Elegant White Chocolate Raspberry Cheesecake

Ingredients

For the Crust:

• 1 ½ cups graham cracker crumbs
• ¼ cup granulated sugar
• ½ cup unsalted butter, melted

For the Cheesecake Filling:

• 3 (8 oz) packages cream cheese, softened
• 1 cup granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 8 oz white chocolate, melted and slightly cooled
• ½ cup heavy cream

For the Raspberry Swirl:

• 1 cup fresh or frozen raspberries
• 2 tablespoons sugar
• 1 tablespoon lemon juice
• 1 teaspoon cornstarch + 1 tablespoon water (mixed)

Optional Topping:

• Fresh raspberries
• White chocolate shavings
• Whipped cream

Instructions

 Prepare the Crust:

1. Preheat oven to 325°F (160°C).
2. Mix graham cracker crumbs and sugar in a bowl.
3. Add melted butter and mix until combined.
4. Press mixture firmly into the bottom of a 9-inch springform pan.
5. Bake for 8–10 minutes. Let cool.

 Make the Raspberry Sauce:

1. In a small saucepan, combine raspberries, sugar, and lemon juice.
2. Cook over medium heat until berries break down.
3. Add cornstarch mixture and stir until thickened.
4. Strain to remove seeds (optional).
5. Let cool completely.

Prepare the Cheesecake Filling:

1. Beat cream cheese until smooth and creamy.
2. Add sugar and mix well.
3. Add eggs one at a time, mixing gently after each.
4. Stir in vanilla.
5. Add melted white chocolate and heavy cream. Mix until smooth (do not overmix).

 Assemble:

1. Pour half of the cheesecake batter over the crust.
2. Spoon some raspberry sauce on top and swirl with a knife.
3. Add remaining batter.
4. Add more raspberry sauce and gently swirl again.

 Bake:

1. Place the pan in a water bath (wrap the bottom with foil first).
2. Bake for 55–65 minutes.
3. The center should be slightly jiggly.
4. Turn off oven and leave cheesecake inside with door slightly open for 1 hour.

Chill:

• Refrigerate for at least 4 hours (overnight is best).

Decorate & Serve:

Top with fresh raspberries, white chocolate shavings, or whipped cream.