Ingredients:
For the Crust:
1 1/2 cups graham cracker crumbs (about 10-12 graham crackers)
1/4 cup granulated sugar (to sweeten the crust)
6 tbsp unsalted butter, melted (to bind the crust)
For the Cheesecake Filling:
24 oz cream cheese, softened (the base of the filling)
1 cup granulated sugar (for sweetness)
3 large eggs, room temperature (to create a smooth texture)
1 tsp vanilla extract (for flavor)
8 oz white chocolate, melted and slightly cooled (for richness)
1/2 cup sour cream, room temperature (for creaminess)
For the Raspberry Swirl:
1 cup fresh or frozen raspberries (for the swirl)
2 tbsp granulated sugar (to sweeten the raspberries)
1 tbsp water (to help cook the raspberries)
For Garnish (Optional):
Fresh raspberries
White chocolate shavings
Whipped cream
PREPARATION:
Follow these steps to create the perfect white chocolate raspberry cheesecake:
1. Prepare the Crust
Preheat your oven to 325°F (160°C).
In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until the crumbs are evenly coated and resemble wet sand.
Press the mixture firmly into the bottom of a 9-inch springform pan. Use the bottom of a glass or measuring cup to create an even layer.
Bake the crust for 10 minutes, then remove it from the oven and let it cool while you prepare the filling.
2. Make the Raspberry Swirl
In a small saucepan, combine the raspberries, sugar, and water. Cook over medium heat, stirring occasionally, until the raspberries break down and the mixture thickens slightly (about 5-7 minutes).
Strain the mixture through a fine-mesh sieve to remove the seeds, then set it aside to cool.
3. Prepare the Cheesecake Filling
In a large mixing bowl, beat the softened cream cheese and sugar until smooth and creamy.
Add the eggs one at a time, mixing well after each addition.
Stir in the vanilla extract, melted white chocolate, and sour cream. Mix until everything is well combined and the batter is smooth.
4. Assemble the Cheesecake
Pour the cheesecake filling over the cooled crust.
Drop spoonfuls of the raspberry sauce onto the filling, then use a knife or toothpick to swirl the raspberry sauce into the cheesecake batter. Be careful not to overmix—you want beautiful swirls, not a fully blended batter.
5. Bake the Cheesecake
Place the springform pan in a larger baking dish and fill the dish with hot water until it reaches halfway up the sides of the springform pan. This water bath helps prevent cracks.
Bake the cheesecake for 55-65 minutes, or until the edges are set but the center still has a slight jiggle.
Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 1 hour. This gradual cooling process helps prevent cracks.
6. Chill and Serve
Remove the cheesecake from the oven and let it cool completely at room temperature.
Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow it to set.
Before serving, garnish with fresh raspberries, white chocolate shavings, and whipped cream if desired.
Helpful Tips for Perfect Cheesecake
Room Temperature Ingredients: Ensure your cream cheese, eggs, and sour cream are at room temperature before mixing. This helps create a smooth, lump-free batter.
Don’t Overmix: Overmixing can incorporate too much air into the batter, leading to cracks. Mix just until the ingredients are combined.
