White Chocolate Raspberry Cheesecake

Recipe View Gather all ingredients and prepare your equipment.

Recipe View Prepare the Crust (10 minutes): In a medium bowl, combine the chocolate cookie crumbs, melted butter, and 3 tablespoons of sugar. Press the mixture firmly into the bottom of a 9-inch springform pan.

Recipe View Make the Raspberry Sauce (20 minutes): In a saucepan, combine the thawed raspberries, water, 2 tablespoons of sugar, and cornstarch. Bring the mixture to a boil over medium heat, stirring constantly. Continue to boil until the sauce thickens, about 5 minutes. Strain the sauce through a fine-mesh sieve to remove the seeds. Set aside to cool slightly. Preheat oven to 325°F (165°C).

Recipe View Prepare the White Chocolate Ganache (10 minutes): In a heatproof bowl set over a saucepan of simmering water (double boiler), combine the white chocolate chips and half-and-half cream. Stir frequently until the chocolate is completely melted and the mixture is smooth.

Recipe View Make the Cheesecake Filling (15 minutes): In a large bowl, beat the softened cream cheese and 1/2 cup sugar until smooth and creamy. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and the melted white chocolate ganache until just combined. Do not overmix.

Recipe View Assemble and Bake (65 minutes): Pour half of the cheesecake batter over the prepared crust. Spoon 3 tablespoons of the raspberry sauce evenly over the batter. Pour the remaining cheesecake batter on top, then spoon another 3 tablespoons of raspberry sauce over the top. Use a knife or skewer to gently swirl the raspberry sauce into the batter, creating a marbled effect.

Recipe View Bake (55-60 minutes): Bake in the preheated oven for 55-60 minutes, or until the cheesecake is set around the edges but still slightly wobbly in the center. Turn off the oven and let the cheesecake cool inside with the door ajar for 1 hour. This helps prevent cracking.

Recipe View Chill (8+ hours): After cooling in the oven, remove the cheesecake and let it cool completely at room temperature. Cover the cheesecake with plastic wrap and refrigerate for at least 8 hours, or preferably overnight, to allow it to chill thoroughly.

Recipe View Serve (5 minutes): Once chilled, carefully remove the cheesecake from the springform pan. Drizzle with the remaining raspberry sauce and garnish with white chocolate curls, fresh raspberries, or a dusting of powdered sugar, if desired. Slice and serve.