Description
A creamy, decadent cheesecake with a white chocolate base and swirls of sweet raspberry sauce.
Ingredients
Scale
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
- 24 oz cream cheese, softened
- 1/2 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 8 oz white chocolate, melted and cooled
- 1/2 cup raspberry preserves
- 1 tablespoon lemon juice
Instructions
1. Prepare the Crust:
- Preheat oven to 325°F. Mix graham cracker crumbs, 1/4 cup sugar, and melted butter. Press into a 9-inch springform pan.
- Beat cream cheese and 1/2 cup sugar until smooth. Add eggs one at a time, then vanilla and melted white chocolate.
- In a separate bowl, mix raspberry preserves and lemon juice. Drop spoonfuls onto cheesecake batter and swirl with a knife.
- Bake for 50-55 minutes until center is almost set. Cool completely, then refrigerate for at least 4 hours before serving.
Notes
You can customize the seasonings to taste.