Elegant Raspberry White Chocolate Swirl Cheesecake (Print version)

A creamy baked cheesecake with melted white chocolate, raspberry swirls, and a buttery graham cracker crust.

# Ingredients:

For the crust

01 - 1 1/2 cups (165 g) graham cracker crumbs
02 - 2 tablespoons granulated sugar
03 - 6 tablespoons (85 g) unsalted butter, melted
04 - 1/4 teaspoon fine salt

For the raspberry swirl

05 - 1 1/2 cups (180 g) raspberries, fresh or frozen
06 - 1/4 cup (50 g) granulated sugar
07 - 1 tablespoon lemon juice
08 - 1 teaspoon cornstarch mixed with 1 tablespoon water

For the cheesecake filling

09 - 8 oz (225 g) white chocolate, chopped
10 - 1/4 cup (60 ml) heavy cream
11 - 24 oz (680 g) full-fat cream cheese, room temperature
12 - 3/4 cup (150 g) granulated sugar
13 - 1/2 cup (120 g) sour cream, room temperature
14 - 2 teaspoons vanilla extract
15 - 1/4 teaspoon fine salt
16 - 3 large eggs, room temperature

For serving

17 - Fresh raspberries, optional
18 - White chocolate curls, optional

# Instructions:

01 - Heat the oven to 325 degrees F. Line the bottom of a 9-inch springform pan with parchment and wrap the outside of the pan with two layers of foil.
02 - Mix graham cracker crumbs, sugar, melted butter, and salt until evenly moistened. Press firmly into the bottom of the pan and bake for 10 minutes, then cool while you make the filling.
03 - Combine raspberries, sugar, and lemon juice in a small saucepan. Simmer for 4-6 minutes, stir in the cornstarch slurry, and cook until glossy and thick. Strain if desired and cool to barely warm.
04 - Warm the white chocolate and heavy cream gently in a heatproof bowl over simmering water or in short microwave bursts. Stir until smooth and let cool for 5-10 minutes.
05 - Beat cream cheese and sugar on medium-low speed until smooth. Mix in sour cream, vanilla, salt, and melted white chocolate, then add the eggs one at a time just until combined.
06 - Pour the filling over the crust. Spoon small dots of raspberry sauce over the top and drag a skewer through them to create swirls. Set the pan in a roasting pan with hot water halfway up the sides and bake for 55-65 minutes, until the edges are set and the center still jiggles slightly.
07 - Turn off the oven, crack the door, and let the cheesecake rest inside for 1 hour. Cool at room temperature, then refrigerate at least 8 hours before slicing.

# Good to know:

01 - Plan for at least 8 hours of chilling before serving.
02 - For cleaner slices, dip the knife in hot water and wipe it between cuts.
03 - The raspberry sauce can be made 2 days ahead and refrigerated.

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