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White Chocolate Cheesecake

Irresistibly Creamy White Chocolate Cheesecake Delight

Indulge in this rich and creamy White Chocolate Cheesecake, perfect for any occasion.
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Prep Time 30 minutes
Cook Time 50 minutes
Chilling Time 6 hours
Total Time 7 hours 20 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1 cup Graham Crackers, crushed or digestive biscuits or almond flour for a gluten-free option
  • 2 tablespoons Sugar or coconut sugar as an alternative
  • 1/4 teaspoon Kosher Salt or sea salt
  • 1/2 cup Butter, melted or vegan butter for a dairy-free version
For the Raspberry Swirl
  • 1 cup Raspberries fresh or frozen
  • 2 tablespoons Sugar same alternatives apply as previous sugar
For the Cheesecake Filling
  • 10 oz White Chocolate, melted or dairy-free white chocolate
  • 2 8-oz packages Cream Cheese, at room temperature
  • 3/4 cup Sugar same alternatives as previous mention
  • 1/4 teaspoon Kosher Salt
  • 1 teaspoon Pure Vanilla Extract or imitation vanilla
  • 3 large Eggs, at room temperature
  • 1 cup Sour Cream or Greek yogurt
  • 1 cup Heavy Cream or coconut cream

Equipment

  • 9-inch springform pan
  • mixing bowl
  • Blender
  • stand mixer
  • spatula

Method
 

Step-by-Step Instructions
  1. Prepare the Crust: Combine crushed graham crackers, sugar, and kosher salt in a bowl. Mix in melted butter until it resembles wet sand and press into the bottom of a 9-inch springform pan. Bake at 350°F for 8-10 minutes.
  2. Make Raspberry Swirl: Puree raspberries with sugar in a blender until smooth, and set aside.
  3. Mix Cheesecake Filling: Beat cream cheese until creamy. Gradually add sugar, salt, and vanilla until smooth.
  4. Incorporate Eggs: Add eggs one at a time at low speed until just combined.
  5. Add Sour Cream and Heavy Cream: Blend in sour cream and heavy cream until smooth.
  6. Combine Raspberry and Cheesecake Mixtures: Drizzle raspberry puree into cheesecake batter and gently swirl with a spatula.
  7. Bake: Pour cheesecake filling over the crust and bake at 325°F for 45-50 minutes until edges are set.
  8. Chill: Let cool, then refrigerate for at least 6 hours or overnight.
  9. Serve: Run a knife around the edges, remove sides of springform pan, and slice. Garnish with fresh raspberries or whipped cream if desired.

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 45gProtein: 6gFat: 30gSaturated Fat: 18gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 100mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 30gVitamin A: 500IUVitamin C: 2mgCalcium: 60mgIron: 1mg

Notes

Ensure all ingredients are at room temperature for best results. Refrigerate overnight for enhanced flavor.

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