White Chocolate Raspberry Cheesecake

# What You Need:

→ Crust

01 - 1 1/2 cups graham cracker crumbs

02 - 1/4 cup granulated sugar

03 - 6 tablespoons melted butter

→ Raspberry Filling

04 - 1 cup fresh or frozen raspberries

05 - 2 tablespoons granulated sugar

06 - 1 teaspoon lemon juice

→ Cheesecake Batter

07 - 12 ounces white chocolate, chopped

08 - 24 ounces cream cheese, softened

09 - 1 cup granulated sugar

10 - 3 large eggs

11 - 1 teaspoon vanilla extract

12 - 1 cup sour cream

13 - 1/4 cup heavy cream

→ Garnish

14 - Extra raspberry sauce or fresh berries for topping

# Directions:

01 - Preheat oven to 325°F. Grease a 9-inch springform pan and line the base with parchment paper.

02 - Combine graham cracker crumbs, 1/4 cup sugar, and melted butter in a mixing bowl. Press firmly into the bottom of the prepared pan. Bake for 8 minutes, then allow to cool completely.

03 - Combine raspberries, 2 tablespoons sugar, and lemon juice in a small saucepan. Cook over medium heat for 5 to 7 minutes until thickened, stirring frequently. Strain to remove seeds if desired, then cool.

04 - Melt white chocolate in a heatproof bowl set over simmering water using a double boiler method, or microwave in 20-second intervals, stirring until smooth. Allow to cool slightly.

05 - Beat cream cheese and 1 cup sugar until smooth and creamy. Add eggs one at a time, beating just until combined. Mix in vanilla extract, sour cream, and heavy cream until smooth. Fold in the melted white chocolate.

06 - Pour half of the cheesecake batter over the cooled crust. Dollop half of the raspberry sauce over the batter and swirl gently with a knife. Pour remaining batter on top, add remaining raspberry sauce, and swirl again.

07 - Wrap the outside of the springform pan in two layers of foil to prevent water leaks. Place the pan in a larger roasting pan and pour hot water to reach halfway up the sides of the springform pan.

08 - Bake for 60 to 70 minutes until the edges are set and the center is slightly wobbly when gently shaken.

09 - Turn off the oven and crack the door open. Allow the cheesecake to cool inside the oven for 1 hour. Remove from the water bath and refrigerate for at least 4 hours or overnight.

10 - Remove the cheesecake from the springform pan. Top with extra raspberry sauce or fresh berries. Slice with a knife dipped in hot water, wiping between cuts for clean slices.

# Helpful Tips:

01 -

The white chocolate adds a mellow sweetness that balances the tart raspberry without fighting it.
It looks stunning with those marbled swirls, like something from a bakery case, but it's more forgiving than it seems.
You can make it the day before and let it chill overnight, so there's no last minute stress before guests arrive.
Every bite feels indulgent, creamy and rich, but the raspberry cuts through so it never feels too heavy.

02 -

If you skip the water bath, the top will likely crack, and the texture won't be as creamy all the way through.
Letting the cheesecake cool gradually in the oven prevents sudden temperature shock, which is the main cause of those deep cracks across the surface.
Softened cream cheese is non negotiable; cold cream cheese makes lumpy batter no matter how long you beat it.
Don't swirl the raspberry sauce more than a few times or it will muddy into the batter instead of creating those pretty ribbons.

03 -

Run your spatula around the edge of the cheesecake as soon as it comes out of the oven to prevent it from sticking and cracking as it cools.
If you don't have a springform pan, you can use a regular cake pan lined with parchment, but you'll need to lift the whole cheesecake out using the paper once it's chilled.
Add a tablespoon of cornstarch to the raspberry sauce if it seems too thin; it will thicken as it cools and hold its shape better in the swirls.
For an extra touch, sprinkle white chocolate shavings over the top just before serving using a vegetable peeler on a chilled bar.