White Chocolate Raspberry Swirl Cheesecake (Printable Version)
Smooth, creamy white chocolate blends with tart raspberry swirls for an irresistible dessert centerpiece.
# What You'll Need:
→ Crust
01 -
180 grams graham cracker crumbs
02 -
55 grams dark brown sugar
03 -
70 grams unsalted butter, melted
04 -
1 teaspoon vanilla extract
05 -
125 grams white chocolate bar, broken into small pieces
→ Cheesecake Filling
06 -
680 grams cream cheese, softened
07 -
180 milliliters heavy whipping cream
08 -
30 grams plain yogurt
09 -
2 large eggs
10 -
1 teaspoon vanilla extract
11 -
18 grams corn starch
12 -
100 grams white granulated sugar
→ Raspberry Swirl
13 -
170 grams fresh raspberries
14 -
150 grams white granulated sugar
15 -
15 milliliters freshly squeezed lemon juice
16 -
1 teaspoon vanilla extract
17 -
7 grams cornstarch, mixed with a splash of cold water
→ Topping
18 -
115 grams white chocolate (bar or melts), melted
# Step-by-Step Guide:
01 -
In a small saucepan over medium heat, combine raspberries, sugar, lemon juice, and vanilla extract. Cook covered for 10 minutes, then mash the berries and cook uncovered for another 10 minutes on medium-low until soft and juicy.
02 -
Whisk cornstarch with a splash of cold water and stir into the raspberry mixture. Cook, stirring continuously, for 2 minutes until thickened. Strain through a fine mesh sieve for a seedless finish, if desired. Set aside to cool.
03 -
Grease a 23 cm springform pan. Preheat oven to 163°C. Wrap the outer bottom and sides of the pan securely in foil to prevent water ingress during baking.
04 -
In a bowl, mix graham cracker crumbs, dark brown sugar, melted butter, and vanilla until evenly moistened. Press mixture firmly onto the pan base and halfway up the sides. Evenly layer broken pieces of white chocolate bar over the crust.
05 -
Using a mixer on medium-high, beat softened cream cheese and sugar until smooth, about 2 minutes. Add vanilla extract and yogurt, mixing just until incorporated. Beat in eggs one at a time, mixing well after each addition. Scrape bowl to ensure even consistency.
06 -
Add corn starch, reduce mixer speed to medium-low, and gradually pour in heavy cream. Mix until smooth and uniform, scraping the sides and bottom as needed.
07 -
Pour the filling into the prepared pan over the crust. Gently spoon the cooled raspberry sauce on top and carefully swirl with a knife or skewer for a marbled effect. Avoid over-mixing.
08 -
Place the springform pan in a large roasting pan. Pour hot water into the roasting pan to reach halfway up the sides of the springform. Bake for 70–75 minutes or until the edges are set and the center slightly jiggles.
09 -
Turn off the oven and crack the oven door open halfway. Let cheesecake rest inside for 10 minutes. Transfer to a counter, remove foil, and cool on a towel for 1 hour.
10 -
Cover the cheesecake with plastic wrap and refrigerate for at least 6 hours, preferably overnight, to ensure complete setting.
11 -
Before serving, melt white chocolate and drizzle over the top of each slice as desired.
# Additional Notes:
01 -
Employing a water bath assists in achieving a creamy, crack-free texture.
02 -
Determine doneness by ensuring the edges are set with a gentle wobble at the center—do not insert a knife or toothpick.
03 -
Proper cooling in three phases—oven, counter, then refrigerator—prevents cracking and ensures optimal texture.