White chocolate raspberry swirl cheesecake topped with raspberries and sauce
Cheesecake is believed to have originated in ancient Greece and was served to athletes during the first Olympic games.
This is vegetarian recipe. Dish can be prepared in 210 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 11.
White chocolate raspberry swirl cheesecake topped with raspberries and sauce
Ingredients
Instructions
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Preheat the oven to 325°F (160°C).
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In a bowl, mix the graham cracker crumbs and melted butter. Press the mixture into the bottom of a 9-inch (23 cm) springform pan.
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In a large mixing bowl, beat the cream cheese and sugar until smooth. Add the sour cream and vanilla extract, and mix well.
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Add the eggs, one at a time, mixing well after each addition.
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Pour half of the cheesecake batter into a separate bowl. Stir in the melted white chocolate into one half of the batter.
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Pour the plain batter into the prepared crust. Spoon dollops of the white chocolate batter on top. Use a knife to swirl the batters together to create a marbled effect.
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Bake for 55-60 minutes, or until the center is set and the top is lightly golden.
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Turn off the oven and leave the cheesecake inside for 1 hour.
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Remove from the oven and let it cool completely.
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Refrigerate for at least 2 hours, or overnight, to set.
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Before serving, top the cheesecake with fresh raspberries and drizzle with raspberry sauce.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 500kcal
- % Daily Value *
- Total Fat 35g54%
- Total Carbohydrate 45g15%
- Sugars 35g
- Protein 8g16%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
