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1. Prepare the Crust:
- Preheat your oven to 325°F (165°C).
- In a bowl, mix the graham cracker crumbs, sugar, and melted butter until evenly combined.
- Press the mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes, then let it cool while you make the filling.
2. Make the Raspberry Swirl:
- If using preserves, heat them with 1 tbsp of water until smooth, then strain to remove seeds. Set aside to cool.
3. Prepare the Cheesecake Filling:
- Melt the white chocolate in a microwave or double boiler until smooth. Set aside to cool.
- In a large bowl, beat the cream cheese and sugar until smooth and creamy (no lumps!).
- Mix in the sour cream and vanilla.
- Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
- Gently mix in the cooled white chocolate.
4. Assemble the Cheesecake:
- Pour the cheesecake batter over the crust.
- Drop small spoonfuls of the raspberry puree over the batter. Use a toothpick or knife to swirl it into beautiful patterns.
5. Bake:
- Place the springform pan in a larger roasting pan. Fill the roasting pan with hot water halfway up the sides of the springform pan (water bath method).
- Bake for 55-65 minutes, or until the center is slightly jiggly but the edges are set.
6. Cool and Chill:
- Turn off the oven, crack the door open slightly, and let the cheesecake cool inside for 1 hour.
- Remove from the oven, cool to room temperature, then refrigerate for at least 4 hours (overnight is best).
7. Serve:
- Top with fresh raspberries, whipped cream, or even a drizzle of melted white chocolate for extra flair. Slice and enjoy!
What’s your favorite part—white chocolate, raspberries, or just the creamy cheesecake itself? 😊
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