White Chocolate Raspberry Cheesecake
Indulgent white chocolate cheesecake with tart raspberry swirls and a chocolate cookie crust.
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Ingredients
- 24 pieces Chocolate sandwich cookies
- 4 tablespoons Unsalted butter, melted
- 24 ounces Cream cheese, softened
- 0.75 cup Granulated sugar
- 0.5 cup Sour cream
- 1 teaspoon Vanilla extract
- 3 pieces Large eggs
- 1 cup White chocolate chips, melted and cooled
- 6 ounces Fresh raspberries
- 2 tablespoons Seedless raspberry jam
Instructions
- 1
Preheat your oven to 325°F (160°C) and grease a 9-inch springform pan.
- 2
Crush the chocolate cookies into fine crumbs, mix with melted butter, and press firmly into the bottom of the pan.
- 3
In a small saucepan, heat raspberries and jam over medium heat until broken down, then strain through a mesh sieve to create a smooth sauce and set aside.
- 4
Beat the cream cheese and sugar together until smooth, then mix in the sour cream and vanilla extract.
- 5
Add the eggs one at a time, beating on low speed just until combined to avoid incorporating too much air.
- 6
Gently fold the melted white chocolate into the cream cheese mixture until fully incorporated.
- 7
Pour half the batter over the crust, drop small spoonfuls of raspberry sauce on top, then repeat with the remaining batter and sauce.
- 8
Use a knife to gently swirl the raspberry sauce into the batter and bake for 55-60 minutes until the edges are set but the center still jiggles slightly.
- 9
Cool at room temperature for one hour, then refrigerate for at least 6 hours before serving.
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