White Chocolate Huckleberry Swirl Cheesecake


We have made our white chocolate cheesecake many times.  It’s our most popular cheesecake.  This time we put huckleberry flavor and color in one-third of the batter and swirled the two together.  You could do the same with other flavors: raspberry, strawberry, blueberry, and more.

1 2/3 cup graham cracker crumbs
1/2 cup butter, melted
2 tablespoons granulated sugar
4 8-ounce packages of cream cheese
1 1/3 cups granulated sugar
4 large eggs
1 tablespoon huckleberry extract
1 1/3 cups white chocolate wafers or 8 ounces of white chocolate baking bars
3-4 drops electric purple color

Notes about the ingredients:

Use good quality white chocolate wafers with a high cocoa butter content.  Wafers have a finer grind and are richer and smoother than chips.   Some white chocolate chips do not melt properly. 

Purchasing graham cracker crumbs will save you time and cleanup and usually cost less than crackers.  If you use crackers, the easiest way to process them into crumbs is with a food processor. 

Preheat the oven 325 degrees.

  1. In a springform pan (see notes), mix the graham cracker crumbs, melted butter, and sugar together. Press the mixture across the bottom of the pan and up the sides to form the crust. Put the crust in refrigerator while you mix the filling.
  2. With the paddle attachment of your stand-type mixer, beat the cream cheese and sugar together. Add the eggs and beat until smooth. Melt the chocolate. Drizzle in the melted chocolate while it is still warm and while the beaters are running.
  3. Pour about 1/3 of the batter into another bowl.  To this, add the huckleberry flavor and the drops of purple color and mix in. 
  4. Pour about 1/2 of the white batter into the crust, then the purple batter, and then the rest of the white batter.  Holding a spatula vertically and being careful not to scrape the bottom crust, cut the spatula through the batter creating purple swirls.  
  5. Bake for 50 minutes to 60 or until the cake is done. (Baking times will vary depending on the pan.)  Let cool on a wire rack. After ten minutes, loosen the sides with a spatula and remove the ring. Refrigerate the cheesecake to cool completely.

Notes about springform pans:

For a particularly noteworthy cheesecake, make this in a square cheesecake pan.  A silicone cheesecake pan cleans up nicely and easily releases the dessert. 

We most often use glass based springform pans.  You can slip the cake on the glass bottom onto a serving platter for easy cutting and serving.  A glass base avoids the metallic taste that sometimes comes from metal bottoms. 

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