White Chocolate Raspberry Swirl Cheesecake (Print Version)
# Ingredients:
→ Crust
01 -
1 1/2 cups graham cracker crumbs
02 -
1/4 cup packed dark brown sugar
03 -
5 tablespoons unsalted butter, melted
04 -
1 teaspoon vanilla extract
05 -
4.4 ounces white chocolate bar, broken into small pieces
→ Filling
06 -
24 ounces cream cheese, softened
07 -
3/4 cup heavy whipping cream
08 -
2 tablespoons plain yogurt
09 -
2 large eggs
10 -
1 teaspoon vanilla extract
11 -
1 1/2 tablespoons cornstarch
12 -
1/2 cup white granulated sugar
→ Raspberry Swirl
13 -
6 ounces fresh raspberries
14 -
3/4 cup white granulated sugar
15 -
1 tablespoon fresh lemon juice
16 -
1 teaspoon vanilla extract
17 -
1/2 tablespoon cornstarch blended with a splash of cold water
→ Finishing
18 -
4 ounces white chocolate (bar or melts), melted
# Instructions:
01 -
Combine raspberries, 3/4 cup sugar, lemon juice, and 1 teaspoon vanilla extract in a small saucepan. Cook over medium heat, covered, for 10 minutes, then mash the berries. Continue to cook uncovered on medium-low heat for another 10 minutes. Stir in the cornstarch and water mixture, continuing to stir until thickened, about 2 minutes. Strain if desired. Set aside to cool.
02 -
Grease a 9-inch springform pan. Wrap the outside of the pan tightly with aluminum foil to prevent leaks. Preheat oven to 325°F (163°C).
03 -
In a bowl, combine graham cracker crumbs, dark brown sugar, melted butter, and 1 teaspoon vanilla extract. Mix thoroughly, then press the mixture evenly on the bottom and halfway up the sides of the prepared pan. Layer the white chocolate pieces evenly on top of the crust.
04 -
In a large bowl, beat cream cheese and 1/2 cup sugar on medium-high speed until smooth, about 2 minutes. Add vanilla extract and yogurt, mixing until combined. Add eggs one at a time, beating after each addition. Mix in cornstarch, then gradually add heavy whipping cream on medium-low speed until fully incorporated. Scrape bowl sides and mix again.
05 -
Pour the cream cheese batter over the crust. Smooth the top. Slowly pour the prepared raspberry swirl over the filling and gently swirl with a toothpick or knife; do not mix completely.
06 -
Place the springform pan inside a large roasting pan. Carefully pour hot water into the roasting pan until it reaches halfway up the sides of the springform. Bake for 70–75 minutes, until the edges are set but the center is slightly jiggly.
07 -
Turn off oven and open the oven door halfway; let cheesecake sit in the oven for 10 minutes. Transfer pan to a towel on the counter, remove foil, and allow cheesecake to cool at room temperature for 1 hour.
08 -
Cover the cheesecake pan with plastic wrap and refrigerate for at least 6 hours or overnight to set completely.
09 -
Before serving, melt 4 ounces white chocolate and drizzle over the top or individual slices.
# Notes:
01 -
Using a water bath prevents cracking and ensures an ultra-creamy texture.
02 -
Do not test doneness with a toothpick; a slight jiggle in the center indicates a properly baked cheesecake.
03 -
Cool the cheesecake gradually by allowing time in the turned-off oven, then at room temperature, before chilling.