White Chocolate Raspberry Cheesecake

Ingredients

• Whipped cream (1 cup, for garnish)
• Fresh raspberries (1 cup, for garnish)
• Raspberry preserves (1/2 cup)
• Eggs (3, large)
• Vanilla extract (1 teaspoon)
• Sugar (1 cup)
• White chocolate (8 ounces, melted)
• Cream cheese (24 ounces, softened)
• Unsalted butter (1/2 cup, melted)
• Graham cracker crumbs (2 cups)

Instructions

1. Preheat the oven to 325°F (163°C).
2. In a mixing bowl, combine the graham cracker crumbs and melted butter. Press the mixture firmly into the bottom of a 9-inch springform pan to form the crust. Set aside.
3. In a large bowl, beat the softened cream cheese until smooth and creamy. Add in the melted white chocolate, sugar, and vanilla extract. Mix until all ingredients are well incorporated.
4. Add the eggs, one at a time, beating well after each addition. Ensure the entire mixture is smooth and well combined.
5. Pour half of the cream cheese mixture over the prepared crust in the springform pan. Spoon dollops of raspberry preserves evenly over the cream cheese mixture. Use a knife or toothpick to gently swirl the preserves into the cream cheese, creating a marbled effect.
6. Pour the remaining cream cheese mixture over the raspberry swirls, smoothing out the top with a spatula.
7. Bake in the preheated oven for 55-60 minutes, or until the center is set and the top is lightly browned. Avoid opening the oven door during baking to prevent cracks in the cheesecake.
8. Remove the cheesecake from the oven and let it cool in the pan for 10 minutes. Then, run a knife around the edges of the pan to loosen the cheesecake before removing the sides of the springform pan.
9. Refrigerate the cheesecake for at least 4 hours, or preferably, overnight to allow it to set properly.
10. Before serving, garnish the cheesecake with fresh raspberries and a dollop of whipped cream. Slice, serve and enjoy this decadent dessert.