A decadent, creamy cheesecake layered with white chocolate and topped with a fresh raspberry swirl. This elegant dessert is perfect for special occasions or to treat yourself!
Ingredients
Crust
🍪 1 1/2 cups graham cracker crumbs
🍬 1/4 cup dark brown sugar
🧈 5 tablespoons melted butter
🍦 1 teaspoon vanilla extract
🍫 4.4 oz white chocolate bar (to be layered on top of the crust)
Cheesecake
🧀 24 oz cream cheese (softened)
🥛 3/4 cup heavy whipping cream
🥄 2 tablespoons plain yogurt
🥚 2 eggs
🍦 1 teaspoon vanilla extract
🥄 1 1/2 tablespoons corn starch
🍬 1/2 cup white granulated sugar
Raspberry Topping
🍇 6 oz fresh raspberries
🍬 3/4 cup white granulated sugar
🍋 1 tablespoon lemon juice
🍦 1 teaspoon vanilla extract
🥄 1/2 tablespoon corn starch (mixed with a splash of cold water)
Topping
🍫 4 oz white chocolate (melted)
Instructions
Raspberry Topping
1️⃣ In a small saucepan, combine raspberries, sugar, lemon juice, and vanilla.
2️⃣ Cook over medium heat, covered, for 10 minutes. Smash the raspberries and cook for another 10 minutes on medium-low heat.
3️⃣ Stir in cornstarch mixed with cold water and cook for a couple more minutes until the mixture thickens.
4️⃣ Optional: Strain the mixture to remove seeds or leave as is. Set aside to cool.
Crust
1️⃣ Preheat the oven to 325°F (163°C) and grease a 9-inch springform pan. Wrap the outside of the pan with aluminum foil to prevent water from leaking in.
2️⃣ Combine graham cracker crumbs, sugar, melted butter, and vanilla. Mix well and press into the bottom and halfway up the sides of the prepared pan.
3️⃣ Break the white chocolate bar into small pieces and layer it evenly over the crust.
Cheesecake
1️⃣ Beat the softened cream cheese and sugar together on medium-high speed for about 2 minutes until smooth.
2️⃣ Add the vanilla extract and yogurt, mixing until combined.
3️⃣ Add the eggs one at a time, beating after each addition. Scrape down the sides of the bowl and continue mixing.
4️⃣ Add corn starch, and while the mixer is on low, pour in the heavy cream. Mix until fully incorporated.
5️⃣ Pour the cheesecake batter into the crust and spread it evenly.
Swirl
1️⃣ Slowly drizzle the raspberry topping over the cheesecake. Use a knife or toothpick to gently swirl the topping into the cheesecake without fully mixing it.
Baking
1️⃣ Place the springform pan inside a large roasting pan. Fill the roasting pan with hot water halfway up the side of the springform pan to create a water bath.
2️⃣ Bake for 70-75 minutes, until the sides are set but the center is still slightly jiggly.
3️⃣ Turn off the oven and leave the cheesecake inside with the door halfway open for 10 minutes.
Cooling
1️⃣ Remove the cheesecake from the roasting pan and foil. Cool on the counter for 1 hour.
2️⃣ Cover the cheesecake with plastic wrap and refrigerate for at least 6 hours or overnight.
Topping
1️⃣ Before serving, drizzle melted white chocolate over each slice.
Enjoy the smooth and creamy White Chocolate Raspberry Swirl Cheesecake!
