- In a small saucepan over medium heat, combine raspberries, sugar, and lemon juice.
- Cook for 5-7 minutes, mashing the berries as they soften.
- Stir in the cornstarch slurry and cook until thickened (1-2 minutes).
- Strain through a fine-mesh sieve to remove seeds. Set aside to cool.
2. Make the Crust
- Preheat oven to 325°F (163°C).
- Mix graham cracker crumbs, sugar, and melted butter until combined.
- Press firmly into the bottom of a 9-inch springform pan.
- Bake for 10 minutes, then let cool.
3. Prepare the White Chocolate Cheesecake Filling
- In a large bowl, beat cream cheese and sugar until smooth.
- Mix in melted white chocolate, vanilla, and flour until fully combined.
- Add eggs one at a time, mixing just until combined.
- Stir in heavy cream until smooth.
4. Assemble & Swirl
- Pour half of the cheesecake batter over the cooled crust.
- Drizzle half of the raspberry sauce and swirl gently with a knife.
- Repeat with the remaining batter and raspberry sauce, creating a beautiful marbled effect.
5. Bake in a Water Bath
- Wrap the springform pan in two layers of foil and place it in a larger roasting pan.
- Fill the roasting pan with hot water halfway up the cheesecake pan.
- Bake for 55-65 minutes, until the center is slightly jiggly but set.
6. Cool & Chill
- Turn off the oven and let the cheesecake cool inside for 1 hour with the door slightly open.
- Transfer to the fridge and chill for at least 6 hours or overnight for best texture.
7. Garnish & Serve
- Top with fresh raspberries, white chocolate shavings, and whipped cream.
- Slice and serve chilled for a luxurious dessert experience.
Serving & Storage Tips
- Serving: Serve chilled with extra raspberry sauce or a dusting of powdered sugar.
- Storage: Keep in an airtight container in the fridge for up to 5 days.
- Freezing: Wrap slices tightly and freeze for up to 2 months. Thaw overnight before serving.
Variations & Customizations
- Dark Chocolate Raspberry Cheesecake: Swap white chocolate for dark chocolate.
- No-Bake Version: Use a no-bake cheesecake base with gelatin and chill instead of baking.
- Extra Creamy: Replace some cream cheese with mascarpone for a silkier texture.
- Nutty Crust: Use crushed almonds or pecans in the crust for a crunchy twist.
FAQs
1. Why did my cheesecake crack?
- Overmixing the eggs or sudden temperature changes can cause cracks. A water bath helps prevent this!
2. Can I use frozen raspberries?
Yes! Thaw first and drain excess liquid before making the sauce.
3. How do I get clean cheesecake slices?
Use a sharp knife dipped in hot water, wiping clean between cuts.
continued on next page
