Ingredients
For the crust:
- 1½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tbsp unsalted butter, melted
For the filling:
- 1 (10 oz) package frozen raspberries
- 2 tbsp granulated sugar
- 2 tsp cornstarch
- ¼ cup water
- 4 (8 oz) packages cream cheese, softened
- 1½ cups granulated sugar
- ¼ cup all-purpose flour
- 4 large eggs
- ⅔ cup sour cream
- ¾ tsp vanilla extract
- 8 oz white chocolate, melted and slightly cooled
Optional garnish:
- Fresh raspberries
- White chocolate curls or shavings
- Whipped cream
Instructions
- Prepare the raspberry sauce:
- In a small saucepan over medium heat, combine raspberries, 2 tbsp sugar, cornstarch, and water.
- Stir and bring to a boil, then simmer for about 5 minutes until thickened.
- Strain through a fine-mesh sieve to remove seeds. Set aside to cool.
- Make the crust:
- Preheat oven to 325°F (163°C).
- Mix graham cracker crumbs, sugar, and melted butter in a bowl until combined.
- Press mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes. Cool slightly.
- Make the cheesecake filling:
- In a large bowl, beat softened cream cheese with sugar and flour until smooth.
- Add eggs one at a time, mixing well after each addition.
- Mix in sour cream and vanilla, then blend in melted white chocolate.
- Assemble:
- Pour half of the cheesecake batter over the crust.
- Drizzle half of the raspberry sauce over the batter. Swirl with a knife.
- Pour the remaining batter on top and repeat the swirl with remaining raspberry sauce.
- Bake:
- Place springform pan in a larger roasting pan and fill the outer pan with hot water halfway up the sides.
- Bake at 325°F (163°C) for 60–70 minutes, or until center is set and slightly jiggly.
- Turn off oven, crack door open, and let cheesecake cool for 1 hour inside.
- Remove and chill in the refrigerator for at least 6 hours or overnight.
- Serve:
- Run a knife around edges before removing springform ring.
- Top with fresh raspberries, white chocolate shavings, and whipped cream if desired.
Let me know if you want a no-bake version or need to adjust for dietary restrictions!