This creamy white chocolate raspberry swirl cheesecake is a dream come true! With a smooth filling and a tangy raspberry swirl, every bite is a perfect balance of sweet and tart.
You’ll love how the colorful swirl looks on top, making it as pretty as it is tasty! I always enjoy a slice with coffee—it’s the perfect treat for any moment! ☕🍰
Key Ingredients & Substitutions
Graham Cracker Crumbs: These create a classic cheesecake crust. If you don’t have graham crackers, you can use other cookies like Oreos or digestive biscuits—just remember to adjust the sugar based on sweetness!
White Chocolate: The key to that rich flavor! If you’re short on white chocolate, consider using a white chocolate baking chip. Or, if you’re feeling adventurous, a mix of cream cheese and powdered sugar can work in a pinch!
Sour Cream: This gives creaminess and a bit of tang. If you’re out, plain yogurt or buttermilk can be great alternatives. They yield a similar texture and taste!
Fresh/Frozen Raspberries: Both options work beautifully! Frozen berries can be used directly without thawing, though they may yield a bit more juice. You can substitute with other berries (like strawberries) for a twist!
How Do I Get a Smooth Cheesecake Filling?
Getting the filling just right is essential for a silky cheesecake. Here are some tips to ensure your mixture is smooth:
- Make sure your cream cheese is at room temperature before mixing. Cold cream cheese will create lumps.
- Beat the cream cheese alone first until fluffy before adding sugar and vanilla. This helps in achieving a creamy texture right from the start.
- Add the eggs one at a time, mixing gently. Over-mixing at this stage can introduce too much air, causing cracks.
- Lastly, don’t rush the mixing of the sour cream and heavy cream. Fold them in gently until just combined.
These steps will help you achieve a velvety smooth filling, perfect for your cheesecake!
White Chocolate Raspberry Swirl Cheesecake
Ingredients You’ll Need:
For the crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tbsp unsalted butter, melted
For the white chocolate cheesecake filling:
- 16 oz (450 g) cream cheese, softened
- 8 oz (225 g) white chocolate, melted and slightly cooled
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 3 large eggs
- 1/2 cup sour cream
- 1/4 cup heavy cream
For the raspberry swirl:
- 1 cup fresh or frozen raspberries
- 2 tbsp granulated sugar
- 1 tsp lemon juice
- 1 tsp cornstarch mixed with 1 tbsp water (optional, for thickening)
How Much Time Will You Need?
This cheesecake requires about 25 minutes of prep time and approximately 1 hour of baking. After baking, it’s best to chill for at least 4 hours, ideally overnight, to fully set. Overall, allow about 6 hours for chilling and serving, but it’s worth the wait!
Step-by-Step Instructions:
1. Prepare the crust:
Preheat your oven to 325°F (163°C). In a mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix them well until the mixture resembles wet sand. Press this mixture firmly into the bottom of a 9-inch springform pan to form the crust. Once done, bake it in the preheated oven for about 8 minutes. Afterward, take it out and let it cool.
2. Make the raspberry swirl:
In a small saucepan over medium heat, combine the raspberries, granulated sugar, and lemon juice. Stir gently and cook until the raspberries break down and start to simmer (which should take around 5-7 minutes). If you want a thicker swirl, add the cornstarch mixed with water and cook for another 1-2 minutes until it thickens. Afterward, strain the mixture through a fine sieve to get rid of the seeds, and let it cool.
3. Prepare the white chocolate filling:
In a large bowl, beat the softened cream cheese until smooth and creamy. Gradually add in the granulated sugar and vanilla extract, mixing well until fully incorporated. Next, pour in the melted white chocolate and blend until the mixture is uniform.
4. Add eggs and creams:
Now, add the eggs one at a time, mixing just until combined after each addition. After that, stir in the sour cream and heavy cream until everything is fully combined—just make sure not to overmix!
5. Assemble the cheesecake:
Start by pouring half of the cheesecake batter over the cooled crust and spread it out evenly. Then, spoon dollops of the raspberry swirl over the top. Follow this with the remaining cheesecake batter, and add a few more dollops of raspberry sauce on top.
6. Swirl the raspberry sauce:
Using a knife or skewer, swirl the raspberry sauce through the cheesecake batter gently to create a beautiful marbled effect.
7. Bake the cheesecake:
Next, place your springform pan inside a larger roasting pan. Carefully pour hot water into the roasting pan, filling it about 1 inch high. Bake the cheesecake for about 50-60 minutes, or until the center is set but still has a slight jiggle to it.
8. Cool the cheesecake:
After baking, turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour. This helps prevent cracking. Once cooled, carefully remove it from the water bath and let it cool completely on a wire rack.
9. Refrigerate:
Finally, refrigerate the cheesecake for at least 4 hours, but preferably overnight, to let it set properly. When ready to serve, carefully remove the springform pan.
10. Serve and enjoy:
If desired, garnish with fresh raspberries on top. Slice and serve this creamy white chocolate raspberry swirl cheesecake to your family and friends and enjoy the delightful flavors!
Can I Use Low-Fat Cream Cheese or Sour Cream?
While you can use low-fat versions, be aware that the texture and flavor may differ slightly from the original recipe. Low-fat cream cheese can be a bit grainier, and the cheesecake might not be as rich. For the best results, use full-fat cream cheese and sour cream.
How Do I Prevent Cracks in My Cheesecake?
To minimize cracks, be sure to avoid overmixing your batter, as this can incorporate too much air. Also, baking the cheesecake in a water bath helps maintain moisture and regulate temperature, which significantly reduces cracking. Remember to cool it gradually by leaving it in the oven with the door slightly ajar after baking!
Can I Make This Cheesecake in Advance?
Absolutely! This cheesecake can be made a day or two ahead of time. Just store it covered in the refrigerator. In fact, it often tastes even better the next day as the flavors have more time to meld together.
How Should I Store Leftover Cheesecake?
Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. For longer storage, you can freeze slices. Just wrap them well in plastic wrap and foil before placing them in a freezer-safe container. Thaw in the fridge before serving!
