White Chocolate Raspberry Swirl Cheesecake

White Chocolate Raspberry Swirl Cheesecake: A Decadent Dessert

If you’re looking for a dessert that’s both stunning and delicious, this White Chocolate Raspberry Swirl Cheesecake is a perfect choice. With a buttery graham cracker crust, creamy cheesecake filling, and a vibrant raspberry swirl, each bite is a delightful blend of sweet, tart, and creamy flavors. This dessert is perfect for special occasions, but it’s easy enough to make any time you’re craving something indulgent. The drizzle of melted white chocolate on top adds the perfect finishing touch, making this cheesecake a show-stopper.

Ingredients:

For the Crust:

• 1 ½ cups graham cracker crumbs
• ¼ cup dark brown sugar
• 5 Tbsp butter, melted
• 1 tsp vanilla extract
• 4.4 oz white chocolate bar (for layering on top of the crust)

For the Cheesecake Filling:

• 24 oz cream cheese (softened)
• ¾ cup heavy whipping cream
• 2 tbsp plain yogurt
• 2 eggs
• 1 tsp vanilla extract
• 1 ½ Tbsp cornstarch
• ½ cup granulated sugar

For the Raspberry Topping:

• 6 oz raspberries
• ¾ cup granulated sugar
• 1 Tbsp lemon juice
• 1 tsp vanilla extract
• ½ Tbsp cornstarch (mixed with a splash of cold water)

For the Topping:

• 4 oz white chocolate (bar or melts), melted

Directions:

1. Prepare the Raspberry Topping:
Start by making the vibrant raspberry topping. In a small saucepan over medium heat, combine the raspberries, vanilla extract, lemon juice, and sugar. Stir the mixture well, cover, and cook for about 10 minutes. Then, mash the raspberries and continue cooking uncovered for another 10 minutes.

• Mix the cornstarch with a splash of cold water and stir it into the raspberry mixture. Let it cook for a few minutes until it thickens.
• If you prefer a smooth topping, strain the mixture through a fine strainer to remove the seeds. Set aside to cool completely.

2. Prepare the Crust:
Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan.

• In a medium bowl, mix the graham cracker crumbs, dark brown sugar, melted butter, and vanilla extract until the ingredients are fully combined.
• Press the mixture evenly into the bottom and halfway up the sides of the springform pan.
• Break the white chocolate bar into small pieces and layer them over the pressed crust.

3. Make the Cheesecake Filling:
In a large mixing bowl, beat the softened cream cheese and granulated sugar together on medium-high speed until smooth, about 2 minutes.

• Add the vanilla extract and yogurt, and mix until well combined.
• Beat in the eggs, one at a time, ensuring each egg is fully incorporated before adding the next.
• Mix in the cornstarch, then slowly pour in the heavy whipping cream while continuing to mix on medium-low speed. Scrape down the sides of the bowl to ensure everything is well blended.

4. Assemble the Cheesecake:
Pour the cheesecake batter over the prepared crust, spreading it out evenly.

• Slowly drizzle the cooled raspberry topping over the cheesecake batter. Use a knife or toothpick to gently swirl the raspberry sauce into the cheesecake, creating a beautiful marbled effect. Be careful not to over-mix the swirl.

5. Bake the Cheesecake:
Wrap the outside of the springform pan tightly with aluminum foil to prevent any water from leaking in during the water bath.

• Place the springform pan into a large roasting pan and fill the roasting pan with hot water, making sure the water reaches halfway up the sides of the springform pan.
• Bake for 70-75 minutes, or until the edges are set but the center is still slightly jiggly.
• Turn off the oven, crack the door open halfway, and allow the cheesecake to cool in the oven for 10 minutes.
• Remove the cheesecake from the water bath, unwrap the foil, and let it cool on the counter for 1 hour. Then, cover the cheesecake and refrigerate for at least 6 hours or overnight.

6. Serve:
Once the cheesecake is chilled and set, drizzle melted white chocolate over each slice before serving. Enjoy the rich and creamy goodness with a perfect balance of tart raspberries and sweet white chocolate.

Recipe Details:

• Prep Time: 30 minutes
• Cooking Time: 75 minutes
• Cooling Time: 7 hours (includes refrigeration)
• Servings: 12 slices
• Calories: 520 kcal per serving

This White Chocolate Raspberry Swirl Cheesecake is not only a treat for the eyes but also a delight for the taste buds. The combination of creamy cheesecake, rich white chocolate, and tart raspberry swirl creates a luxurious dessert that will impress your family and friends. Make it ahead of time for a stress-free, stunning dessert that’s perfect for any occasion!

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