White Chocolate Raspberry Swirl Cheesecake
White chocolate enriches this baked cream cheese cake while a bright raspberry swirl cuts through its sweetness.
White chocolate enriches this baked cream cheese cake while a bright raspberry swirl cuts through its sweetness. Press the biscuit crumb base into a springform pan and bake it briefly before adding the filling. Melt chocolate gently and let it cool so it blends smoothly with cheese. Swirl strained berry puree only a little to keep a clear marbled pattern. Heat oven to 160°C (325°F); mix crumbs, crust butter and sugar and press into a 23 cm springform pan; bake 10 minutes and cool. Beat cream cheese smooth with filling sugar, then mix in eggs one at a time and vanilla; fold in cooled melted white chocolate. Mash raspberries with swirl sugar and strain out seeds if desired.
Recipe card
White Chocolate Raspberry Swirl Cheesecake
Equipment: Mixing bowls, scale, measuring tools and suitable baking pan or skillet
Ingredients
Instructions
Crust
Heat oven to 160°C (325°F); mix crumbs, crust butter and sugar and press into a 23 cm springform pan; bake 10 minutes and cool.
Filling
Beat cream cheese smooth with filling sugar, then mix in eggs one at a time and vanilla; fold in cooled melted white chocolate.
Berries
Mash raspberries with swirl sugar and strain out seeds if desired.
Swirl
Pour filling into crust, dot berry puree on top and drag a knife through just a few times.
Bake
Bake 50 to 60 minutes until edges set and center has a slight wobble; cool gradually, then refrigerate at least 4 hours before slicing.
How to tell when it is ready
Bake 50 to 60 minutes until edges set and center has a slight wobble; cool gradually, then refrigerate at least 4 hours before slicing.
Tips
- Heat oven to 160°C (325°F).
- Beat cream cheese smooth with filling sugar, then mix in eggs one at a time and vanilla.
- Mash raspberries with swirl sugar and strain out seeds if desired.
- Pour filling into crust, dot berry puree on top and drag a knife through just a few times.
Troubleshooting
- If chocolate clumps, cool it only until lukewarm before mixing.
- If cheesecake cracks, cool it slowly and chill well.
Substitutions
- Use another good melting white chocolate at the same weight.
- Use plain crisp biscuits instead of graham crumbs.
Variations
- Use blackberries for a darker swirl.
- Add lemon zest to the berry puree.
Serving suggestions
- Top with fresh raspberries.
- Serve in thin cold wedges.
- Offer with coffee.
- Add a little extra berry puree at serving.
Make ahead
Prepare the measured ingredients in advance. Refrigerate covered up to 3 days.
Storage
Refrigerate covered up to 3 days.
Food safety
Use chilled fresh dairy, bake the egg filling thoroughly and refrigerate promptly after cooling.
Frequently asked questions
How do I know white chocolate raspberry swirl cheesecake is ready?
Bake 50 to 60 minutes until edges set and center has a slight wobble; cool gradually, then refrigerate at least 4 hours before slicing.
How should I store white chocolate raspberry swirl cheesecake?
Refrigerate covered up to 3 days.
Top with fresh raspberries. Refrigerate covered up to 3 days.
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