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White Chocolate Raspberry Cheesecake with Creamy Swirls

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A rich and creamy white chocolate raspberry cheesecake with a buttery biscuit base and tangy raspberry swirl. Perfect for special occasions or weekend indulgence.

Ingredients

Scale

Crust:

  • 200g digestive biscuits or graham crackers

  • 100g unsalted butter, melted

Raspberry Swirl:

  • 200g raspberries (fresh or frozen)

  • 2 tbsp sugar

  • 1 tsp lemon juice

  • 1 tsp cornstarch

Cheesecake Filling:

  • 600g full-fat cream cheese

  • 150g granulated sugar

  • 150g white chocolate, melted and cooled

  • 200g sour cream or Greek yogurt

  • 1 tsp vanilla extract

  • 3 large eggs

Topping (optional):

  • Whipped cream

  • Fresh raspberries

  • Shaved white chocolate

Instructions

  • Preheat oven to 160°C (325°F). Line the base of a 9-inch springform pan with parchment paper.

  • Make the crust: Combine crushed biscuits with melted butter. Press into pan and chill or bake for 10 minutes. Set aside.

  • Prepare raspberry sauce: Cook raspberries, sugar, lemon juice, and cornstarch until thickened. Strain and cool.

  • Make filling: Beat cream cheese until smooth. Add sugar, sour cream, vanilla, and white chocolate. Mix in eggs one at a time.

  • Pour filling into crust. Spoon raspberry sauce on top and swirl gently.

  • Bake in a water bath for 50–60 minutes. Let cool in oven, then chill for at least 6 hours.

  • Decorate and serve chilled.

Notes

  • Use room temperature ingredients for a smooth texture.

  • Add orange zest for a citrus twist.

  • Store in fridge for up to 4 days or freeze slices for up to 1 month.

Find it online: https://thefoodaunt.com/white-chocolate-raspberry-cheesecake-with-creamy-swirls/