White Chocolate Raspberry Truffle Cheesecake
Ingredients:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup sugar
- 1/2 cup unsalted butter, melted
- 2 cups white chocolate chips
- 1/2 cup heavy cream
- 3 (8 ounce) packages cream cheese, softened
- 1 1/4 cups sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1/2 cup raspberry preserves
- Fresh raspberries for garnish (optional)
- White chocolate shavings for garnish (optional)
Directions:
Preheat the oven to 325°F (163°C). Grease a 9-inch springform pan.
In a medium bowl, combine graham cracker crumbs, 1/4 cup sugar, and melted butter. Press mixture into the bottom of the prepared pan.
In a saucepan, melt white chocolate chips with heavy cream over low heat, stirring until smooth. Set aside to cool slightly.
In a large bowl, beat cream cheese and 1 1/4 cups sugar until smooth. Blend in vanilla and melted white chocolate mixture.
Add eggs one at a time, mixing well after each addition.
Pour half of the batter over the crust. Drop raspberry preserves by spoonfuls onto batter. Pour remaining cheesecake batter over preserves.
Swirl batter with a knife to create a marbled effect.
Bake in preheated oven for 55-60 minutes, or until filling is set. Turn off oven and leave cheesecake in the oven with the door ajar for 1 hour.
Refrigerate cheesecake for at least 4 hours before serving. Garnish with fresh raspberries and white chocolate shavings if desired.
Prep Time: 20 minutes | Cooking Time: 1 hour | Total Time: 5 hours 20 minutes (including cooling and refrigeration)
Kcal: 450 kcal | Servings: 12 servings
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