White Chocolate Raspberry Swirl Cheesecake

Ingredients

• 1 1/2 cups Graham cracker crumbs
• 1/4 cup Granulated sugar
• 1/2 cup Unsalted butter, melted
• 24 ounces Cream cheese, softened
• 1 cup Powdered sugar
• 8 ounces White chocolate, chopped
• 1 cup Heavy cream
• 1 cup Fresh raspberries
• 1 teaspoon Vanilla extract

Instructions

1. In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Mix until well combined and the crumbs resemble wet sand.
2. Press the crumb mixture into the bottom of a 9-inch springform pan to form the crust. Use the back of a measuring cup to pack it tightly. Chill in the refrigerator while preparing the filling.
3. Melt the white chocolate in a microwave-safe bowl, heating in 30-second increments and stirring until smooth. Set aside to cool slightly.
4. In a large mixing bowl, beat the softened cream cheese and powdered sugar until smooth and creamy.
5. Pour in the melted white chocolate and vanilla extract, mixing until fully incorporated.
6. In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until no white streaks remain.
7. Puree the fresh raspberries in a blender or food processor until smooth. Strain through a fine-mesh sieve to remove seeds, if desired.
8. Pour half of the cheesecake mixture over the crust. Then, drizzle half of the raspberry puree over this layer. Use a knife to gently swirl the raspberry into the cheesecake.
9. Repeat with the remaining cheesecake mixture and raspberry puree, swirling to create a marbled effect.
10. Cover the pan with plastic wrap and refrigerate for at least 4 hours or until set. For the best results, let it chill overnight.
11. Once set, carefully remove the cheesecake from the springform pan. Serve chilled, drizzled with additional raspberry sauce if desired.

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