Ingredients
– 200 grams all-purpose flour [forms the base of the crust]
– 100 grams granulated sugar [adds sweetness to balance the tartness of the raspberries]
– 50 grams unsweetened cocoa powder [adds depth and luxury as a variation]
– 2 large eggs [act as binders for the filling]
– 120 milliliters milk [provides moisture and creaminess]
– 60 milliliters vegetable oil [keeps the crust flaky and the filling rich]
– 1 teaspoon baking powder [helps the cheesecake rise slightly]
– 1 teaspoon vanilla extract [infuses a warm, aromatic note]
Instructions
1-First Step: Gather and measure all your ingredients, like 200 grams of all-purpose flour and 100 grams of granulated sugar, to avoid any last-minute rushes. Preheat your oven to 180 degrees Celsius and grease a 9-inch springform pan for easy release later.
2-Second Step: Mix the dry ingredients in a large bowl, including the 50 grams of unsweetened cocoa powder if you’re adding that chocolate twist from the summary. Stir in 1 teaspoon of baking powder to help it rise evenly.
3-Third Step: In another bowl, whisk together the wet ingredients: 2 large eggs, 120 milliliters of milk, 60 milliliters of vegetable oil, and 1 teaspoon of vanilla extract until smooth and combined.
4-Fourth Step: Combine the wet and dry mixtures gradually, stirring gently to avoid overmixing, which could make the cheesecake dense. Fold in fresh raspberries and melted white chocolate for that signature swirl.
5-Fifth Step: Pour the batter into your prepared pan and smooth the top. Bake at 180 degrees Celsius for about 30 minutes, or until a toothpick inserted in the center comes out clean, just like in the summary for cooling times.
6-Final Step: Let the cheesecake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Chill in the fridge for at least 2 hours before serving to enhance the flavors. For more fruit ideas, check out this homemade jam guide on my blog.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🍫 Always use high-quality white chocolate for the best flavor – cheaper white chocolate can have a waxy texture and artificial taste that won’t melt properly into the cheesecake filling.
🌡️ Don’t rush the cooling process – letting the cheesecake cool gradually in the oven and then refrigerating for at least 6 hours is crucial for achieving the perfect texture and preventing cracks.
🍓 For the most vibrant raspberry swirl, use fresh raspberries when in season, and don’t overcook the raspberry sauce – you want it thick enough to hold its shape but not so thick that it’s difficult to swirl.
- Prep Time: 30 minutes
- Chilling time: 6 hours
- Cook Time: 1 hour 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 560
- Sugar: 45g
- Sodium: 380mg
- Fat: 36g
- Saturated Fat: 22g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 155mg