Luxuriously creamy cheesecake squares with beautiful raspberry swirls and white chocolate richness that create an absolutely stunning dessert perfect for special occasions.
Recipe Details
Ingredients
Graham Cracker Crust
- 200g graham cracker crumbs
- 85g unsalted butter, melted
- 50g granulated sugar
White Chocolate Cheesecake
- 680g cream cheese, room temperature
- 170g white chocolate, melted and cooled
- 150g granulated sugar
- 3 large large eggs, room temperature
- 120ml sour cream
- 10ml pure vanilla extract
- 2g fine sea salt
Raspberry Swirl
- 200g fresh raspberries
- 75g granulated sugar
- 15ml fresh lemon juice
- 8g cornstarch
Garnish
- 100g fresh raspberries for garnish
- 30g white chocolate shavings
- for dusting powdered sugar for dusting
Instructions
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Preheat oven to 160°C (325°F). Line a 20x20cm (8x8 inch) baking pan with parchment paper, leaving overhang for easy removal.
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Make the crust by combining 200g graham cracker crumbs, 85g unsalted butter, and 50g granulated sugar in a bowl. Press firmly into the prepared pan. Bake for 10 minutes, then set aside to cool.
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For the raspberry swirl, combine 200g fresh raspberries, 75g granulated sugar, 15ml fresh lemon juice, and 8g cornstarch in a small saucepan. Cook over medium heat for 5-7 minutes, mashing berries as they cook, until thickened. Strain through a fine-mesh sieve to remove seeds. Cool completely.
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Melt 170g white chocolate in a double boiler or microwave in 30-second intervals, stirring until smooth. Set aside to cool slightly.
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Beat 680g cream cheese with an electric mixer until smooth and fluffy, about 3 minutes. Gradually add 150g granulated sugar and beat until combined.
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Add 3 large large eggs one at a time, beating well after each addition. Mix in the cooled 170g white chocolate, 120ml sour cream, 10ml pure vanilla extract, and 2g fine sea salt until just combined.
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Pour the cheesecake mixture over the baked crust. Drop spoonfuls of the raspberry mixture over the surface.
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Use a knife to create swirl patterns by dragging it through the raspberry dollops in a figure-8 motion.
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Bake for 35-40 minutes until the center is almost set but still slightly jiggly. The edges should be lightly golden.
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Cool completely in the pan, then refrigerate for at least 4 hours or overnight before cutting.
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Lift out using parchment overhang and cut into 16 squares. Garnish with 100g fresh raspberries for garnish, 30g white chocolate shavings, and a light dusting of for dusting powdered sugar for dusting.
Tips
Room Temperature Rule: Make sure cream cheese and eggs are at room temperature for the smoothest, lump-free cheesecake. Take them out 2-3 hours before baking.
White Chocolate Quality: Use good-quality white chocolate, not white chips. Look for cocoa butter in the ingredients list for the best flavor and texture.
Perfect Swirls: Don't overmix the raspberry swirl - you want distinct ribbons of color, not a uniform pink cheesecake.
Cooling Patience: Resist the urge to cut too early! Proper chilling is essential for clean cuts and the best texture. These are even better the day after making.
Storage Success: These squares keep covered in the refrigerator for up to 5 days. They can also be frozen for up to 3 months - thaw in the refrigerator overnight.
Presentation Perfect: For the cleanest cuts, use a sharp knife wiped clean with a damp cloth between each cut. Warm the knife under hot water for even cleaner slices.