp water (optional, for thickness)
  • For White Chocolate Cheesecake Filling:
  • 24 oz (680g) cream cheese, room temp
  • 1 cup granulated sugar
  • 1/2 cup sour cream, room temp
  • 3 large eggs, room temp
  • 8 oz white chocolate, melted u0026 cooled slightly
  • 1 tsp vanilla extract
  • Pinch salt

Instructions
 

  • Step 1: Make the Crust : Preheat oven to 325°F (165°C). Mix graham crumbs + sugar + melted butter. Press firmly into bottom of 9-inch springform pan. Bake 8 minutes. Cool slightly.
  • Step 2: Make Raspberry Sauce : Heat raspberries, sugar u0026 lemon juice in a saucepan. Stir until berries break down — 5 minutes. Add cornstarch slurry if desired; cook 1–2 more minutes. Strain to remove seeds (optional but recommended). Let cool.
  • Step 3: Make Filling : Beat cream cheese until smooth and fluffy. Add sugar — mix well. Mix in sour cream, vanilla u0026 salt. Slowly mix in melted white chocolate. Add eggs one at a time, mixing gently — avoid overmixing.
  • Step 4: Assemble and Swirl : Pour filling over crust. Spoon raspberry sauce in dollops over top. Use a skewer or knife to gently swirl into a marble pattern.
  • Step 5: Bake in Water Bath
  • Step 6: Chill : Remove from bath, cool completely Refrigerate at least 4 hours (overnight recommended)