White Chocolate Raspberry Swirl Cheesecake #desserts #cake

I adore a decent cheesecake, and this White Chocolate Raspberry Swirl Cheesecake is one of my record-breaking top choices to both make and eat!

Truly, cheesecake plans can be pretty hit and miss as far as their outcomes, yet this white chocolate raspberry form turns out looking wonderful, and tasting delectable without being over-muddled or hard to make. In addition, raspberry and white chocolate is such an exemplary flavor blend. It's just normal to include both together in this sweet pastry with a trace of poignancy.

This is a cheesecake that truly needn't bother with any extra fixings, yet in the event that you can't avoid, new raspberries and whipped cream are great choices.

What's more, on the off chance that you'd like to incorporate a dull chocolate component, have a go at supplanting the graham saltine morsels in the covering with chocolate treat scraps. In any case, this showstopping treat will dazzle everybody you serve it to. Appreciate!

Also try our recipe White Chocolate Raspberry Poke Cake

This beautiful dessert features a creamy white chocolate cheesecake base with a tart ribbon of red raspberries swirled throughout.

INGREDIENTS

• 1 (12 oz.) package frozen raspberries
• 1/2 cup water
• 2 tablespoons sugar
• 1 tablespoon cornstarch
• 1 1/4 cups graham cracker crumbs
• 1/4 cup butter, melted
• 2 cups white chocolate chips
• 1/2 cup Half and Half
• 3 (8 oz.) packages cream cheese, softened
• 1/2 cup sugar
• 1 tablespoon flour
• 3 eggs, room temperature
• 1 teaspoon vanilla

INSTRUCTIONS

1. In a medium bowl, mix together graham cracker crumbs and melted butter. Press mixture into the bottom of a lightly greased 9 inch springform pan.
2. In a medium saucepan, make the raspberry sauce by combining raspberries, 2 tablespoons sugar, cornstarch, and water. Bring to boil, and continue boiling 5 minutes, or until sauce is thick. Strain sauce through a mesh strainer to remove seeds.
3. Place a baking pan filled with hot water on the lower rack of the oven. Preheat oven to 325 degrees. In a metal bowl over a pan of simmering water, melt white chocolate chips with half-and-half, stirring occasionally until smooth. Alternately, white chocolate can be melted in the microwave with the Half and Half in a glass bowl, at 50% power, stirring every 30-60 seconds until smooth.
4. In a large bowl, beat cream cheese and 1/2 cup sugar with an electric mixer until smooth. Blend in flour. With mixer on low speed, blend in eggs one at a time. Blend in vanilla and melted white chocolate.
5. Pour half of batter over crust. Spoon 3 tablespoons raspberry sauce over batter. Pour remaining cheesecake batter into pan, and again spoon 3 tablespoons raspberry sauce over the top. Swirl batter with the tip of a knife to create a marbled effect.
6. Bake for 55 to 60 minutes, or until filling is set. Cool, cover with plastic wrap, and refrigerate for 8 hours before removing from pan. Serve with remaining raspberry sauce.

Read more our recipe : Ginger Ale Mint Limeade

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