Ingredients
Equipment
Method
- Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan and wrap the outside tightly with heavy-duty aluminum foil to prevent water from seeping in during the water bath.
- In a medium bowl, combine the crushed graham cracker crumbs, ¼ cup granulated sugar, and melted butter. Mix until well combined. Press the mixture evenly into the bottom of the prepared springform pan. Bake for 10 minutes, then cool slightly.1 1/2 cups graham cracker crumbs, 1/4 cup granulated sugar, 6 tablespoons unsalted butter
- In a small saucepan, combine the raspberries, ¼ cup granulated sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the raspberries break down and the sauce thickens slightly, about 5-7 minutes. Press the mixture through a fine-mesh sieve to remove seeds. Let it cool completely.1 1/2 cups fresh or frozen raspberries, 1/4 cup granulated sugar, 1 tablespoon fresh lemon juice
- Gently melt the white chocolate in a double boiler or microwave. Set aside to cool slightly.8 ounces high-quality white chocolate
- In a large bowl, beat the softened cream cheese on medium speed until smooth. Gradually add 1 ½ cups granulated sugar, mixing until just combined. Scrape down the sides of the bowl.4 packages full-fat cream cheese, 1 1/2 cups granulated sugar
- Beat in the all-purpose flour until just incorporated, then add the vanilla extract.1/4 cup all-purpose flour, 1 teaspoon pure vanilla extract
- Add the eggs one at a time, beating on low speed until just combined after each addition. Do not overmix.4 large eggs
- Gently fold in the slightly cooled melted white chocolate and sour cream until just blended.8 ounces high-quality white chocolate, 1/2 cup sour cream
- Pour about two-thirds of the white chocolate cheesecake filling over the cooled crust. Drizzle about half of the cooled raspberry sauce over this layer.
- Pour the remaining cheesecake filling over the raspberry layer. Drizzle the remaining raspberry sauce on top. Use a knife or skewer to gently swirl.
- Place the foil-wrapped springform pan into a larger roasting pan. Carefully pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan.
- Bake for 60-75 minutes, or until the edges are set but the center still jiggles slightly.
- Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 1 hour. Remove from oven, remove foil, and cool completely on a wire rack. Cover and refrigerate for at least 6 hours, or overnight, before serving.
Notes
Always use room temperature ingredients for a smooth, lump-free cheesecake batter. The water bath is crucial for even baking and preventing cracks. Don't overmix the batter!
