Raspberry White Chocolate Cheesecake
A delicious and simple recipe for a Raspberry Swirl Cheesecake with White Chocolate
Prep Time 25 minutes mins
Cook Time 1 hour hr 15 minutes mins
- 1½ Cups Crushed Graham Crackers
- ¼ Cup Brown Sugar
- 8 Tbs Melted Butter
CheeseCake
- 4 Pkg Cream Cheese (8oz pkg) I have tried generic and Philadelphia. This is one case where the generic brand is NOT as good. The Philadelphia Brand Cream cheese makes a superior cheesecake.
- 5 Eggs
- 1 ½ Cups Sugar
- 1½ Tsp Vanilla
- 2 Cups White Chocolate Chips
- 1 Tbs Heavy Cream
Raspberry Swirl Sauce
- 12 oz Frozen or fresh raspberries
- ½ Cup Water
- 2 TBS Sugar I use organic evaporated cane sugar
- 1 TBS Corn Starch or Arrowroot Powder
Cheesecake
Let the cream cheese soften and come to room temperature. In a stand mixer add the room temperature cream cheese, sugar, vanilla, melted white chocolate and the 5 eggs. Mix well with the paddle attachment. If you don't have a stand mixer, a handheld mixer will work as well.
Raspberry Swirl
In a medium saucepan add the raspberries, mix the water, sugar, and cornstarch in a measuring cup. Pour the mixture over the raspberries and cook for 5 minutes until thick. If the seeds bother you, you can strain this through a mesh strainer. This is rather time-consuming. I just leave the seeds in, and they don't bother us at all.
Combining the Cake and the Raspberry Sauce
Pour half of the cheesecake batter into the pan with the crust. Drop several spoonfuls of the raspberry mixture into the batter. Pour the remaining batter over the raspberry layer. Then drop spoonfuls of the remaining raspberry sauce over the top. Using a rubber spatula, swirl the batter and raspberry mixture around and make a pretty pattern.
Place the cheesecake in another larger pan like a cake pan. Then place the cake and the pan in a roasting pan of water. Bake at 350° for one hour fifteen minutes. The middle will likely still be a bit jiggly, refrigerate for 8 hours.