Instructions
- Make the crust:
- Preheat oven to 325°F (160°C).
- Combine graham cracker crumbs, sugar, and melted butter.
- Press firmly into the bottom of a 9-inch (23 cm) springform pan.
- Bake for 10 minutes, then set aside to cool.
- Prepare raspberry sauce:
- In a small saucepan, combine raspberries, sugar, and lemon juice.
- Cook over medium heat for 5–7 minutes, stirring until berries break down.
- Add cornstarch slurry and cook 1–2 minutes more until thickened.
- Strain to remove seeds and set aside to cool.
- Melt the white chocolate:
- In a microwave or double boiler, melt white chocolate with heavy cream until smooth.
- Let it cool slightly.
- Make the cheesecake batter:
- Beat cream cheese and sugar until creamy and smooth.
- Add eggs one at a time, mixing just until combined.
- Mix in vanilla, sour cream, and melted white chocolate mixture.
- Assemble:
- Pour half of the cheesecake batter over the crust.
- Spoon half of the raspberry sauce in dollops and swirl lightly with a knife.
- Add remaining batter and swirl in the rest of the raspberry sauce on top.
- Bake:
- Place the pan in a larger pan with 1 inch of hot water (water bath).
- Bake for 60–70 minutes, or until the center is almost set (a slight jiggle is fine).
- Turn off oven, crack the door open, and let cheesecake cool inside for 1 hour.
- Then refrigerate for at least 6 hours or overnight.
- Serve elegantly:
- Top with fresh raspberries, white chocolate curls, or a dusting of powdered sugar.
- Slice with a hot knife for clean cuts.
💡 Tips
- If you prefer, use white chocolate baking bars instead of chips for a smoother texture.
- A touch of almond extract adds a subtle elegance.
- Keeps well for up to 4 days in the fridge — and tastes even better the next day.
Would you like me to give you a no-bake version of this elegant cheesecake as well (perfect for warm days or quick prep)?
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