⭐ Instructions
1. Make the Raspberry Sauce
- In a small pot, add raspberries, sugar, and lemon juice.
- Cook on medium until berries break down.
- Mix cornstarch + water, pour into the berries.
- Simmer 1 minute until thickened.
- Push through a fine strainer for a smooth sauce.
- Let cool completely.
2. Prepare the Crust
- Mix crumbs + melted butter + sugar.
- Press firmly into the bottom of a springform pan.
- Bake at 325°F (160°C) for 8 minutes.
- Let cool slightly.
3. Make the Cheesecake Filling
- Beat cream cheese and sugar until smooth.
- Add eggs one at a time, mixing on low.
- Add vanilla + sour cream.
- Fold in melted white chocolate.
- This gives the cheesecake its silky, elegant texture.
- Pour the mixture over the crust.
4. Add the Raspberry Swirl
- Spoon raspberry sauce over the top in small dots or lines.
- Use a toothpick to swirl gently for a marbled pattern.
5. Bake the Cheesecake
- Bake at 325°F (160°C) for 55–65 minutes.
- Center should still jiggle slightly.
- Turn oven off, crack door, and let cheesecake sit inside 1 hour (prevents cracks).
- Refrigerate at least 4 hours or overnight.
⭐ To Serve
- Drizzle extra raspberry sauce
- Add fresh raspberries
- Shave a little white chocolate on top for elegance
✨ Tips for a Perfect Cheesecake
- Use room-temperature cream cheese
- Don’t overmix eggs
- Let it chill long enough for the best texture
- Use a water bath if you want zero cracks (optional)
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