Creamy, dreamy cheesecake swirled with raspberry and white chocolate – it’s pure dessert bliss! 😍
Ingredients:
* 1 ½ cups graham cracker crumbs
* ¼ cup granulated sugar
* ½ cup unsalted butter, melted
* 2 cups cream cheese (softened)
* ¾ cup granulated sugar
* 2 large eggs
* 1 tsp vanilla extract
* ½ cup sour cream
* ½ cup white chocolate, melted
* ½ cup raspberry puree (strained)
* Fresh raspberries (optional for garnish)
* White & dark chocolate shavings (optional for garnish)
Instructions:
1. Preheat oven to 325°F (160°C). Grease a 9-inch springform pan.
2. In a bowl, mix graham crumbs, sugar, and melted butter. Press into the bottom of the pan and bake for 10 minutes. Let cool.
3. In a large bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, mixing well. Stir in vanilla, sour cream, and melted white chocolate.
4. Pour the batter over the crust. Drop spoonfuls of raspberry puree on top and use a knife to swirl gently.
5. Bake for 45-50 minutes, until the center is just set. Cool completely, then refrigerate at least 3 hours or overnight.
6. Garnish with fresh raspberries and chocolate shavings before serving!
Pro Tip:
For an extra raspberry burst, add a few whole raspberries into the batter before baking. They bake up beautifully inside!
Love at First Bite! White Chocolate & Raspberry Magic!
