Elegant White Chocolate Raspberry Cheesecake

 

Ingredients

For the Crust:

1 ½ cups almond flour (or graham cracker crumbs)

¼ cup melted butter

2 tbsp granulated sweetener (monk fruit, erythritol, or regular sugar)

½ tsp vanilla extract

For the Raspberry Swirl:

1 cup fresh or frozen raspberries

2 tbsp water

2 tbsp granulated sweetener

1 tsp lemon juice

For the Cheesecake Filling:

12 oz white chocolate, chopped

24 oz (3 packages) cream cheese, softened

½ cup granulated sweetener

3 large eggs

1 tsp vanilla extract

½ cup sour cream

¼ cup heavy cream

Instructions

Prepare the Raspberry Swirl:

1. In a small saucepan, combine raspberries, water, sweetener, and lemon juice over medium heat.

2. Simmer for about 5 minutes until raspberries break down.

3. Strain through a fine mesh sieve to remove seeds and set aside to cool.

Prepare the Crust:

4. Preheat oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper.

5. In a bowl, mix almond flour, melted butter, sweetener, and vanilla until combined.

6. Press the mixture firmly into the bottom of the pan and bake for 10 minutes. Let cool.

Prepare the Cheesecake Filling:

7. Melt the white chocolate in a heatproof bowl over a double boiler or in the microwave in 20-second intervals. Let it cool slightly.

8. In a large bowl, beat cream cheese and sweetener until smooth.

9. Add eggs one at a time, beating on low speed. Mix in vanilla, sour cream, and heavy cream.

10. Gradually fold in the melted white chocolate.

Assemble and Bake:

11. Pour half of the cheesecake batter over the cooled crust. Drizzle some raspberry sauce over the batter and swirl with a toothpick or knife.

12. Pour the remaining batter over the top and repeat the swirling with the remaining raspberry sauce.

13. Bake in a water bath (place the cheesecake pan in a larger pan filled with about an inch of hot water) at 325°F for 55–65 minutes, or until the center is just set.

14. Turn off the oven and let the cheesecake cool inside for 30 minutes with the door slightly open.

15. Remove and let cool completely at room temperature, then refrigerate for at least 6 hours (preferably overnight).

Serving Suggestions:

Garnish with fresh raspberries, white chocolate shavings, or a dusting of powdered sweetener.

Serve chilled for the best texture.

Would you like a sugar-free version, or does this work for you?