White Chocolate Raspberry Swirl Cheesecake

To make a gluten-free White Chocolate Raspberry Swirl Cheesecake, substitute the graham cracker crumbs with gluten-free graham cracker crumbs or crushed gluten-free cookies. Ensure that all other ingredients, including the white chocolate and raspberry preserves, are also gluten-free.

To store leftover White Chocolate Raspberry Swirl Cheesecake, cover it tightly with plastic wrap or aluminum foil and refrigerate. It will stay fresh for up to 5 days. For longer storage, you can freeze individual slices wrapped in plastic wrap and then placed in an airtight container for up to 3 months.

Yes, you can substitute sour cream in the White Chocolate Raspberry Swirl Cheesecake recipe with Greek yogurt or crème fraîche. Both options will provide a similar creamy texture and tangy flavor, making them great alternatives.

For a delightful dessert platter, pair your White Chocolate Raspberry Swirl Cheesecake with fresh berries, such as strawberries or blueberries, and a dollop of whipped cream. You can also add a drizzle of chocolate sauce or raspberry sauce for extra flavor.

Your White Chocolate Raspberry Swirl Cheesecake is done baking when the center is set but still slightly jiggly. It should not be liquid. After baking, turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour to help it cool gradually and prevent cracking.