Ingredients:

  • 1 ½ cups (150g) Graham Cracker Crumbs (or digestive biscuits, blitzed fine)
  • ¼ cup (50g) Granulated Sugar (for crust)
  • 6 tablespoons (85g) Unsalted Butter, melted (for crust)
  • 1 cup (150g) Fresh or Frozen Raspberries (for swirl)
  • 2 tablespoons (25g) Granulated Sugar (for swirl)
  • 1 tablespoon Lemon Juice (freshly squeezed, for swirl)
  • 16 oz (450g) Full-Fat Cream Cheese, softened to room temperature
  • 1 cup (200g) Granulated Sugar (for filling)
  • ¼ cup (60g) Sour Cream or Full-Fat Greek Yogurt, room temperature
  • 1 teaspoon Vanilla Extract
  • 3 large Eggs, room temperature
  • 4 oz (115g) High-Quality White Chocolate, finely chopped
  • 2 tablespoons Heavy Cream (Double Cream)

Instructions:

  1. Preheat oven to 350°F (175°C). Thoroughly grease the 9-inch springform pan. Wrap the exterior bottom and sides tightly with two layers of heavy-duty foil.
  2. Make the Crust: Combine cracker crumbs, sugar, and melted butter. Press firmly and evenly into the bottom of the prepared pan. Bake for 8–10 minutes until lightly fragrant. Let cool. Reduce oven temperature to 325°F (160°C).
  3. Prepare the Raspberry Swirl Sauce: Combine raspberries, sugar, and lemon juice in a small saucepan. Simmer for 5-7 minutes. Press the mixture through a fine-mesh sieve to remove seeds, if desired. Let cool completely.
  4. Melt the White Chocolate: Gently melt the chopped white chocolate with the 2 tablespoons of heavy cream using a double boiler or microwave until completely smooth. Set aside to cool slightly.
  5. Mix the Filling Base: Beat the softened cream cheese until light and fluffy. Gradually beat in the sugar. Mix in the sour cream and vanilla.
  6. Incorporate Eggs & Chocolate: Beat in the room temperature eggs one at a time, mixing only until just incorporated. Gently fold in the slightly cooled, melted white chocolate mixture until uniform.
  7. Assemble & Swirl: Pour about three-quarters of the cheesecake batter over the cooled crust. Dollop spoonfuls of the raspberry sauce over the top. Pour the remaining batter over the sauce and use a thin knife to gently swirl.
  8. The Water Bath (Bain-Marie): Place the foil-wrapped springform pan inside a large roasting pan. Carefully pour boiling water into the roasting pan until it reaches about halfway up the sides of the springform pan.
  9. Bake at 325°F (160°C) for 60–75 minutes. The edges should be set, but the centre should still have a slight wobble.
  10. Cool Slowly: Turn the oven off. Prop the oven door open slightly and let the cheesecake cool inside the oven for 1 hour. Remove from the water bath, remove the foil, and cool completely on a wire rack. Chill in the refrigerator for at least 6 hours before serving.