Pour half of the cheesecake batter over the prepared crust. Add spoonfuls of raspberry sauce on top, then pour in the remaining cheesecake filling. Add more raspberry sauce in dollops on top, and use a knife or skewer to gently swirl the sauce through the batter, creating a marbled pattern. Be careful not to overmix the swirl.
5. Bake in a Water Bath:
Place the springform pan inside a larger baking pan. Pour hot water into the outer pan until it reaches halfway up the sides of the cheesecake pan. Bake for 55–65 minutes, or until the edges are set but the center still jiggles slightly. Turn off the oven and crack the door open slightly. Let the cheesecake cool gradually in the oven for about 1 hour — this helps prevent cracking.
6. Chill and Serve:
Remove the cheesecake from the oven and water bath, then refrigerate for at least 4 hours or overnight to set completely. Before serving, run a knife around the edges and release the springform pan. Slice with a warm knife for clean cuts.
Tips
- Smooth Texture: Ensure all ingredients are at room temperature before mixing for a creamy, lump-free filling.
- No Water Bath Option: If you prefer, bake without the water bath and place a pan of water on a lower rack to maintain moisture.
- Make Ahead: This cheesecake keeps beautifully — store in the fridge for up to 5 days or freeze for up to 2 months.
- Garnish: Add fresh raspberries, whipped cream, or white chocolate curls for an elegant finish.
Conclusion
Rich, velvety, and perfectly balanced between sweet and tangy, this White Chocolate Raspberry Swirl Cheesecake is a true masterpiece. The smooth creaminess of the white chocolate contrasts beautifully with the bright raspberry swirl, creating a dessert that’s as impressive to look at as it is to eat. 💕🍰
