Ingredients

Scale

For the Crust

1 ½ cups graham cracker crumbs
¼ cup sugar
½ teaspoon cinnamon (optional)
6 tablespoons unsalted butter, melted

For the Raspberry Sauce

1 cup fresh raspberries (or frozen, thawed)
¼ cup sugar
1 teaspoon lemon juice
1 teaspoon cornstarch
1 tablespoon water

For the Cheesecake Filling

8 ounces white chocolate, chopped
24 ounces (3 packages) cream cheese, softened
¾ cup sugar
3 large eggs
1 teaspoon vanilla extract
½ cup sour cream

Instructions

1. Preheat the Oven and Prepare the Pan

Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan and wrap the bottom with aluminum foil to prevent leaks.

2. Make the Graham Cracker Crust

In a medium bowl, mix the graham cracker crumbs, sugar, and melted butter until well combined. Press the mixture firmly into the bottom of the springform pan. Bake for 8 minutes, then set aside to cool.

3. Prepare the Raspberry Sauce

In a small saucepan, combine the raspberries, sugar, and lemon juice over medium heat. Cook until the raspberries break down, about 5 minutes. In a separate bowl, mix cornstarch and water, then add to the raspberry mixture. Simmer for 2 minutes until thickened. Strain through a fine mesh sieve to remove seeds. Set aside to cool.

4. Melt the White Chocolate

In a microwave-safe bowl, melt the white chocolate in 20-second intervals, stirring between each, until smooth. Let it cool slightly.

5. Make the Cheesecake Batter

In a large bowl, beat the cream cheese and sugar until smooth. Add the eggs one at a time, mixing well after each. Stir in the vanilla extract, melted white chocolate, and sour cream until fully combined.

6. Assemble the Cheesecake

Pour half of the cheesecake batter over the cooled crust. Drizzle half of the raspberry sauce over the batter, then swirl with a knife. Repeat with the remaining batter and raspberry sauce.

7. Bake the Cheesecake

Place the springform pan in a larger baking dish and fill the dish with hot water, creating a water bath. Bake for 55–60 minutes, or until the center is slightly jiggly but set around the edges.

8. Cool and Chill

Turn off the oven and crack the door open. Let the cheesecake cool for 1 hour inside the oven. Remove and refrigerate for at least 6 hours or overnight before serving.

9. Serve and Enjoy

Run a knife around the edges before removing the springform pan. Garnish with fresh raspberries, white chocolate shavings, or a dusting of powdered sugar before slicing.

Prep Time: 30 minutes
Chilling Time: 6 hours (or overnight)
Cook Time: 60 minutes

Nutrition

Calories: 480
Sugar: 38g
Fat: 28g
Carbohydrates: 50g
Fiber: 2g
Protein: 7g