Ingredients

1.5 cups graham cracker crumbs

0.25 cups granulated sugar

6 tablespoons melted butter

1 cup fresh or frozen raspberries

2 tablespoons granulated sugar

1 teaspoon lemon juice

12 ounces white chocolate

24 ounces cream cheese

1 cup granulated sugar

3 large eggs

1 teaspoon vanilla extract

1 cup sour cream

0.25 cup heavy cream

Extra raspberry sauce or fresh berries (for garnish)

Instructions

Step 1: Preheat your oven to 325°F (160°C). In a mixing bowl, combine graham cracker crumbs, 0.25 cups granulated sugar, and melted butter. Press this mixture firmly into the bottom of a 9-inch springform pan. Bake for 8 minutes, then allow the crust to cool completely.

Step 2: In a saucepan, combine raspberries, 2 tablespoons sugar, and lemon juice. Cook over medium heat for 5 to 7 minutes until the mixture thickens. Strain the sauce if you prefer a smooth texture, then let it cool.

Step 3: Melt the white chocolate in a heatproof bowl using a microwave or double boiler, stirring frequently. Once melted, allow it to cool slightly.

Step 4: In a large bowl, beat cream cheese and 1 cup sugar until smooth. Add eggs one at a time, fully mixing after each addition. Stir in vanilla extract, sour cream, and heavy cream until well combined. Gently fold in the melted white chocolate.

Step 5: Pour half of the cheesecake batter over the cooled crust. Spoon half of the raspberry sauce on top and swirl gently with a knife. Add the remaining batter and more raspberry sauce, swirling again to create marbled patterns.

Step 6: Place the springform pan inside a larger pan. Pour hot water into the outer pan halfway up the sides to create a water bath. Bake for 60 to 70 minutes, until the edges are set but the center still jiggles slightly.

Step 7: Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour. Then refrigerate for at least 4 hours, preferably overnight, to firm up completely.

Step 8: Before serving, garnish with extra raspberry sauce or fresh berries. Slice and enjoy your indulgent white chocolate raspberry cheesecake bliss!

Tips & Variations

Use fresh raspberries for a vibrant flavor, but frozen work well too—just thaw and drain before cooking.

For extra texture, add a handful of chopped white chocolate chips or chopped nuts to the batter.

If you prefer a tangier cheesecake, increase the sour cream to 1.5 cups and reduce heavy cream to 2 tablespoons.

To avoid cracks, bake in a water bath and allow the cheesecake to cool slowly in the oven with the door ajar.

FAQs

Can I use a regular cake pan instead of a springform pan?

While a springform pan is ideal for easy removal, you can use a regular cake pan lined with parchment paper. Chill the cheesecake well before slicing to prevent sticking.

How do I prevent the cheesecake from cracking?

Baking in a water bath helps maintain even heat and moisture, reducing cracks. Also, avoid overbaking and cool the cheesecake gradually by leaving the oven door slightly open after baking.