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This fancy white chocolate raspberry swirl cheesecake brings together creamy cheesecake goodness, smooth white chocolate, and tangy raspberry ribbons. Every bite of this eye-catching treat combines style and indulgence.
A treat that'll win you over
This cheesecake blends flavors and textures beautifully. The rich creaminess of white chocolate pairs wonderfully with the tart raspberry swirls, making it perfect for when you want to wow guests or just enjoy something special.
What you'll need for each part
To make this yummy dessert, grab 150g of finely crushed graham crackers for your base. You'll need 50g of sugar for the crust and 200g for the filling. Add 75g of melted unsalted butter to bind the crust together. For a smooth filling, use 675g of softened cream cheese. Mix in 230g of sour cream to balance the sweetness. Don't forget 3 large eggs for structure and richness. A teaspoon of vanilla extract adds flavor. Melt 85g of white chocolate chips for silky goodness. Lastly, 120g of raspberry jam creates those pretty swirls.
Step-by-step making process
Heat your oven to 165°C. Mix your crushed cookies, sugar and melted butter. Press firmly into a greased 23cm springform pan. In a large bowl, beat together cream cheese and sugar until smooth. Add sour cream, then mix in eggs one at a time. Stir in vanilla and melted white chocolate until everything's well combined. Pour this mixture over your crust. Drop spoonfuls of raspberry jam on top and swirl with a knife. Bake for 50-60 minutes until the middle sets. Turn off the oven, crack the door open, and let the cheesecake sit inside for another hour to cool down slowly.
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Tips for flawless cheesecake success
Make it extra tasty by adding fresh raspberries or drizzling white chocolate on top before serving. Try using a water bath during baking to stop cracks from forming and keep everything super smooth. Remember, letting it cool down gradually is crucial for getting that perfect finished look.
Frequently Asked Questions
- → Why leave the cake in the turned-off oven?
- It cools down slowly, which stops surface cracks. The gradual cooling helps keep the cake silky-smooth.
- → How do I know the cake's done?
- The center should jiggle just a little, but not be runny. The edges will firm up more than the middle, which sets when cold.
- → Can I freeze this cake?
- Yes, it freezes great for up to 3 months. Wrap it tightly in plastic wrap and foil. Thaw it overnight in the fridge.
- → Can fresh raspberries replace the jam?
- Jam works better because it’s less watery. Fresh fruit could make the cake soggy and mess up its texture.
- → What’s the trick for a good swirl pattern?
- Don’t overmix the jam to keep clear lines. Drag a knife tip in figure-eights gently to create distinct designs.