Raspberry White Chocolate Swirl (Printable Version)
# What You'll Need:
→ Crust
01 -
125 grams white chocolate bar, snapped into little pieces
02 -
1 teaspoon vanilla extract
03 -
70 grams unsalted butter, melted
04 -
55 grams dark brown sugar
05 -
180 grams graham cracker crumbs
→ Cheesecake Filling
06 -
100 grams white granulated sugar
07 -
18 grams corn starch
08 -
1 teaspoon vanilla extract
09 -
2 large eggs
10 -
30 grams plain yogurt
11 -
180 milliliters heavy whipping cream
12 -
680 grams cream cheese, left out to soften
→ Raspberry Swirl
13 -
7 grams cornstarch mixed with a bit of cold water
14 -
1 teaspoon vanilla extract
15 -
15 milliliters lemon juice, squeezed fresh
16 -
150 grams white granulated sugar
17 -
170 grams fresh raspberries
→ Topping
18 -
115 grams white chocolate (bar or melts), melted
# Steps to Follow:
01 -
Right before serving, drizzle each slice with the melted white chocolate.
02 -
Wrap up the cheesecake with plastic and let it set in the fridge at least 6 hours, but letting it go overnight is even better.
03 -
With the oven off and the door halfway open, let it rest for 10 minutes. Move the cheesecake—minus foil—to the counter, and set it on a towel for an hour to cool down.
04 -
Set the springform pan inside a roomy roasting pan, then pour hot water into the big pan until it’s halfway up the sides of your cake. Bake 70 to 75 minutes. The edges should hold firm, and the middle will wiggle when jiggled.
05 -
Pour all that filling onto your crust in the pan. Gently spoon the raspberry swirl over the top and make a marbled look with a knife or a skewer. Don’t overdo it.
06 -
Sprinkle in the corn starch, turn your mixer to a slower speed, and slowly stream in the heavy cream. Keep mixing until it’s nice and smooth. You’ll want to scrape the bowl as you go to keep things even.
07 -
Toss cream cheese (make sure it’s soft) and sugar in a bowl. Beat with your mixer on pretty high speed for 2 minutes until it’s smooth as can be. Stir in vanilla and yogurt just enough to blend them in. Beat in eggs one by one, letting each work in before the next. Scrape the bowl sides to make sure it’s all even.
08 -
Get your bowl ready and dump in the cracker crumbs, brown sugar, melted butter, and vanilla. Stir until coated evenly—you want it a little damp. Press this into the bottom of the pan and about halfway up the sides. Toss the white chocolate pieces all across the pressed crust.
09 -
Rub some grease around a 23 cm springform pan. Get your oven set to 163°C. Cover the pan’s bottom and sides outside with foil so water can’t sneak in while it bakes.
10 -
Stir together cornstarch and a splash of cold water, and add that into your raspberry pot. Keep stirring and cook another 2 minutes. When it thickens, pour it through a sieve (for seedless results, up to you) and let it cool down.
11 -
In a small pot over medium heat, dump your raspberries, sugar, lemon juice, and vanilla. Cover up, cook for 10 minutes. Next, smash everything up, uncover, and let it cook on medium-low for another 10 minutes until it’s soft and juicy.
# Additional Tips:
01 -
Using a hot water bath keeps the center creamy and helps the cake avoid splits on top.
02 -
To check if it’s done, look for the outer edges to be firm and the middle to gently wobble—don’t poke it with anything.
03 -
Cooling it in the oven, on the counter, then chilling in the fridge keeps your cheesecake looking awesome and tasting great.