Description
A rich and creamy white chocolate raspberry swirl cheesecake with a graham cracker crust.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1 cup white chocolate, chopped
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1 cup fresh raspberries
Instructions
- Preheat the oven to 325°F (160°C).
- Mix graham cracker crumbs and melted butter, then press into the bottom of a springform pan.
- Melt white chocolate in a microwave-safe bowl.
- In a large bowl, beat cream cheese and sugar until smooth.
- Add eggs and vanilla, mixing until combined.
- Stir in melted white chocolate.
- Pour batter over the crust.
- Drop raspberries by spoonfuls onto the batter and swirl with a knife.
- Bake for 60 minutes or until set.
- Let cool, then refrigerate for at least 4 hours before serving.
Notes
- Use fresh raspberries for best flavor.
- Let the cheesecake cool completely before refrigerating.
- Top with extra raspberries if desired.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 300mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 100mg
Keywords: white chocolate raspberry swirl cheesecake