Description
A creamy, decadent cheesecake with a white chocolate base and swirls of sweet raspberry puree.
Ingredients
Scale
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons melted butter
- 24 oz cream cheese, softened
- 3/4 cup granulated sugar
- 3 large eggs
- 8 oz white chocolate, melted and cooled
- 1 teaspoon vanilla extract
- 1/2 cup raspberry puree (strained)
- 2 tablespoons granulated sugar (for raspberry swirl)
Instructions
1. Prepare the Crust:
- Preheat oven to 325°F (165°C). Mix graham cracker crumbs, 1/4 cup sugar, and melted butter. Press into a 9-inch springform pan.
- Beat cream cheese and 3/4 cup sugar until smooth. Add eggs one at a time, then mix in melted white chocolate and vanilla.
- Pour filling over crust. Drop spoonfuls of sweetened raspberry puree on top and swirl with a knife.
- Bake for 50-60 minutes until edges are set and center is slightly jiggly. Cool completely, then refrigerate for at least 4 hours.
Notes
You can customize the seasonings to taste.