Indulgent White Chocolate Cheesecake with Raspberry Swirl
This Raspberry White Chocolate Cheesecake is rich, creamy, and packed with flavor! A luscious white chocolate filling meets tart raspberry swirls for the perfect dessert.
Ingredients
Raspberry Compote
- 10 ounces fresh raspberries
- 1/2 cup water
- 2 tbsp granulated sugar
- 2 tsp cornstarch
Crust
- 13 graham cracker sheets
- 1/4 cup granulated sugar
- 6 tbsp melted butter
White Chocolate Ganache
- 2 cups white chocolate chips
- 1/2 cup heavy cream
Cheesecake
- 32 ounces cream cheese
- 1 1/2 cup granulated sugar
- 4 eggs
- 1 tsp vanilla extract
- 1 cup heavy cream
- 1/4 cup sour cream
Instructions
Raspberry Compote
- Add 10 ounces of fresh raspberries, 1/2 cup water, two tablespoons granulated sugar, and two teaspoons cornstarch in a small saucepan. Stir to combine. Place on stove with medium-high heat.
- Once the mixture is boiling, mash the raspberries with a potato masher and stir.
- Sift the raspberry compote through a fine mesh strainer and set aside.
White Chocolate Ganache
- Place the 2 cups of white chocolate chips in a medium-size microwave-safe bowl. Pour the 1/2 cup of heavy whipping cream on top. Microwave for 30 seconds. Stir and repeat until the chocolate is melted. Set aside.
Crust
- Preheat the oven to 350 degrees F
- In a food processor, chop up the 13 graham cracker sheets into a fine crumb. Mix in 1/4 cup granulated sugar and six tablespoons melted butter. The mixture should resemble wet sand.
- Press the crumb mixture into a 9-inch springform pan sprayed with non-stick spray and the outer edge wrapped in aluminum foil (to prevent water from seeping in from the water bath).
- Place in the preheated oven and bake the crust for 10 minutes. Remove and let cool. Leave the oven on for the cheesecake.
Cheesecake
- In a stand mixer with the paddle attachment, add 32 ounces room temperature cream cheese and the white chocolate ganache, and beat until softened.
- And 1 cup of heavy whipping cream and 1/2 cup of sour cream, beat again until softened. Scraping down the sides of the bowl to fully mix.
- Add the 1 1/2 cup granulated sugar, 4 eggs, and 1 teaspoon of vanilla. Fold in until thoroughly combined. You do not want to beat the mixture when the eggs and sugar are added or it will create too much air.
- Pour the smooth cheesecake batter onto the baked crust in the prepared springform pan.
- Scoop spoonfuls of the raspberry compote all over the top of the cheesecake batter. Use a knife to cut it into the batter, making a pretty swirl design.
- Create a water bath by using a larger cake pan or a roasting pan and filling it with 1 inch of water. Place the water bath into the oven and carefully place the unbaked cheesecake in the middle of the water (that is why we wrap the outside of the springform pan in foil).
- Bake for 60 minutes or until the cheesecake internal temperature reaches 150 degrees F.
- Once the cheesecake is done baking, turn the oven off, open the door ajar and let the cheesecake slowly cool down with the oven for 1 hour.
- After 1 hour, remove the cheesecake from the oven, let sit for at least 30 minutes at room temperature.
- Wrap in plastic wrap and chill in the fridge for at least 8 hours to fully set.
- Serve with fresh whipping cream and raspberries.
Nutrition
Calories: 397kcal Carbohydrates: 33g Protein: 5g Fat: 28g Saturated Fat: 16g Polyunsaturated Fat: 1g Monounsaturated Fat: 7g Trans Fat: 0.1g Cholesterol: 94mg Sodium: 220mg Potassium: 135mg Fiber: 0.3g Sugar: 28g Vitamin A: 873IU Vitamin C: 0.2mg Calcium: 90mg Iron: 1mg