...
Go Back
White chocolate raspberry swirl cheesecake with a rich chocolate crust, creamy cheesecake center, and fresh raspberries on top, sliced to show the marbled filling.

White Chocolate Raspberry Swirl Cheesecake

An elegant cheesecake featuring a creamy white chocolate filling marbled with tart raspberry sauce, sitting on a dark chocolate cookie crust.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 1 hour 10 minutes
Chilling Time 8 hours
Total Time 9 hours 40 minutes
Servings: 12 slice
Course: Dessert
Cuisine: American
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

  • 24 chocolate sandwich cookies For crust
  • 5 tablespoon butter Melted
  • 6 oz raspberries Fresh or frozen
  • 2 tablespoon sugar For sauce
  • 1 teaspoon cornstarch Thickener
  • 24 oz cream cheese Softened
  • ½ cup sugar For filling
  • 8 oz white chocolate Melted and cooled
  • 3 large eggs Room temperature
  • ½ cup heavy cream For creaminess
  • 1 teaspoon vanilla extract Flavor

Equipment

  • 1 Springform pan 9-inch
  • 1 Roasting pan For water bath
  • 1 Sieve For straining sauce

Method
 

  1. Simmer raspberries, sugar, and cornstarch until thick; strain seeds and cool.
  2. Mix crushed cookies and butter; press into 9-inch pan and bake at 325°F for 10 mins.
  3. Beat cream cheese and sugar; add melted white chocolate, cream, and vanilla. Mix in eggs gently.
  4. Layer batter and raspberry sauce in pan; swirl with a skewer.
  5. Bake in water bath for 60-70 mins. Cool in oven for 1 hour, then chill overnight.

Notes

Strain the raspberry sauce to remove seeds for a smooth swirl. Use a water bath to prevent cracking and ensure a creamy texture.