Ingredients
For the Crust:
1 ½ cups Graham cracker crumbs
2 tbsp Granulated sugar
½ cup Unsalted butter, melted
For the Filling:
24 oz (3 pkgs) Cream cheese, softened
¾ cup Granulated sugar
½ cup Sour cream
2 tsp Vanilla extract
3 large Eggs
8 oz High-quality white chocolate, melted and cooled
1 cup Fresh raspberries (plus extra for garnish)
¼ cup Raspberry preserves (optional for marbling)
Instructions
1. Prep: Preheat oven to 325°F (163°C). Wrap the outside of a 9-inch springform pan with two layers of heavy-duty foil.
2. Crust: Mix graham crumbs, 2 tbsp sugar, and melted butter. Press into the bottom of the pan and bake for 10 minutes. Cool.
3. Filling: Beat cream cheese and ¾ cup sugar until fluffy. Mix in sour cream, vanilla, and eggs one at a time. Fold in the cooled, melted white chocolate.
4. Assemble: If using, swirl raspberry preserves into the batter with a knife. Pour over the crust.
5. Bake: Place pan in a roasting pan and fill with hot water halfway up the sides. Bake 55-65 minutes until center jiggles slightly. Turn off oven, crack the door, and let cool for 1 hour. Chill overnight.
Notes
Pro-Tips:
• Use a water bath to ensure even baking and prevent cracks in your cheesecake.
• Make sure the white chocolate is completely smooth and cooled before folding it into the batter to avoid lumps.
• Let the cheesecake cool gradually in the oven with the door cracked to prevent sudden temperature changes that cause cracking.
Variations:
• Richer Base: Use dark or milk chocolate instead of white chocolate for a deeper, more intense flavor.
• Citrus Boost: Stir in the zest of one lemon or lime for a bright, zesty contrast.
• Gluten-Free: Swap graham cracker crumbs for crushed gluten-free cookies or almond flour.
- Prep Time: 30
- Cook Time: 65
- Category: Dessert
- Method: Bake
- Cuisine: American
- Diet: Vegetarian