Ingredients
Scale
- For the Crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tablespoons unsalted butter, melted
- For the Raspberry Swirl:
- 1 ½ cups fresh or frozen raspberries
- ¼ cup granulated sugar
- 1 tablespoon fresh lemon juice
- For the Cheesecake Filling:
- 3 (8-ounce) packages full-fat cream cheese, softened
- 1 ½ cups granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 8 ounces white chocolate, finely chopped or white chocolate chips
Instructions
- Preheat oven to 325°F (160°C). Grease a 9-inch springform pan. Wrap the outside of the pan tightly with heavy-duty aluminum foil to prevent water from seeping in if using a water bath.
- Prepare the crust: In a medium bowl, combine graham cracker crumbs, ¼ cup sugar, and melted butter. Press the mixture firmly into the bottom of the prepared springform pan. Bake for 10 minutes, then remove from oven and let cool slightly.
- Prepare the raspberry swirl: In a small saucepan, combine raspberries, ¼ cup sugar, and lemon juice. Bring to a simmer over medium heat, stirring occasionally, until raspberries break down and the sauce thickens slightly, about 5-7 minutes. Press the mixture through a fine-mesh sieve to remove seeds, then set aside to cool completely.
- Prepare the white chocolate: Melt the white chocolate using a double boiler or in the microwave in 30-second intervals, stirring until smooth. Set aside to cool slightly.
- Prepare the cheesecake filling: In a large bowl, using an electric mixer, beat the softened cream cheese on medium speed until smooth and creamy. Gradually add 1 ½ cups sugar, beating until well combined and light.
- Beat in the eggs one at a time, mixing just until combined after each addition. Stir in the vanilla extract, then gently fold in the melted and slightly cooled white chocolate until fully incorporated. Do not overmix.
- Pour half of the cheesecake filling over the cooled crust in the springform pan. Drizzle about half of the cooled raspberry swirl over the filling. Pour the remaining cheesecake filling over the raspberry layer.
- Drizzle the remaining raspberry swirl on top of the final cheesecake layer. Use a knife or skewer to gently swirl the raspberry sauce into the white chocolate filling, creating an attractive pattern.
- Place the springform pan in a larger roasting pan. Fill the roasting pan with hot water to come about halfway up the sides of the springform pan (this is a water bath). Carefully transfer to the preheated oven.
- Bake for 60-70 minutes, or until the edges are set but the center still jiggles slightly when gently shaken. Turn off the oven, prop the door open slightly, and let the cheesecake cool in the oven for 1 hour.
- Remove the cheesecake from the water bath and oven. Carefully remove the foil. Let cool completely on a wire rack at room temperature, then cover and refrigerate for at least 6 hours, or preferably overnight, before serving.
Notes
For the best texture and to prevent cracking, a water bath is highly recommended. Ensure your springform pan is well-sealed with foil. Do not overmix the batter once the eggs are added; overmixing can incorporate too much air, leading to cracks. The cheesecake is done when the edges are firm but the center still has a slight wobble. Chilling overnight is crucial for the cheesecake to fully set and for the flavors to meld beautifully. Store leftovers in the refrigerator for up to 5 days.
- Prep Time: 30 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 480
- Sugar: 45g
- Sodium: 250mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 110mg