Ingredients
- Graham crackers: 1 1/2 cups, crushed
- Unsalted butter: 6 tablespoons, melted
- Cream cheese: 32 ounces, softened
- Granulated sugar: 1 1/2 cups
- Eggs: 4 large
- Vanilla extract: 1 teaspoon
- White chocolate: 6 ounces, melted and cooled
- Raspberry preserves: 1/2 cup
Instructions
- Step 1: Preheat oven to 350°F (175°C). In a bowl, combine graham cracker crumbs and melted butter. Press mixture into the bottom of a 9-inch springform pan. Bake for 8-10 minutes, then let cool.
- Step 2: In a large bowl, beat softened cream cheese and sugar until smooth. Beat in eggs one at a time, then stir in vanilla extract.
- Step 3: Divide the cheesecake batter in half. To one half, gently fold in the melted white chocolate.
- Step 4: Dollop spoonfuls of the white chocolate cheesecake batter and the plain cheesecake batter alternately over the prepared crust. Swirl with a knife or skewer to create a marbled effect. Drop spoonfuls of raspberry preserves randomly over the cheesecake batter. Swirl with a knife.
- Step 5: Bake for 55-70 minutes, or until the center is just slightly jiggly. Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour.
- Step 6: Remove from oven and let cool completely. Refrigerate for at least 4 hours, or preferably overnight, before serving. Run a knife around the edge of the pan before releasing the springform.
Notes
- For the best flavor, store leftover cheesecake tightly covered in the refrigerator for up to 3 days.
- Avoid reheating; this cheesecake is best enjoyed chilled to maintain its creamy texture.
- A dollop of fresh raspberries and a dusting of powdered sugar elevate this cheesecake to a truly elegant dessert.
- To prevent cracking, cool the cheesecake gradually as the recipe directs; sudden temperature changes can be a cheesecake's enemy!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American