Raspberry White Chocolate Cheesecake

Ingredients:

For the Crust:

• 1 1/2 cups graham cracker crumbs
• 1/4 cup sugar
• 1/2 cup unsalted butter, melted

For the Cheesecake Filling:

• 24 oz (3 packages) cream cheese, softened
• 1 cup sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 cup white chocolate chips, melted and cooled slightly

For the Raspberry Swirl:

• 1 cup fresh raspberries
• 2 tablespoons sugar
• 1 tablespoon water

Instructions:

1. Preheat the Oven:
Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan with butter or non-stick cooking spray.

2. Make the Crust:
In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Press the mixture firmly into the bottom of the prepared springform pan to form an even crust. Bake the crust for 10 minutes, then remove it from the oven and allow it to cool.

3. Prepare the Raspberry Swirl:
In a small saucepan over medium heat, combine the raspberries, sugar, and water. Cook the mixture, stirring frequently, until the raspberries break down and the mixture thickens slightly (about 5-7 minutes). Remove from heat and strain the mixture to remove the seeds. Set aside to cool.

4. Make the Cheesecake Filling:
In a large mixing bowl, beat the softened cream cheese until smooth. Add the sugar and beat until well combined. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract. Finally, fold in the melted white chocolate until fully combined.

5. Assemble the Cheesecake:
Pour half of the cheesecake batter over the cooled crust. Spoon half of the raspberry swirl mixture over the batter. Use a knife or skewer to gently swirl the raspberry mixture into the cheesecake batter. Repeat the process with the remaining batter and raspberry swirl.

6. Bake the Cheesecake:
Place the springform pan on a baking sheet and bake in the preheated oven for 55-60 minutes, or until the center is set and the edges are lightly browned. Turn off the oven and let the cheesecake cool in the oven for 1 hour.

7. Chill and Serve:
Remove the cheesecake from the oven and refrigerate for at least 4 hours or overnight. Once chilled, run a knife around the edge of the pan to loosen the cheesecake before removing the sides of the springform pan. Slice and serve.

Enjoy your delicious Raspberry White Chocolate Cheesecake!