White Chocolate Raspberry Swirl Cheesecake
Prep Time:
Cook Time:
45 Min
1 Hour 30-40 Min
Serves:
15 Servings
Level:
Beginner
If there is a favorite cheesecake that I have, then this one is very close. I have wanted to try making this cheesecake for a while, but other things kept getting in the way. I finally decided to try it for my husband’s work party. Who doesn’t love a good cheesecake? This recipe lived up to every hope that I had for it. It was thick and creamy with the perfect flavor of white chocolate and raspberry swirled throughout. I could have eaten the whole thing myself! It was a huge success! I seriously could eat this every day and not get tired of it! This recipe can rival anything from the Cheesecake Factory. It is not difficult to make and can be made for any kind of gathering. I usually like to make a cheesecake for Thanksgiving and Christmas and this one is going to have to be added to the list! If you want a cheesecake to impress, this is it! I hope you love this recipe as much as we do!
Ingredients:
Crust
2 c. Nilla Wafers
¼ c. Salter Butter
Bake at 375°F for 7 minutes
Cheesecake
4-8oz. packages Cream Cheese
1 ½ c. Sugar
4 Eggs
2 tsp. Vanilla
3 c. White Chocolate Chips, melted
½ c. Heavy Whipping Cream
Raspberry Filling and Topping
12 oz. Raspberries (fresh or frozen)
¾ c. Sugar
Bake at 325°F for 1 hour 30-40 minutes
Preparation:
1. Preheat the oven to 375°F.
2. Make the Crust. Crush the Nilla Wafers in a food processor or in a Ziplock bag with a rolling pin. Then place them in a small mixing bowl with the Melted Butter. Stir them together.
3. Press it into the bottom of a springform pan. Bake for 7 minutes. Remove it from the oven. Then decrease the heat to 325°F. Click here for the Springform pan that I use and love!
4. Make the Raspberry filling. In a saucepan add the Raspberries and the Sugar. Turn the heat onto medium and cook it until the sugar is dissolved and the raspberries have released their juice. Remove from the heat and allow it to cool while you mix the cheesecake.
5. Make the Cheesecake. In a large mixing bowl mix the Cream Cheese well until it is very smooth and has no lumps.
6. Add the Sugar and mix it in really well.
7. Add the Eggs and mix them in really well.
8. Melt the White Chocolate and mix it in along with the Vanilla.
9. Mix the Cream in and mix it until it is smooth and creamy.
10. Pour half of the cheesecake batter into the springform pan. Take ½ c. Raspberry sauce and place spoonsful around the cheesecake. Then take a butter knife and swirl it into the batter. Then pour the remaining cheesecake batter into the pan. Swirl 1/3 c. Raspberry sauce into the top of the cheesecake.
11. Place the Cheesecake pan in aluminum foil and then place it in a larger pan that has about an inch of water in it. I have tried making cheesecakes without the hot water bath and the cheesecake will often crack. I have never had a cheesecake crack on top when cooking in a hot water bath. Trust me on this one. It is annoying, but it works!
12. Bake the cheesecake at 325°F for 1 hour 30-40 minutes. When it is done it will still be a little jiggly in the middle. It will set up as it cools.
13. Remove the cheesecake from the oven and let it cool in the water bath for about an hour. Then remove it and let it sit on the counter for another hour. Then put the cheesecake in the fridge to let it cool completely.
14. Cut around the edge of the cheesecake with a sharp knife.
15. Serve with the remaining raspberry sauce. Enjoy!
Troubleshooting and Tips
Any trouble making this? Please put your comments below and I will respond as soon as I can!
Having trouble with this recipe? Please leave a comment below or feel free to email me!
Hi, I'm Michelle Bartlett. Here at Just Like Grandma's Cooking I hope that you will find:
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