Description
A luxurious fusion of creamy white chocolate and tangy raspberry swirls on a buttery graham cracker crust. This elegant dessert is perfectly balanced and visually stunning.
Ingredients
Scale
- 1.5 cups graham cracker crumbs
- 6 tbsp melted unsalted butter
- 24 oz full-fat cream cheese, softened
- 8 oz high-quality white chocolate, melted and cooled
- 1 cup granulated sugar
- 3 large eggs, room temperature
- 1 tsp vanilla extract
- 1 cup fresh or frozen raspberries
- 2 tbsp lemon juice
- 1/2 cup heavy cream
Instructions
- Preheat oven to 325F and prepare a water bath.
- Mix graham cracker crumbs and melted butter; press into a 9-inch springform pan.
- Beat cream cheese and white chocolate until smooth.
- Add sugar, then incorporate eggs one by one on low speed.
- Stir in vanilla extract and heavy cream until combined.
- Puree raspberries with lemon juice and strain through a sieve.
- Pour batter into pan and swirl in raspberry puree with a skewer.
- Bake in water bath for 60-70 minutes until edges are set.
- Cool in oven with door cracked for 1 hour, then refrigerate overnight.