Ingredients
Scale
- For the Crust:
- 1 ½ cups graham cracker crumbs
- 3 tablespoons granulated sugar
- 6 tablespoons unsalted butter, melted
- For the Raspberry Swirl:
- 6 ounces fresh or frozen raspberries
- 2 tablespoons granulated sugar
- 1 teaspoon cornstarch
- For the Cheesecake Filling:
- 32 ounces (4 blocks) cream cheese, softened to room temperature
- 1 cup granulated sugar
- 1 cup sour cream, room temperature
- 1 teaspoon vanilla extract
- 4 large eggs, room temperature
- 10 ounces high-quality white chocolate chips, melted and slightly cooled
Instructions
- Prepare the Crust and Raspberry Sauce: Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan and wrap the outside tightly with heavy-duty aluminum foil to prevent water from leaking in during the water bath. In a medium bowl, combine graham cracker crumbs, 3 tablespoons of sugar, and melted butter. Press the mixture firmly into the bottom of the pan. Bake for 10 minutes, then set aside to cool. Meanwhile, blend the raspberries in a food processor and strain through a fine-mesh sieve to remove seeds. Simmer the juice with 2 tablespoons of sugar and cornstarch in a small saucepan over medium heat until thickened. Let the sauce cool completely.
- Create the Creamy Filling: In a large mixing bowl, beat the softened cream cheese and 1 cup of sugar until perfectly smooth and fluffy. Use a low speed to avoid incorporating too much air. Mix in the sour cream and vanilla extract. Gradually pour in the melted white chocolate while continuing to mix slowly. Add the eggs one at a time, mixing just until the yellow disappears. Pour half of the cheesecake batter over the cooled crust. Drop small spoonfuls of the raspberry sauce over the batter, then top with the remaining cheesecake mixture. Dot the top with the remaining raspberry sauce and use a toothpick or skewer to create beautiful swirls.
- Bake and Cool: Place the springform pan inside a larger roasting pan. Fill the roasting pan with hot water until it reaches halfway up the sides of the cheesecake pan. Bake for 75 to 85 minutes, or until the edges are set but the center still has a slight jiggle. Turn off the oven, crack the door open slightly, and let the cheesecake sit inside for one hour. Remove from the water bath and refrigerate for at least 6 hours, or preferably overnight, before slicing and serving.
- Cook Time: 1 hour 45 minutes