Elegant White Chocolate Raspberry Swirl Cheesecake

Ingredients

• 1 ½ cups graham cracker crumbs, finely crushed
• ½ cup unsalted butter, melted and cooled slightly
• ¼ cup granulated sugar
• 16 oz cream cheese, softened to room temperature
• 1 cup white chocolate chips
• ½ cup granulated sugar
• 1 teaspoon vanilla extract
• 2 large eggs, at room temperature
• 1 cup heavy whipping cream, chilled
• 1 cup fresh raspberries
• ¼ cup granulated sugar
• 1 tablespoon lemon juice
• Fresh raspberries for garnish
• White chocolate shavings for garnish
• Mint leaves (optional) for garnish

Instructions

1. Preheat your oven to 350°F (175°C). In a mixing bowl, combine the graham cracker crumbs, melted butter, and sugar. Stir until evenly mixed. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 8-10 minutes, until lightly golden. Let cool for at least 10 minutes before adding the filling.
2. In a microwave-safe bowl, melt the white chocolate chips in 30-second intervals, stirring until smooth. Allow it to cool slightly before adding to the cream cheese mixture.
3. In a large mixing bowl, beat the softened cream cheese on medium speed until smooth. Gradually add the sugar, mixing until creamy. Mix in the vanilla extract.
4. Add the eggs one at a time, mixing on low speed until just blended. Gently fold in the melted white chocolate and heavy cream until smooth.
5. In a small saucepan, combine the raspberries, sugar, and lemon juice. Cook for about 5-7 minutes until the raspberries break down and thicken. Let cool.
6. Pour the filling into the cooled crust. Drop spoonfuls of the raspberry mixture on top and swirl gently with a toothpick.
7. Bake for 50-60 minutes, until the center is set but still jiggly. Cool in the oven for 1 hour.
8. Refrigerate for at least 4 hours, preferably overnight. Garnish with raspberries, white chocolate shavings, and mint leaves before serving.

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