Why You’ll Love This Recipe

Delicate and Elegant: The white chocolate and raspberry combination creates a sophisticated flavor profile.
Visually Stunning: The raspberry swirl adds a beautiful touch, making this cheesecake a showstopper.
Decadent: A rich, creamy filling and buttery graham cracker crust.
Make-Ahead: This cheesecake can be prepared a day ahead, making it ideal for gatherings.

Ingredients

For the Crust:

1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/3 cup unsalted butter, melted

For the Cheesecake Filling:

3 (8 oz) packages cream cheese, softened
1 cup granulated sugar
1 cup sour cream
3 large eggs
1 teaspoon vanilla extract
1/2 cup white chocolate chips, melted

For the Raspberry Swirl:

1/2 cup raspberry preserves

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Prepare the Crust: Preheat your oven to 325°F (165°C). Grease a 9-inch springform pan. Mix graham cracker crumbs, sugar, and melted butter. Press the mixture into the bottom of the pan.
Make the Cheesecake Filling: Beat cream cheese and sugar until smooth. Add sour cream, eggs one at a time, vanilla, and melted white chocolate. Mix until fully combined.
Assemble: Pour the cheesecake batter over the crust. Drop spoonfuls of raspberry preserves onto the batter and swirl with a knife.
Bake: Bake for 50-60 minutes until the center is set. Turn off the oven and leave the cheesecake inside for 1 hour with the oven door slightly open.
Cool and Refrigerate: Remove from the oven and let cool at room temperature. Refrigerate for at least 4 hours or overnight before serving.

Servings and Timing

Servings: 12 slices
Prep Time: 30 minutes
Cook Time: 50-60 minutes
Chill Time: 4 hours minimum
Total Time: 6 hours 30 minutes

Variations

Different Berries: Use other fruit preserves like blueberry or strawberry for different flavors.
Chocolate Add-ins: Add chocolate shavings or chunks to the cheesecake filling for extra texture.

Storage/Reheating

Refrigeration: Store the cheesecake in the refrigerator for up to 5 days.
Freezing: Freeze for up to 2 months. Thaw overnight in the fridge before serving.

FAQs

Can I use low-fat cream cheese?

Yes, low-fat cream cheese can be used, but the texture might be slightly different.

Can I freeze this cheesecake?

Yes, you can freeze it and thaw in the refrigerator before serving.

Can I use fresh raspberries?

You can use fresh raspberries, but for a smoother swirl, raspberry preserves work best.

How do I prevent cracks in my cheesecake?

Make sure to bake the cheesecake slowly and cool it gradually to prevent cracks.

Can I make this cheesecake ahead of time?

Yes, this cheesecake can be made a day or two in advance, making it perfect for celebrations.

Conclusion

This Elegant White Chocolate Raspberry Swirl Cheesecake is the perfect combination of sweet, tangy, and rich. With its creamy texture and stunning presentation, it’s sure to impress at any gathering. Whether it’s a holiday, birthday, or special treat, this cheesecake will always be a favorite.

Elegant White Chocolate Raspberry Swirl Cheesecake

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Elegant White Chocolate Raspberry Swirl Cheesecake is a luxurious dessert that combines the creamy richness of white chocolate with the tangy sweetness of raspberry preserves. This decadent cheesecake features a smooth, velvety filling, a buttery graham cracker crust, and a visually stunning raspberry swirl. Perfect for special occasions, this cheesecake will impress guests and satisfy your sweet cravings

Author: Amy
Prep Time: 30 minutes
Cook Time: 50-60 minutes
Total Time: 6 hours 30 minutes
Yield: 12 slices
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Instructions

Prepare the Crust: Preheat your oven to 325°F (165°C). Grease a 9-inch springform pan. Mix graham cracker crumbs, sugar, and melted butter, then press into the bottom of the pan.
Make the Cheesecake Filling: Beat cream cheese and sugar until smooth. Add sour cream, eggs one at a time, vanilla extract, and melted white chocolate. Mix until fully combined.
Assemble: Pour the cheesecake batter over the crust. Drop spoonfuls of raspberry preserves onto the batter and swirl with a knife.
Bake: Bake for 50-60 minutes, until the center is set. Turn off the oven and leave the cheesecake inside for 1 hour with the oven door slightly open.
Cool and Refrigerate: Remove from the oven and let cool to room temperature. Refrigerate for at least 4 hours or overnight before serving.

Notes

Different Berries: Swap raspberry preserves for blueberry or strawberry preserves for a unique twist.
Chocolate Add-ins: Add chocolate shavings or chunks to the filling for added texture.