Irresistible White Chocolate Raspberry Cheesecake Recipe

Ingredients:

For the Crust:

1 1/2 cups graham cracker crumbs

1/4 cup granulated sugar

1/2 cup unsalted butter, melted

For the Cheesecake Filling:

3 packages (8 ounces each) cream cheese, softened

1 cup granulated sugar

3 eggs

1 teaspoon vanilla extract

1 cup white chocolate chips, melted and cooled slightly

For the Raspberry Swirl:

1 cup fresh or frozen raspberries

2 tablespoons granulated sugar

1 tablespoon water

Directions:

Prepare the Crust:

Preheat your oven to 325°F (160°C). Grease or line a 9-inch springform pan.

In a mixing bowl, combine the graham cracker crumbs, sugar, and melted butter until well mixed.

Press the mixture evenly into the bottom of the prepared pan. Use the back of a spoon or a measuring cup to pack it firmly.

Bake for 10 minutes. Remove from the oven and let it cool while you prepare the filling.

Make the Raspberry Swirl:

In a small saucepan, combine the raspberries, sugar, and water.

Cook over medium heat, stirring occasionally, until the raspberries break down and the mixture thickens (about 5-7 minutes).

Remove from heat and strain through a fine-mesh sieve to remove seeds. Set aside to cool slightly.

Prepare the Cheesecake Filling:

In a large bowl, beat the softened cream cheese and sugar until smooth and creamy.

Add the eggs one at a time, beating well after each addition.

Stir in the vanilla extract and melted white chocolate until fully combined.

Assemble the Cheesecake:

Pour the cheesecake filling over the cooled crust.

Drop spoonfuls of the raspberry puree on top of the cheesecake filling.

Use a knife or skewer to gently swirl the raspberry puree into the cheesecake filling for a marbled effect.

Bake the Cheesecake:

Place the springform pan on a baking sheet (to catch any drips) and bake in the preheated oven for 50-60 minutes, or until the edges are set and the center is slightly jiggly.

Remove the cheesecake from the oven and let it cool completely at room temperature.

Once cooled, refrigerate the cheesecake for at least 4 hours or overnight to set.

Before serving, run a knife around the edge of the springform pan to loosen the cheesecake.

Remove the sides of the pan and slice the irresistible white chocolate raspberry cheesecake.

Slice, Serve chilled and Enjoy 😋 💕 😊