Ingredients
For the Crust:
1 1/2 cups (150g) graham cracker crumbs (or digestive biscuit crumbs)
1/4 cup (50g) granulated sugar
1/3 cup (75g) unsalted butter, melted
For the Raspberry Sauce:
2 cups (250g) fresh or frozen raspberries
1/4 cup (50g) granulated sugar
1 tbsp lemon juice
1 tbsp cornstarch mixed with 1 tbsp water
For the White Chocolate Filling:
8 oz (225g) white chocolate, chopped
1/2 cup (120ml) heavy cream
24 oz (680g) cream cheese, softened
1 cup (200g) granulated sugar
3 large eggs
1 tsp vanilla extract
Instructions
- Prepare the Crust:
Preheat your oven to 325°F (165°C).
In a medium bowl, mix graham cracker crumbs, sugar, and melted butter until combined.
Press the mixture evenly into the bottom of a 9-inch (23 cm) springform pan. Bake for 8–10 minutes, then let it cool while preparing the filling.
- Make the Raspberry Sauce:
Combine raspberries, sugar, and lemon juice in a saucepan over medium heat. Cook until the raspberries release their juices and soften (about 5 minutes).
Stir in the cornstarch mixture and cook for another 1–2 minutes until thickened. Strain through a fine mesh sieve to remove seeds (optional). Set aside to cool.
- Make the White Chocolate Filling:
Melt the white chocolate with heavy cream in a heatproof bowl over a double boiler or in the microwave in 20-second intervals, stirring until smooth. Let it cool slightly.
In a large bowl, beat cream cheese and sugar with an electric mixer until smooth.
Add eggs one at a time, beating after each addition. Mix in the melted white chocolate and vanilla extract until well combined.
- Assemble the Cheesecake:
Pour half of the cheesecake batter over the cooled crust. Drop spoonfuls of raspberry sauce over the batter and swirl gently with a knife or skewer.
Repeat with the remaining batter and more raspberry sauce, creating a swirled effect on top. Reserve some sauce for serving.
Place the springform pan on a baking sheet and bake for 55–65 minutes, or until the edges are set but the center is slightly jiggly.
- Cool and Serve:
Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 1 hour to prevent cracking.
Remove from the oven and cool to room temperature. Refrigerate for at least 6 hours or overnight.
Before serving, drizzle with the reserved raspberry sauce and garnish with fresh raspberries or white chocolate shavings if desired.