White Chocolate Raspberry Cheesecake
A showstopping white chocolate raspberry cheesecake features a beautiful swirled top that is simpler to achieve than it appears.
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Instructions
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Prepare a 9-inch springform pan by greasing and lining it with parchment paper.
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Combine cracker crumbs with melted butter, then press this mixture firmly into the pan to form the cheesecake crust; refrigerate the pan.
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Melt white chocolate in a bowl set over simmering water without letting the bowl touch the water; stir until smooth, then cool slightly.
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Whisk cream cheese and heavy cream until a smooth, thickened mixture with soft peaks forms, then gently stir in vanilla extract.
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Slowly pour the cooled white chocolate into the cream cheese mixture while beating.
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Blend raspberries and strain the sauce through a fine sieve to remove seeds.
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Spread half of the filling over the crust, drizzle two-thirds of the raspberry sauce on top, and swirl it with a skewer for a marbled effect.
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Spoon the remaining filling over the marbled layer, smooth the surface, and clean any excess from the lining paper.
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Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, or preferably overnight.
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To serve, remove the plastic wrap, release the springform pan, and decorate with fresh raspberries and the remaining sauce.