White Chocolate Swirl (Printable Version)

Raspberry ribbons and creamy white chocolate fold into a smooth, gently baked cheesecake with a melt-in-your-mouth feel.

# What You'll Need:

→ Crust

01 - 4.4 ounces white chocolate bar, chopped up
02 - 1 teaspoon vanilla extract
03 - 5 tablespoons unsalted butter, melted
04 - 1/4 cup dark brown sugar, packed firmly
05 - 1 1/2 cups crushed graham crackers

→ Filling

06 - 1 1/2 tablespoons cornstarch
07 - 2 large eggs
08 - 24 ounces cream cheese, leave at room temperature
09 - 3/4 cup heavy cream
10 - 2 tablespoons plain yogurt
11 - 1 teaspoon vanilla extract
12 - 1/2 cup granulated sugar

→ Raspberry Swirl

13 - 1 teaspoon vanilla extract
14 - 1 tablespoon fresh lemon juice
15 - 3/4 cup granulated sugar
16 - 6 ounces fresh raspberries
17 - 1/2 tablespoon cornstarch mixed with a splash of cold water

→ Finishing

18 - 4 ounces white chocolate (you can use bar or melts), melted

# Step-by-Step Guide:

01 - Toss raspberries, sugar, vanilla, and lemon juice in a little pot. Cover and cook on medium for 10 minutes, then smash the berries up. Take the lid off and let it simmer another 10 minutes. Mix in your cornstarch-water blend and stir till it turns thick, about 2 minutes. Strain it if you want it smooth. Leave it to cool off.
02 - Spray or butter a 9-inch springform. Wrap it well with foil around the outside so it won't leak. Fire up your oven to 325°F (163°C).
03 - Stir graham cracker crumbs, brown sugar, melted butter, and vanilla in a bowl. Once it's even, press into the pan bottom and halfway up the sides. Spread your white chocolate bits over the crust next.
04 - Beat cream cheese and sugar in a big bowl on medium-high till smooth, about 2 minutes. Drop in the vanilla and yogurt, mix again. Crack in eggs one at a time, mixing after each. Sprinkle in the cornstarch, then slowly pour in the heavy cream, mixing on medium-low until smooth. Scrape down the bowl and give it another quick mix.
05 - Pour the cream cheese filling on top of the crust. Smooth it all out. Drizzle your raspberry swirl over and gently swirl it in with a knife or toothpick—just a little, not all the way mixed.
06 - Set the springform inside a big roasting pan. Pour hot water into the roasting pan until it goes up halfway on the outside of the springform. Bake for 70 to 75 minutes, the edges should be set and the middle a little wobbly.
07 - Switch off the oven, prop open the door halfway, and let it rest there 10 minutes. Then put it on the counter on a towel, peel off the foil, and leave it out for an hour to cool.
08 - Cover the pan with plastic wrap and pop it in the fridge for at least 6 hours or put it in overnight so it can get firm all the way through.
09 - Right before you eat, melt your white chocolate and drizzle it right on top or over each slice if you're feeling fancy.

# Additional Notes:

01 - A water bath helps stop cracks and keeps the inside crazy smooth.
02 - If the center jiggles a bit, it's done! Don't poke it with a toothpick, that's not needed.
03 - Letting it cool first in the oven, then on the counter, before chilling helps your cheesecake set perfectly.

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