1. Make the Crust
- Preheat oven to 325°F (160°C).
- Mix graham cracker crumbs, sugar, and melted butter until sandy.
- Press firmly into the bottom of a springform pan.
- Bake 10 minutes, then let cool.
2. Prepare Raspberry Swirl
- In a small saucepan, cook raspberries, sugar, and lemon juice over medium heat until the berries break down.
- Strain through a fine mesh sieve to remove seeds.
- Set aside to cool.
3. Make Cheesecake Filling
- Melt white chocolate gently in a heatproof bowl over simmering water (or microwave in short bursts). Let cool slightly.
- Beat cream cheese and sugar until smooth and creamy.
- Add eggs one at a time, mixing just until combined. Stir in vanilla.
- Fold in sour cream and melted white chocolate until silky.
4. Assemble the Cheesecake
- Pour half the filling over the crust.
- Drizzle some raspberry purée and swirl gently with a toothpick.
- Add the remaining filling and repeat the swirl design on top.
5. Bake
- Place the pan in a water bath (to prevent cracks) and bake for 50–60 minutes, until edges are set but center is slightly wobbly.
- Turn off oven, crack the door, and let cheesecake cool inside for 1 hour.
- Chill in the fridge at least 6 hours (overnight is best).
6. Serve
- Garnish with fresh raspberries, white chocolate curls, or a dusting of powdered sugar.
Tips for a Perfect Cheesecake
- Use room-temperature cream cheese for a lump-free filling.
- Don’t overmix once eggs are added — it helps prevent cracks.
- Always cool gradually to avoid sudden temperature shock.
- For extra elegance, drizzle melted white chocolate before serving.
Final Thoughts
This Elegant White Chocolate Raspberry Cheesecake is more than dessert — it’s an experience. Smooth, creamy, sweet, and tangy with a swirl of raspberry beauty, it’s the kind of recipe that will have guests talking long after the plates are clean. It’s indulgent yet refined, the perfect balance of comfort and sophistication.