🍓 Instructions:
1. Prepare the crust:
- Preheat oven to 325°F (160°C).
- Mix graham cracker crumbs, sugar, and melted butter.
- Press into the bottom of a 9-inch springform pan.
- Bake for 10 minutes. Set aside to cool.
2. Make the raspberry sauce:
- In a saucepan, combine raspberries, sugar, and lemon juice over medium heat.
- Cook until the raspberries break down, about 5 minutes.
- Stir in cornstarch mixture and simmer until thickened (2–3 minutes).
- Strain through a sieve to remove seeds, then cool.
3. Prepare the cheesecake filling:
- In a large bowl, beat the cream cheese until smooth.
- Add sugar and vanilla; mix well.
- Add eggs one at a time, mixing after each.
- Stir in melted white chocolate and sour cream until smooth and creamy.
4. Assemble:
- Pour half of the cheesecake batter over the crust.
- Spoon half the raspberry sauce in small dollops and gently swirl with a knife.
- Pour in remaining cheesecake batter.
- Drop spoonfuls of remaining raspberry sauce on top and swirl again for a marble effect.
5. Bake:
- Place pan in a water bath (wrap the outside of the pan with foil to prevent leaks).
- Bake for 55–70 minutes, or until center is set but slightly jiggly.
- Turn off oven, crack the door, and let cheesecake cool inside for 1 hour.
- Chill in the fridge for at least 4 hours or overnight.
✨ To Serve:
- Top with white chocolate curls and fresh raspberries for a show-stopping presentation.
Would you like a no-bake version or a mini cheesecake variation?