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.
Pin Share Print Servings: 12 slice
Calories: 550kcal
Cost: $20
Equipment
- 1 Springform pan (9-inch)
- 1 Roasting pan (For water bath)
- 1 Sieve (For straining sauce)
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
Instructions
- Simmer raspberries, sugar, and cornstarch until thick; strain seeds and cool.
- Mix crushed cookies and butter; press into 9-inch pan and bake at 325°F for 10 mins.
- Beat cream cheese and sugar; add melted white chocolate, cream, and vanilla. Mix in eggs gently.
- Layer batter and raspberry sauce in pan; swirl with a skewer.
- 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.
Nutrition
Serving: 180g | Calories: 550kcal (28%) | Carbohydrates: 48g (16%) | Protein: 8g (16%) | Fat: 38g (58%) | Saturated Fat: 22g (138%) | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 120mg (40%) | Sodium: 280mg (12%) | Potassium: 150mg (4%) | Fiber: 2g (8%) | Sugar: 35g (39%) | Vitamin A: 900IU (18%) | Vitamin C: 4mg (5%) | Calcium: 100mg (10%) | Iron: 1mg (6%)