White Chocolate Raspberry Swirl Cheesecake

• Sugars – You’ll need both dark brown sugar and white granulated sugar for this recipe.
• White Chocolate Bar – Any brand will work, but do try to use a good quality bar for the best results.
• Cream Cheese – Leave it out on the kitchen counter for about 30-45 minutes prior to using so ensure that it’s softened.
• Vanilla Extract – For the best flavor, use pure vanilla extract and not imitation.
• Heavy Whipping Cream – Do not substitute this with any other dairy product! If you try to swap it with something else, your cheesecake’s consistency will be all wrong.
• Yogurt – Use PLAIN yogurt with no other flavors.
• Raspberries – Fresh raspberries will yield the very best flavor. I don’t recommend using a preserve.
• Lemon Juice – Freshly squeezed lemon juice is what you need to use. Don’t use the bottled alternative.

See recipe card for complete information on ingredients and quantities.

With a little love and care, you can have this stunning swirled cheesecake on your table for Easter, Mother’s Day, or any other spring/summer occasion that you want to make a little bit more special!

Step 1: Combine the raspberries, vanilla, lemon juice, and sugar in a small pot over medium heat. Mix well, cover, and cook for about 10 minutes. Smash all the berries with a wooden spoon and cook for another 10 minutes over medium-low heat.

Step 2: Whisk in cornstarch with a little bit of cold water and stir it into the raspberry mixture. Stir for a couple of minutes until the mixture thickens. You can strain the mixture through a fine strainer to get rid of the seeds and leftover skin or leave it all in, it’s up to you! Set the raspberry sauce aside for a few minutes to cool while preparing the cheesecake.

Step 3: Grease a 9-inch springform pan and set it aside. Preheat the oven to 325°F. Prepare the pan by wrapping the outside of the pan in aluminum foil. This will help keep the water from entering the pan.

Step 4: Create the crust by combining the graham cracker crumbs, sugar, melted butter, and vanilla. Press the crust mixture into the pan, evenly, all over the bottom and about half way up the sides. Break up the white chocolate bar into small rectangles and layer them evenly all over the top of crust.

Step 5: Start beating the cream cheese and sugar on medium high speed until smooth. Mix in the vanilla and yogurt. Add eggs, one at the time, beating after each addition. Scrape the sides and bottom of the bowl and beat until it’s all fully mixed.

Step 6: Add the corn starch and while on medium low, mix in heavy cream. Mix until all combined, scrape the sides and bottom of the bowl and mix again.

Step 7: Time to assemble the cheesecake! Pour the cheesecake batter into the pan with crust and spread it out evenly. Pour the raspberry topping slowly and gently over the top of the cheesecake and carefully swirl it into the cheesecake – swirl, DON’T MIX!

Step 8: Place the springform in the oven inside of a large roasting pan. Carefully add some hot water to the roasting pan, filling it about 1/2 of the way up the side of the springform.

Step 9: Bake for 70-75 minutes. Sides of the cheesecake should be set but still a little jiggle in the center.

Step 10: Turn off the oven and open the oven door about half way. Let the cheesecake sit there for about 10 minutes and then take the cheesecake pan out of the roasting pan and onto a towel on the counter. Take off the foil from the outside and cool the cheesecake on the counter for about an hour.

Step 11: Cover the top of the cheesecake pan with plastic wrap and refrigerate the cheesecake for at least 6 hours or overnight. When you’re ready to serve the cheesecake, melt some white chocolate and drizzle it over the top of each slice.