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Directions:
1. Prepare the Crust: Preheat your oven to 325°F (160°C). Mix the graham cracker crumbs, 1/4 cup sugar, and melted butter in a medium bowl. Press this mixture firmly into the bottom of a 9-inch springform pan.
2. Make the Filling: In a large bowl, beat the softened cream cheese, 1 cup sugar, and vanilla extract until smooth. Add the eggs one at a time, beating well after each addition. Mix in the sour cream.
3. Create the Swirl: Pour half of the cream cheese mixture over the crust. Drizzle with half of the melted white chocolate and half of the raspberry preserves. Use a knife to swirl and create a marbled effect. Repeat with the remaining cream cheese mixture, white chocolate, and raspberry preserves. For a more vibrant color, add a few drops of red food coloring to the raspberry preserves before swirling.
4. Bake the Cheesecake: Bake in the preheated oven for 55-60 minutes, or until the center is set. Cool on a wire rack for 10 minutes. Run a knife around the edge of the pan to loosen the cheesecake, then let it cool completely before removing the rim of the pan.
5. Add the Final Touch: Once the cheesecake has cooled, pour the remaining 1 cup of melted white chocolate over the top and spread evenly. Refrigerate for at least 4 hours before serving.
6. Garnish and Serve: Just before serving, garnish with fresh raspberries and white chocolate curls.
Prep Time: 20 minutes | Cooking Time: 60 minutes | Total Time: 1 hour 20 minutes | Kcal: 420 kcal | Servings: 12 servings
ElegantDessert, RaspberryCheesecake, WhiteChocolate, CreamCheese, GrahamCrackerCrust, MarbledEffect, Baking, IndulgentDesserts, PartyDessert, FamilyFavorite, EasyRecipe
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