A luscious cheesecake with a creamy white chocolate filling, swirled with raspberry sauce and topped with fresh raspberries. Perfect for special occasions or a delightful treat.
Preparation time
30min
Cooking time
1h
Ingredients
12 Servings
- 75 g butter
- 680 g cream cheese
- 3 eggs
- 150 g fresh raspberries
- 150 g graham cracker crumbs
- 120 ml raspberry preserves
- 200 g sugar
- 5 ml vanilla extract
- 225 g white chocolate
Directions
Step 1
Preheat the oven to 325°F (165°C).
Step 2
In a medium bowl, mix together the graham cracker crumbs and melted butter until well combined. Press the mixture into the bottom of a 9-inch springform pan.
Step 3
In a large bowl, beat the cream cheese and sugar until smooth. Blend in the eggs one at a time, then add the melted white chocolate and vanilla extract, mixing until well combined.
Step 4
Pour half of the cream cheese mixture over the crust. Spoon half of the raspberry preserves over the cream cheese mixture. Pour the remaining cream cheese mixture over the preserves, and spoon the remaining preserves on top. Swirl the preserves with a knife to create a marbled effect.
Step 5
Bake in the preheated oven for 55-60 minutes, or until the center is set. Allow to cool to room temperature, then refrigerate for at least 4 hours or overnight.
Step 6
Before serving, top with fresh raspberries and enjoy!