1. Prepare the crust
Preheat your oven to 325°F (165°C).
In a bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until the crumbs are evenly moistened.
Press the mixture firmly into the bottom of a 9-inch springform pan.
Bake for 8–10 minutes, then remove and let cool slightly.
2. Make the raspberry sauce
Add raspberries, sugar, and lemon juice to a small saucepan.
Cook over medium heat for about 5 minutes, stirring occasionally, until the berries break down.
Mix the cornstarch with water to make a smooth slurry. Stir it into the raspberry mixture.
Cook for another 1–2 minutes, until thickened.
Remove from heat and allow to cool.
3. Melt the white chocolate
Place the chopped white chocolate in a heatproof bowl.
Melt gently over a double boiler or microwave in 15–20 second intervals, stirring between each interval.
Set aside to cool slightly.
4. Make the cheesecake filling
Beat the softened cream cheese and sugar until smooth and creamy.
Add the eggs one at a time, mixing just until incorporated.
Add vanilla, heavy cream, and sour cream.
Finally, pour in the melted white chocolate and mix until smooth.
Don’t overmix once the eggs are added, as excessive mixing can incorporate too much air.
5. Layer the cheesecake
Pour about half of the cheesecake mixture over the cooled crust.
Spoon several small dollops of raspberry sauce over the filling.
Pour the remaining cheesecake mixture on top.
Add a few more small spoonfuls of raspberry sauce and gently swirl with a knife for a beautiful raspberry pattern.
6. Bake
Place the springform pan in the oven.
Bake for approximately 55–70 minutes, until the edges are set but the center still has a slight wobble.
Turn off the oven, crack the door open, and allow the cheesecake to cool inside for about 30 minutes.
7. Chill completely
Remove the cheesecake from the oven and let it cool to room temperature.
Cover and refrigerate for at least 6 hours, preferably overnight.
This step is important because it allows the cheesecake to fully set.
8. Make the whipped cream
Beat the heavy whipping cream, powdered sugar, and vanilla until stiff peaks form.
Pipe or spoon the whipped cream around the top of the chilled cheesecake.
9. Decorate
Top with plenty of fresh raspberries.
Add white chocolate curls or shavings and a few fresh mint leaves if desired.
Carefully remove the springform pan.
🍓 To Serve
Slice the cheesecake with a sharp knife, wiping the knife clean between cuts for neat slices.
The combination of creamy white chocolate cheesecake, buttery crust, and tangy raspberry sauce makes this an especially beautiful dessert for birthdays, holidays, dinner parties, or any special occasion.
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