Elegant White Chocolate Raspberry Cheesecake

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Ingredients

  • For the crust:
    • 1 ½ cups graham cracker crumbs
    • 1/4 cup sugar
    • 1/2 cup unsalted butter, melted
  • For the filling:
    • 16 oz cream cheese, softened
    • 1 cup white chocolate chips, melted
    • 1 cup sour cream
    • 1/2 cup granulated sugar
    • 3 large eggs
    • 1 tsp vanilla extract
  • For the raspberry swirl:
    • 1 cup fresh raspberries
    • 2 tbsp sugar
    • 1 tbsp lemon juice
  • For garnish (optional):
    • Fresh raspberries
    • Shaved white chocolate

Instructions

  1. Preheat the oven: Preheat your oven to 325°F (163°C). Lightly grease a 9-inch springform pan and line the bottom with parchment paper.
  2. Make the crust: In a medium bowl, mix the graham cracker crumbs, sugar, and melted butter until well combined. Press the mixture into the bottom of the prepared pan, forming an even crust. Bake for 10 minutes, then set aside to cool.
  3. Prepare the raspberry swirl: In a small saucepan, combine the raspberries, sugar, and lemon juice. Cook over medium heat for 5-7 minutes, stirring occasionally, until the raspberries break down and the mixture thickens. Remove from heat and strain through a fine mesh sieve to remove seeds. Set aside to cool.
  4. Make the cheesecake filling: In a large mixing bowl, beat the cream cheese until smooth. Add the melted white chocolate, sour cream, and sugar, and continue mixing until well combined. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
  5. Assemble the cheesecake: Pour the cheesecake filling into the cooled crust. Drop spoonfuls of the raspberry sauce on top of the cheesecake filling. Use a knife or skewer to swirl the raspberry sauce into the batter, creating a marbled effect.
  6. Bake the cheesecake: Bake the cheesecake in the preheated oven for 55-60 minutes, or until the center is set but slightly jiggly. Turn off the oven and leave the cheesecake in the oven with the door ajar for 1 hour. Afterward, remove the cheesecake from the oven and let it cool to room temperature.
  7. Chill: Once cooled, refrigerate the cheesecake for at least 4 hours, or overnight, to allow it to set completely.
  8. Garnish and serve: Before serving, garnish the cheesecake with fresh raspberries and shaved white chocolate. Slice and enjoy the elegant flavor combination of white chocolate and raspberry!

Enjoy your decadent dessert!

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