White Chocolate Raspberry Cheesecake
Ingredients
Crust:
1½ cups graham cracker crumbs
¼ cup granulated sugar
6 tbsp melted butter
Cheesecake Filling:
3 (8 oz) packages cream cheese, softened
1 cup granulated sugar
3 large eggs
1 tsp vanilla extract
8 oz white chocolate, melted and slightly cooled
½ cup sour cream
Raspberry Swirl:
¾ cup fresh raspberries
2 tbsp sugar
1 tsp lemon juice
1 tsp cornstarch + 1 tbsp water (for slurry)
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Instructions
1. Make the Raspberry Swirl:
In a saucepan, combine raspberries, sugar, and lemon juice.
Cook over medium heat until berries break down.
Stir in slurry and simmer until thickened. Strain seeds (optional). Let cool.
2. Make the Crust:
Preheat oven to 325°F (163°C).
Mix graham crumbs, sugar, and butter.
Press into a springform pan. Bake for 8–10 minutes. Let cool.
3. Prepare the Filling:
Beat cream cheese until smooth. Add sugar, then eggs one at a time.
Mix in vanilla and sour cream.
Gently fold in the melted white chocolate.
4. Assemble:
Pour half of the batter into crust. Add half of raspberry sauce in dollops. Swirl gently.
Repeat with remaining batter and raspberry sauce.
Bake in a water bath for 55–65 minutes, or until center is slightly jiggly.
Cool, then chill for at least 6 hours or overnight.
5. Garnish:
Drizzle extra raspberry sauce on top. Add whipped cream and fresh raspberries for garnish.