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White Chocolate Raspberry Swirl Cheesecake with Bakery-Style Elegance

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A bakery-style white chocolate raspberry swirl cheesecake with a buttery graham cracker crust, creamy filling, and tangy raspberry ribbons.

Ingredients

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For the crust:

  • 1 ½ cups graham cracker crumbs

  • ¼ cup granulated sugar

  • 6 tbsp unsalted butter, melted

For the raspberry swirl:

  • 1 ¼ cups raspberries (fresh or frozen)

  • 2 tbsp granulated sugar

  • 1 tsp cornstarch + 1 tbsp water (slurry)

For the filling:

  • 24 oz cream cheese (3 blocks), softened

  • ¾ cup granulated sugar

  • 3 large eggs

  • ¾ cup sour cream

  • 1 tsp vanilla extract

  • 6 oz white chocolate, melted and cooled

Instructions

  • Preheat oven to 325°F. Line a 9-inch springform pan and prepare a water bath.

  • Mix crust ingredients, press into pan, and bake for 10 minutes. Cool.

  • Cook raspberries and sugar in a saucepan. Stir in slurry until thickened. Strain if desired.

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

  • Pour half the batter into the crust. Add raspberry puree and swirl. Repeat with remaining batter and puree.

  • Bake in a water bath for 55–65 minutes. Cool in oven 1 hour, then refrigerate 6 hours or overnight.

  • Run a knife around the edge and release pan. Slice and serve chilled.

Notes

Use quality white chocolate bars. For gluten-free, use GF crackers. Garnish with fresh raspberries or white chocolate curls.

Find it online: https://thefoodaunt.com/white-chocolate-raspberry-swirl-cheesecake-with-bakery-style-elegance/