Description
A luxurious dessert that combines the sweetness of white chocolate with tangy raspberries, all nestled in a buttery graham cracker crust. The silky-smooth cheesecake is marbled with fresh raspberry sauce for a stunning presentation.
Ingredients
Scale
- 2 cups graham cracker crumbs
- 1/2 cup melted butter
- 24 oz cream cheese, softened
- 2/3 cup sugar
- 3 large eggs
- 12 oz white chocolate, melted
- 1 cup fresh raspberries
- 1/4 cup water
- 2 tablespoons sugar (for raspberry sauce)
- 1 tablespoon cornstarch
Instructions
- Mix graham cracker crumbs with melted butter and press into a 9-inch springform pan. Chill.
- Blend cream cheese and sugar until smooth. Add eggs one at a time, then fold in melted white chocolate.
- Make raspberry sauce: Cook raspberries, water, sugar, and cornstarch until thickened. Strain and cool.
- Pour half the cheesecake batter into crust. Drop spoonfuls of raspberry sauce. Add remaining batter and swirl sauce on top.
- Bake at 325°F for 60-70 minutes until center is almost set. Cool completely.
Notes
- Allow ingredients to reach room temperature before starting
- Use a water bath for even baking and to prevent cracks
- Cool gradually to prevent surface cracking
- Prep Time: 30 minutes
- Cook Time: 70 minutes
Nutrition
- Calories: 460
- Sugar: 28g
- Sodium: 280mg
- Fat: 32g
- Saturated Fat: 19g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 120mg