Description
This cheesecake is a perfect balance of smooth, sweet white chocolate and tangy raspberry ribbons baked into a buttery graham cracker crust. With its stunning marbled appearance and velvety texture, it’s ideal for celebrations, dinner parties, or anytime you crave something truly indulgent.
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tbsp unsalted butter, melted
- 1 cup fresh or frozen raspberries
- 2 tbsp sugar
- 1 tsp cornstarch
- 1 tbsp water
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 8 oz white chocolate, melted and slightly cooled
- 1 cup sour cream
- 1 tsp pure vanilla extract
- Pinch of salt
- Fresh raspberries (optional garnish)
- White chocolate curls (optional garnish)
- Whipped cream (optional garnish)
Instructions
- Preheat oven to 325°F (160°C).
- Mix graham cracker crumbs, sugar, and melted butter until evenly moistened.
- Press into the bottom of a 9-inch springform pan.
- Bake for 10 minutes, then cool completely.
- Combine raspberries, sugar, cornstarch, and water in a small saucepan.
- Simmer over medium heat for 5–7 minutes until thickened.
- Strain through a fine mesh sieve to remove seeds, then cool.
- Beat cream cheese and sugar until smooth and creamy.
- Add eggs one at a time, mixing just until combined.
- Mix in melted white chocolate, sour cream, vanilla, and salt until smooth.
- Pour half of the cheesecake batter over the cooled crust.
- Spoon half of the raspberry sauce over the batter and swirl gently with a knife.
- Add the remaining batter and swirl with the rest of the raspberry sauce for a marbled effect.
- Place pan in a water bath (bain-marie) to prevent cracking.
- Bake for 55–65 minutes, until the edges are set and the center is slightly jiggly.
- Turn off oven, crack the door, and let cool inside for 1 hour.
- Refrigerate for at least 6 hours (overnight is best).
- Top with whipped cream, raspberries, and white chocolate curls before serving.
Notes
- For best results, use room temperature cream cheese.
- Make sure to cool the cheesecake completely before refrigerating.
- Overnight chilling enhances the flavor and texture.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 80mg