Elegant White Chocolate Raspberry Cheesecake

Ingredients

For the crust:

• 1 ½ cups graham cracker crumbs (or crushed digestive biscuits)
• ⅓ cup granulated sugar
• 6 tbsp unsalted butter, melted

For the filling:

• 2 ½ cups (20 oz) cream cheese, softened
• 1 cup granulated sugar
• 1 tsp vanilla extract
• 3 large eggs
• 1 cup white chocolate chips, melted and slightly cooled
• ½ cup sour cream

For the raspberry swirl:

• ½ cup raspberry preserves or seedless raspberry jam
• 1 tsp lemon juice

For the topping (optional):

• Fresh raspberries
• White chocolate shavings or curls
• Whipped cream

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Instructions

1. Prepare the crust:
   • Preheat your oven to 325°F (160°C).
   • In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until the crumbs are evenly coated.
   • Press the mixture firmly into the bottom of a 9-inch springform pan.
   • Bake for 10 minutes. Let cool while preparing the filling.
2. Make the raspberry swirl:
   • In a small saucepan, heat the raspberry preserves and lemon juice over low heat until smooth. Set aside to cool slightly.
3. Prepare the filling:
   • In a large bowl, beat the cream cheese and sugar with an electric mixer until smooth and creamy.
   • Add the vanilla extract, and then mix in the eggs one at a time.
   • Stir in the melted white chocolate and sour cream until well combined.
4. Assemble the cheesecake:
   • Pour half of the cheesecake filling over the cooled crust.
   • Drizzle half of the raspberry mixture over the filling, then use a skewer or knife to create a swirl pattern.
   • Repeat with the remaining filling and raspberry mixture, swirling again for an elegant design.
5. Bake the cheesecake:
   • Place the springform pan in a larger baking dish, and pour hot water into the dish to create a water bath (this helps prevent cracking).
   • Bake for 50–60 minutes, or until the edges are set and the center jiggles slightly.
   • Turn off the oven, crack the door slightly, and let the cheesecake cool in the oven for 1 hour.
6. Chill the cheesecake:
   • Remove the cheesecake from the oven and water bath. Run a knife around the edge to loosen it from the pan.
   • Refrigerate for at least 4–6 hours or overnight.
7. Decorate and serve:
   • Before serving, garnish with fresh raspberries, white chocolate shavings, or whipped cream for an elegant finish.

Enjoy your rich and creamy white chocolate raspberry cheesecake!