White Chocolate Raspberry Cheesecake (Printable Version)
# What You'll Need:
→ Crust
01 -
4.4 ounces white chocolate, broken up
02 -
1 teaspoon vanilla (liquid) extract
03 -
5 tablespoons unsalted butter, melted
04 -
1/4 cup dark brown sugar, packed down
05 -
1 1/2 cups crushed graham crackers
→ Filling
06 -
1 1/2 tablespoons cornstarch
07 -
2 large eggs
08 -
24 ounces soft cream cheese
09 -
2 tablespoons plain yogurt
10 -
3/4 cup heavy cream
11 -
1 teaspoon vanilla (liquid) extract
12 -
1/2 cup white sugar
→ Raspberry Swirl
13 -
1 teaspoon vanilla (liquid) extract
14 -
6 ounces fresh raspberries
15 -
1/2 tablespoon cornstarch mixed with a splash of cold water
16 -
1 tablespoon freshly squeezed lemon juice
17 -
3/4 cup sugar
→ Finishing
18 -
4 ounces white chocolate, melted (bars or melts)
# Steps to Follow:
01 -
Toss raspberries, sugar, lemon juice, and vanilla in a small pot. Let them cook on medium with the lid on for 10 minutes. Smash the berries up. Take the lid off and keep it bubbling on medium-low for another 10 minutes. Stir in the cornstarch mix and let it thicken, stirring the whole time, for a couple minutes. Strain if you don't want seeds. Let it cool.
02 -
Spray a 9-inch springform pan with nonstick. Wrap the outside tightly with foil to keep leaks away. Start heating your oven to 325°F (163°C).
03 -
Grab a bowl and toss in graham crumbs, brown sugar, melted butter, and vanilla. Mix everything really well, then mash it into the pan—cover the bottom and push it up the sides a bit. Sprinkle the white chocolate chunks right on the crust.
04 -
Whip soft cream cheese and sugar in a big bowl for about two minutes until it's creamy. Add vanilla and yogurt, give it a good mix. Drop in eggs one after the other and beat each time. Add cornstarch, and as a last step, slowly pour in heavy cream while mixing gently. Scrape the sides so nothing's left out, blend again.
05 -
Pour the cream cheese mixture onto the crust. Smooth it out. Next, slowly pour your raspberry swirl on top. Use a toothpick or knife and swirl lightly—don't blend it in all the way.
06 -
Set your pan in a bigger roasting pan. Pour hot water in the roasting pan until it's halfway up the springform sides. Bake for about 70–75 minutes. The edges should look firm but the center should wiggle a little.
07 -
Switch off the oven and crack the door open. Let your cheesecake sit inside for 10 minutes. Move it onto a towel, pull the foil away, and let it cool out on the counter for another hour.
08 -
Cover the pan with plastic wrap. Pop it in the fridge and chill it for at least 6 hours, or let it go overnight for best results.
09 -
Right before you slice it up, melt your 4 ounces of white chocolate. Drizzle on the cheesecake or over each piece and dig in.
# Additional Tips:
01 -
A water bath keeps the top smooth and the whole thing extra creamy.
02 -
Don't poke the middle with a toothpick—if it jiggles a little in the center, it's done.
03 -
Let it cool off slowly: first in the oven with the door open, then at room temp, then chill.