Description
Delectable white chocolate raspberry swirl cheesecake combines creamy richness with tangy fruit notes. Complex flavors and silky textures invite dessert enthusiasts to savor each luxurious bite.
Ingredients
Scale
- 24 oz (680 g) cream cheese (softened)
- 6 oz (170 g) raspberries
- 4.4 oz (125 g) white chocolate bar
- 2 eggs
- 0.75 cup granulated sugar (for cheesecake)
- 0.75 cup heavy whipping cream
- 1.5 cups graham cracker crumbs
- 5 tbsps butter, melted
- 0.25 cup dark brown sugar
- 2 tbsps plain yogurt
- 4.4 oz (125 g) white chocolate bar (for layering on top of the crust)
- 0.75 cup granulated sugar (for raspberry topping)
- 1.5 tbsps cornstarch
- 1 tbsp lemon juice
- 1 tsp vanilla extract (for raspberry topping)
- 1 tsp vanilla extract
- 0.5 tbsp cornstarch (mixed with a splash of cold water)
- 4 oz (113 g) white chocolate (bar or melts), melted (for topping)
Instructions
- Raspberry Sauce Preparation: Simmer raspberries with vanilla, lemon juice, and sugar for 20 minutes, mashing fruits during cooking. Whisk cornstarch with cold water, stir into sauce until smooth, and strain if desired. Cool completely.
- Crust Formation: Combine graham cracker crumbs, brown sugar, melted butter, and vanilla. Press mixture firmly into springform pan bottom and sides. Distribute white chocolate pieces evenly across crust.
- Cheesecake Batter Creation: Cream softened cream cheese and sugar until fluffy. Blend in vanilla extract and yogurt. Add eggs individually, mixing thoroughly. Incorporate cornstarch and heavy whipping cream at medium-low speed, scraping bowl sides.
- Assembly and Swirling: Pour cheesecake batter over white chocolate-covered crust. Drizzle cooled raspberry sauce across surface, creating delicate swirls with knife or toothpick.
- Baking Process: Wrap springform pan with aluminum foil. Place in larger roasting dish filled with hot water halfway up sides. Preheat oven to 325°F and bake for 70-75 minutes until edges set but center slightly wobbly.
- Cooling and Chilling: Turn off oven, leave door slightly ajar, and rest cheesecake for 10 minutes. Remove from water bath, cool at room temperature for one hour. Refrigerate for minimum 6 hours or overnight.
- Final Presentation: Before serving, embellish each slice with melted white chocolate drizzle.
Notes
- Prevent Cracking Technique: Use a water bath to create gentle, even heating and maintain moisture, which prevents surface cracks and ensures smooth texture.
- Raspberry Sauce Precision: Cool sauce completely before swirling to avoid inadvertently mixing colors and maintain distinct visual layers in the cheesecake.
- Ingredient Temperature Matters: Bring cream cheese, eggs, and yogurt to room temperature beforehand to ensure seamless blending and prevent lumpy batter.
- Gentle Mixing Strategy: Mix ingredients at low-medium speed to minimize air incorporation, which can cause unwanted rising and potential surface cracks during baking.
- Prep Time: 30 minutes
- Cook Time: 75 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 13
- Calories: 486
- Sugar: 37 g
- Sodium: 260 mg
- Fat: 30 g
- Saturated Fat: 18 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 46 g
- Fiber: 1 g
- Protein: 7 g
- Cholesterol: 106 mg